Before you start your preserving session, wash all your jars and lids and run your fingers around the rims to check for chips or cracks. Check the lids for dents, rust or holes. Never use damaged jars or lids.
I only sterilise the jars and lids if I'm not going to process them in a water bath. Sometimes I know something won't last a long time, so after it's cooked, I place it in a sterilized jar
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