In an experience of years, not more than one can in a hundred has ever been lost, and fruit put up at home is far nicer than any from factories.
In canning, see first that the jars are clean, the rubbers whole and in perfect order, and the tops clean and ready to screw on.

Fill the jars with hot (not boiling) water half an hour before using, and have them ready on a table sufficiently large to hold the preserving-kettle, a dish-pan quarter full of hot water, and the cans.

Have ready, also, a deep plate, large enough to hold two cans; a silver spoon; an earthen cup with handle; and, if possible, a can-filler,--that is, a small tin in strainer-shape, but without the bottom, and fitting about the top.

The utmost speed is needed in filling and screwing down tops, and for this reason every thing _must be_ ready beforehand.
In filling the can let the fruit come to the top; then run the spoon-handle down on all sides to let out the air; pour in juice till it runs over freely, and screw the top down at once, using a towel to protect the hand.

Set at once in a dish-pan of water, as this prevents the table being stained by juice, and also its hardening on the hot can.