How to Sterilize a Mason Jar & Lid

Properly sterilized Mason jars and lids will help keep preserves from spoiling. A simple hand or machine wash does not kill all of the potential pathogens on the surfaces. Use the same canning pot used to process the preserves in the jars for sterilization. Applying a double use for the same pot cuts down on the cleaning time after you have finished your canning. Since the lids have a rubber ring inside which becomes loose during the sterilization process, you must use a new lid each time you can.

Things You'll Need

• Canning pot with lid and rack
• Mason jars
• Tongs
• Water
• New lids with screwbands
• Preserves for canning
• Plastic spatula
• Paper towels

Instructions

1. Place the jars in a single layer on the bottom rack in your canning pot.

2. Set the pot on the stove and pour water into it to completely fill the jars and cover them by at least 1 inch.

3. Bring the pot of water to a full rolling boil.

4. Begin timing once the pot rapidly bubbles. Boil the jars in the water for at least 10 minutes. Add one minute of boiling time for every 1,000 feet above 1,000 feet in elevation.

5. Remove the jars carefully with tongs by gripping their outsides. Turn the jars upside down over the canning pot to empty the water back into the canner for use during processing.

6. Air dry the jars completely. Do not touch the inside or the rim of the jars once sterilized.

7. Fill the jars to a half-inch from the brim with jam, jelly, preserves or pickles, pressing the food down with a plastic spatula to create headspace for expansion during processing. Wipe the rim with a paper towel.

8. Set the lid on top of the jar and cover with the screw band, tightening it before processing.

9. Process the jars according to your recipe in the canning pot.

References

• National Center for Home Food Preservation How Do I Can?
• Canning Jars
• Canning Lids

Resources

• Canning and Preserves Recipes