According to the method of the invention the packing means, for example yoghurt containers, are introduced into a sterilizing chamber, which is sealed. The interior of the chamber is then evacuated and then pressurized steam is intoduced into it. This leads to a temperature rise and consequently to a sterilization of the packing means. The steam is only introduced for a brief period, e.g. for 5 seconds. The sterilizing chamber is then evacuated again and steam and condensate are removed. Cold sterile air is then blown into the chamber, which leads to a fast cooling of the packing means.