Sterilizing Jars

Products processed less than 10 minutes should be filled into sterile empty jars.

For products processed longer than 10 minutes, jars do not need to be sterilized. Instead, after washing and rinsing jars, place them in the canner and heat them in the water that will be used for processing. Keep them in the water until ready to fill, removing the jars and draining them just before filling one by one.

To sterilize jars. Wash the jars. Place empty jars right-side up on a rack in a boiling-water canner. Fill the canner and the jars with hot (not boiling) water to 1-inch above the tops of the jars. Boil the jars for 10 minutes at altitudes of less than 1,000 ft. Boil 1 additional minute for each additional 1,000 ft. of elevation. Remove and drain the hot sterilized jars one at a time and fill immediately with food.

Other September 2006 Articles:
   Pick a Peck of Apples for Later Enjoyment
   Apple Butter
   Store Canned Foods in a Dry, Cool Place
   Store Your Canner Wisely
   May I Can Pumpkin Butter?