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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