Sterilization of jars
Votes: 1
Time: 30 min.
Dry sterilizing jars in the oven will help preserve your preserves. You can preserve any vegetables for the winter using quick canning recipes. Vegetables are best placed in jars while still warm. Place them in a colander and blanch them briefly in boiling water for 5-15 seconds, about 10 times. Next, you can place the vegetables in preheated jars and pour the marinade over them. As a rule, hot preserves go into hot jars, and cold preserves go into cold jars.
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To sterilize empty jars before canning, prepare the oven: it should be cleaned of any foreign odors. Wash the jars and lids with hot, soapy water and dry. Arrange the jars upside down, slightly apart, on a baking sheet. Place in the oven. Preheat the oven to 120°C (250°F) and sterilize for 25 minutes. The jars can be left in the oven to cool. Alternatively, plunge the jars and lids with rubber seals into boiling water for 15 minutes, then place the jars upside down on a clean, dry towel. Use tongs when handling hot sterilized jars to remove them from the oven or water. Ensure the tongs are also sterilized by dipping the ends in boiling water for a few minutes. All equipment used in making jams, jellies, and preserves must be clean. This includes all towels used, especially your hands and surfaces.
You can use the preserves immediately or preserve them for longer storage.
Some recipes call for sterilizing the filled jars. Place the preserves in the oven and cover with lids. Preheat the oven to 100°C. Once the jars have reached 100-120°C, sterilize them for 10 to 25 minutes, depending on their size. You can then seal the preserves with lids and leave them overnight, wrapped in a blanket. With proper care, canned goods will remain in good condition and will not spoil for up to one year.
Note
Glass jars should be free of any chips or cracks. Lids with a rubber seal are best; they seal with a vacuum.
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