How to Sanitize Jars for Canning
Your preserved food is only as safe and sanitary as the vessels you put it into. An important step that must not be overlooked is sanitizing and preparing the jars, lids and rings. There are several methods for this.
The Dishwasher Method
If you have a dishwasher, this is easy. Just run it on the sanitizing cycle right before you begin canning. The dishwasher will keep the jars hot until you are ready to fill them. The heat from the dishwasher will also make the rubber on the jar flat more pliable and ready to seal.
The Water Bath Canner Method
Assuming that your jars are clean and all you need to do is sterilize them, you can use your water bath canner for this. (This is the method I use, since I no longer have a dishwasher.) Place the jars in the canner, on the rack. Pour in enough water that it goes over the openings of the jars and fills them. Bring the canner to a boil and allow it to boil for 10 minutes. Then use your jar lifter and remove the jars, placing them upside down on a towel or drying rack to drain. You can reuse the hot water for canning once the jars are filled and lidded.
The Oven Method
You can also use your oven to sterilize your jars. Preheat your oven to 225 degrees Fahrenheit. Place your jars in a roasting pan and slide them into the oven for at least 20 minutes. At that point, you can turn off the heat, but leave the jars in there until they are ready to be packed. Warning: (this is kind of a “duh” but I’ll say it anyway!) The jars will be hotter than heck when you take them out of the oven – take care not to burn yourself when filling them and placing them in the canner! Sometimes I use this method – when I do, I leave the jars in the roasting pan while I fill them and then use my jar lifter to move them from the roasting pan to the canner.
Sanitizing the Lids
In a small saucepan, bring to a simmer enough water to cover your flats and rings. Do not bring the flats to a rolling boil, as this could damage the sealing compound. Keep the lids in the hot water and remove them with sterilized tongs or a lid lifter (a cool little magnetic wand) when you are ready to put them on the jars.
Sometimes all of the canning rules sound overwhelming! Please don’t let them scare you. I’m providing you with the best practices so that you have all the information you need.
Keep in mind that you are not performing open heart surgery. Nearly all canning recipes have to be processed for more than 10 minutes, which, in conjunction with the pre-sterilization you have performed, should help you to keep your food safe and healthy.
Presto 1755 16-Quart Aluminum Pressure Cooker/Canner (Safe for glass cooktops)
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About the Author
Please feel free to share any information from this site in part or in full, leaving all links intact, giving credit to the author and including a link to this website and the following bio. Daisy Luther is a single mom who lives in a small village in the mountains of Northern California, where she homeschools her youngest daughter and raises veggies, chickens, and a motley assortment of dogs and cats. She is a best-selling author who has written several books, including The Organic Canner, The Pantry Primer: A Prepper's Guide to Whole Food on a Half-Price Budget, and The Prepper's Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource. Daisy is a prolific blogger who has been widely republished throughout alternative media. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health, self-reliance, personal liberty, and preparedness. You can follow her on Facebook, Pinterest, and Twitter,.