OPEN PAN METHOD (OVERFLOW)

I often use this method when I preserve a small batch of fruit or tomatoes. However, if I have enough full jars to run through a cycle in the water bath, I’ll choose that method so I don’t have to spend time sterilising them.

How to: Prepare your jars using oven or boiling sterilising methods. While still too hot to handle (hold jars with oven gloves), fill with steaming hot preserve to within 5mm of the top of the jars.

Gently tap each jar on the bench to remove air bubbles, sliding a sterilised butter knife around the inside if needed to release large air pockets. Wipe the rims of the jars with a clean cloth.

Screw the lids on hand-tight (don’t over-tighten, as this can break the seal) and leave to cool. As they do so, the lids will concave into the jar or the button will pop down, indicating the lid is properly vacuum sealed.

Tip: If you end up with one jar not completely full, secure the lid, invert and leave it to cool upside down. This will allow the heat of the contents to vacuum seal the lid.