Proceed in this way till all are full; wipe them dry; and, when cold, give the tops an additional screw, as the glass contracts in cooling, and loosens them.
Label them, and keep in a dark, cool closet.

When the fruit is used, wash the jar, and dry carefully at the back of the stove.

Wash the rubber also, and dry on a towel, putting it in the jar when dry, and screwing on the top.

They are then ready for next year's use.

Mason's cans are decidedly the best for general use.
GENERAL RULES FOR CANNING.
For all small fruits allow one-third of a pound of sugar to a pound of fruit.