The autumn season is best for canning and is generally the time for canning fruits and vegetables in jars and placing them in your basement. But in order to handle this task, we need to know what is the best way to make it happen and what we need.
Before we start canning jars with winter food, we must have sterilized them. In fact, pre-sterilization of the jars is done so that any bacteria can be removed and you can be sure that the winter food will be suitable to eat for at least a few more months.
To sterilize jars, you need a large pot, where you can easily fit a jar, a tray, a kitchen towel, water, soap, food tongs and the lids, with which you will later close the jars. First you need to wash the jars with warm water and fairy liquid. Washing them with warm, not cold water is mandatory so that the jars do not burst when it comes time to put them in the pot.
The next step is to fill the pot with water and put it on the stove - the water should heat up, but it does not need to boil. Once this has happened, insert the jar with the help of the tongs into the warm water and leave it for a few seconds, then remove the jar and pour out the water, if any has accumulated in it. Place it in a tray that you have previously lined with a kitchen towel. It is good to arrange the jars with the tops down.
The procedure is done with all other jars. When you are ready, put the lids in the water and then carefully leave them on the towel and cover the jars with a towel.
It is a good idea to do this sterilization procedure just before you start canning. If you find them too hot, leave them for 20 minutes, although most likely by the time you sterilize the last jar, the first will be ready for canning.