How to Sterilize Jars in a Pressure Cooker
When you preserve foods in canning jars, they need to be sterilized properly to prevent the risk of food-borne illnesses. Sterilizing the jars kills harmful bacteria that can contaminate the food. Pressure cookers help to sterilize the canning jars by bringing the water surrounding them to a high temperature. Once you sterilize the canning jars, you need to use them immediately to prevent contaminants from getting in the jars. Jars used for jams, jellies and pickles typically need sterilized because these foods are processed for less than 10 minutes. Does this Spark an idea?
Instructions
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Wash the canning jars by hand or in the dishwasher. This will help to remove residue and contaminants, but it will not sterilize the jars completely.
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Set the jars in the pressure cooker with the top facing up toward you. Fill the pressure cooker with hot water so that the canning jars are covered with at least one inch of water. Leave the lid off the pressure cooker.
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Place the pressure cooker over high heat on the stove top. Start timing when the water comes to a full boil. Boil the jars for 10 minutes in altitudes less than 1,000 feet. Add another minute to the time for each 1,000 feet above sea level.
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Remove the canning jars with jar tongs. Place them on a flat surface; do not allow them to touch. Allow the jars to cool completely to avoid accidentally burning your skin.
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Tips & Warnings
Jars used for meats, vegetables and fruits that are processed in a pressure cooker do not need sterilized. You also do not need to sterilize jars that will be processed for 10 minutes or longer in boiling water.
Never reuse canning lids because they only provide an airtight seal the first time they are used.
Discard canning jars that are cracked or chipped.
References
- Photo Credit antique canning jars image by pixelcarpenter from Fotolia.com
