Dishwashers with a sanitize cycle can also sterilize, usually at 150°F (65°C) or higher. But a boil is simpler and cheaper. Plus, you get to feel like a mad scientist staring at a hissing pot. Win-win.
One more thing: boiling doesn’t make something “sterile” forever. The moment it touches the air, a countertop, or your grubby mitts, it’s no longer sterile. So if you’re sterilizing for a specific task (like canning), use it immediately. Otherwise, you’re just playing pretend.
So, to sum it up: boil for 10 minutes at full rolling boil, submerge everything completely, and adjust for altitude. Don’t overcomplicate it. And unless you’re in a clinical setting, don’t stress if you miss a second or two. Your kitchen is not a cleanroom—and that’s okay.
Now go boil something. Or just wash it. Either way, you’re fine. But do set a timer, because you will absolutely forget and discover a shriveled rubber band floating in your pot an hour later. Trust me.
