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To
sterilise jars for preserves and pickles etc, place
them carefully in a pot of cold water and slowly bring
to a gentle simmer, turn off the heat and allow to
sit for 10 minutes. Moist heat is far more effective
than dry for destroying bacteria, so this method is
far safer than popping them in a hot oven.
Placing
a tea-towel on the base of the pot and others separating
the jars will avoid undue movement and possible breakage,
this should also be done when sterilising the final
product
