Mum taught me how to sterilise a jar the other day...because you need them to put jam, fruitmince and lemon curd in (which will be the next few posts). I thought I better tell everyone else too...because its such a ridiculous thing we are supposed to know, but we dont.
My mum uses quattro stagioni jars to store preserves. But I know alot of people just re-use store jam jars.
How to sterilise a jar
Clean jar well.
Preheat oven to 180 degrees.
Place in oven for 20 minutes (make the preserve while you wait).
Remove from oven with extreme caution as they will be HOT and place on heat mats.
Be careful not to put them straight onto a cold surface as the glass will crack
Fill hot jars with hot preserve.
If the preserve is cold, let the jars cool before you add the preserve.
How to sterilise a lid
Clean lid well.
Place in a saucepan of water and bring to the boil.
Let it boil for 10 minutes.
Remove with a tong and let drip dry (on a clean teatowel is good, or in the oven with the jars)
Place ontop of the jar once full - putting hot preserve in a hot jar with a hot lid helps it to seal better.
The 'pop' button on the lids should go down, if not, there was no seal created between the lid and jar, so make sure you use it sooner, as it wont keep as well :)