knack about preparing the strawberries that few housewives know. Hull
the berries by _twisting the berries off the hull_, instead of pulling
the hull from the berry as most women do. You will have a
better-looking berry if you will be careful about this. Place the
berries in a strainer and pour cold water over them to cleanse them.


HOW TO ADJUST THE COVERS

Never allow the berries or any fruit to stand in water, as the flavor
and color are destroyed by water-soaking. Pack in glass jars, pressing
the berries down tightly, but without crushing them. Put the rubber on
the jar if you are using a jar requiring a rubber. Pour hot sirup over
the berries. Put the top of the jar in place, but only partially
tighten it.

If using the screw-top jars, such as the Mason, screw down with the
thumb and little finger, not using force but stopping when the cover
catches.

If using vacuum-seal jars put the cover on and the spring in place.
The spring will give enough to allow the steam to escape.

In using glass-top jars with the patent wire snap, put the cover in
place, the wire over the top and leave the clamp up.

The cover on a glass jar must not be tight while the product is
cooking, because the air will expand when heated, and if the cover is
not loose enough to allow the steam to escape the pressure may blow
the rubber out or break the jar.