The method we use to preserve fruit is fairly simple. After preparing the fruit, such as trimming off any blemishes and removing the stone, about a 1/2 cup of sugar is added and the lot boiled for about 5-10 minutes. The preserving jar bottles are heated in the oven whilst the fruit is being prepared and cooked. Lids and rings are sterilised with boiling water - either in another small pot or simply by pouring boiling water over them from the kettle. The cooked fruit is ladled into a jar and when full, boiling water from the kettle is poured on to the point of the jar overflowing. The lid is then screwed down. As cooling occurs a negative pressure develops inside the jar and this really "pulls down" the lid and a clicking noise indicates good sealing has occurred.
Regarding preserving jars - we acquired a box full of old Agee jars some time ago from another member of the garden club we belong to. We also use jam jars as they also have a seal on the lids. Yesterday, we purchased some more jars from a kitchen shop in Brisbane (a shop called Taste in Fortitude Valley - what an amazing store!). These jars are Italian made and the rings and lids of the Agee jars fit them perfectly when we need to reuse them. The old Australian Fowler vacola jars were also available at another Taste store. Agee rings and lids are available from NZ - when we were over last we found some on a supermarket shelf - but they don't seem to be available in Australian stores.
The bottom picture shows some reused jam jars (original lids) and Agee jars. One jar is not completely filled and will be refrigerated for use in the next few days rather than storing.
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