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How to sterilise jars

Article by: Allrecipes  |  Video by: Allrecipes
Learn how to sterilise jars and lids using two methods - by boiling and in the oven. Sterlising jars is an essential step when bottling and preserving jam, fruit, chutney, veggies and more. Making sure your jars and lids are 100% sterlised is a key step in the preserving process, as even seemingly clean jars can contribute to the growth of mould or bacteria if not properly sterlised.

Prepare jars and lids
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Inspect both the jars and lids to ensure there are no chips or cracks in your jars and no dents or bends in your lids. While lids can be used more than once, it's best to use relatively new lids.
Wash jars and lids in hot, soapy water.
Method 1 - Boiling
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Submerge jars and lids in a large pan of water, then bring to the boil. Boil for 10 minutes. Keep the jars and lids in the hot water until ready to use. Remove from hot water using a jar lifter, aka canning tongs.
Method 2 - In the oven
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Preheat oven to 140 C / Gas 1. Place jars and lids on a baking tray or in a tin, then place in the oven for 10 minutes. Keep the jars and lids in the oven until ready to use.
Rubber seals
If you're using Kilner-style jars that have a rubber seal, do not sterilise the seals in the oven. Boil the seals instead, as the dry heat from the oven can ruin the seals.
Check out our entire collection of bottling and preserving tips for instructions on specific bottling methods.

Also check out our recipes for jam and chutney, all from home cooks like you!
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