by Frances Stanford

Created on: July 04, 2009

It is essential to sterilize your canning jars before you start filling them with preserves. The jars must be boiled in hot water to remove any traces of bacteria that will find its way into the food and spoil all your hard work. You don't need to have a pressure cooker for this chore, but it will make the sterilization process much easier if you do have one.

However, if you don't have a pressure washer, you will need a large boiler. Fill it half full of water and bring the water to a galloping boil. Insert as many jars as you can in the boiler, adding them gently and one at a time. putting the jars into the boiling water, it is best to use tongs so that you won't burn your hands with the water or the steam.

Allow the jars to boil in the water for about ten minutes and remove them, again using the tongs. Since you cannot put too many jars in the boiling water at the same time because they could get broken, you may have to repeat the boiling process several times if you have a lot of canning to do.

The next step in the sterilization process for canning jars is to sterilize the lids. Place all the lids in the boiler together because there is no danger of breakage should they happen to hit one another. Boil these for ten minutes as well and remove them using the tongs.

When you take the jars and lids out of the boiling water, you need to have a sanitary surface on which to lay them. While the jars are boiling, take this time to wash the countertop with hot water and dishwashing detergent. Dry the area with a towel. Lay out double layers of paper towels and when you take the jars out of the water lay them on the towels with the open edge down. This will allow any water inside to drip out onto the paper towel. Repeat this with the lids.

When the jars and lids are cool enough to touch, you can start filling them with your preserves. Make sure the lids are on evenly and screw them down tightly. Many people put the filled jars back into the boiling water to make sure the lids are securely sealed.

Having canned jars of preserves on hand makes it quite easy to have filling for cakes, spreads for crackers and even meals that you only have to heat up when you need them. Although canning is most often associated with jellies and jams, many people can vegetables and different types of meat and wild game. You can add all kinds of spices to the preparation and still be assured of the same great taste when you eat the preserves as you have when they are first prepared.

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