![]() For this process to be successful, all jars used for canning should be cleaned and sterilized before use. Try one of these sterilizing methods on our list.Ĭanning and preserving methods can keep certain foods fresh and edible for up to 12 months if the correct procedures are used. There are many tested methods of sterilizing your jars to make sure that they are safe for canning your surplus foods. The idea is to keep your surplus foodstuff fresh for longer by either storing, drying, or canning the produce to extend its shelf-life without losing any nutritional value.Ĭanning jars need to be sterilized before each use to keep the food inside free from any germs and contaminants. Homesteaders, preppers, and anyone who buys in bulk and has surplus produce understand canning and preserving benefits. Please read my disclaimer for additional details. As an Amazon Associate I earn from qualifying purchases. The most popular glass jars for home canning are perhaps the “Ball Mason” jars or “Kerr” jars.*This post may have affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). So when your tasty pickle and jam get the attention of big box retailers and you need to scale production, make sure you chat with a product filler or packaging expert to find out what your options are. Many commercial fill lines have automated machines that sterilize jars via pressured steam (or other methods). After-all, it’ll take quite a bit of time (any energy) to boil thousands of glass jars in a pot. While this step-by-step method will work for most home-canning applications, sterilization at a commercial scale is quite a different story. If the jars cool down to room temperature, make sure you sterilize them again. Make sure you fill the jars while they are still warm. The jars and caps are now sterilized and ready to fill. Start a timer and let it boil for 10 minutes, make sure the jars remind submerged in the water throughout this time. While some plastic caps made with PP plastic can withstand the boiling water, the lining material often isn’t a good fit for this type of temperature) in a large pot, fill the pot with water, enough to submerge the jars with at least 1 inch of water. Place the glass jars and lids (We recommend metal caps with plastisol liners for the job.Here’s how to sterilize glass jars and glass bottles: Besides, nothing beats a good home canned fruit jam with glass jars cleaned by boiling water! So let’s get started. ![]() The temperature of the boiling water will take care of the sterilization for you. No special chemical cleaners or wiping methods. That’s correct, you do not need any fancy detergent or cleaning agents. All you really need is a large pot and water! There are many how-tos on the Internet that can be effective, but the method we would recommend here is the “boiling water on the stove” method, which is widely practiced and easy to follow. If you are canning them at home, your natural place to sterilize your glass jars is your kitchen. Best of all, this sterilization process only take about 10 minutes to do. ![]() Simply put, you can’t control what the jars have come in contact with during manufacturing, warehousing, and transit to your front door. The jars may “look” clean, and it may even come in a plastic shrink-wrap, but sterilize them with boiling water anyway to ensure cleanliness. When your glass jars order arrives, always clean and sterilize them using a hot water bath. This step also helps remove any dust or foreign particles the jar may have collected during warehousing and transit. If you are making pickles, jams, or canning vegetables in a glass jar, you must sterilize the jar prior to filling in order to avoid contamination by microorganisms. Sterilization is an important step for food and beverage canning.
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