SUMARY OF NEW RULES FOR STERILIZING CANNING JARS AND LIDS
Here are the modern, up to date rules for sterilizing jars and lids for home canning, as of 2015 onwards.
You don’t need to sterilize jars anymore if your water-bath processing time will be over 10 minutes, or, if you are pressure canning. You can if you want to, but it’s wasted time that is best spent on ensuring safety in other ways;
Don’t sterilize or boil the canning lids. Since 1970, you haven’t needed to heat or sterilize the canning lids. You don’t even need to warm the lids anymore, you can just use them room temperature;
It’s still recommended that you heat the jars, so you are not risking breakage by exposing the cold glass of the jar to hot contents and a hot canner. There are a variety of methods by which you can heat them, provided the end result is a heated jar;
You never needed and still don’t need to sterilize the canning screw-band rings. They don’t touch any food.