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drop to the level of these tops. In using the hot-water 

 bath outfit, begin to count sterilizing time when the 

 water begins to boil. Water is at the boiling point when 

 it is jumping or rolling all over. Water is not boiling 

 when bubbles merely form on the bottom, or when they 

 begin to rise to the top. The water must be kept boiling 

 all of the time during the period of sterilization. 



13. Consult time-table, and at the end of the required 

 sterilizing period, remove the jars from the sterilizer. 

 Place them on a wooden rack or on several thicknesses 

 of cloth to prevent breakage. Complete the sealing of 

 jars. With bail top jars this is done by pushing thp 

 snap down; with screw-top jars by screwing cover on 

 tightly. 



14. Turn the jars upside down as a test for leakage 

 and leave them in this position until cold. Let them 

 cool rapidly, but be sure that no draft reaches them, 

 as a draft will cause breakage. (If there is any doubt 

 that a bail-top jar is perfectly sealed a simple test 

 may be made by loosening the top bail and lifting the 

 jar by taking hold of the top with the fingers. The 

 internal suction should hold the top tightly in place 

 when thus lifted. If the top comes off, put on a new 

 wet rubber and sterilize 15 minutes longer for vegetables 

 and 5 minutes longer for fruits.) With screw-top jars 

 try the tops while the jars are cooling, or as soon as 

 they have cooled; and, if loose, tighten them by screw- 

 ing on more closely. Vacuum seal jars should be placed 

 upright while cooling, and the clamp removed when the 

 jar is cool. Then lift by the top and turn upside down, 

 as a test for leakage. 



15. Wash and dry each jar, label and store. If 



