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Deep Pan Method

Appears in
Farmhouse Kitchen
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About
  1. Pack the fruit into prepared and warmed jars. Fill to overflowing with cold syrup or water. Tap and turn the jars to make sure the liquid has seeped through and all air bubbles have been expelled.
2. Fix on the tops and clips or screw bands tightly; if using screw bands unscrew a quarter turn to allow for expansion.
3. Place a wooden slatted rack or trivet or thick piece of towelling or folded tea towel in a deep sterilizing pan, fish kettle, bread bin or deep saucepan. (The jars must not come in direct contact with the bottom of the pan.) Arrange the jars in the pan, not touching, and if necessary put pieces of cardboard between to prevent this. Cover the jars with cold water, and put the cover on the pan.

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