Cleanse the cans thoroughly, and test to see if any leak or are cracked. In buying stoneware for canning purposes, be sure that it is well glazed, as fruit canned in jars or jugs imperfectly glazed, sometimes become poisonous. Never use defective glass cans, but keep them for storing things in a pantry, and in buying them, take care that they are free from flaws and blisters, else the glass will crumble off in small particles when subjected to heat. Self-sealers are very convenient, but the heat hardens the rubber rings, which are difficult to replace, so that in a year or two they are unfit for use. In using self-sealing cans, the rubber ring must show an even edge all around, for if it slips back out of sight at any point, air will be admitted. On opening tin cans, remember to pour all the fruit out into an earthen or glass dish. Always select fresh fruits, that are firm and in good condition; stale fruits are apt to become sour and cause fermentation, and no jar or can could keep them. Persons make a mistake when they attempt to put up inferior fruits. Berries, plums, and cherries need not be boiled over ten or fifteen minutes, using sugar to make them palatable. Large fruits, such as peaches and pears, are in the best condition to can when not quite fully ripe, and should be put up as soon as possible after picking; use only the best sugar in the proportion of half a pound of sugar to a pound of good fruit, varying the rule, of course, with the sweetness of the fruit. In making jellies, be careful that none of the seeds of the fruit fall into them, neither squeeze too tight, or the jelly, instead of being clear, will be clotty and discolored. The best pots or kettles for preserving, are earthen, or else those lined with porcelain. Above all, do not use copper or brass, for besides running the risk of being poisoned, you give the preserves a bad color and taste. Keep the preserves in a cool, dry place, for no matter how much or what kind of sugar you use, if you keep them where it is hot or damp, they will become candied. Always seal them while hot, as by this means you do not seal air in; but if they are allowed to get cold before sealing, they will not keep so well.