How to Sterilise Jars and Lids for Preserves
When making preserves, it is important to properly sterilise the jars and lids you are using. Poorly sterilised jars and lids may result in mould or other infections in your preserves.
To Sterilise Jars
Remove the labels, and wash the jars in the dishwasher or using hot, soapy water. (Removing the labels not only looks better, but the heat of the oven can cause paper labels to burn and plastic labels to melt)
Rinse well.
Put the jars into the oven on the rack, upside-down.
Heat the oven to to 150°C (while you can put the jars into a hot oven, it is much easier to arrange them on the rack when the oven is cold.)
Heat the jars at 150°C for at least 20 minutes (while you are cooking your preserves).
Remove from oven while still hot (careful, they will be very hot - USE OVEN MITS), and fill with HOT jam or chutney. I put my jars (open end up) onto a thick newspaper to protect the counter from the heat.
Screw the sterilised lids on tightly, after a few minutes but while the jam is still hot, to complete the process.
Handle the jars with oven mits to avoid burn injuries.
Rinse well.
Put the jars into the oven on the rack, upside-down.
Heat the oven to to 150°C (while you can put the jars into a hot oven, it is much easier to arrange them on the rack when the oven is cold.)
Heat the jars at 150°C for at least 20 minutes (while you are cooking your preserves).
Remove from oven while still hot (careful, they will be very hot - USE OVEN MITS), and fill with HOT jam or chutney. I put my jars (open end up) onto a thick newspaper to protect the counter from the heat.
Screw the sterilised lids on tightly, after a few minutes but while the jam is still hot, to complete the process.
Handle the jars with oven mits to avoid burn injuries.
To Sterilise LidsNote - this method is suitable only for metal lids.
Place the lids into a pot and cover with water. Bring to the boil, cover and boil gently for at least 10 minutes. Just before required, drain off the hot water, using the saucepan lid to stop the jar lids escaping Be careful not to touch your fingers onto the insides of the lids. Use metal tongs to handle the lids. I also use this method to sterilise my metal measuring jug, which I use to pour the hot jam into the jars. Special Notes: 1. Only put hot jam into hot jars, to avoid glass breakage. Never put cold jam into hot jars. 2. Remove all labels from your jars before sterilising. 3. Use oven mitts to handle the jars and metal tongs to handle the lids. 4. Protect your counter-top from the heat with thick newspaper or heat proof mats. 5. Leave the jars in the oven until the preserves are ready. |