---
slug: how_to_sterilize_jars
category_path: home_kitchen/kitchen_dining/storage_organization/canisters_jars
title: "How to Sterilize Jars"
lead: "Wash the jars in hot soapy water, then sterilize them by boiling for 10 minutes, heating them in a 110-130 °C oven, or running a hot dishwasher cycle — and keep them hot until you fill them. Sterilizing kills the microbes that spoil jam, pickles, and anything stored long term."
recommendation:
  name: "Wash, then sterilize by boiling 10 min, in a low oven, or a hot dishwasher — and fill them while still hot"
  reason: "Sterilizing removes the bacteria, yeast, and mold that would spoil preserves in a sealed jar, and there are three reliable ways after a hot soapy wash. To boil: submerge the jars fully in a pot of water (and the metal lids separately), bring to a rolling boil, and hold 10 minutes. To oven-sterilize: stand the clean, wet jars upright on a tray in a 110-130 °C oven for 15-20 minutes until dry — but not the rubber seals or plastic lids, which the heat damages, so boil those instead. A hot dishwasher cycle sterilizes and dries the jars at once, timed to finish as you're ready to fill. However you do it, keep the jars hot right up to filling, because pouring hot jam into a cold jar can crack it, and fill and seal while everything is hot to lock the seal. Use jars with no chips or cracks, since a flawed rim won't seal."
published: 2026-07-08
updated: 2026-07-08
---


<ComparisonTable
  columns={["Method", "How", "Note"]}
  rows={[
    ["Boiling", "Submerge, rolling boil 10 min", "Lids and rubber seals too"],
    ["Oven", "Upright, 110-130 °C, 15-20 min", "Jars only — not seals or plastic"],
    ["Dishwasher", "Hot cycle sterilizes and dries", "Time it to finish at filling"],
    ["Always", "Keep hot; fill and seal hot", "No chips or cracks on the rim"],
  ]}
/>