This question comes from Cora who asks, “Hi, Sharon. Today’s question is about heating your jars before filling them.
This is Sharon Peterson with Simpl圜 and another Canning Chat. Here are instructions for water bath canning and pressure canning. When it comes to home canning jars, keep in mind that your jars DO need to be clean and hot prior to filling them with hot ingredients and placing them in a hot canner. Always Follow Complete Canning Instructions… Go ahead and sterilize the jars and have peace of mind. Sterilization of jars certainly won’t hurt anything. If you’ve been sterilizing your jars and you are just more comfortable doing so, don’t stop. Of course it could be you’ve been sterilizing your jars for years and are not comfortable skipping this. Does it call for less than 10 minutes of processing time? Don’t forget to figure your altitude. Go ahead and check your recipe before sterilizing jars. I just add minutes to the processing so I can skip the step of sterilizing the jars first. Some jam and jelly recipes call for a short processing. If however you do have a recipe that calls for less than 10 minutes processing time it is acceptable to just add time so you reach that 10 minutes. I am at high altitude and all my preserving recipes has time added, so I always simply start with clean jars instead of sterilizing jars. I don’t personally use any recipes that call for less than 10 minutes. They can soak through quickly and burn you. It would be difficult to not get the mitts into the boiling hot water. Note: I’ve seen some directions that say to use oven mitts to handle your jars and drain them. Using a pair of tongs or a jar lifter, remove and drain hot sterilized jars one at a time. At higher elevations, boil 1 additional minute for each additional 1,000 feet of elevation.
Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars.īoil 10 minutes at altitudes of less than 1,000 ft. To sterilize empty jars, put them right-side up on the rack in a boiling-water canner. Remember All jams, jellies,and pickled productsprocessed less than 10 minutes should be filled into sterile empty jars. Scale or hard water films on jars are easily removed by soaking jars several hours in a solution containing 1 cup of vinegar (5 percent acidity) per gallon of water.įilm on jars is also preventable by adding a splash of vinegar directly to the canner’s water as well. A perfect way to prepare your jars for canning. I’ve heard people say they “sterilize the jars in the dishwasher.” However, these washing methods do not sterilize jars they simply clean them very well. Unrinsed detergents may cause unnatural flavors and colors, so be sure and rinse well. Best Way to Heat Your Jars for Canningīefore every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher.Everything will be well sterilized by the high heat involved in pressure processing. Sterilizing jars isn’t necessary for pressure canning either. So watch your processing time when making the decision. Most recipes call for at least 10 minutes of processing time or more. In that case, you do need to sterilize the jars first.Īs long as processing time is more than 10 minutes, you don’t. Occasionally, there will be a recipe that has a processing time that is less than 10 minutes. There is an exception with water bath canning. Processing any canning recipe for more than 10 minutes sterilizes both the food and the jars so pre-sterilizing is not needed if the processing time is over 10 minutes. Sterilizing canning jars before you fill them for processing is not needed in most instances.
Did you know that sterilizing jars for home canning is not always needed? You DO need to start with clean jars, so yes…do wash them, either in a dishwasher or by hand with hot, soapy water and a clear water rinse.
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