How do you sterilise your jars?

**scarey55** · 10-07-2014, 11:37 AM

I always wash my jars in warm soapy water and then put them in the oven at 180� whilst I am making the jam (about 30 mins). I only use mine for jam though and I think you should be ok with pickles but not anything with meat in it. There was a discussion a little while ago, I'll see if I can find it

**mothhawk** · 10-07-2014, 11:40 AM

I do the same as Scarey. Lids I boil for 10 minutes, lids made of all metal go in the oven, (but you have to be sure they are not lined in plastic) but I always use a jam cover under the lids anyway.

**scarey55** · 10-07-2014, 11:40 AM

... found it! This might be useful

http://www.growfruitandveg.co.uk/gra...ars_79496.html

**chefgage** · 10-07-2014, 11:40 AM

My girlfriend sterilises them in the microwave and the lids go in a pan of boiling water.

**Scarlet** · 10-07-2014, 12:06 PM

Dishwasher is also good if you have one.
Mine get washed and put in my Aga warming oven.

**rhonsal** · 10-07-2014, 12:07 PM

dishwasher worked well for me last year - then i had to try and remember not to stick fingers in the jars or it would have been pointless!

**Scarlet** · 10-07-2014, 12:09 PM

@sd@ sell cheap mint jelly in small jars. I use these for my chutney, throw the jelly out, a good wash in the dishwasher and the vinegar smell goes. Cost around 25p per jar. I wouldn't use them for jam though.

**alldigging** · 10-07-2014, 01:27 PM

Use clean disinfected jars/bottles and invert them after disinfection until you are ready
to fill them, to prevent foreign body contamination. Disinfect them by placing them in
the oven (10 minutes at gas mark 3/160�C), by passing them through the hot cycle of
the dishwasher or submerging them in hot water (above 90�C) for 10 minutes. The jars
or bottles must be fully dry before use.

says:
https://www.canterbury.gov.uk/media/...ilsleaflet.pdf

**Stan79** · 10-07-2014, 02:45 PM

I use Milton sterilising tablets. 1/2 a tablet does a 5litre bucket (from memory). Just drop whatever you want sterilised into the bucket once cleaned.

My Mrs also uses the oven method prior to filling the jars with jam, jelly, chutney, etc.

**Two_Sheds** · 10-07-2014, 03:49 PM

Originally posted by noviceveggrower View Post

how do you sterilise the lids?

I put them in a saucepan of boiled water for at least 1 min (but actually about 20, because I leave them in there while I'm filling the jars with jam)

**planetologist** · 10-07-2014, 04:27 PM

I use a pressure cooker. Put the food in the jar, loosely screw on the lid, cook, let cool to below 100C, then tighten the lids while they're still hot.

**Alison** · 10-07-2014, 08:18 PM

Originally posted by planetologist View Post

I use a pressure cooker. Put the food in the jar, loosely screw on the lid, cook, let cool to below 100C, then tighten the lids while they're still hot.

You don't need to pressure cook normal jams and chutneys which in effect is bottling / canning them. Jams and chutneys have enough sugar / vinegar / acid in them to preserve without further treatment but it is a very useful method for the likes of tomato sauces or low sugar jams.

**Scarlet** · 10-07-2014, 09:46 PM

Originally posted by planetologist View Post

I use a pressure cooker. Put the food in the jar, loosely screw on the lid, cook, let cool to below 100C, then tighten the lids while they're still hot.

That's how I bottle all my tomato sauce for the kids pasta.

**taff** · 11-07-2014, 01:08 AM

I put mine in the oven for about 20 mins on 100 ish[sometimes more, depends on how ready the stuff it to be jarred up], then the lids go in a bowl and I pour on recently boiled hot water.

I don't pressure cook anything. If it's boiling/full of sugar/full of vinegar and sugar when you jar it and you create a vacuum seal, it's fine.

I don't boil tomato sauce or what I call salsa when it's been put into jars, it gets boiled as tomatoes, then sieved, then boiled again to reduce slightly, then jarred while boiling. If anything hasnt created a vacuum seal, or if the contents have solidified slightly or if it's fizzy to taste, it's off, throw it away. I've had one jar go off in 6 years of doing it like that, it didn't ceate a vacuum.

Proper tomato sauce I have no experience of, every time I intend to make it, I get sidetracked and use the stuff up for something else

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