Michigan State University Extension
Preserving Food Safely - 01600542
10/13/97

### JAM AND JELLY CONTAINERS

     Jelly  glasses or canning jars may be used  as  containers

    for
     jellied fruit products. Be sure all jars  and  closures

    are
     perfect.   Discard any with cracks  or  chips;  defects

    prevent
    airtight seals.

     Get  glasses  or  jars ready  before  making  the  jellied

    product.
      Wash  containers in warm, soapy water  and  rinse

    with
    hot water. Sterilize jelly containers in boiling  water

    for
    10 minutes.  Keep the containers in  the hot water until

    they
    are  used.  This  will prevent containers from breaking

    when
    filled with hot  jelly or jam.

     Wash and rinse all lids and bands. Metal lids with sealing

    compound
    may need boiling or holding in boiling water for  a

    few
    minutes -- follow the manufacturer's directions. Use new

    lids;
    bands and jars may be reused.

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