To ensure lids are sealed, remove bands and try to lift lids off with your fingertips. Clean jars and lids with a damp cloth. Label and store jars in ...
Step 3: Sterilize canning jars and lids.
Wash 8 (1 quart ) canning jars, bands, and lids in hot soapy water and rinse. Dry bands and set aside. Place the jars and lids in 180-degree (near-boiling) water for at least 10 minutes. Also sterilize the tongs you use to put them in the boiling water and take them back out. Don't touch them with your hands after you sterilize them. Keep the jars and lids hot until used.
We did steps 3-4 in batches of two or three jars at a time.