Tuesday, May 29, 2012

Sterilizing Canning Jars in the Oven

After heating up my kitchen, trying to sterilize all my canning jars, I went online to see if there was a better way. There is! You know when something is aggravating me, it seems like it's the push I need to search out and find a better solution. I found this here.


Wash each and every jar by hand or in the dishwasher. If you do use the dishwasher, make sure that all the residue is rinsed clean.


Allow the jars to dry. 


Arrange the glass canning jars in the oven on clean cookie sheets.


Turn the oven on 225 degrees.


Allow the jars to cook in the oven for at least 20 minutes before using them.


Leave the jars in the oven, (oven still turned on) until you begin to fill them with the food you are canning. That is unless it's a cold pack item. Most foods are hot when you can them. If you put cold food in a hot glass jar, it can cause the jar to burst. The same goes with putting hot food in a cold glass jar.

When you remove the jars, they will be hot to touch. To keep the jars sterile and keep from burning yourself, use a clean jar handler.


27 comments:

  1. SO much easier than boiling them! And with the amt. of canning I have done, this is a real time saver....

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  2. Now that's a time saver, much simpler and great results.

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  3. I love using the oven for my canning jars..saves alot of boiling water:) Glad you shared.

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  4. That sure is a good tip, thanks Sandra, although I do not do much canning, I may decide to one day and will keep this tip close. Hugs

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  5. I have a really dump question, do you put the jars up or down in the oven?
    I am a first timer.
    Jan

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  6. What abut the lids and rings? Do you sterilize them the same way? I'm a newbie to this...

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  7. If you are putting these in a canning pot, you don't have to sterilize the jars or the lids. The process does it for you. If you are putting up jelly or tomatoes or pickles like I do, and you don't process them in a canner, then you have to get the flat lids hot so they'll seal when you add the hot liquid.

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  8. Sandra, I had gone online to find out about sterilizing jars and that is when I stumbled on your blog last week. I just came back to your blog today to let you know that you have inspired me to start my own blog. Hopefully I can be as successful and productive as you are. I know it will take some practice but at least I am trying. I just wanted to say THANKS! God Bless!

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  10. do you have to sterilize the jars if you are dry canning? Like dried beans in mason jars?

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  11. geraldine baldwinJuly 17, 2013 at 5:23 AM

    Thanks!

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  12. My sister and I are trying canning tomorrow. I am washing the jars now and will keep them clean and covered and try your method tomorrow - placing them in the oven. Thanks for that great tip!

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  13. Are these temperatures in F or C

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  14. I do alot of canning and will certainly try this on my jars. Will save me lots of time and water.

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  15. I tried this on my jelly jars. Loved it. So much easier than using the water on the stove.

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  16. Great idea to sterilize in oven. I'm making green tomato mincemeat today and wonder if I need to worry about a water bath. I do not have a canner.

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  17. About the snap lids ... once you're ready to start filling your jars - all you have to do is boil water, put the snap lids in a pot and pour the boiling water over them. Let them sit in the hot water and fish them out with tongs, one by one as you need them. They'll be sterilized, and the rings will be softened for a great seal. Takes a couple of minutes only.

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  18. I'm using "SureJell" to make jelly and the receipe says to invert jars after sealing for 5 minutes. Would you use water in sterilizing lids instead of the oven for doing this?

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  19. My mom always taught me to can and prepare my jars this way. We wash them, have them completely dry and then lay them on their side on the oven rack. We would heat them slowly, to around 250 and let them stay at least 20 minutes or so. The lids and rings were done in boiling water. Some say this method isn't the advised method BUT we have never had any problems with our relish, jams, pickles, etc. ruining. Nothing left but hearing the pop, pop, pop of sealing jars... :)

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  20. Hi there just trying the oven method for first time today for tomato sauce. Im using clear wine bottles and their lids so Im hoping they will seal ok. thanks for your advice and will let u know how it goes. cheers

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  21. Once the hot jam is in the hot sterilyzed jars and the lids on, is the ring supposed to be tight or loosely screwed on?

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  22. How long do you let the lids & ring sit in the hot water before you use them?

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  23. I let the water get really hot, but not boiling and I leave them in there at least 5 minutes before using them.

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  24. I washed and set mine in the oven....the heat dried them nicely by the time I needed to use them.

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