sterilizing jars
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well. Put jars and lids into a boiling water bath, making sure everything is covered. Let them boil for 15 minutes. Dry them in a preheated 225F oven for 10 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
