Preparation for pasteurization:
Screw the caps onto the jars. Close with moderate force.
Place the jars in the pot with the lids facing upward. Use dishtowels to separate the jars from each other and from the walls of the pot, so as to prevent breakage.

Pasteurization process: Cover the jars with warm water (water level: 5 cm above the last layer of jars). The boiling time indicated in the recipes should be counted from when the water noticeably begins to bubble. If necessary, add boiling water to restore the initial level. The lids must never be removed during pasteurization.

After pasteurization, let the jars cool in the same pot in which they were boiled. Make sure the center of the lid is indented (pasteurization is complete). If the center of the lid is not indented, repeat the pasteurization process with a different lid.

Pasteurized products consumption :
Before opening, make sure the center of the lid is indented (this indicates a vacuum). Store the product for at least 60 days before use.