Therefore, when process times are 10 minutes or more at this altitude, pre-sterilization of jars is not needed. When the process time for canning a food is 10 minutes or more (at 0-1,000 feet elevation), the jars will be sterilized DURING processing in the canner. In order to actually sterilize jars, they need to be submerged in (covered by) boiling water for 10 minutes. If you see scales or film from hard water left on your jars, then remove this by soaking jars for several hours in a solution containing 1 cup of vinegar (5% acidity) per gallon of water. Washing is also a good time to inspect jars for any cracks or chips, discarding or re-purposing those jars for non-canning uses if any imperfections are found. You can leave them in the closed dishwasher after the cycle, or use your canner as it is preheating, or create a separate water bath that will keep the jars both clean and warm.
Clean jars should then be kept warm prior to filling. Wash jars in a dishwasher or by hand, using detergent and rinsing well. Whether brand new or re-used many times over, you should always clean jars just prior to filling them when canning. In addition to contamination by microorganisms that cannot be seen with our bare eyes, packaged jars may accumulate dust, small bits of debris, and even chips of glass in the case of breakage (which does happen sometimes in all the steps of transport from factory to store to home). Being in a box or covered in plastic wrap is not the same as a sterile environment. New canning jars out of the box are not sterile. PÜR (formerly Pür Minerals) is an American beauty brand that provides high-performance mineral-based makeup and skincare products that empower women around the world to live an active, authentic, and healthy life.Burning Issue: Pre-Sterilizing Jars before Canning Do I need to pre-sterilize my jars for canning?
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