How To: Sterilise A Jar2014 February 21 | Words by Samantha Jones |
A clean sterilised jar is imperative to the success and longevity of your homemade jams and preserves. Using jars that are dirty or have not been sterilised properly will contaminate the product forcing you to discard it quicker than you can consume it.
There are a number of techniques that can be used to sterilise, (i.e. you can use a dishwasher or even a microwave) but the most effective method is in the oven. This process will take a little longer than some other forms of sterilisation (an approximate time of thirty minutes), but the results are far superior and guarantee your lovingly made creations enjoy the longevity they deserve.
1. Preheat oven to 110 degrees Celsius.
2. Wash jars and lids in hot, soapy water and rinse well.
3. Place jars and lids in a deep pan and cover with cold water.
4. Bring water to boil over high heat and cover pan.
5. Reduce heat to a medium temperature and boil gently for ten minutes
6. Line a baking tray with a clean tea towel and, using metal tongs (which should be sterilised too, by dipping the ends in boiling water for a couple of minutes) remove jars and lids from the boiling water and place upside down on the tray.
7. Put tray in oven for 15 minutes and then remove. Fill hot jars with hot preserves and cold jars with cold preserves.