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How To Sterilize Mason Jars For Canning

How To Sterilize Mason Jars For Canning 

  • Mason jars, such as Ball Mason Jars, are specifically manufactured for canning. Mason jars are made to withstand high heating temperatures. Do not attempt to can your food in regular jars. 
  • Inspect you mason jars for signs of cracks or chips inside the jars and along the mouth of the jars. If you notice any chipping or cracking, do not use the jar for canning. Cracks or chips may cause breakage during canning and/or allow bacteria to enter the jar.
  • Thoroghly wash the jars in hot soapy water. Follow up by equally through rinsing so that all detergent has been removed. You may wish to soak your jars overnight in water and vingar (about 1 cup of vinegar per gallon of water) prior to washing if you believe the jars have a mineral build up that will be difficult to remove. 
  • Set jars right side up on a rack placed in the bottom of a water canner or large kettle and space them about 1″ away from each other and the sides of the kettle. Fill with hot water until itís deep enough to cover at least 1″-2″ above the top of the jars. Cover kettle with lid.
  • Bring water to a boil and then continue to boil for 10 minutes (start timing once the water is at a boil). For those who live in areas that are at higher altitudes than 1,000 feet, the time necessary will be longerĖtypically 1 minute extra per additional 1,000 feet.
  • After jars have been sterilized, turn off the heat and allow them to sit in the hot water until theyíre ready to be packed (keep lid on). When ready to use the jars, drain the water from each jar as itís needed being careful not to touch the rim or inside of the jar with anything that hasnít been sterilized first. Make sure to fill jars quickly after draining to prevent contamination from airborne bacteria or mold spores.
  • Sterilize the lids, screw caps and rings as noted by the manufacturer.


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