I'm making some jelly, and I was wondering how to sterilize and seal the jelly jars?

Question

We are using these jars - http://www.vermontmadecandles.com/cart/images/8%20oz%20Jelly%20Jar.JPG

Answer 1

Get the Ball Canning Book...has all the details that must be followed to prevent spoilage. Lot of new recipies too.

Answer 2

I always wash the jars by themselves first in the dishwasher with some vinegar added to get rid of the cloudiness on the glass. Then while the jam is cooking, I boil a very large pot of water with vinegar added too (like just a generous splash) and put the jars in there for at least 10 minutes to further sterilize. Warning: once I skipped this step because I figured the dishwasher sterilizes the jars, and some of my jars broke when I filled them with hot jam.

Also, go to Walmart or somewhere that sells a lot of canning supplies and treat yourself to a $2.00 large funnel -- a widemouthed funnel. This will make filling the jelly jars 100x easier and cleaner and most importantly, will prevent the jar tops from getting messy from your jelly, which can cause the lids not the seal.

Careful not to burn yourself!

Also, remember to add time to the sealing process if you are above 1,000 feet above sea-level. I think 5 minutes per 1,000 feet. I use the boiling water method since I haven't invested in a real pressure canner yet.

I know this all sounds really complicated, but it's not rocket-science and I learned everything I know from the Kerr's Preserving Booklet that I bought years ago that was next to the canning supplies at Walmart. It's full of delicious recipes too.

Good luck and enjoy your beautiful jars of jelly. Everyone will be impressed.

Answer 3

Boil the jars and after filling be sure to wipe any jelly that might be on the rim - it will prevent sealing .. you can seal with parafin that is melted down the old fashion way .. or you can use the rubber seals made for such a purpose. I always get my lids and rings hot in boiling water as well so as not to have anything that will 'grow' in the jelly's sugar. I'm sure you've opened jelly from the fridge before and found it molded .. this came from the peanut butter or whatever that was on the knife when you reached for the jelly. Good luck!!

Answer 4

Good news is that it is easy!

You can use a simple boiling water sterilization for acidic foods, which includes jelly. Pressure canning (which is fussier) is required for non-acidic food like many vegetables).

Do not use paraffin -- it's an old technique prone to failure.

Use modern canning jars which use a single-use sealing lid, held in place by a screw-on ring.

The instructions that come with the jar, or with pectin (an ingredient generally used for jam-making) are adequate. An excellent source of information is homecanning.com.

Answer 5

Place EVERYTHING in boiling water for 10 minutes - jars, lids, rings, and anything that will touch these items. Have a clean, dry towel on the counter or table where you can put these items as you take them out of the water. Allow them to air dry thoroughly.

If you are going to use a rag to wipe up any spills on the jars, it must also be clean and dry. Just keep in mind that anything that touches the jars, lids, and rings must be sterile - including your hands. Wash them thoroughly and wear disposable plastic gloves.

Basically, pretend that you are in surgery. It's slightly cumbersome, but you don't want to put hours and hours into canning only to find that your goods have spoiled due to an unclean working environment.

Answer 6

I picked up a canner at a yard sale---but you can always use a big deep pot. Fill with water and boil for several minutes. Using sterilized (boiled) tongs and place mouth up on counter. Also boil your lids and rings. Then place lids on jar--using same tongs. Allow to cool. Lid should not have a bubble under it--this means you have successfully sealed them. Place rings on, label with contents and date. Should you ever get a bubble under the lid prior to using, then discard. Good luck.
You might verify this information on the website below.

Answer 7

A good way to sterilize the jars is to submerge them in boiling water for ten minutes. Take them out using tongs or some other instrument and let them dry upside down on a clean , sanitary surface ( there is a difference between clean and sanitary).

J

Answer 8

the old system was to pour liquid paraffin wax on top and let it seal. the new system is that u can buy devices that suck the air out a little at a time and vacuum seal the jar just like a new jar of brand name jelly from the market.

Answer 9

to sterilize, boil for 10 mins, the jars, lids, and screw thing... to seal, fill immediately with hot jelly and flip upside down. the jars will seal on their own

Answer 10

My mother had a big canner that was used on the stove that she put her jars in and boiled them.