Dears, I am a little lost on the topic of kashering the glass. I read there is a custom not to kasher glass (for the Askhenazi), but I also read they do kasher glass. Some just by washing it, some by immersing it to the water for 72 hours and some by boiling. Also there seems to be a difference between year round use kashering and kashering for Pesach.
So if one would want to kasher glass and it was used for hot food is there a way to kasher it and which one?