For hundreds of years, people have preserved fruit and vegetables by transforming them into compotes and jams. Preserves, if prepared and bottled properly, can be stored for a long time. Learn how to sterilize your containers by reading this useful guide.
Steps
Part 1 of 2: Sterilizing Bottles and Jars
Step 1. Choose the appropriate bottles and jars
Search and locate those specially made for food storage. They should be constructed of tempered glass, and free from nicks, scratches or breaks. Verify that each of them has an airtight lid of the correct size.
- Jars should have flat, screw-on lids with gaskets. The metal ferrules can be reused, but you will need to purchase new lids.
- Bottles should have rubber seals in good condition.
Step 2. Wash the jars and bottles
Use boiling water and dish soap and wash the bottles and jars carefully if you intend to sterilize them. Make sure they are completely free of dry food residues and other deposits. Also wash the lids with the same care. You will need to perform a very thorough cleaning.
Step 3. Arrange the material in a deep pot
Place the jars and bottles vertically inside the pot. Slip the lids and rings between the glass containers. Pour the water into the pot, until the jars and bottles are covered, submerging them about 2-3 cm.
Step 4. Boil the jars and bottles
Bring the water to a full, lively boil. If you are at an altitude below 300 meters, boil them for 10 minutes. Add an additional minute for each additional 300 meters of altitude.
Step 5. Use special tongs to remove the sterilized items from the boiling water
One after the other, lift the jars, bottles and lids, and arrange them on the kitchen paper to dry. It is important that the sterilized material does not come into contact with anything other than the paper.
Part 2 of 2: Filling and Sealing Bottles and Jars
Step 1. Fill the jars and bottles with the foods you want to keep
Do this while both the jars and foods are still hot. Pouring hot foods into cold containers would otherwise risk breaking them.
- On top of each jar and bottle, leave about ½ cm of free space.
- Clean the top of each jar and bottle making sure there is no food residue that could hinder the sealing process.
Step 2. Close the jars and bottles with their respective lids
Screw the ferrules and make sure the lids are tight.
Step 3. Arrange the jars on a wire rack inside a deep pot
The metal grid will prevent the jars from coming into contact with the bottom of the pot, ensuring uniform cooking of the food contained and sealing the containers appropriately. Use a special tongs to arrange the jars on the grille.
Step 4. Boil the jars
Fill the pot with water, covering and submerging the 5 cm jars. Boil the jars for 10 minutes, then remove them from the pot with the tongs and transfer them to the paper.
- Wait 24 hours before handling the jars. They will need to be completely cold before they can be stored in the pantry.
- Check the lids. A slight indentation in the flat lids indicates that they have been properly sealed. If many of the lids do not show the indentation, open them and use the contents quickly rather than storing them.
Advice
- Bottles and jars can also be sterilized with a special sterilizing fluid sold in pharmacies.
- A warm wash in the dishwasher can also help in cleaning the jars. In any case, sterilize them with boiling water or a pharmaceutical product because the dishwasher does not reach a high enough temperature to kill the microbes that could make you sick!
