The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

To Sterilize Jars or Cans

Wash cans, jars or bottles and their covers and put them into a large pan of cold or tepid water, which is deep enough to fill and cover them.

Bring the water to a boil over moderate heat, unless a rack in the pan prevents contact of the glassware with the bottom of the pan, in which case a hot fire may be used. Let them boil for five minutes or more, and remove them, one by one, as they are to be filled. A clean stick or long wooden spoon-handle thrust into them may be used to take them out. Rubbers for cans should not be sterilized, as the heat will injure them. Corks may be dipped into boiling water or allowed to remain in it for a minute; but unless very stiff and shrunken, they will swell too much to fit the bottles if left long in the water.