Comments on: How to sterilise glass jars and bottles

By: 5 years of curries and roasts, punch, puddings, pineapples and jellies! | The Cook and the Curator | Sydney Living Museums

Wed, 29 Nov 2017 23:33:42 +0000

[…] favourite articles? It gave us a chuckle to see that it was the very prosaic “how to sterilise a jam jar” (VERY popular with all of you US readers!). Anything to do with convict life is an ongoing […]

By: Museum marmalade: preserving the past in the colonial kitchen at Vaucluse House | The Cook and the Curator | Sydney Living Museums

Thu, 20 Apr 2017 00:02:00 +0000

[…] our step-by-step guide for sterilising jars here, and watch a ‘how to’ video for reaching setting point and bottling jams […]

By: Apple chutney (uncooked) | The Cook and the Curator | Sydney Living Museums

Thu, 12 May 2016 00:01:58 +0000

[…] important to use good quality fruit. And as with all preserving processes it is important to use sterilised bottles to store the chutney. We have step by step sterilising instructions on this […]

By: evan

evan — Fri, 31 May 2013 05:41:00 +0000

Great, thank you. I have mentioned you in my post about preserving lemons incase poeple need extra tips on sterilising their jars. Thank you for the invite. I may take you up on that offer as I am in Sydney every now and then. Feel free to have a look over the post http://thefoxandhoundfood.com/?p=146

By: Preserving Lemons |

Preserving Lemons | — Fri, 31 May 2013 05:39:14 +0000

[…] Firstly its a good thing to note that you will use most of your lemons to produce juice to cover the lemon wedges you place in the jar. Also your jars will need to be sterilised before use (https://blogs.sydneylivingmuseums.com.au/cook/sterilising-process/) […]

By: The Cook

The Cook — Tue, 28 May 2013 07:33:00 +0000

Hi Evan, by all means! Your blog looks fabulous – mouthwatering pics. Make sure you come and visit when you’re next in Sydney – I think you’d love the Vaucluse House kitchen garden. cheers, Jacqui