Preserving jars: how to sterilize them

How do you sterilize jars for all types of homemade preserves? There are a few, clear, age-old rules that must be followed. The process is simple, but very delicate. Preserves have a preferred location where they are placed and opened throughout the year: the glass jarsStore in a cool, dark place, like a cellar, and certainly not in the refrigerator. Sterilization will allow you to enjoy your preserves not only safely, but also with the natural flavor of the product still intact. Do you like preserves? Want to make them at home? From jams to artichokes: you can prepare them all year round and always have them available in your pantry. But to avoid potential health risks and food waste, it's essential to sterilize the jars, lids, and caps thoroughly before filling them with your various preparations. It's a simple process: it only takes a little time. There's no need to buy new jars if you already have ones used for other preserves at home: the important thing is to check that they're still in excellent condition, especially the lids and seals.

How to sterilize empty jars

Let's see then, step by step, How to sterilize canning jars:

• To begin with, it's important to know that you always need to sterilize both the jars and their lids and caps, and that this operation must be done when you actually need the jars and not too long before.
• First, wash the jars thoroughly, including the seals of airtight jars, caps, and lids.
• Get a large, high-sided pot and line it with a clean tea towel. Place the jars, mouth-side up, inside the towel and secure them with additional tea towels to prevent them from breaking during the boiling process.
• Fill the pot with water until the jars are covered, turn on the heat and bring to a boil. Once the water begins to boil, reduce the heat and leave the jars in the pot for another half hour. About 10 minutes before removing the jars, immerse the lids in the water as well. After this time, turn off the heat and let cool.
• Place the jars upside down on a clean tea towel and let them dry thoroughly before using them for your homemade preserves.
• When filling the jars, leave about half a centimeter of air space from the top and then close the jars with their lids. If you're using twist-off lids with the classic disc in the center, to ensure they're properly sealed, press the disc down, then turn the jars upside down and let them cool: this creates a vacuum.
• At this point, all you have to do is finish sterilizing the jars by immersing them again in a pan of water and following the same procedure described above.
• Once the sterilization time has elapsed, to check the vacuum seal of the jars, check the disc in the center of the lid: if it doesn't make a click, it means everything has been done correctly.

How to fill oil-preserved jars

To avoid any risks, before filling the jars, cook the vegetables in water and vinegar. Once completely dry, place them in the jars, making sure there are no empty spaces. Once the jar is filled, use a jar press to firmly press the vegetables. Add the oil, ensuring it covers the vegetables. For oil-packed foods, it's not necessary to boil the jars after filling them.

• Store the jars in a cool, dark place and wait at least a month before consuming the food.
• Once opened, store jars in the refrigerator and consume within a few days. Also, remember to always add a little oil so the vegetables are always covered until they're completely used up.

How to sterilize canning jars in the oven

An ancient method, less commonly used than boiling water over a stove, is oven sterilization. It's quicker and more practical, but also more expensive given the oven's energy consumption.

• Preheat the oven to 100 degrees and leave it at this temperature for a few minutes.
• Insert the jars from sterilize for five to six minutes.
• Turn off the oven, and without removing the jars, let them cool inside.
• Then, as soon as the temperature drops, move on to the caps and lids.
• Remove everything from the oven and proceed with preparing your preserves.

How to sterilize jam jars

for homemade jamsYou can sterilize the jars twice. The first happens when they're still empty, and the jam is ready to be placed inside. The process is similar to that for preserving jars. The second happens after the jam has been filled: place the jar in hot water and leave it in the pot for 25-30 minutes after boiling.

How to clean jar lids

Read also:

• How to make homemade tomato preserves using both raw and cooked methods
• How to preserve food longer and avoid wasting it
• Giardiniera Vegetables: Here's the Original Recipe and Its Variations
• Peppers in Oil: Two Ancient Recipes