hich 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
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
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