easuring dry materials, they are always more accurate than measures. Many canning proportions and recipes call for the measurement of the ingredients by weight rather than by measure. When this is the case and a pair of scales is not convenient, it is almost impossible to be certain that the proportions are correct. For instance, if a recipe calls for a pound of sugar and an equal amount of fruit, a measuring cup will in no way indicate the correct quantity.

20. COLANDER AND WIRE STRAINER.--For the cleansing of fruits and vegetables that are to be canned, a colander is of great assistance; also, if a large wire strainer is purchased, it may be used as a sieve and for scalding and blanching, steps in canning that are explained later.

[Illustration: FIG. 2]

21. GLASS JARS.--For household canning, the most acceptable containers for food are glass jars that may be closed air-tight with jar rubbers and tops. Use is sometimes made of bottles, jars, and cans of various kinds that happen to be at hand, but never should they be employed unless they can be fitted with covers and made positively air-tight. Like utensils, the glass jars that are a part of the household supply should be used from year to year, if possible, but not at the loss of material. Such loss, however, will depend on the proper sealing of the jars, provided everything up to that point has been correctly done. All jars should be carefully inspected before they are used, because imperfect or broken edges are often responsible for the spoiling of food.

In purchasing glass jars, only what are known as first quality should be selected. Cheap jars are likely to be seconds and will not prove so satisfactory. Glass jars may be purchased in sizes that hold from 1/2 pint to 2 quarts. If possible, food should be canned in the size of jar that best suits the number of persons to be served.

If the family consists of two, pin