The organization used here simply made more sense given the author's experience and the specific goals of this website.
In particular, bottles/jars intended for bulky solid food items (like preserved pickles, olives, fruits, etc.) had to have a relatively wide mouth (bore) in order to the facilitate the packing as well as extraction of these products.
(This is evident on the mid-19th century "cathedral" pickle bottle pictured to the above left.) Some liquid food containers like milk bottles (example to the right) also had relatively wide mouths for overall ease of use (and cleaning for re-use) though other more liquid food products (oil, sauces) worked quite well with narrow mouth bottles.
In general, food bottles have not inspired as much interest from collectors (the source of a large majority of bottle reference books) as other categories.
Thus, foods have received a relatively limited amount of research in comparison to the relative commonness of the type.
The incredible variety of fruit/canning jar closures were a prime example of closure importance - a subject discussed later on this page.