Michigan State University Extension
Preserving Food Safely - 01600542
08/03/99
JAM AND JELLY CONTAINERS
Jelly glasses or canning jars may be used as containers
for jellied fruit products. Be sure all jars and closures
are perfect. Discard any with cracks or chips; defects
prevent airtight seals.
Get glasses or jars ready before making the jellied
product. Wash containers in warm, soapy water and rinse
with hot water. Sterilize jelly containers in boiling water
for 10 minutes. Keep the containers in the hot water until
they are used. This will prevent containers from breaking
when filled with hot jelly or jam.
Wash and rinse all lids and bands. Metal lids with sealing
compound may need boiling or holding in boiling water for a
few minutes -- follow the manufacturer's directions. Use new
lids; bands and jars may be reused.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
For more information about this data base or its contents please contact
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