Did you know that sterilizing jars for home canning is not always needed? You DO need to start with clean jars, so yes...do wash them, either in a dishwasher or by hand with hot, soapy water and a clear water rinse. Sterilizing Mason jars before you fill them for processing is not needed in most instances.
Place empty jars right-side up on the rack in a boiling water canner.
Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars.
Bring to a boil and boil 10 minutes for elevations less than 1,000 feet; for higher elevations, boil 1 minute for each additional 1,000 feet.
Allow the boil to stop, and then carefully remove hot, sterilized jars one at a time and drain the water into your canner. They will be hot! Do not burn yourself! Use a jar lifter.
Fill this hot jar according to your product's directions and place the filled jar back into the canner.
Remove the next jar and repeat.
Did I say...they will be hot? (Don't want you to miss this point!)
Continue with your canning recipe. (Be sure to add water to your canner if needed.)
Notes
Waterbath or Pressure Canner Notes:If you are using a water bath canner, this whole process is easily done right in the canner. Just drain the water from the jars right back into the canner. This way you'll be using the same water for sterilizing and processing.If you are using a pressure canner, you likely don't even need to sterilize. But you can if you want. You can boil the jars in the canner. But be sure and measure the water left in the canner before you put the jars back. There is a specific amount of water required for processing, and it does not cover the jars. You'll have too much and will need to drain some off. It might be just as easy to use a separate pot, that way your jars can go right in the canner as you fill them.