Each housewife tries to preserve vitamins from vegetables, fruits and mushrooms for the winter. One of the proven ways is to preserve them. It is difficult to find someone who will refuse tea with homemade raspberry jam or a snack in the form of crispy cucumbers. At the same time, in order for the blanks to please you all winter, you need to properly sterilize the jars for them.
Why do you need to sterilize jars
Many bacteria and microorganisms live on the surface of the cans. During sterilization, they die due to exposure to high temperatures.
Canned food creates an optimal environment for bacteria to live and reproduce. If you refuse sterilization, the microbes will start the fermentation process in the blanks and your reserves will deteriorate. This usually results in a swollen lid or cloudy brine.
Preparing cans for sterilization
Before you start preparing pickles or jams, you need to follow a few simple rules.- Inspect jars for chips or cracks. A chipping on the neck will inevitably lead to swelling and tearing of the lid. A cracked jar can explode if boiling water is poured into it.
- Whole jars should be thoroughly rinsed with warm water and cleaning powder. Dry the jars with a towel or just leave them on the table to dry for a while. Only dry containers are recommended for sterilization.
This is the oldest and most reliable method, your mothers and grandmothers probably used it. However, steam sterilization can be done in different ways.
- Using a teapot, turkish or other utensils with a narrow neck. The jar is put on the spout of a boiling teapot or the Turks are inserted upside down into the neck. Liter cans are sterilized for 7-10 minutes, three-liter cans - 15 minutes. As a rule, water droplets stop forming on a completely sterilized jar.
- With the use of special round lids with openings for the neck of the can. In this case, cover the pot of boiling water with a lid (it may have one or more round holes) and insert the jars with the neck down. If you do not have such a miracle device, you can use an ordinary metal sieve. True, in this case, most of the steam will go to waste, and this will lead to an increase in humidity and temperature in the kitchen, which is undesirable in the summer.
- In a double boiler. If you are the owner of such a useful helper in the preparation of delicious and healthy dishes, then you can use this sterilization method. Clean jars are placed in a double boiler for 15 minutes and the cooking mode is turned on. The disadvantages of this method include the ability to sterilize a small number of cans, since the steamer must be very roomy.
Sterilizing cans in the oven
Clean and always dry jars are put in the oven and turned on to the maximum. Make sure that the temperature does not rise above 200 degrees. After 10 minutes, turn off the oven and leave the jars to cool in it. Do not open the oven immediately, as the glass may burst due to the temperature difference.
This method is convenient primarily for the ability to sterilize several cans at once. In addition, the temperature in the oven is higher than the steam temperature, which allows more germs to be killed.
Sterilization of cans in a microwave oven
This is the fastest and easiest way to sterilize. Depending on the volume of the microwave, one or more clean cans are placed in it. The bottom of the jar must be covered with water by about 2 cm. The microwave heats the water, not the air. The water in the cans boils and steam sterilization takes place. Dry cans in a microwave oven are not sterilized.
With a power of 800 watts, it will take 5-7 minutes to kill germs.
Sterilizing cans in the dishwasher
The main advantage of this method is that the cans can be loaded into the dishwasher by only slightly rinsing them. In addition, during sterilization, you do not need to be distracted by cans, and you can devote all your time to preparing products for seaming.
So, the dishwasher is turned on at the highest temperature (at least 60 degrees) without adding cleaning agents.
Among the disadvantages of this method, a low sterilization temperature can be noted, so the effect will be worse than when using steam or an oven.
How to sterilize lids
Lids, like cans, should be washed before sterilization and carefully inspected for dents, scratches or rust. Screw caps are advised to be renewed every year.
Clean lids can be dipped in boiling water for 3 minutes or sterilized in the oven along with the jars. Under no circumstances should metal lids be sterilized in the microwave, this will lead to its breakage.
Many housewives do not trust double or even triple pouring of boiling water during conservation and resort to pasteurization, that is, sterilization of cans along with blanks. As a rule, it is required for the preservation of cucumbers, mushrooms and in recipes with a small amount of vinegar.
To do this, you need a large, wide-bottomed saucepan. For three-liter cans, an enamel basin is perfect. A wooden grate or a thin towel is placed at the bottom of the pan and jars with blanks are placed in it. The neck of the cans is covered with lids, but they are not tightened.
The pot must be filled with warm water so that it does not reach the neck of the cans about 5 cm. After that, the pot is put on fire. The pasteurization time depends on the specific recipe, as a rule, it takes 15-25 minutes after boiling the water.
Pasteurized cans are carefully taken out of the water one at a time and immediately rolled up. It is recommended to leave the jars upside down until they cool.
Do's and don'ts for home canning
The most common mistakes that housewives make when harvesting vegetables and fruits.
- Using poorly washed vegetables and fruits. Before you lay out the workpieces in the jars, you need to thoroughly rinse them under running water. Dirty vegetables can cloud the brine. Plus, no one will like the crunchy sand on their teeth in a snack.
- Using old, damaged lids. Even a small defect on the screw cap will inevitably lead to swelling. Remember also that vacuum caps, although very convenient to use, only retain their airtight properties for 3-4 months. If you want your workpieces to last longer, use other options.
- Incorrect pasteurization of cans. Do not put cans with blanks directly on the bottom of the dishes in which pasteurization is carried out. It is also undesirable for the sides of the cans to come into contact with each other when boiling. Place them away from one another, or move them with a towel.
So, sterilization of cans and lids is an integral step in food preservation. Regardless of which method of sterilization you choose, carry out it according to all the rules. In this case, until spring, you can delight and surprise loved ones and friends with your culinary masterpieces under the cover.
Video: how to sterilize jars
How to sterilize jars in a pot of water many novice housewives do not know, and how time this procedure must take place. This is detailed in this article. The information provided will be useful to every housewife, as it will allow you to qualitatively prepare jars for various blanks for the winter, including how sterilize jam jars.
Preparing cans
Important! To wash the cans, take a new sponge and brush.
- Reusable screw caps are inspected for rust and deformation. If there is even a little rust or scratches, it is not recommended to use such covers so as not to spoil the workpiece.
- Sterilization is carried out with a gradual increase in temperature, since a sharp change in temperature can lead to the fact that the jar will crack.
Having selected whole glass containers and thoroughly washed them, proceed to the main sterilization procedure. There are several ways, but most often they sterilize cans in a pot of water.
Process technology
This sterilization method is convenient to use for small jars with a capacity of up to 1 liter, since during this procedure the jars are placed in a pan and kept in boiling water for a certain amount of time (described below).
Having prepared the jars and choosing a suitable pan, proceed to sterilization:
Important! If glass containers do not fit in the height of the pot, they can be placed sideways.
This method is very simple and convenient, since it does not require special devices and you can immediately process a large number of cans, of course, if there is a large saucepan.
Steam sterilization over the pan
This is one of the most common methods of preparing cans for canning. This method requires:
- small saucepan;
- metal grill;
- banks.
Important! The wider the pot in which the water will boil, the more cans will be sterilized at the same time.
The steam sterilization process is as follows:
- Water is poured into a saucepan, almost to the brim and put on fire.
- When the water begins to boil, a grid is placed on top of the pan. To do this, use a grate from the oven or a stand for hot containers.
- Cans are placed on the grate with the neck down.
- Condensation will appear on the inside of the glass containers, which will collect in large drops and drain back into the pan. It is necessary to keep the jars until the condensate has washed their entire inner surface.
- Glass containers are removed from the grate with an oven mitt and placed on a clean towel on the table with the neck down.
Important! The lids can be soaked in boiling water for a few minutes.
The cans are sterilized within 6-10 minutes. It all depends on the intensity of the boiling water. They stay clean for 2 days.
Watch the video! Sterilization of preservation jars
Steam cans can also be sterilized inside the pan:
- A grate or metal lids are placed on the bottom of the pan.
- Glass containers are placed on the wire rack with the neck down. The main thing is that there is a distance between the bottom of the pan and the neck of the jar.
- Pour some water and put on fire.
- When the water starts to boil, the steam will clean the inside of the cans.
The advantage of this method is that the steam does not rise high and does not increase the humidity in the kitchen. Cover the pot with a lid for extra effect.
Watch the video! How to sterilize jars before canning and lids
Sterilization with blanks
Not only empty cans can be sterilized, but also with blanks... Usually, this method is resorted to when canning lecho, adjika and vegetable canned salads small size, which are cooked using boiling.
How to do it right sterilize:
- The hot workpiece is laid out in washed jars and covered with a lid.
- A rag is placed on the bottom in a saucepan and glass containers are placed.
- Pour warm water so that it covers the jars to the neck, but does not get into the inner space when boiling.
- Put the saucepan on fire and bring the water to a boil.
- From this moment, 15-30 minutes are detected.
Important! How much to sterilize cans depends on the volume of the container. For 0.5 l - 15 min, for 1 l - 25-30 min.
- After the specified time has elapsed, the container is removed from the hot water with special tongs and rolled up with lids.
Many salad recipes for the winter provide for this type of sterilization, since in the process the preparation undergoes additional heat treatment.
There are many ways to sterilize cans, which are based on the use of high temperatures and other electrical devices. You can find out more about how to use a microwave and a double boiler on our website.
Conclusion
The shelf life of blanks for the winter depends on the high-quality sterilization of cans. Therefore, this process should be given special attention. Incorrectly prepared containers can damage the cans and spoil the workpieces.
Watch the video! Sterilization of cucumber jars - the original sterilization method
Canning requires mandatory compliance not only with the rules for salting and pickling products, but also heat treatment of containers for them. Glass jars with lids must be clean and undergo a special treatment - sterilization.
There are several ways how to sterilize jars at home, from the simplest one - steamed over a saucepan, to the most sophisticated - in an airfryer. Let's take a closer look at them, highlight all the pros and cons so that you can choose the method that is ideal for you. Strictly follow all recommendations, and your canned food will be perfectly stored all year round! And of course, do not forget about safety rules when working with hot cans and steam.
- Take suitable jars for preservation without chips, cracks or chipping.
- Wash the dishes thoroughly before sterilizing. Use a regular dish soap or baking soda, then rinse the jars thoroughly under running water. Pay special attention to the neck, where dirt and rust often accumulate.
- Disposable tin lids. If you are using modern screw caps that are reusable, make sure the inner paint layer is intact - it should not be chipped, scratched or rusty.
- Remember: no sudden temperature changes are allowed during sterilization! Cold cans must not be immersed in hot water and vice versa! To prevent the container from bursting, it must be heated gradually.
Boil sterilization
Boiling cans in a saucepan is one of the easiest ways to heat a container. The glass container is completely immersed in water and kept in it for 15 minutes from the moment of boiling.
For sterilization, use a large pot (or enamel bucket) that can be immersed completely in the jar. Lay a piece of wood or a piece of cotton fabric at the bottom. Place clean cans on top with the neck up. Place them between each other with a clean cloth or gauze so that they do not touch each other and do not rattle when boiling. If the cans do not fit upright in the pot, place them on their side. Fill with cold water so that the water completely covers the entire surface. Simmer for 15 minutes.
ATTENTION! Be extremely careful when removing cans from boiling water!
Pros:
No special devices are needed, it is enough to stock up on a capacious pan;
The lids can be boiled along with the jars in the same saucepan.
Minuses:
With prolonged boiling of water, the surrounding space is quickly moistened and warmed up;
To sterilize a large number of cans, you need to reheat the water each time;
It is difficult to remove cans from boiling water;
Salt deposits can form inside the jars due to hard water.
Steam sterilization over a pan
Steam cans are one of the most popular and ancient sterilization methods. The principle of operation is reduced to processing the cans with steam, which fills them, rising above the pan with a strong boil.
To sterilize, fill a pot with water and install a grate from the oven, a metal flat sieve, or a stopper - a special metal plate that prevents the cans from coming into contact with water. Place a glass jar with the neck down into the hole in the stopper. Wait for the water to boil and sterilize a 0.5 liter container - 10 minutes, large cans - 15-20 minutes. Steam from the boiling water will condense and flow back down the sides into the pot.
ATTENTION! Be careful when removing the lids from the water bath! The steam is very hot, you can burn yourself!
Pros:
100% removal of all microbes;
Both cans and lids can be sterilized with steam.
Minuses:
Strong heating of the environment;
The need for a metal stop;
Relatively long sterilization time.
Microwave sterilization
In the microwave, sterilization is very quick - 2 minutes for 0.5 liter cans, and 3 minutes for 1 liter containers. Under the influence of microwaves, the jars warm up well, and all bacteria on their surface are destroyed.
To do this, pour water on the bottom of each jar - about 1-1.5 centimeters. Place them upright on the turntable. Three-liter jars don't fit in regular household microwaves, but you can cheat. Pour water and place in the microwave on its side. There is little water in it, so it will not spill. Set the midrange microwave frequencies, power 700-800 watts. Set a timer and turn on the microwave for 2-3 minutes. During this time, the water in the cans will boil and sterilize them by pouring steam over them.
ATTENTION! Do not put empty jars in the microwave, without water! Do not cover them with metal lids, otherwise the microwave will break down!
Pros:
Sterilization is quick;
The air in the room does not heat up;
Several small cans can be processed at once.
Minuses:
Large cans are difficult to fit;
Metal lids cannot be sterilized.
Oven sterilization
The method is convenient when you need to prepare a large amount of containers for preservation. With strong heating to a temperature of 150-160 degrees, all bacteria are destroyed. The method is simple, but rather dangerous: if the cans are overheated, they can burst.
For sterilization, place the washed, damp (!) Jars on the wire rack upside down. Preheat the oven to 160 degrees and soak the container in it until all the drops of water on the walls are dry. On average, this can take 15-20 minutes.
ATTENTION! Do not overheat, otherwise the glass may break! Remove the jars from the oven, after cooling them down a little to 80-90 degrees.
Pros:
Fast and effortless process;
No special tools required.
Minuses:
Care must be taken to ensure that the banks do not overheat and burst;
Lids cannot be sterilized in the oven.
State-of-the-art sterilization methods
Several decades ago, steam was the main method of sterilization. At the same time, small jars were put directly on the spout of a kettle with boiling water and held for 10-15 minutes. Large containers were placed on the kettle instead of the lid. In modern kitchens, electric kettles are often used, which are unsuitable for these purposes. But new kitchen assistants have appeared, making life easier for housewives, who have significantly expanded the possibilities for disinfecting cans.
Sterilization in a double boiler- cans with lids are placed in a double boiler with the neck down and kept in the cooking mode for 15 minutes.
Dishwasher safe- a clean container is loaded into the device without powder and the regime with the highest temperature is set, but not lower than 60 ° C. Lids are not sterilized by this method.
In a multicooker- cans are placed on a stand for steaming dishes and processed for 15 minutes in the "Steam" mode.
In the airfryer- a little water is poured into the container, covered with lids and installed on the lower grill of the airfryer. They are processed at a temperature of 120-140 degrees at high speed for 15 minutes.
How to sterilize lids
The lids are always sterilized just before rolling up. Before processing, check the integrity of the cover, make sure there is no rust and the presence of rubber bands.
The most convenient way is to boil in water. To do this, boil water and dip the tin lids into it for 5 minutes. If you boil for longer, there is a risk of "digesting" the gum. Remove the lids from the water with clean tongs or boiled table forks. Twist caps can be processed in the same way.
The main stage in canning, perhaps, can be called sterilization of cans. Since without this stage, our workpieces simply will not be stored, we just have to know.
Immediately, we note that there are several ways to sterilize cans, and if your family knows only one, improve your knowledge, suddenly you will like our options more.
So, we select the required number of cans for our blanks. They should be free of cracks, chips. The cans are well washed, you can use regular baking soda as a detergent.
How to sterilize empty jars?
First, we'll figure out how to sterilize empty jars. Here are the most popular ways.
How to steam sterilize jars
This method can be called the most "ancient". Even our grandmothers sterilized the jars for a couple. What is required for this?
- We take a pot of water, cover it with a net, a splash screen or a divider. Instead of these devices in a hardware store, you can find a pan attachment with recesses for 1 or more cans at once.
- We put the jar upside down in the recess. We boil water in a saucepan. Thus, the cans are sterilized by steam. Instead of a saucepan, a kettle is also suitable, where instead of a lid we put our mesh or nozzle.
- How many cans to steam sterilize? The volume of 0.5 and 0.75 is sterilized for 10 minutes, 1 liter - 15 minutes, 2 liters - 20 minutes, and 3 liters - 30 minutes. But many housewives do not adhere to the specified time frame and sterilize jars for no more than 15 minutes.
How to sterilize jars in the microwave
- Pour 2 centimeters of water into 0.75 and 1 liter cans. If the volume is larger, accordingly, pour a little more water. We put the banks in the microwave, select the power 900-1000 W. We put cans without lids! It takes 5 minutes to sterilize the jars in the microwave, the water should boil.
- An important point - there must be water in the cans, otherwise they will burst. Banks of 2 and 3 liters are sterilized on the side, but the water must be poured.
How to sterilize jars in the oven
This method has become a favorite of many housewives. In the oven, you can sterilize cans of any size and in any quantity, as far as the oven allows. This method compares favorably with sterilization in the microwave in that the lids can also be sterilized right there.
- Wash the jars and put them directly wet on a baking sheet or grid upside down in the oven.
- We heat the oven to 150 degrees, as soon as the oven heats up, sterilize the cans for the required time: 0.5 and 0.75 liters - 10 minutes, 1 liter - 15 minutes, 2 liters - 20 minutes, 3 liters - 25 minutes.
Together with the cans, you can put wet lids on the grill, but only metal and without rubber inserts.
Sterilizing cans in a pot of water (boiling)
- To sterilize the jars in a pot of water, take a large pot, put jars of water poured up to the neck there. We also pour water into the pan itself, so that the cans stand up to their neck in water.
- Bring the water to a boil and sterilize in the same way as in the previous method: 0.5 and 0.75 liters - 10 minutes, 1 liter - 15 minutes, 2 liters - 20 minutes, 3 liters - 25 minutes. Lids can be boiled together with cans.
How to sterilize lids
Since you don't want to bother with sterilization for a long time, many housewives tend to choose a method, how to sterilize jars and lids together.
- Before sterilizing the lids, inspect them thoroughly so that they are intact, without visible damage. The lids, together with the jars, are sterilized in the oven, in boiling water, and in steam (where the jar is on a grid, and the lids are sterilized in boiling water).
- The lids can be prepared separately - boil in a small saucepan with water.
- The sterilization time of the lids is 10 minutes. To avoid scalding, remove the hot lids with meat tongs.
Whichever method you choose to sterilize cans, be careful. Hot cans are easy to burn! Use kitchen towels or oven mitts. And now the cans can be filled with our blanks and closed with lids.
How to sterilize cans of blanks
Also, jars are sterilized directly with blanks. Let's find out how to do it.
How to sterilize jars of blanks in boiling water
This method is the most common.
- Put a towel on the bottom of a wide pan, put jars with blanks on top.
- Pour water into the pan at the same temperature as the workpieces themselves. If the water is cold or very hot, the jar will burst. The water should reach the shoulders of the jars.
- Cover the jars (do not roll them up!) With lids, bring the water to a boil and sterilize as much as indicated in the specific recipe. If the time is not specified, then usually jars of 0.5 and 0.75 are sterilized for 10 minutes, 1 liter - 15 minutes, 2 liters - 20-25 minutes, and 3 liters - 30 minutes.
Don't forget that the banks are very hot!
How to sterilize cans of blanks in the oven
The same manipulations are carried out in the oven. Sterilizing cans in the oven is considered very convenient.
- We put jars with blanks on a wire rack or baking sheet. The oven should be cold or slightly warm.
- Put the lids on top of the jars. We bring the oven to 120 degrees. We sterilize according to the recipe. Again, if the time is not specified, then 0.5 l is sterilized for 10 minutes, 0.75 - 15 minutes, 1 liter - 15-20 minutes.
- We take out the jars with kitchen mittens, hold on to their sides.
Frequently asked questions about sterilization
Are jam jars sterilized? Do I need to sterilize compote jars?
All cans for blanks are sterilized! It is this procedure that guarantees that your workpieces will safely reach the winter and will delight you with my taste. Due to the high temperature, the jars literally become sterile, which is why this is the name of the procedure.
How to sterilize salad jars? How much to sterilize cucumber jars?
Each recipe should indicate the sterilization time for a particular workpiece. If it so happened that you forgot to indicate the time, pay attention to the methods of sterilizing cans with blanks a little higher. The time depends on the sterilization method and the volume of the jar itself.
How many minutes to sterilize the jars?
If sterilized empty, then usually it is: 0.5 and 0.75 liters - 10 minutes, 1 liter - 15 minutes, 2 liters - 20 minutes, 3 liters - 25 minutes.
If the cans are already with blanks, then: 0.5 and 0.75 are sterilized for 10 minutes, 1 liter - 15 minutes, 2 liters - 20-25 minutes, and 3 liters - 30 minutes.
For more details, see the information above.
At what temperature should the jars be sterilized?
If water is used during sterilization, then the cans are sterilized precisely during its boiling.
If the procedure is carried out in a microwave oven, we select a power of 900-1000 W. We put 150 degrees in the oven.
Hopefully we've covered enough how to properly sterilize jars, if you have anything to add, we are waiting for you in the comments!
The delicacies presented to us in the summer in the fall can be kept in a condition fit for food for a long time. What homemade products are not offered to us by culinary magazines.
But just knowing the recipe for a tasty preparation is not enough. In order for vegetables, fruits and berries preserved in the winter not to deteriorate, you also need to know how to sterilize jars. It is necessary to sterilize so that canned foods do not deteriorate during their storage and do not harm our health when they are consumed.
How our mothers and grandmothers sterilized jars for homemade preparations, we already know. They were kept over steam for several minutes. Steam sterilization is the most proven method of processing food and containers before preserving. But this procedure is rather laborious and not very pleasant, since the room in which sterilization takes place is filled with humid and hot air. And in summer it is already hot enough. Modern household appliances provide us with modern ways to sterilize jars, for example, they can be sterilized in a microwave, double boiler, dishwasher or oven.
For any type of sterilization, only well-washed jars, without cracks, are suitable. The neck must not be chipped. Also choose your canning lids carefully. Covers should be flat, clean, free from rust, and with a new rubber gasket. If you like to use screw caps for canning, make sure that the inner surface of these caps is free of scratches and rust, and before starting canning, check that the screw caps fit snugly against the neck and do not twist.
How to sterilize jars in the microwave
You can sterilize jars in the microwave in the following way:
- Pour a little water into each so that the bottom is covered with water by about 1 centimeter.
- We put the cans in the microwave for a few minutes at a strong power of about 750 watts.
Sterilizing jars in the microwave is obtained because the water inside boils and begins to evaporate. The same cans are sterilized with steam. The time of sterilization in the microwave depends on the number of cans that you put in the microwave at the same time, and can take up to 5 minutes.
Sterilize in the microwave quickly enough and in time, and due to the fact that many cans can be sterilized at the same time. The room in which sterilization takes place is not filled with humid air. The only drawback is that the three-liter cans are too high for many household microwaves and simply may not fit.
How to sterilize jars in a double boiler
Place the jars with the neck down in a double boiler and turn it on to the cooking mode for about 15 minutes.
The water that is poured into the steamer begins to boil, and this steam sterilizes the cans.
By the way, not only cans, but also lids can be placed in a steamer for sterilization.
It is very convenient to sterilize in this way. A little time and effort is spent. But it is possible to sterilize jars in a double boiler if it is large enough. If only one can be placed in a double boiler, then sterilizing in a microwave is faster and more economical in terms of energy costs.
How to sterilize jars in the oven
- If you are planning to sterilize the jars in the oven, then after washing them, do not let the water drain out of the jars, but immediately place them in the oven.
- Turn the oven to 160 degrees.
- The jars must be sterilized until all water droplets have evaporated and the glass is completely transparent. It will take about 10-15 minutes, but don't overdo it.
This method of how to sterilize jars is the most affordable and most convenient for many housewives. Almost everyone can sterilize jars in the oven, since almost every home has an oven. In addition, many cans can be sterilized in the oven at the same time. The only thing that is required of you is attention, because if overheated, the glass can break.
How to sterilize jars in the dishwasher
I myself did not use this method of sterilizing jars, but they say that it is also quite simple and effective.
- The jars prepared for sterilization are placed in the dishwasher.
- Then the dishwasher switches to the hottest setting.
In terms of capacity, dishwashers are higher than the above-mentioned microwave, double boiler or oven. However, the dishwasher cannot be set to a very high temperature. Therefore, there are some doubts about the quality of this method of how to sterilize the dishes.
But if you have not yet prepared vegetables or fruits for preservation, then you can safely do this preparation while the cans are sterilized in the dishwasher, since you do not need any control over this process from your side.
The last thing I want to tell you about, in order to avoid unpleasant situations, is that banks are afraid of strong temperature changes. For example, glass can easily break if you put a hot jar in a cold sink or, conversely, put a hot snack or jam in a cold container.
Now you know modern ways to sterilize jars. The choice is yours.
