Michigan State University Extension
Preserving Food Safely - 01600946


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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