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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