Jar Sterilization 101: Everything You Need to Know for Perfect Preserves

Why it’s important:

Proper jar sterilization prevents mold, spoilage, and prolongs the freshness of pickled products, jams, and juices. Sterilized jars keep your food safe and flavorful for longer.

Sterilization Methods

1. Oven

Wash jars and lids with warm, soapy water.

Place jars in a preheated oven at 100–120 °C (210–250 °F) for 10–15 minutes.

Metal lids can go in the oven, plastic lids cannot.

Carefully remove the jars while still warm and fill immediately with food.

2. Boiling Water

Wash jars and lids.

Place them in a large pot with cold water.

Heat until the water boils and let it boil for 10 minutes.

Carefully remove jars with tongs and let them dry on a clean towel.

3. Microwave

Wash the jar and place it in the microwave with a small amount of water inside (up to ¼ of the jar).

Heat for 2–3 minutes until the water boils and creates steam.

Carefully remove the jar (it will be hot), discard the water, and use immediately.

⚠️ Do not put metal lids in the microwave.

4. Air Fryer

Wash jars and lids.

Place jars in the air fryer basket, ensuring they do not touch each other or the heating element.

Set temperature to 100–120 °C (210–250 °F) and heat for 8–10 minutes.

Carefully remove jars and fill while still warm.

Extra tips

Use sterilized jars while they are still warm, and pour in food that is hot or slightly warm to help create a proper vacuum and allow vinegar, brine, or sugar to preserve the product effectively.

After filling, seal the jars immediately and let them cool at room temperature without moving them. Once fully cooled, store them in the refrigerator or on a shelf, depending on the product.

For pickled vegetables and other foods stored in liquid, make sure the ingredients are completely submerged in brine or marinade, as exposure to air can cause spoilage or mold.

Jar sterilization is essential for long-term food storage, especially for products kept at room temperature (pickled vegetables, jams, juices, compotes, sauces).

For foods that are consumed quickly and stored in the refrigerator, sterilization is not strictly required, but it remains a recommended best practice for better hygiene and extended freshness.