Sterilizing Glass Jars for Preserving
Submerge clean jars in boiling water for ten minutes to sanitize them before filling. They must be kept hot until the moment you pour in your preserves to prevent the glass from cracking and to ensure a proper seal.
Start with intact glass only.
Inspect every rim for microscopic chips or cracks, as these prevent a vacuum seal. Use only jars designed for canning, as thinner glass will shatter in boiling water.
- Large stockpot with a rack
- Jar lifter tongs
- Clean kitchen towels
Keep the temperature consistent
Never move cold glass into boiling water or hot glass onto a cold counter. Always maintain a hot-to-hot ratio between your jars and the food you are putting inside.
The method.
Wash the jars
Use hot, soapy water to scrub the jars and lids thoroughly. Rinse them well until no soap residue remains.
Prepare the pot
Place a rack or a folded towel at the bottom of your stockpot. Set the jars on the rack and fill the pot with water until the jars are covered by at least one inch.
Boil
Bring the water to a rolling boil. Keep it boiling for ten minutes to neutralize any bacteria.
Drying
Use the jar lifter to remove the jars, emptying the water back into the pot. Stand them upright on a clean, dry towel. Work quickly so the jars stay warm until you are ready to fill them.
When it doesn't go to plan.
Place your lids in a separate small pot of barely simmering water; do not boil them, as the rubber seals can degrade.
If your tap water is exceptionally hard, add a tablespoon of white vinegar to the boiling water to prevent a white mineral film from clouding the glass.
Only sterilize as many jars as you can fill immediately; if they cool down completely, they must be sterilized again.
The ones that keep coming up.
Can I use the dishwasher instead?
Most modern dishwashers have a sanitize cycle that reaches high enough temperatures. If you go this route, ensure the cycle finishes and you move the jars to the oven set at 200°F (95°C) to keep them hot until use.
Do I need to sterilize the rings?
The screw bands do not need to be sterilized, only washed. They only hold the lid in place while the seal forms.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe