When making jams, preserves, chutneys, cordials, canned vegetables or pickles, the idea is to keep them airtight and ready to eat for long periods of time.
To prevent the contents from spoiling or growing mould, your jars should be properly sterilised as part of the canning process.
Sterilizing involves exposing the bottles or jars to extremely high heat, to complete disinfect and sanitize each container as it prepares for its long sleep on the kitchen shelf.
Keep in mind that you should never use any bottles with chips or nicks on the lip of the jar, or any cracks in the jar, as this can cause your preserves to go off or the jar itself to burst.
If you’re going to water bath your jars or bottles with their contents already in them, then it’s not necessary to sterilize the jars separately.
Remember that certain foods like pickled onions will lose their crispness in a water bath.
Start by washing your jars in warm soapy water and then following one of the methods below.
There is no difference in the methods involved, other than which is more convenient for you. They will all sterilize your glass containers to the heat levels required.
Pour boiling water into the jars and over the lids and leave to stand for 10 minutes. Add another minute for every 300m above sea level you are.
Pour boiling water into the jars and lids and then dry the jars in an oven at 160-180 degrees Celsius for 15 minutes.
Put the jars and lids into your dishwasher at the highest setting or steam setting.
Place wet jars in the microwave on full power for 45 seconds or until bone dry, and fill while the jars are still hot.
Canning is the time tested way to preserve your produce. This durable stainless steel canner will deliver a lifetime of service and help sterilize your bottles and jars safely and reliably.
The large pot is also big enough to use for soups and other cooking projects. No matter what you choose to make with it, this canner with built-in temperature indicator will become an essential kitchen tool.