FSM 358: Preserving Flavored Vinegars at Home: Sterilizing Jars, Bottles, and Lids

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Making flavored vinegar is fun and safe with research-based recipes. Last week, our podcast focused on ingredients, this week on containers, lids, and useful equipment for sterilization. This step is critical for safety and product quality. Use glass containers with screw caps or new corks. With warm soapy water, wash containers, lids, and rinse. Next, immerse containers completely in boiling water for 10 minutes. A water bath canner works great. Using a canning jar lifter, remove, and invert on a clean cloth. With tongs, dip corks in boiling water 3 to 4 times. While warm, add flavoring and fill with vinegar heated to 190-195 degrees Fahrenheit. For complete directions, visit the National Center for Home Food Preservation. From Washington State University Extension. I’m Susie Craig. [music] Resources University of Georgia Cooperative Extension Services. Preserving Food: Flavored Vinegars. https://nchfp.uga.edu/papers/UGA_Publications/uga_flavored_vinegars.pdf. Accessed online 8/19/25.