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