Home Canning: Jars and Lids
Sterilization of Empty Jars
All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft. elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with food, add lids, and tighten screw bands.
Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.
This is from--
http://nchfp.uga.edu/how/can_01/sterile_jars.html===========================
From an excerpt from this USDA PDF file
Do not use the microwave for home canning or sterilizing jars. Use a water-bath or pressure canner, and approved canning jars and lids. At one time, “canners” were developed for use in the microwave; however these did not produce a safe product and are no longer manufactured.
About Sterilizing Canning Jars
