I know that it is extremely important to sterilize the jars as best as I can before canning. Because if any bacteria is present in the jar then it will multiply quickly and will make me and my family sick. I don’t want to skip the sterilization step to save my time, but my problem is that I don’t know how do I sterilize the jars properly to store the dill pickles, one of the romanian cuisine recipes, in it? Can you also tell me how can I make my cucumbers more crunchier when the pickle I will have is ready to eat?