The sterilization of jars is essential to the success of jams, marmalades and preserves: let’s learn a few simple tips on the cooking tutorial by YellowSaffron!
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The sterilization of jars is essential to the success of jams, marmalades and preserves.
You just need to follow a few simple rules to make natural and safe home-made preserves.
Let’s see how to do:
Place a cloth on the bottom of a pot, lay the jars in and place another cloth to separate the jars and keep them from breaking.
Fill the pot with cold water and bring to a boil.
When the water has come to a boil, let the jars simmer on a low flame for 30 minutes more.
When the water is cold, take out the jars and let them drain on a clean dish towel.
For jams and marmalades, fill the jars to an inch from the top while the jam is still hot. Then seal and turn them upside down to create a vacuum. Leave them in this position until cold.
If you press the lid and it clicks like this, there is no vacuum created; if you don’t hear any sound, the vacuum has been created.
For any kind of preserve, further sterilize the jars after sealing, by submerging in water and bringing to a boil for at least 30 minutes.