By "sterilisation" is meant the application of a high temperature in order to destroy all life and sources of life in and about a substance or thing.

Articles to be sterilised, such as spoons, strainers, etc., may be put on the fire in cold or boiling water and boiled for ten or fifteen minutes.

How To Sterilise Class Jars for Canning

Put jars in a pan of cold water, taking care to rest them on straw, hay, or old cloths, in order to prevent them from coming in direct contact with the bottom of pan, otherwise they might crack; then heat gradually to the boiling point, and boil for ten or fifteen minutes. The covers and metal screws should also be put into the pan, while the rubber bands should be immersed in boiling water for a few minutes only and not allowed to remain for any length of time, otherwise they are apt to crack, unless of a superior quality.

When the jars are to be filled with the boiling fruit they should be carefully lifted, one at a time, from the boiling water, care being taken not to touch them with the fingers on the inside, and thus introduce fresh germs.

How To Sterilise Glass Jars for Jams, Jellies, and Preserves

After jars have been thoroughly washed and dried, also lids, put them in a moderate oven, taking care to rest them on straw, asbestos, or paper, and leave for 15 or 20 minutes or until required.

Exclusion Of Air

The next important step, after sterilisation has been effected, is the complete exclusion of air, which, as we have seen above, is laden with germs and spores. This is accomplished by using airtight jars, and therefore the selection of the proper kind of jar is indeed a most important matter.