There are 2 main methods available to you when steralising the containers for storing pickles, chutney and jam. In both cases your equipment must be clean before you start;

• Hot water bath - using a large pan of boiling water heat your equipment in batches leaving it in the hot water for 2 mins before removing, allow everything to drip dry before use. DO NOT use a tea towel, clean or otherwise, to dry anything.
• Oven, this is my preferred method. Ensure all your equipment is clean and pop it in the oven at 100c for a couple of minutes. either remove from the oven when ready or turn the heat off and remove as needed. I remove as needed, this is as the seals on the lids form nicely when the jars are hot. Seals don't always tighten properly when the jars are cold or if adding cold ingredients to cold jars.

Whatever method you use the jars etc will be hot when they are removed from water or oven so be careful. It is not a good time to have young children running around.

After you have filled your jars and the content is properly cold ensure that all your seals are inplace and airtight. If any are not either empty the jars, reheat and repack them or use them up first as the contents will be tainted if left.