How do I sterilise jars for my chutney?

[Lockdownseperation]

I’m making green tomato chutney but I’ve never made jam or chutney before and I have no idea how to sterilise the jars.

Wash them then put them in the oven :) I'm never sure how long they stay sterile for once they come out

Boiling hot water

In the oven at 160C for 10 mins. Wash and rinse first.

I've always washed them in hot soapy water then into a preheated oven at about 160 til dry. Lids soaked in boiling water for a few minutes. No issues so far!

Soak in boiling water then into oven to dr y

You could put the in the dishwasher
You could hand wash them then instead of drying them, microwave them for 15 seconds
You could wash them and stick them in the oven

Dishwasher. I make my own keto jam and use the dishwasher to sterilise the jar.

I wash my jars by hand to get them clean, then round the dishwasher, then in the oven until they are hot. Fill them whilst they are hot. Never had a problem and I’ve still got chutney from last year.

I always boil them in a large stockpot (towel or pan insert on bottom of pan) whilst I’m making jam/chutney, and take out with jar tongs only when jam is ready. I invert them on a clean surface, they dry right away because they are so hot. Turn over to put jam in, and put lids on.

I used to wash them in the dishwasher then heat them in the oven (all with lids) and fill when still hot.

You can pop a few cm of water in the bottom, put the lid on top loosely and microwave them for a few minutes I believe.

So I have shoved the jars them in the oven and now need to do something with the lids

I just soak the lids for a few minutes in boiling water. Use a big glass mixing bowl, fill with kettle water and plonk them in. They dry a few seconds after you take them out

dishwasher

and then follow the canning principles of heat and more heat.
fill when chutney mix is still hot. put on the lid immediately and put in boiling water. let them cool down slowly (or you risk the glass breaking)

@Galaxxy

You can pop a few cm of water in the bottom, put the lid on top loosely and microwave them for a few minutes I believe.

Don't do this with metal lids though.

With chutney I put mine in the oven and fill while hot. You can tell if they've sealed because the lid pops in. But if you're concerned, sterilise kilner jars, fill while hot, then put straight into a big pan of gently boiling water (so the water covers them). Boil for about 20 mins/half an hour. This will make absolutely sure all air is forced out and they'll be super safe.

Frankly I wouldn't bother with chutney because the vinegar is already a good preservative, but it's worth it with things like apple sauce that wouldn't keep so well if there were any air left in.

Obviously it means you're very certain it's sterile.

Oh - and don't do what I did first time I ever did this, and put your hot, sterilised jars down on a cold or wet surface - they'll shatter.

Wash with boiling water. Air dry. Swill our with cider vinegar (won't taint the chutney).

Still out not our