{"id":11434,"date":"2026-07-30T08:13:51","date_gmt":"2026-07-30T08:13:51","guid":{"rendered":"https:\/\/glassrock.com\/how-to-sterilize-glass-jars\/"},"modified":"2026-07-30T09:32:32","modified_gmt":"2026-07-30T09:32:32","slug":"how-to-sterilize-glass-jars","status":"publish","type":"post","link":"https:\/\/glassrock.com\/es\/how-to-sterilize-glass-jars\/","title":{"rendered":"How to Sterilise Glass Jars: The Safe Method Step by Step"},"content":{"rendered":"\n<style>.grx-fig{margin:1.8rem 0}.grx-fig svg,.grx-fig img{width:100%;height:auto;display:block;border-radius:8px}.grx-fig figcaption{font-size:.86rem;color:#4A5A54;margin-top:.5rem;line-height:1.45}.grx-prod{display:grid;grid-template-columns:repeat(3,1fr);gap:1.1rem;margin:1.6rem 0}.grx-prod figure{margin:0;text-align:center}.grx-prod img{width:100%;height:auto;max-height:230px;object-fit:contain;background:#F1F4F2;border-radius:8px;padding:.5rem}.grx-prod figcaption{font-size:.85rem;margin-top:.45rem;line-height:1.35}.grx-rel{background:#F1F4F2;border:1px solid #C9D4CE;border-radius:8px;padding:1rem 1.3rem;margin:1.8rem 0}.grx-cta{background:#F1F4F2;border-left:4px solid #A9631F;border-radius:6px;padding:1.1rem 1.3rem;margin:1.8rem 0}.grx-tbl{overflow-x:auto;margin:1.4rem 0}.grx-tbl table{min-width:560px;border-collapse:collapse;width:100%}.grx-tbl th,.grx-tbl td{border:1px solid #C9D4CE;padding:.5rem .7rem;text-align:left;font-size:.92rem;line-height:1.45}.grx-tbl th{background:#1D3A31;color:#fff;font-weight:600}.grx-article{color:#233029}.grx-article h1{font-size:2.05rem;line-height:1.2;font-weight:800;color:#1D3A31;margin:.2rem 0 1.2rem}.grx-article h2{font-size:1.55rem;line-height:1.3;font-weight:700;color:#1D3A31;margin:2.6rem 0 .9rem;padding-top:.7rem;border-top:2px solid #E4EAE7}.grx-article h3{font-size:1.2rem;line-height:1.35;font-weight:700;color:#2F5C4E;margin:1.7rem 0 .5rem}.grx-article p{line-height:1.75;margin:0 0 1.2rem}.grx-article ul,.grx-article ol{margin:.3rem 0 1.4rem;padding-left:1.4rem}.grx-article li{margin-bottom:.6rem;line-height:1.65}.grx-article a{color:#A9631F !important;text-decoration:underline !important;text-underline-offset:2px;font-weight:700}.grx-article strong{color:#1D3A31}.grx-article nav[aria-label]{background:#F7F9F8;border:1px solid #C9D4CE;border-radius:8px;padding:.9rem 1.2rem 1rem;margin:1.6rem 0}.grx-article nav[aria-label] ul{margin:.2rem 0}.grx-article .grx-prod a,.grx-article .grx-rel a{color:#1D3A31 !important}.grx-article .grx-prod figcaption a{font-weight:600;text-decoration:none !important}@media(max-width:600px){.grx-prod{grid-template-columns:repeat(2,1fr)}.grx-article h1{font-size:1.7rem}.grx-article h2{font-size:1.35rem}}<\/style>\n<div class=\"grx-article\">\n<h1>How to Sterilise Glass Jars: The Safe Method Step by Step<\/h1>\n<p>The reliable way to sterilise glass jars is a <strong>10-minute boil in a deep pot of water<\/strong>, adding one extra minute per 300&nbsp;m of altitude, then keeping the jars hot until you fill them. It costs nothing, works for jams, pickles, sauces and fermentation, and avoids the two classic accidents: recontaminating a cooled jar, and cracking one with thermal shock. Here is the full method, the alternatives, and what actually matters microbiologically.<\/p><!--hero-inserted-->\n<figure style=\"margin:1.8rem 0\"><img src=\"\" alt=\"GlassRock glass packaging\" style=\"width:100%;height:auto;border-radius:8px;display:block\" loading=\"eager\" decoding=\"async\"><\/figure>\n\n<figure class=\"grx-fig\"><svg viewBox=\"0 0 1160 256\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\" aria-label=\"How to sterilise glass jars: the boiling-water method\"><style>text{font-family:system-ui,-apple-system,Segoe UI,sans-serif}<\/style><rect x=\"0\" y=\"0\" width=\"1160\" height=\"260\" rx=\"10\" fill=\"#F1F4F2\"\/><text x=\"580.0\" y=\"40\" text-anchor=\"middle\" font-size=\"19\" font-weight=\"700\" fill=\"#1D3A31\">How to sterilise glass jars: the boiling-water method<\/text><rect x=\"20\" y=\"66\" width=\"170\" height=\"104\" rx=\"8\" fill=\"#fff\" stroke=\"#C9D4CE\" stroke-width=\"1.5\"\/><circle cx=\"40\" cy=\"86\" r=\"12\" fill=\"#1D3A31\"\/><text x=\"40\" y=\"91\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#fff\">1<\/text><text x=\"105.0\" y=\"120\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#1D3A31\">Inspect<\/text><text x=\"105.0\" y=\"139\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">Discard chipped or<\/text><text x=\"105.0\" y=\"154\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">cracked jars<\/text><path d=\"M215 118 l16 0 M224 112 l7 6 l-7 6\" stroke=\"#A9631F\" stroke-width=\"2.2\" fill=\"none\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/><rect x=\"258\" y=\"66\" width=\"170\" height=\"104\" rx=\"8\" fill=\"#fff\" stroke=\"#C9D4CE\" stroke-width=\"1.5\"\/><circle cx=\"278\" cy=\"86\" r=\"12\" fill=\"#1D3A31\"\/><text x=\"278\" y=\"91\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#fff\">2<\/text><text x=\"343.0\" y=\"120\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#1D3A31\">Wash<\/text><text x=\"343.0\" y=\"139\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">Hot soapy water,<\/text><text x=\"343.0\" y=\"154\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">rinse well<\/text><path d=\"M453 118 l16 0 M462 112 l7 6 l-7 6\" stroke=\"#A9631F\" stroke-width=\"2.2\" fill=\"none\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/><rect x=\"495\" y=\"66\" width=\"170\" height=\"104\" rx=\"8\" fill=\"#fff\" stroke=\"#C9D4CE\" stroke-width=\"1.5\"\/><circle cx=\"515\" cy=\"86\" r=\"12\" fill=\"#1D3A31\"\/><text x=\"515\" y=\"91\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#fff\">3<\/text><text x=\"580.0\" y=\"120\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#1D3A31\">Submerge<\/text><text x=\"580.0\" y=\"139\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">Cover jars by 3 cm<\/text><text x=\"580.0\" y=\"154\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">in a deep pot<\/text><path d=\"M690 118 l16 0 M699 112 l7 6 l-7 6\" stroke=\"#A9631F\" stroke-width=\"2.2\" fill=\"none\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/><rect x=\"732\" y=\"66\" width=\"170\" height=\"104\" rx=\"8\" fill=\"#fff\" stroke=\"#C9D4CE\" stroke-width=\"1.5\"\/><circle cx=\"752\" cy=\"86\" r=\"12\" fill=\"#1D3A31\"\/><text x=\"752\" y=\"91\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#fff\">4<\/text><text x=\"817.0\" y=\"120\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#1D3A31\">Boil 10 min<\/text><text x=\"817.0\" y=\"139\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">Add 1 min per 300 m<\/text><text x=\"817.0\" y=\"154\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">of altitude<\/text><path d=\"M927 118 l16 0 M936 112 l7 6 l-7 6\" stroke=\"#A9631F\" stroke-width=\"2.2\" fill=\"none\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/><rect x=\"970\" y=\"66\" width=\"170\" height=\"104\" rx=\"8\" fill=\"#fff\" stroke=\"#C9D4CE\" stroke-width=\"1.5\"\/><circle cx=\"990\" cy=\"86\" r=\"12\" fill=\"#1D3A31\"\/><text x=\"990\" y=\"91\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#fff\">5<\/text><text x=\"1055.0\" y=\"120\" text-anchor=\"middle\" font-size=\"13\" font-weight=\"700\" fill=\"#1D3A31\">Keep hot, fill hot<\/text><text x=\"1055.0\" y=\"139\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">Fill while warm to<\/text><text x=\"1055.0\" y=\"154\" text-anchor=\"middle\" font-size=\"10.6\" fill=\"#4A5A54\">avoid thermal shock<\/text><rect x=\"20\" y=\"190\" width=\"1120\" height=\"50\" rx=\"6\" fill=\"#fff\" stroke=\"#C9D4CE\" stroke-width=\"1.5\"\/><text x=\"38\" y=\"211\" font-size=\"12.5\" font-weight=\"700\" fill=\"#A9631F\">Why fill hot? Thermal shock.<\/text><text x=\"38\" y=\"229\" font-size=\"11\" fill=\"#4A5A54\">Pouring hot preserves into a cold jar is how jars crack. Sterilise, keep warm, fill warm &#8211; the temperature steps stay small.<\/text><\/svg><figcaption>The five steps. The last one is the one people skip &mdash; and it is the one that prevents both recontamination and cracked jars.<\/figcaption><\/figure>\n<nav aria-label=\"Table of contents\"><ul>\n<li><a href=\"#method\">The boiling-water method in detail<\/a><\/li>\n<li><a href=\"#alt\">Dishwasher and other alternatives<\/a><\/li>\n<li><a href=\"#lids\">Lids, rings and rubber seals<\/a><\/li>\n<li><a href=\"#when\">When sterilising is (and isn&#8217;t) enough<\/a><\/li>\n<li><a href=\"#faq\">Frequently asked questions<\/a><\/li>\n<\/ul><\/nav>\n<h2 id=\"method\">The boiling-water method in detail<\/h2>\n<ol>\n<li><strong>Inspect.<\/strong> Run a finger around each rim. Chips, cracks or a rough sealing surface mean the jar will not seal &mdash; recycle it. New jars need this check too.<\/li>\n<li><strong>Wash.<\/strong> Hot soapy water, inside and out, then a thorough rinse. Sterilising is not cleaning: residue survives boiling.<\/li>\n<li><strong>Submerge.<\/strong> Stand jars upright in a deep pot on a rack or folded tea towel (glass rattling on bare metal can crack), cover by at least 3&nbsp;cm of water, and bring to a rolling boil <em>from warm<\/em> &mdash; starting jars in cold water and heating together avoids thermal shock.<\/li>\n<li><strong>Boil 10 minutes.<\/strong> At sea level, 10 minutes at 100&nbsp;&deg;C kills the organisms that matter for high-acid preserving. Water boils cooler at altitude, so add 1 minute per 300&nbsp;m (1,000&nbsp;ft).<\/li>\n<li><strong>Keep hot, fill hot.<\/strong> Leave the jars in the hot water until the moment of filling, then lift them out with jar tongs, drain, and fill while still hot. A hot preserve into a hot jar keeps every temperature step small &mdash; this is the whole trick against both germs and <a href=\"\/is-glass-microwave-oven-freezer-safe\/\">thermal shock<\/a>.<\/li>\n<\/ol>\n<h2 id=\"alt\">Dishwasher and other alternatives<\/h2>\n<p><strong>Dishwasher:<\/strong> a hot cycle (65&nbsp;&deg;C+) with a sanitise setting is acceptable for jars that will be processed again after filling (water-bath canning), and convenient for large batches &mdash; time the cycle so jars are still hot when you fill. <strong>Oven:<\/strong> widely described online (jars at 110&ndash;140&nbsp;&deg;C for 15&ndash;20 min) but not recommended by canning authorities: dry heat is a poorer steriliser than boiling water, heats unevenly, and ovens and jars disagree about sudden temperature changes. <strong>Microwave: no<\/strong> &mdash; dry glass heats unpredictably and metal lids cannot go in at all. <strong>Sterilising tablets\/solutions<\/strong> (as used in brewing) work chemically at room temperature and suit fermentation vessels, but leave rinse requirements &mdash; follow the product&#8217;s food-contact instructions.<\/p>\n<h2 id=\"lids\">Lids, rings and rubber seals<\/h2>\n<p>Metal two-part canning lids should be <strong>simmered (not boiled) at about 82&nbsp;&deg;C<\/strong> &mdash; a hard boil can damage the sealing compound. Modern lids from major makers often need only hot soapy washing; follow the box. Rubber gasket rings for clip-top jars are simmered a few minutes and used hot. Never reuse single-use flat lids for canning: the compound seals reliably once. The jar formats themselves &mdash; and which mouth sizes take which lids &mdash; are covered in our <a href=\"\/mason-jar-sizes\/\">mason jar size guide<\/a>.<\/p>\n<h2 id=\"when\">When sterilising is (and isn&#8217;t) enough<\/h2>\n<p>Boiling sterilisation is designed for <strong>high-acid preserving<\/strong> &mdash; jams, jellies, fruit, pickles, chutneys (pH below 4.6) &mdash; and for fermentation and dry storage. It is <strong>not sufficient for low-acid canning<\/strong>: vegetables, meats, stocks and most sauces can harbour <em>Clostridium botulinum<\/em> spores that survive 100&nbsp;&deg;C and require pressure canning at 116&nbsp;&deg;C+. That is a hard safety line, not a preference. If your recipe is low-acid, use a pressure canner or refrigerate\/freeze instead &mdash; with the <a href=\"\/is-glass-microwave-oven-freezer-safe\/\">headspace rules for freezing in glass<\/a>.<\/p>\n<h2 id=\"faq\">Frequently asked questions<\/h2>\n<h3>How long do you boil jars to sterilise them?<\/h3>\n<p>10 minutes at a rolling boil at sea level, plus 1 minute per 300&nbsp;m (1,000&nbsp;ft) of altitude. Keep them hot until filling.<\/p>\n<h3>Can I sterilise jars in the oven?<\/h3>\n<p>It is common advice but not recommended by canning authorities: dry heat sterilises less effectively at these temperatures and raises thermal-shock risk. The boiling-water method is safer and better validated.<\/p>\n<h3>Can I sterilise jars in the microwave?<\/h3>\n<p>No. Dry glass heats unevenly in a microwave, metal lids cannot go in, and superheated pockets are a burn risk. See our guide to <a href=\"\/is-glass-microwave-oven-freezer-safe\/\">glass and appliances<\/a>.<\/p>\n<h3>Do new jars need sterilising?<\/h3>\n<p>Yes, for preserving. New jars are clean, not sterile &mdash; wash and boil them like any other. Inspect rims too; transit chips happen.<\/p>\n<h3>Why did my jar crack during sterilising or filling?<\/h3>\n<p>Thermal shock: a big, fast temperature change &mdash; cold jars into boiling water, or hot preserve into a cool jar. Standard jars tolerate only about a 40&nbsp;&deg;C sudden swing. Heat jars gradually and fill hot-into-hot.<\/p>\n<h3>Is boiling enough for canning vegetables or sauces?<\/h3>\n<p>No. Low-acid foods require pressure canning at 116&nbsp;&deg;C or higher to address botulism spores. Boiling covers only high-acid preserves (pH &lt; 4.6), fermentation and storage.<\/p>\n<aside class=\"grx-cta\">\n<p><strong>Producing preserves, sauces or ferments commercially?<\/strong><br>\nGlassRock manufactures food-grade jars in every format, with matched lids and technical specs for hot-fill and pasteurisation. Tell us your product and process.<\/p>\n<p><a href=\"\/contact\/\">Talk to our team<\/a> &middot; <a href=\"\/product-category\/glass-jars\/\">Browse glass jars<\/a><\/p>\n<\/aside>\n\n<h2>Preserving jars by GlassRock<\/h2>\n<div class=\"grx-prod\">\n<figure><a href=\"https:\/\/glassrock.com\/product\/1l-mason-jar-classic\/\"><img src=\"https:\/\/glassrock.com\/wp-content\/uploads\/2025\/11\/1L-Mason-Jar-Classic.png\" alt=\"1 L Mason Jar Classic by GlassRock\" loading=\"lazy\" decoding=\"async\"><\/a><figcaption><a href=\"https:\/\/glassrock.com\/product\/1l-mason-jar-classic\/\">1 L Mason Jar Classic<\/a><\/figcaption><\/figure>\n<figure><a href=\"https:\/\/glassrock.com\/product\/946ml-32oz-ball-mason-jar\/\"><img src=\"https:\/\/glassrock.com\/wp-content\/uploads\/2025\/11\/946ml-32oz-Ball-Mason-Jar.png\" alt=\"946 ml \/ 32 oz Ball Mason Jar by GlassRock\" loading=\"lazy\" decoding=\"async\"><\/a><figcaption><a href=\"https:\/\/glassrock.com\/product\/946ml-32oz-ball-mason-jar\/\">946 ml \/ 32 oz Ball Mason Jar<\/a><\/figcaption><\/figure>\n<figure><a href=\"https:\/\/glassrock.com\/product\/500ml-mason-jar-embossed-with-diamond-pattern\/\"><img src=\"https:\/\/glassrock.com\/wp-content\/uploads\/2025\/11\/500ml-Mason-Jar-embossed-with-diamond-pattern.png\" alt=\"500 ml Embossed Mason Jar by GlassRock\" loading=\"lazy\" decoding=\"async\"><\/a><figcaption><a href=\"https:\/\/glassrock.com\/product\/500ml-mason-jar-embossed-with-diamond-pattern\/\">500 ml Embossed Mason Jar<\/a><\/figcaption><\/figure>\n<\/div>\n\n\n<div class=\"grx-rel\">\n<h2>Related guides<\/h2>\n<ul>\n<li><a href=\"\/mason-jar-sizes\/\">Mason jar sizes: the complete chart<\/a><\/li>\n<li><a href=\"\/jar-sizes\/\">Glass jar sizes and shapes explained<\/a><\/li>\n<li><a href=\"\/is-glass-microwave-oven-freezer-safe\/\">Is glass microwave, oven and freezer safe?<\/a><\/li>\n<li><a href=\"\/how-to-remove-labels-from-glass-bottles\/\">How to remove labels from glass bottles and jars<\/a><\/li>\n<li><a href=\"\/4-oz-8-oz-jar-container-sizes\/\">4 oz and 8 oz jar sizes<\/a><\/li>\n<li><a href=\"\/how-glass-bottles-are-made-the-full-production-process\/\">How glass bottles are made<\/a><\/li>\n<\/ul>\n<\/div>\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The reliable method: boil jars 10 minutes, keep hot, fill hot. Step-by-step instructions, dishwasher and oven alternatives, lid handling and when boiling is not enough.<\/p>","protected":false},"author":1,"featured_media":11370,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":{"banner_image":null,"title_on_banner":"","Premiere_image":null,"Bloc_texte_1":"","Bloc_texte_2":"","seconde_image":null,"Bloc_texte_3":"","Bloc_texte_4":"","troisieme_image":null,"Bloc_texte_5":"","product":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Sterilise Glass Jars: Boiling Method Guide (2026)<\/title>\n<meta name=\"description\" content=\"Sterilise glass jars with a 10-minute boil (plus 1 min per 300 m altitude), keep them hot and fill hot. 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