To enjoy your jams, jellies and other preserves for a long time, one essential step is to sterilize your containers. The method presented here is simple to implement, and allows you to sterilize your jars without any special sterilizer-type equipment. Please note that it is also possible to sterilize your jars using your oven .
Before-filling
Start by arranging your jam jars in the bottom of a casserole dish or large saucepan, with -depending on your type of jars- their seals or lids. Cover with water to completely immerse the jars. Then bring to the boil, and count 10 minutes from the first boils.
Meanwhile, cover your work surface with a clean tea towel. Using tongs, remove the sterilized jars and any lids or seals. Empty the jars and place them upside down on the cloth. Let them cool in the open air while you prepare your jams.
You can now fill your jars with your preparation, jam, jelly or other preserves while still hot, using a funnel, so as not to stain the rims of the jars, especially if you have jars with seals.
After-fill
Close your jars, either by screwing on the lid (be careful, it’s hot!), or by pressing the seal with the clamp.
If you’re using jars with seals, you’ll need to plunge them into the boiling water again once they’ve been filled and their clamps locked: plunge them back into the casserole, wedging them in with tea towels if necessary. Cover generously with water (up to 5 cm above the lids), then bring to the boil.
Account for at least 5 minutes of boiling water cooking time.
Finally, you can turn your jars upside down and let them cool in this position at room temperature.
Your cans are ready!
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