Here are some tips to remember:
Any glass container to be used for storing jams, sauces, syrups and such need to be sterilised.
Wash containers and lids in hot soapy water and rinse well in hot water.
Place containers, open-end up, in a deep pan that will hold them all in one layer.
Pour enough hot water into the pan to cover the containers. Bring the water to the boil and boil for 10 minutes.
Immerse lids, seals and corks in simmering water for 20 seconds (cork can only be used once).Drain well and dry thoroughly in a 150C oven for about 20 minutes.
To maintain sterilised surfaces, don’t touch the rim or interior surfaces after drying in the oven.
Leave to cool slightly, covered with a clean cloth before filling.
The Cook’s Companion by Stephanie Alexander
The Complete Book of Preserves and Pickles by Catherine Atkinson and Maggie Mayhew
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