How to sterilize canning jars: step-by-step instructions

Throughout the summer, most Ukrainians preserve food and various dishes for the winter. In order for the preservation to last for a long time, you need to be able to sterilize the jars properly.

This process guarantees the complete destruction of all microorganisms that can multiply and cause product spoilage. Proper sterilization of jars significantly reduces the risk of lids bursting. How to sterilize jars correctly was analyzed by FoodOboz.ua

There are two types of canning treatment before canning: thermal and chemical. Thermal sterilization is performed using high temperatures, and chemical sterilization is performed using special tablets and products containing chlorine.

Thermal sterilization

Heat treatment of cans can take place in water. To do this, place a towel on the bottom of a large saucepan and place the jars on it. Next, add water and boil for 10-15 minutes.

Thermal sterilization can also be carried out in steam. Put a sieve, a dumpling mold, or a metal colander in a pot of boiling water, and place the jar on top with the neck down. Keep the jars in this state for 10-15 minutes.

You can also sterilize jars in an oven preheated to 110 degrees. After the process is complete, let the jars cool in the oven, otherwise they may crack due to the temperature difference.

You can also sterilize in the microwave by pouring a little more than half of the water into the jars. Turn the microwave on at full power for three minutes, then turn the jars upside down to dry.

Chemical sterilization

When choosing a chemical method for sterilizing cans, make sure the proportions are correct. When applying chemicals, strictly follow the instructions on the package. After treatment with this method, rinse the jars thoroughly with running water.

Careful sterilization of the jars before canning will ensure long-term preservation of the products and their quality.