In taking canned goods from boiling water care is needed to see that they are protected from drafts.  If necessary close the windows and doors while lifting the jars out, as a sudden draft might break them.

Examine rubbers to see that they are in place.  Sometimes if a cover is screwed down too tight the pressure of the steam from the inside causes the rubber to bulge out.  Simply loosen the cover a thread or two, push the rubber back into place and then tighten.

In case the rubber does not seem to fit well or seems to be a poor rubber it should be replaced by a new one, and the jar returned to the cooker for five minutes.

The jars should be sealed tight—­covers screwed down, clamps put in place—­immediately after they are removed from the cooker.

Invert the jar to test the joint, then let it cool.  If the seal is not perfect correct the fault and return the jar to the cooker for five minutes if hot, ten minutes if the jar is cold.

Do not invert vacuum-seal jars.  These should be allowed to cool, and then be tested by removing the spring or clamp and lifting the jars by the cover only.  Lift the jar only half an inch, holding it over the table, so that in case the lid does not hold the jar and contents will not be damaged.  Or, better still, tap round the edge of the cover with a rule.  An imperfect seal will give a hollow sound.

As light injures delicately colored fruits and vegetables, it is wise to store them in dark places, such as cupboards, or basement or attic shelves protected from the light.  Black cambric tacked to the top shelf and suspended over the other shelves is a sufficient protection from light.  A discarded window shade can be rolled down over the shelves and easily pulled up when you desire to take a jar from the shelves.

Canned goods are best kept at a temperature below seventy degrees Fahrenheit, where that is at all possible.

STEPS IN CANNING SOFT FRUITS AND BERRIES

It might be well to enumerate the steps in berry and soft-fruit canning, or do what we called in our schooldays “review it”: 

1.  Get the canner and all its accessories ready.

2.  Test and wash jars and tops and put in water to sterilize.

3.  Test rubber rings.

4.  Make sirup and put in double boiler to keep hot

5.  Prepare the product—­hull, seed, stem.

6.  Place berries or fruit in strainer or colander.

7.  Rinse by pouring cold water over product.

8.  Pack from strainer into hot jar.

9.  Use big spoon to get a firm pack.

10.  Dip rubber in hot water to cleanse it and put it in place on the jar.

11.  Pour the hot sirup over the fruit at once.

12.  Put top of jar on, but not tight.

13.  Ready for canner.

14.  Sterilize for the necessary length of time, according to the outfit you are using: