How to Boil Mason Jars
Sterilizing Mason jars, or canning jars, is necessary for safe canning of foods that require processing in a boiling water bath for 10 minutes or less. The easiest way to do this is in the boiling water bath canner. You can also sterilize Mason jars in a stockpot or other cooking vessel provided the water level will cover the jars by at least an inch. After the jars have boiled, they will then be safe to use for the canning process. Does this Spark an idea?
Instructions
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Place the empty jars into the rack of the boiling water bath canner. If using a stockpot, place the jars on the bottom of the pot.
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Fill the canner with hot water to cover the jars by one inch. This process will fill the jars with water also.
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Bring the canner to a boil and boil for 10 minutes.
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Remove the canner from the heat and let the jars remain in the water for an additional five minutes.
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Remove the jars from the water with the jar lifter. Drain the hot water from the jars back into the canner if you intend to fill the jars with food to be processed immediately.
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Tips & Warnings
If you live in a location higher than 1,000 feet above sea level, add an additional minute for every thousand feet of elevation.
Sterile jars should be filled immediately with the food to be processed. Attach the lids and rings and process in the canner.
Always use approved jars for the canning process. Mayonnaise or pickle jars may crack or break during the sterilization or the canning procedure.
If using a stockpot to sterilize jars, place a folded cotton or linen dishtowel in the bottom of the pot. This will keep the jars from rattling while being boiled.
