Tip & How-To about Retail Supplies

Sterilize your jam jars!

Do you want to make delicious jams, chutneys and other preserved foods? Here is how to sterilize your jars and keep your food safe from bacterial contamination.

First thing is washing very well the jars and their covers under running water.
It is best to sterilize the jars right when you intend to fill them so that they don't have time to get contaminated.

Take a large pot with high sides and cover its bottom with a cloth. Then set the jars on the cloth, their opening facing up.
With other cloths separate each jar from the other to avoid their breaking while boiling. Here is a picture from GialloZafferano:



At this point pour water in the pot until it covers all the jars and then turn on the fire, bringing water to boiling. You can then turn down the fire and leave the jars in the water 30 more minutes.
10 minutes before the end put in the water also the caps of the jars that need to be sterilized. Like in this picture:



After the 30 minutes are over you can turn off the fire and let it cool off.
When water reaches room temperature you can take out the jars and let them drain well, on a dry cloth. Another way of drying them is putting them in the oven at minimum temperature. This would dry them faster and kill whatever bacteria is left.
When the jars are completely dry they are ready to be used for jams and all kinds of preserved goods.
Enjoy!

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1 Answer

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That is natural water vapour. You may find cooking for longer will remove the water and stop it happening. Don't forget, air with water allows bacteria to grow. Only if there is both of course!

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What is the best temperature to keep the refrigerator ( Hotpoint)


http://www.hotpointservice.co.uk/hs/pages/content.do?keys=FAQ:SIY_RFFRIDGETEMP
What should a Hotpoint fridge temperature be?

Your Hotpoint fridge is designed to operate at a temperature ranging from 0.5 degrees in the coldest part up to 5 degrees inthe warmest part.

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refrigzones.jpg

  • Zone A - Cool Dairy Products, Cheese, Butter, Margarine, Low Fat Spreads, Cooking Fats/Lards, Preserves, Jams, Curs, Marmalade, Salad Dressing or Sauces
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