by Joanne Musgrave | March 8, 2014 5:15 am
This post is a purely selfish one, because I keep forgetting the temp & timing for sterilising glass jars in the oven, so here’s my little reminder!!
Basically, no extremes of temperature when you’re doing this. If you’re putting hot food in the jars (ie: making jam), then put the hot food in the jars when they’re hot. if you’re decanting some sauerkraut, then let the jars cool first. This is the same for all glass food containers, whether they’re oven & freezer safe or not. We sell the Lock and Lock and also the Glasslock food containers and I have cracked one by taking it out of the freezer and running it under hot water to defrost what was inside.
When it comes to the lids, use your best judgement. You can’t sterilise the lids like you can a glass jar. Wash in hot soapy water and allow to dry on a dish rack. If you’re at all concerned about the lid deteriorating after several uses, either purchase new ones (if possible), or place a square of If You Care parchment paper.
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