Our jars were designed to meet or exceed the industry’s standard for heat tolerances, and if cared for properly, will serve your canning needs for a lifetime.
Each time you begin canning, it’s important to inspect, clean, and sterilize your jars. These quick and easy safety steps protect against spoilage and breakage—two things you never want to happen after all the effort you’ve put into your food prep!
What You Need:
Large stock pot (deep enough to submerge jars, plus several inches)
Glass canning jars
Long-handled brush
Tongs or canning jar lifter
Step 1
Wash your jars and the bands and lids with hot, soapy water, inspecting the jars for any nicks, cracks, or chips. (Repurpose any damaged jars—never use a damaged jar for canning.) A swish with a long handled brush will help you quickly wash the inside surfaces. Rinse with hot water.
Step 2
After cleaning, immediately place your jars in a large stock pot (large enough to completely submerge your jars). Place the pot on the stove top, and fill all the jars and the pot with hot water. The water level should be 1 inch above the jar height and a few inches below the rim of the pot.
Step 3
Heat to a boil, and continue boiling the jars for ten minutes to sterilize. (For elevations over 1,000 feet, increase boiling time by one minute for every 1,000 additional feet above sea level.)
Step 4
Turn down the heat on your stove. Keep the jars in the hot water until you are ready to fill them. The aim here is to keep them hot so they don’t break as you fill them or during the canning process. Also, when it’s time to cover the jars with lids, they will seal most effectively if the glass is still hot.
Step 5
Remove your jars using tongs or a rubberized jar lifter. A magnetic lid lifter is useful for removing bands and lids from hot water. Place on a clean surface. Your jars are now ready to be filled with nutritious foods.
That’s it! This simple process is an important safety precaution. Sterilizing your jars before beginning the canning process prevents food spoilage and protects against food-borne illness.
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