State University Extension
Preserving Food Safely - 01600542
Jelly glasses or canning jars may be used as containers
for jellied fruit products. Be sure all jars and closures
are perfect. Discard any with cracks or chips; defects
prevent airtight seals.
Get glasses or jars ready before making the jellied
product. Wash containers in warm, soapy water and rinse
with hot water. Sterilize jelly containers in boiling water
for 10 minutes. Keep the containers in the hot water until
they are used. This will prevent containers from breaking
when filled with hot jelly or jam.
Wash and rinse all lids and bands. Metal lids with sealing
compound may need boiling or holding in boiling water for a
few minutes -- follow the manufacturer's directions. Use new
lids; bands and jars may be reused.