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 cause the loss of a jar.

Test each rubber before you use it by pressing it firmly between the
thumbs and forefingers, stretching it very slightly. If it seems soft
and spongy discard it. All rubbers fit for canning should be firm,
elastic, and should endure a stretching pull without breaking. A good
rubber ring will return promptly to place without changing the inside
diameter.

A great many women are laboring under the wrong impression that color
affects the quality of a ring. Some women insist on red, and others on
white. Color is given to rings by adding coloring matter during the
manufacturing process. The color of the ring is no index to its
usefulness in home canning.

Use only fresh, sound strawberries or other berries. There is a little