Preserving Pears | Overflow Method | Stores for Years 

I’m sure that every American who follows the USDA rules about canning is probably having conniptions- on RU-vid people who don’t follow the rules are called rebel canners! Growing up in England my mother did not use the USDA approved methods and we all survived! Nice video - thank you.

Thanks Bevan, brushing up my skills as I've had a few failures with the overflow method in the past so I would definatly have lost points! Love the handed-downness of these techniques.

Thanks for sharing your experience with us all. I love preserving and I get a bit confused with the american way of doing things with pressure canners and altitude measurement etc. Great to have a Kiwi guy show us how it can be done . Many thanks

It's preserving time in our house. We use a large Agee preserver (Made in Hastings back in the day) which basically boils water and holds 7 of the large jars i.e. the water bath method. We get 9 out of 10 jars sealing first time that way, and the 10th is good for the fridge anyway :). The water bath canning method provides an additional layer of sterility to proceedings. Bevan - I did notice your left thumb with its soggy sticking plaster poking the supposedly sterile pieces of pear into the jars :)

One tip I got from my mother was to check the tops of the jars for damage so the seal is properly airtight

Thanks Bevan, What a wonderful way of teaching skills.

thank you for sharing - I love your videos!

I am going to try this, thank you. What other fruits can do with this method.

I was just wondering if it is just as easy to do peaches and nectarines? Thanks heaps carol

If canning apples would you use the same 1:5 ratio and vinegar in water. How long can you keep in fridge after opening. I do all my chutneys and sauces with the overflow method. Now wanting to do fruits.