Sterilising jars

[Meckity1]

I've been persuaded to make chutney before the apples from the fruit and veg box go over. I've got all the ingredients, and I've made chutney before (forty years ago) but I'm not sure about the jars.

They are glass, with a plastic seal and metal clasps. How would you suggest that I sterilise them? From what I have seen, I either blow up the microwave or melt the plastic. All suggestions welcome.

Are they kilner jars with a rubber seal? I have NEVER heard of sterilising in a microwave before!!! Maybe someone else can enlighten us. I've only sterilised 2 ways:

• bake in the oven
• boil on the stove top in water

No, they're not proper kilner jars. I couldn't find anything like that in the supermarket. I'm being respectful and not going out too much

I was worrying about putting them in the oven in case the plastic melted

This is what I managed go get

I'd boil them to sterilise.

Does the plastic seal part come off? If so, remove it and boil in water. Then sterilise the jars without the plastic by giving them a good wash in soapy water, drying them and then baking in the oven (heat oven then put jars in and turn it off, leave til it’s cold).

If the plastic part doesn’t come off then just wash in soapy water and then boil for 10 min.

I run them through the dishwasher, timing it so they are still hot when I put the chutney/jam in. I seal with a waxed paper disc but not sure if that's necessary.
Kilner type jars are nice but I usually just use jam jars - the bonne maman ones are nice.

I wish I had a dishwasher.

Back on topic, looks like I have to boil them. The recipe says to seal when hot, but I don't have faith in the strength of the jars so I will wait until it's room temperature.

Thank you for all the help. It's much appreciated.

In normal times, you could use baby sterilising stuff eg Milton's. Can you get hold of any?

I'm not sure what you mean by not having faith in the strength of the jars and waiting till they are room temperate???

The point of sterilising is to put the hot chutney/jam etc into the hot jar. This then provides a seal as it cools and shrinks. No point putting the hot liquid into a cold jar.

@Elouera I was thinking that I would put hot chutney into hot jars, allow to cool and then seal because I'm not sure that the jars that I got are strong enough to stand the change in pressure as they cool.

I've decided to go through the cupboards. I know I've got a load of jam/pickle/chutney jars with half an inch left in the bottom slowly drying out, so I'll clean them out and can sterilise them in the microwave before filling, covering with parchment and then sealing.

Really appreciate the help.

OP- If you are in London, I have bags of jars I could give you? I just cant bring myself to throw them away!

You need to put the hot liquid, into the hot jars and seal with the screw on lid or clip down lid. The seal then occurs as they cool. Don't let them cool down, then put the lids on, otherwise they wont seal. From memory, chutney needs to mature over a month or so to let the vinegar mellow. I'm sure it will be delicious with cheese when its ready

@Elouera You are amazing! I'm actually in Yorkshire, and even with the latest guidance, I don't think I could make it down to London. But I feel like have had a much needed hug, so thank you!

If I re-use the jam/pickle jars then I can fill and seal hot without worrying. Thirty years ago I had more to do with jam than chutney, and it never lasted long enough to worry about the seal. I'll make sure I keep the men off it for a month. Thank you.

I'm planning on apple and onion chutney, recipe here allrecipes.co.uk/recipe/28623/apple-onion-chutney.aspx

It looks straightforward enough, but the proof is in the eating. If you were nearer, I'd give you a jar.

Baby sterilising tablets are fabulous for this.