How to sterilize Jars for Pickling recipe is part 1 of the series.

It is not necessary to sterilize jars when you are water bath canning.Most recipes call for processing time of at least 10 minutes.

When it comes to preparing jars for canning, you should know that processing for more than 10 minutes will kill both the food and the jars.

Pressure canning does not require sterilizing jars.Everything will be safe because of the high heat involved in pressure processing.

Before use, wash empty jars in hot water with detergent and rinse by hand or in a dishwasher.Unrinsed detergents can cause unnatural flavors and colors.The washing methods do not sterilize jars.It is easy to remove scale or hard-water films from jars by soaking them in a solution containing 1 cup of vinegar per gallon of water.

The sterile empty jars should be filled with jams, jellies, and pickled products.If you want to sterilize empty jars, put them on the rack in the canner.The canner and jars should be filled with hot water to 1 inch above the tops of the jars.

At altitudes of less than 1,000 ft, boil 10 minutes.Remove and drain hot jars at the same time.If you want to process filled jars, save the hot water.Put food in jars, add lids, and tighten screw bands.

It is not necessary to presterilized empty jars used for vegetables, meats, and fruits to be processed in a pressure canner.It is not necessary to presterilize jars for fruits, tomatoes, and other foods that will be processed in a boiling-water canner.

Always start with clean jars.You should always wash your jars before canning.I'm assuming you know that all equipment needs to be clean before canning.

I do not use recipes that call for less than 10 minutes.I am at high altitude and everything has time added, so I always start with clean jars.

It is not possible to clean canning jars in the dishwasher.If you use a recipe that requires jars to be sterilized first, they cannot be used in the oven, dishwasher, or microwave.You can use the instructions on this page to make sure your jars are safe.

If you mean processing the filled jars, then no.That is not the same as recommended.On this page, I talk about unsafe canning methods.

Before sterilizing jars, check your recipe.Does it take less than 10 minutes to process?You should figure out your altitude.You should be sterilizing if that's the case.

If you have been sterilizing your jars and you are more comfortable doing so, don't stop.It will not hurt anything.Have peace of mind by sterilizing the jars.

Home canning jars need to be clean and hot before they can be filled with hot ingredients and placed in a hot canner.Instructions for pressure and water bath canning can be found here.

Sharon is a home gardener and food preservation fanatic.Click here to learn more.

Thanks for sharing your information.I read your post daily.It gives me a lot of knowledge.

Sharon is the author of Simply Canning Guide and a teacher of food preservation classes.

People who know they want a full pantry and food preservation for themselves, but don't know where to start, can enroll in our classes at the Canning School.

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