In order to ensure your preserves do not become contaminated and to lengthen the shelf life it is important to take care in the initial stages of sterilising all storage jars or bottles.
Firstly, preheat your oven to 120°C.
Wash jars and lids in hot, soapy water. Rinse well. Place jars and lids in a deep saucepan. Cover with cold water.
Bring water to the boil over high heat. Cover pan. Reduce heat to medium and boil gently for 10 minutes.
HINT: I hate trying to find the right lid for the right jar when everything is hot. So this is what I do……I am not sure if it is the correct procedure but my preserves last and I am yet to poison anyone YET!!!!
Place a clean tea towel over the drainage rack on your sink. Using tongs remove jars and lids from boiling water and place upside down or rack.
When cool, using clean hands screw appropriate lids onto their matching container. Store jars until needed.
When required, place in oven and heat for 15 minutes. Bottle hot chutneys or jams in hot jars and cooled chutneys or jams in cold jars.
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