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