In the oven, microwave, and saucepan: how to properly sterilize preservation jars

Summer is the season of healthy vegetables, fruits, and berries, from which all housewives make various delicious pickles, competes, and preserves for the winter. The main thing in this process is not only to choose a good recipe, and make thick jam or spicy ketchup, but also to sterilize the jars for preservation so that the food in them is safe for a long time.

The FoodOboz editorial team has selected useful tips that will help you learn how to properly sterilize preserving jars so that they do not spoil and spoil the food in them.

Useful tips:

1. Wash the jars with baking soda or mustard powder

Mustard and baking soda are two of the best, safest cleaners for dishes and jars. Baking soda and mustard kill any germs that may be on the dishes that will cause fermentation.

Simply pour 1 tbsp of baking soda into each jar, add 1 cup of water, and rinse well.

2. Check for chips

It is worth noting that only intact jars are suitable for canning. Jars with any damage are not suitable for canning, as are uneven lids with rust or scratches.

3. How to sterilize jars in a saucepan

All you need to do is fill a saucepan with water, about halfway, bring it to a boil, put it on top of the saucepan, and place the dry jars on top of it, neck down.

4. How to sterilize jars in the oven

Place the clean jars on a baking sheet or wire rack, neck down or up, it doesn't matter, but in a cold oven. Turn on the oven and sterilize for 20-30 minutes at 100-110°C.

But it is very important to know that you should not take the jars out of the oven until they have cooled completely.

5. How to sterilize jars in the microwave

Pour 1-2 cm of water into the jars and microwave them at maximum power for only 3-5 minutes. Wait until the water boils and large drops form inside the jar, then drain the water and dry the jars by turning them upside down on a dry towel.