As a specialist in food preservation, I can tell you that when it comes to canning, it's important to sterilize lids properly to ensure a safe seal. Typically, you would bring a pot of water to a rolling boil and then submerge the lids in the boiling water. The lids should be boiled for at least 10 minutes to ensure they are adequately sterilized. After boiling, carefully remove the lids using a lid lifter or tongs to avoid burning yourself, and quickly place them on the jars. Remember to use caution as the lids will be extremely hot.

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Set up the boiling-water canner according to manufacturer's instructions. Any preserve that processes in a boiling-water canner for less than 10 minutes will require that jars be sterilized��submerge them in boiling water for 10 minutes and keep in hot water until ready to fill.read more >>