I love the fall, it is possibly my favourite seasons. The hustle and bustle of summer travel, day trips, guests and non-stop entertaining has settled down. After a carefree summer, we are now getting back into a routine and starting to prepare for the coming winter. Like the autumn of the year, life seems to be slowing down.
For many, part of the winter preparation including preserving the fruits of our labour. In my case, it would be the fruits of someone else’s labour, that I was given or happily discovered at a local Farmer’s Market!
My dilemma is in the preparation of the canning jars and lids; do I sterilize them in a pot of boiling water (messy & tedious) or in the oven (clean & easy)?
In the past I have sterilized my canning jars, lids, rings and related supplies in the oven. But, I thought I read somewhere that method was not safe, so for the past few years I sterilized in the big, messy cauldron of boiling water!
This year, I couldn’t bear the thought of that boiling mess and the fishing out of dripping wet bottles, lids and accessories. So, I Googled proper jar preparation for canning and found this!
It is from Kraft Foods, and although they are referring to jam, to me sterilization is sterilization. I trust the information they have printed, and this year I went back to the clean and easy oven method!
I have included directions for both methods, you choose which you prefer, for me it is now the oven every time!
Sterilization Methods:
It’s important to sterilize jars, lids and filling utensils to prevent mould.
Wash jars and lids in hot soapy water and rinse well. Then:
“You can pre-sterilize jars & lids by using one of two methods:
- Sterilize all jars, lids and filling equipment in a 225ºF oven for 10 minutes, then keep in the oven, with heat turned off, until needed so they stay warm.
- Sterilize all jars, lids and filling equipment in boiling water for 15 minutes and keep warm.
Use tempered glass jars with two-piece lids, not leftover pickle or baby food jars. For more than twenty years General Foods Kitchens, now Kraft Kitchens, have successfully pre-sterilized and hot-filled jars for a large number of cooked jams, jellies, relishes, chutneys, marmalades and conserves. Both methods are equally effective at preventing mould growth. (Sterilization Methods – Source: Kraft Foods)”
(Remember, if any of your canning supplies are not oven safe they will have to be sterilized using the boiling water method.)
Do you preserve foods and make pickles, relishes, jams, etc?
How do you sterilize your jars?
Do you trust the oven method?
Like you, I used to go the Hot Water Route, but for the past few years have put my jars in the oven. I did however use the hot water for lids as I did not know if the rubber would be oven safe….. now I know. I am a full believer in “easy” and “safe”. Way to go!
I always did the messy boiling route, but that oven method looks so much more inviting. I still have a large bottle of fresh flowering crabapple juice to be made into jelly. Can’t wait to try this new method .
Kathy, you will never go back to the boiling cauldron of water after you have tried this method! (Just remember that anything with plastic will still need to be boiled.)
I tried the oven method of sterilizing the jars the other day for some crabapple jelly. Soooo much better and easier!!! Thanks for the tip!!
You are very welcome Kathy, isn’t it so much easier!
So glad I found this! Thank you. Trying with my pepper jelly today!
You are very welcome Kristen, this method certainly makes life easier! YUM…pepper jelly sounds fabulous!
I put them in the dishwasher, use rinse cycle!
I never thought of doing that! Does that actually sterilize the jars pj?
I’ve done mine in the dishwasher for years. I just set it to the antibacterial setting and they are good to go!
I have heard about sterilizing the jars in the dishwasher Cyndi, but wasn’t sure how to go about it. Thanks so much for telling me how. Monica
Here is the link for the recipe where I got the tip. I assume it works, lol, how can you tell? Actually, I did a whole wash cycle since I had dirty dishes too. They were squeaky clean and Hot!
Now that was dumb, forgot the link.
http://www.justapinch.com/recipes/appetizer/fruit-appetizer/fig-or-pear-preserves-the-old-fashioned-way.html
Laugh completely OUTLOUD!!!!! I am busy in my kitchen, needing to make some pickles and of course having to sterilize jars. I quickly went to Pintrest, clicked the method that looked the best , read the first part, and the method, and thought I love how this is presented. Then looked at the comments and thought a few names looked familiar!!!! So funny …… Thank you for making my day!!! I love you all and miss you. I must pay closer attention to my computer and all of your blogs!!! Janet
That is too funny Janet! What are the chances of you stumbling upon my post? We all miss you too and look forward to seeing you sometime soon! Have fun with your pickle making.
Monica
I need to make apple cider jelly for gifts and was intimidated by the boiling sterilization method, thank you for this much better tip. This is my first time making jelly, I can store these on the shelf in the pantry, correct?
It certainly is much easier than all the boiling paraphernalia! As long as the jelly is processed (not a freezer version) you should be able to store it in the pantry. It should also tell you in the recipe how to store the jelly. I have never made jelly, but would love to give it a try!
OMG I have been canning for years and always done the boiling water and sometimes the dishwasher but the oven looks so much easier and less work..THANK YOU THANK YOU
You are very welcome Grace! This is such a no muss, no fuss method…I love it!
I’ve been doing oven sterilization for years! I love the ease and have never had a problem.
I have too Susan, love how it is no muss, no fuss!
I think this is a great idea. The big debate over oven vs boiling water is actually in the canning process itself, not the sterilization. Some people try to can their produce in the oven, which apparently isn’t safe. Just a little FYI.
Yes, that is a very important distinction, Karla! Sterilizing is one thing, canning is very much another. Thanks for pointing that out.