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
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 o