Sterilize Jars Like a Pro for Safe Canning
Choose jars and bottles made for canning—no cracks or chips, and always use new flat lids for jars.
Wash everything in hot, soapy water. Make sure all the food bits are gone. Clean lids too!
Place jars, bottles, and lids upright in a deep pot. Cover with water by at least an inch.
Boil for 10 minutes (add a minute for every 1,000 feet above sea level).
Use tongs to set them on a clean paper towel—don’t let them touch anything else.
Fill warm jars with hot food, leaving 1/4 inch at the top. Wipe rims, add lids, and screw on bands.
Place jars on a rack in a deep pot, cover with 2 inches of water, and boil for 10 minutes.
Let jars cool for 24 hours before storing. Check lids for a proper seal!
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