Michigan State University Extension
Preserving Food Safely - 01600946
10/13/97

STERILIZATION OF EMPTY JARS

    All  jams, jellies and pickled products  processed less

than
10 minutes  should be filled into sterile  empty  jars.

To
sterilize empty jars, put them right side up on the  rack

in
 a boiling-water canner.  Fill the canner and  jars  with

hot
 (not  boiling) water to 1 inch above the  tops  of  the

jars.
  Boil 10 minutes at altitudes of less than 1,000  ft.

At
 higher  elevations, boil 1 additional  minute  for  each

additional
1,000 ft. elevation.  Remove and drain  sterilize

jars
 one  at  a time.  Save the hot  water  for  processing

filled
 jars.   Fill jars with food, add lids   and  tighten

screw
bands.                                                

    Empty jars used for vegetables, meats  and fruits to be

processed
in a pressure canner need not  be  pre-sterilized.

It
 is  also unnecessary to pre-sterilize jars  for  fruits,

tomatoes,
 and  pickled  or fermented  foods  that  will  be

processed
10 minutes or longer in a boiling-water canner.   

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