Every Step in Canning | Page 6

with a silver spoon
while you are packing them into the jar.
We know we are going to get a quart of berries into every pint jar, so
we know just how many quarts of berries we will need to fill the
necessary jars for the next winter's use.
The first thing to do is to test each jar to see that there are no cracks, no
rough edges to cut the rubber, and to see whether the cover and clamp
fit tightly, if a clamp type of jar is used. The bail that clamps down the
glass tops should go down with a good spring. If it does not, remove
the bail and bend it into shape by taking it in both hands and pressing
down in the middle with both thumbs. Do not bend it too hard, for if it
goes down with too much of a snap it will break the jar. This testing of
the bails should be done every year. The bails on new jars are
sometimes too tight, in which case remove the bail and spread it out.
After the bail has been readjusted, test it again. The chances are it will
be just right. Of course all this testing takes time, but it pays.
If you are using some old Mason jars put a rubber on each jar, fill the
jar with hot water, and then put the cover on tight and invert. This is a
sure test for leakage. Never use a Mason cap twice unless the cover and
collar are separate so that both can be completely sterilized. Fortunately

the old-fashioned Mason jar metal cover to which a porcelain cap is
fastened is going out of style.
If you still have some of these old covers it will be economy to throw
them away. You will be money ahead in the end. After these tops have
been used once it is impossible to make a fastening between the
porcelain and the metal so tight that it is not possible for the liquid to
seep through and cause the contents to spoil. This accounts for many
failures when old tops are used. For this reason never use the
old-fashioned, zinc-topped covers.
The new and safe Mason jar covers consist of two parts, the metal
collar and the porcelain cap. They are for sale at all grocery or
hardware stores.
If you are using the vacuum-seal jars which have a composition
attached to the lacquered tops, carefully examine this rubber
composition to see that it is perfect. This composition should go
entirely round the top and should not be cut or broken in any place. If it
is the top must be discarded for a perfect one.
Of course with this type of jar no rubber rings are necessary, as the
rubber composition on the lacquered top does the sealing.
It is a wise plan to go round the tops and over the inside of all new
glass jars with a heavy and dull knife to scrape off any slivers of glass
or bursted blisters that may be still clinging to the jars. Those on the
tops cut through the rubber and cause leakage. Those in the jars may
get into the product. I often find these splinters, particularly on new
straight-sided jars.
It matters not what type of jar you use. Use what you have at hand, but
if you are buying new jars consider the following things before making
your selections: No metal, unless it is enameled or lacquered, should
come in contact with the food. The jars should be of smooth,
well-finished glass. The color of the jar does not affect the keeping
qualities of the food. The top or part of the top that comes in contact
with the contents should be all in one piece, so as not to offer a place

for the accumulation of organisms and dirt. The jars which have nearly
straight sides and a wide mouth or opening are easier to wash and
facilitate better, quicker and easier packing of the product.
Wash the jars in soap and water. Rinse in boiling water. Some people
temper new jars so they will stand the shock of hot water or hot sirup
without breaking. If you wish to take this extra precaution put the jars
in a dishpan or kettle of cold water after they have been washed in
soapy water; bring the water slowly to a boil and let it boil fifteen
minutes. After the jars are ready test the rubber rings. This may seem a
useless precaution, but it is a necessary one, for there is no one detail in
the business of canning that is more important. Even in the best boxes
of rubbers there is occasionally a black sheep, and one black sheep may