Michigan State University Extension
Preserving Food Safely - 01600542
10/13/97

JAM AND JELLY CONTAINERS

  Jelly  glasses or canning jars may be used  as  containers
for  jellied fruit products. Be sure all jars  and  closures
are  perfect.   Discard any with cracks  or  chips;  defects
prevent airtight seals.                                     

  Get  glasses  or  jars ready  before  making  the  jellied
product.   Wash  containers in warm, soapy water  and  rinse
with hot water. Sterilize jelly containers in boiling  water
for 10 minutes.  Keep the containers in  the hot water until
they are  used.  This  will prevent containers from breaking
when filled with hot  jelly or jam.                         

  Wash and rinse all lids and bands. Metal lids with sealing
compound may need boiling or holding in boiling water for  a
few minutes -- follow the manufacturer's directions. Use new
lids; bands and jars may be reused.                         

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