43 responses

  1. Patricia
    October 8, 2013

    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!

    Reply

    • Maggie
      November 18, 2019

      I also use this method for all my pickles and jams. I am about to make anti pasta and have used this method without problems in the past. Lately I have been reading a lot of others stating that because of the low acidity, anti pasta needs to be pressure canned. Any thoughts…Thanks Maggie

      Reply

      • Monica Parlee
        November 18, 2019

        I’m sorry Maggie, I’m not sure either. Probably better to go with the pressure canning to be safe.

        Reply

  2. Oak Lawn Images
    October 10, 2013

    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 .

    Reply

    • Monica Parlee
      October 11, 2013

      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.)

      Reply

    • Oak Lawn Images
      October 29, 2013

      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!!

      Reply

      • Monica Parlee
        October 29, 2013

        You are very welcome Kathy, isn’t it so much easier!

        Reply

  3. Kristen
    August 16, 2014

    So glad I found this! Thank you. Trying with my pepper jelly today!

    Reply

    • Monica Parlee
      August 16, 2014

      You are very welcome Kristen, this method certainly makes life easier! YUM…pepper jelly sounds fabulous!

      Reply

  4. pj Brown
    August 21, 2014

    I put them in the dishwasher, use rinse cycle!

    Reply

    • Monica Parlee
      August 21, 2014

      I never thought of doing that! Does that actually sterilize the jars pj?

      Reply

      • Cyndi
        September 6, 2015

        I’ve done mine in the dishwasher for years. I just set it to the antibacterial setting and they are good to go!

        Reply

      • Monica Parlee
        September 7, 2015

        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

        Reply

  5. pj Brown
    August 21, 2014

    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!

    Reply

  6. Janet L Brooks
    August 29, 2014

    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

    Reply

    • Monica Parlee
      August 30, 2014

      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

      Reply

  7. Kim Millholen
    October 26, 2014

    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?

    Reply

    • Monica Parlee
      October 27, 2014

      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!

      Reply

  8. Grace
    August 3, 2015

    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

    Reply

    • Monica Parlee
      August 4, 2015

      You are very welcome Grace! This is such a no muss, no fuss method…I love it!

      Reply

  9. Susan Adam
    September 8, 2015

    I’ve been doing oven sterilization for years! I love the ease and have never had a problem.

    Reply

    • Monica Parlee
      September 9, 2015

      I have too Susan, love how it is no muss, no fuss!

      Reply

  10. Karla
    September 9, 2015

    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.

    Reply

    • Monica Parlee
      September 9, 2015

      Yes, that is a very important distinction, Karla! Sterilizing is one thing, canning is very much another. Thanks for pointing that out.

      Reply

  11. mary
    September 5, 2016

    Sterilizing in the oven is the easiest thing ever. Because it is so easy, I am able to do several different things in one day. Today I made sweet pickle relish, strawberry jam, spicy red pepper jelly, and I am about to make some jalepeno jelly from a ton of jalapenos I have out in the front of the house in pots. Tomorrow after work, pickled beets. Love love love the convenience of oven sterilization.

    Reply

    • Monica Parlee
      September 8, 2016

      Hi Mary, I apologize for my tardy response, I have been away on vacation. I love sterilizing jars in the oven, it is so simple…no muss, no fuss! Wow, you’re on on canning marathon and everything sounds so good, pickled beets are my favourite!

      Reply

  12. Charlene
    July 23, 2017

    Maybe if you’re not going to hot process, this would give an advantage…. but if you are going to hot process jars for shelf stability anyway, why is is such a big deal to also sterilize the jars in boiling water… you have a big pot of water going anyway.

    I just finished a jam-making party, and found that the way it worked out, we sterilized the jars in the boiling water in the same amount of time it took to cook the jam. We filled them and hot processed while we were getting together the next batch. I thought it all worked out just fine!

    Reply

  13. Laura
    February 24, 2018

    Side question: what kind and size baking pan is in the picture?

    Reply

    • Monica Parlee
      February 24, 2018

      Hi Laura, it is called a half sheet pan and it’s 18” x 13”.

      Reply

  14. Patricia
    July 27, 2018

    My mom taught me the oven method..I;ve used for fruit cocktail, peaches, pears, tomatoes…

    Reply

    • Monica Parlee
      July 27, 2018

      I know, Patricia, right! It’s so easy ❤️

      Reply

  15. Lisa
    August 11, 2018

    I grew up using this method and still use it today. Less chance of scalding yourself and it has never let me down.

    Reply

    • Monica Parlee
      August 11, 2018

      Love this method too, Lisa, it is so easy!!

      Reply

  16. masharp
    August 29, 2018

    I have used the oven to sterilize jars for years. I do use hot water for the lids and rings. I also start my next batch of jars that go in the pressure canner by putting what i am canning in my oven sterilized and putting the filled jars back in the oven to expedite the process. By putting the hot jars from the oven into the hot canner it takes less time to bring up the pressure. Just make sure both the jars and water in the canner is hot as not to break the jars.

    Reply

    • Monica Parlee
      August 29, 2018

      Thanks so much for sharing this great information, it is very much appreciated!

      Reply

  17. Kristy
    February 8, 2019

    I actually just read a post that said sterilization of jars is no longer thought of as necessary because they get sterilized enough in the processing, water bath or pressure cooker. That the only reason people still heat their jars is to prepare them to accept hot foods without breaking. I like to error on the side of caution and I will use your oven method for my jars and rings in the future. I had never heard of the oven method so thank you for sharing. I use to can when I was younger but with work, kids, life I just haven’t had the time and I am getting back into canning for the first time in 25 years. Hopefully I won’t kill my family with canning. Again Thank You!

    Reply

    • Monica Parlee
      February 8, 2019

      That’s interesting information, Kristy, guidelines always seem to be changing don’t they! Like you, I would rather err on the side of caution, and this is so simple so also will conto do it. Happy Canning!

      Reply

  18. Katrina
    March 25, 2019

    Jars, lids, rings only need to be washed in warm soapy water, jars heated to help prevent thermal shock (jars breaking) if processing in boiling water at for 10 minutes or more. Unless your air is also sterile sealed off clean room and you wear a hazmat your jars will never be sterile once removed from the boiling water or a hot oven.

    The other issue is the manufacturer of the jars specifically state not to put them into the oven they are not tempered for dry heat doing so your risking the jars prematurely breaking or even worse exploding and riddling you skin with hot glass shrapnel while removing from the oven. Lids do not need to be heated since before 1970s just washed with warm soapy water. Heating them up especially with boiling water can compromise it’s sealing ability both immediately after canning or at some point during the shelf life it could prematurely unseal.

    Mainly jams/jellies and juices have 5 minute processing time however you can safely bump that upto 10 minutes without any noticeable affect on the quality of the end product doing so removed the need to preboil the jars for the set 10 minutes and in turn take away the extra set simplifying canning while still remaining safe. For waterbath since you need to heat water anyways put jars in and bring to a simmer while cooking/prepping your product for canning proceed to fill jars matching hot product to hot jars and hot water or cold product to cold jars and warm water to avoid jars breaking

    Reply

  19. Yasha
    March 25, 2019

    You do realize that the jars are NOT tempered for dry heat, right? Don’t believe me? Look at the box … says it right on it. Says it on the manufacturer’s website as well. Dry heat can cause cracks and/or small fissures in the glass resulting in jars shattering during processing or tiny slivers of glass to end up in your food.

    Heating the flats and rings? One, it weakens the seal on the flats. Manufacturer’s dont use the same materials they used to years ago when you had to boil lids. Now, heating the seal before putting them on the jars can cause seal failure.

    Please, please, PLEASE follow instructions and safety precautions! Your life and the lives of those you love are not worth risking to “save” a step or keep your kitchen “less messy” by following unsafe practices!

    Reply

  20. Kathleen Hanford
    July 21, 2018

    I never understood why thoroughly washed jars have to be sterilized! You are putting them in boiling water or a pressure canner to thoroughly cook the food inside to kill bacteria, so why sterilize the jars first?

    Reply

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