The Simple Art of Sterilising

If you are going to preserve food, you must sterilise it, and there are some elementary and vital rules to follow.

1. Make sure that your steriliser is in perfect condition: that is, it’s not rusty or damaged in any way. And make sure it’s perfectly clean.
2. Because you are going to put all of your preserved foods in glass jars, make sure that each time you use them you have a brand new rubber ring.
3. Only ever use the freshest and purest – in short the best – ingredients.
4. Always ensure that the glass jars are immaculately clean and dry before use.
5. Never fill the glass jars to the top. Always leave a space of ½ to 1 in. (about 2 or 3 cm).
6. Follow precisely the temperatures and cooking durations given in the recipe. The second the required temperature has been reached, turn down the heat a fraction so that the temperature remains constant.
7. Always ensure that the glass jars are well covered with water in the steriliser.
8. Always keep preserved foods in a cool dry place – if possible, with a constant temperature: that is, a larder. Never let them be exposed to direct bright light, be it sunshine or electricity.