Sterilizing glass canning jars. Complete process. 

Sterilizing glass canning jars. Complete process.
Hello everyone in today's video I show you how to sterilize glass jars for canned food. Food canned in this way will last a long time in storage.
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How to sterilize jars to preserve food at home.
You'll need:
- Glass jars, new or recycled in perfect condition.
- The lids have to be made of meth with rubber seal, new or recycled in perfect condition (they can't be plastic).
- Utensils, tongs, spoons, knives, forks, funnels (if you have them), must be stainless steel.
- 100% cotton kitchen towels or microfiber cloths (dampen with water and microwave for 3 minutes).
- Cotton or gauze pads and alcohol (ethyl or isopropyl).
Steps to follow:
- Wash the jars and lids very well with soap and water.
- In the bottom of a pot place a towel or cloth, place the jars inside, without letting them collide with each other.
- Add water until the jars are completely covered.
- Place the pot on the fire until the water boils, when it starts to boil count 30 minutes.
- In another separate pot place all the utensils that you consider that you are going to need, place the pot to the fire and when it starts to boil count 15 minutes.
- In another separate pot you should have the product that you are going to pack already cooked and it should remain very hot for the moment of packing.
- When the jars are sterilized, remove them from the boiling water with tongs, also sterilized, place them on the cotton towels upside down.
- With the tongs, take the lid and place it in the boiling water for a few seconds.
- Immediately turn it upside down and fill the jar with the product to be packaged, without going over the neck of the jar.
- If the thread got dirty with the filling product, clean the thread with a cotton disk or gauze moistened with alcohol.
- With a sterilized knife or spoon, squeeze a little the content inside the bottle to extract any possible air bubble inside, you can also tap it against the towel, this causes the bubbles to come out of the liquid.
- Immediately put the lid on, screw on loosely.
- Immediately take the jar back to the pot where you sterilized the jar, with the water still hot, the water this time should not cover the jar, only ¾ of it (See below for sterilization times).
- Remove the jar from the water, tap it a few times on the towel and close the lid tightly.
- Wait for it to cool completely, preferably until the next day.
- Label the jar with the name of the product inside and place the date of packaging.
- All products packaged in this way should be tested for 15 days at room temperature in a cool, dry place away from sunlight. If after 15 days, the product does not show any alteration (changes in color or appearance of the liquid) the preserve is suitable for prolonged storage.
Important to remember:
- Always pay close attention because we work with utensils, glass and metal that should always be very hot.
- Never touch with your hands the sterilized jars or the lids inside them, as well as the food to be canned, always use a stainless steel utensil.
- If we notice that the product we pack has a change in color or appearance, it is best to discard it immediately to avoid any health problems or food poisoning.
Sterilization time for full jars:
250 ml. 20 minutes
500 ml. 30 minutes.
750 ml. 45 minutes.
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