1.Over the past year, I have been cooking a lot.My specialty is making tomato sauce that I store in pressure-sealed jars. With all the time I have on my hands, I decided to open a small 'cottage industry' of making gourmet tomato sauce at home.

The ingredients for a jar of my tomato sauce cost about $1.50.They sell for $6.50 and other costs are negligible.I have a contract with a local grocery store chain to sell 5,000 jars this fall, so it is a promising business - but it could be better.

The problem is that my jars have a failure rate of about 20%.Failure means that the seal on a particular jar does not hold and the whole thing needs to be thrown out - cleaning and reusing the jars is too expensive and time consuming.

I have recently read about a new process that uses more expensive lids - ones the manufacturerclaim fail less than 2% of the time.These jars are more expensive and would increase cost 25 cents per unit.I ran an experiment with the 100 of these and found that only 3 of them failed.

Should I switch to the new jars?Follow an appropriate method from class to help answer my question, if possible.If it is not possible, take the process as far as you can and explain why you cannot answer it.