us | Porcetoin 
lined 
screw cap 
Rubber 
Seals here 
When canning. — Fit wet rub- 
-ring down on jar shoulder, but 
don’t stretch more than necessary. 
Fill ior; wipe the rubber ring and 
the jor tim clean. Then screw cap 
_ down firmly and turn it back !/, inch. 
_ After canning. — As soon as 
fake jar from canner, screw cap 
tight, to complete seal. 
—_ Glass lid 
ee 
’ Seals here 
Wire-bail type jar with glass lid 
and rubber ring. 
When canning. — Fit wet rub- 
ber ring on ledge at top of empty 
jar. Fill jar; wipe rubber ring and jar 
rim clean. Put on glass lid. Push long 
wire over top of lid, so it fits into 
groove. Leave short wire up. 
After canning. — As soon as 
you take jar from canner, push 
short wire down, to complete seal. 
e sure they are perfect and clean. Discard any with cracks, chips, 
-defects prevent airtight seals. Using jars and closures from 
e “al sealing compound: Heat the washed jars 
: us ing. Some metal lids with sealing com- 
Metal 3 
screw band 
S=-- Glass lid 
Glass lid and top-seal rubber 
ring, with metal screw band, to 
fit standard mason jar. 
When canning. —Fill jar; wipe 
Fit wet rubber ring on 
glass lid. Put lid on jar, rubber side 
down. 
rim clean. 
Screw band on until it is 
almost tight. Then, turn back almost 
a quarter turn, but be sure jar and 
band mesh. Caution: If. band is 
screwed too tight, jar may break. 
you take jar from canner, 
band down tight, to complete seal. 
screw 
turer's directions. 
Get rubber rings ready. — If you use rubber rings, 
Metal 
screw band 
Metal lid with 
sealing 
C— 
compound 
™~ Seals here 
— _— 
= am 
—— 
Flat metal lid with sealing com- 
pound, with metal screw band, to 
fit standard mason jar. 
When canning. —Fill jar; wipe 
rim clean. Put lid on with sealing 
compound next to glass. Screw metal 
band down tight by hand...do not 
use a wrench.When band is screwed 
firmly, this lid has enough give to 
let air escape during processing. 
After canning. — This is a self- 
sealing type. Don’t tighten further 
when you take jar from canner; you 
may break the seal. 
_ pound need boiling; others only a dip in hot water. Follow the manufac- 
have clean, 
new rings of the right size for the jars. Don’t test by stretching. 
To help prevent rubber jar rings from flavoring food. — First scrub 
rings with a brush in hot, soapy water. For each dozen use | tablespoons 
baking soda to 1 quart cold water and put the rings in this solution. Bring 
to boiling; boil uncovered 10 minutes. Rinse well. 
3 
