Sterilising Jars
from Italian Traditional Food

Advice on sterilising jars

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Continuing the short article on preserving and bottling of fruit...

This section is about sterilising jars.

Sterilising

There are two main methods of sterilising jars and bottling: the hot water bath method and the oven method.

Hot water method

This method of sterilising jars gives the best results for colour, texture and flavour. Do use a steriliser and thermometer, if possible; otherwise the fruit is inclined to crack and rise in the jar, spoiling the appearance. Pack the jars with selected fruit and fill to the brim with cold syrup or water. Seal very firmly with rubber rings and caps. If using screw bands, do not tighten. Stand jars in steriliser and fill it with cold water up to the neck of the jars. Put in thermometer and heat slowly to the correct temperature, which will vary according to the kind of fruit. Allow 1 1/2 hours for this.

If you have no thermometer, bring the water in the pan to simmering point only, taking 1 1/2 hours to do so. Maintain at that temperature for 10-15 minutes for soft fruits and 30-40 minutes for pears, using the longer time for 3lb jars.

Lift jars out, using bottle tongs, on to a wooden board or table and allow to cool. Tighten screws slightly.

Test for sealing after 48 hours by removing screw band or clip. The lids should be fast on the bottles.

If you do not require the fruit to be whole and of good appearance, you may use a quicker version of this method which still gives excellent flavour. After packing the jars with the fruit, fill to the brim with boiling syrup or water and screw down lids or put clips on the caps. Set jars in the steriliser and pour in enough boiling water to cover jars completely. Leave them on the boil for time recommended in the previous method.

Oven method 1

Jars with rubber rings, clips or screw tops must be used.

Pack in the fruit and fill to within 1/2 inch of the brim with cold syrup or water. Put rings on the lids, but do not clip or screw right down.

Stand jars in the oven on a piece of thin wood or thick cardboard, taking great care that they do not touch one another or the oven walls.

Oven temperature must be between 275F and 350F or Gas Mark 1-4. Start at the cooler temperature and raise to the higher if necessary, eg. for pears, apples, etc. To get a good result, heating must be slow and gradual. Keep in the oven for 1 1/2 - 3 hours, according to the variety of fruit.

When shrinkage occurs and there is a slight space at the bottom of the jars and bubbles appear on the fruit, the jars are ready to be taken from the oven. Remove one jar at a time and clip or screw down the top very firmly.

Oven method 2

Any large, sound jam jars or Kilner jars can be used.

Pack with fruit, but do not add water or syrup, and cover jars with small saucers or lids of some kind. Heat the jars in the oven as for Method 1, bringing very gradually to a temperature of 300F or Mark 2.

After 1 hour or less, when the fruit has shrunk slightly, remove jars from the oven, one at a time, and pour in almost boiling syrup or water, to fill jar. Immediately put on rings and lids and clip down or tie down securely with parchment or Porosan.

If the fruit has shrunk a good deal, use contents of one jar to fill up the others. Then pour on boiling syrup or water at once to cover.

Page 3 of this Italian Traditional Food article on sterilising jars can be found on the next page.

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