VACUUM-TYPE JARS

1. Check jar and glass lid thoroughly.
Discard if there are any chips or
cracks. Wash in soapy water. Rinse
in hot water.

2. Test rubber ring (see page 5 under
Three-Piece Cap—No. 2). Use only
rubber rings with lugs. Rinse rings in
warm water.

3. Fill jars with prepared food. Leave
l-inch space at top of jar.

4. Wipe top edge of jar being sure no
seeds, pulp or syrup are left on rim.

5. Place rubber ring directly on rim of
jor with lugs at right angles to lid
recesses.

6. Put lid on jar and clamp down tightly
with metal spring.

7. Process according to canning time-
table.

8. Remove. These jars require no fur-
ther adjusting

9. Cool in an upright position. DO NOT
INVERT. Avoid draughts.

Note: With proper procedures followed before and during can-
ning, there should be no reason for testing jars following
the processing period.