I'm getting ready to can fig preserves, and read recently that i can put freshly washed canning jars in a cold oven and turn it up to 250 degrees to sterilize the jars. Anyone want to weigh in on this? I'd love to use this method as long as i don't risk making my friends sick.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)