To prevent contamination and lengthen the shelf life of homemade jams and sauces, it's important to sterilise jars or bottles before you package them up. Here's how to do it.
It’s important to choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilise using one of the following methods:
Oven
Preheat the oven to 120C. Place upright jars and lids separately on a baking tray. Heat in the oven for 20 minutes. Remove jars and fill immediately with jam or other preserves.
Stovetop
Place jars and lids in a deep saucepan over high heat. Cover with cold water. Bring to the boil. Reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Carefully remove the jars and place on tray. Allow to air-dry or pat dry with clean paper towel.
Dishwasher
Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a tray lined with paper towel. Allow toair-dryor pat dry with clean paper towel.
- Publication: Super Food Ideas
