How to Boil Jars for Canning

Sterilize canning jars in boiling water to safely can foods.

Home canning allows you to save money and store food without added preservatives. Mason or canning jars are used to preserve food in water bath or pressure canners. Mason jars need to be sterilized properly to can food safely. The jars can be sterilized in boiling water to remove any dangerous bacteria--this prevents botulism and other food-borne illnesses.

Things You'll Need

• Large stockpot
• Mild dish soap
• Tongs
• Towel

Instructions

1. Fill a large stockpot with enough water to cover the canning jars. Bring the water to a boil on the stovetop over high heat.

2. Wash the canning jars with warm water and mild dish soap. Rinse the canning jars well after you wash them.

3. Place the lids, jars and rings into the boiling water with tongs. Add more water if the jars are not fully submerged.

4. Boil the canning jars, lids and screw rings for 10 minutes if you're less than 1,000 feet above sea level--the University of Missouri Extension recommends that if you're above 1,000 feet, add another minute for each 1,000 feet above sea level. Carefully remove them from the boiling water with the tongs.

5. Place the jars on a clean, dry towel.

Tips & Warnings

• Begin canning your foods immediately after you sterilize the jars.

• Only use jars approved for canning. Never re-use mayonnaise or pickle jars to can foods.

References

• University of Missouri Extension: Quality for Keeps: Steps to Success in Home Canning
• Purdue University Four-H: Canning Fruits
• Virginia Tech: Boiling Water Bath Canning