Basics on how to sterilize jars and cans.
By: Melanie Jimenez
If you plan to make large quantities of bottled recipes (click for pickled recipes, jams recipes), you’ll need to invest in proper canning equipment and tools such as a canner, a jar lifter, properly sized funnels and, of course, jars and their corresponding lids and seals Pick your pickled recipes: Papaya Atchara, Nata de Coco Atchara, Pickled Kohlrab
For a step-by-step guide on How to Pickle Veggies, click here
If you’re still trying to figure it out though, there are regular kitchen tools and equipment that you can use—guerilla-style, if you will. These will include a large, heavy-bottomed pot, a wide strainer that fits exactly in the pot (so that it will not jostle around), metal tongs, and silicone potholders for submerging into boiling water. You’ll be handling very hot mixtures and containers, so exercise caution.
Once all of the jars and have been boiled and set aside to dry, portion the mixture accordingly, and then seal tight. Place the filled jars into boiling water immediately, making sure they are covered with water by at least 2 inches. Begin removing the jars after 5 minutes, though for some fruit jams it may take up to 10 minutes. The longer they are processed, the mushier the contents will be, whether fruit or vegetable. Lift them out of the pot and leave to cool in a draft-free area, placing jars at least 2 inches apart.
For more details and a helpful how-to, visit canning and preserving blog Food In Jars’ Canning 101 guide at http://www.foodinjars.com/category/canning-101.
Photography by At Maculangan | Styling by Melanie Jimenez | Prop Styling by Rachelle Santos | Props from the Saizen (jars), The Yummy Prop Library, and stylist’s own (checked fabric, wooden tray and utensils)