Shane, you are best to stick with what Australia says is their standard rather than try to use two different methods.
As for lids, if both happen to be common there, then choose the one that suits you.
If you are talking about empty store-bought jam jars that you have saved that have those pop-up and down lids in one piece, then I would check under the lids to see that the soft rubbery stuff that helps seal is still pliable and not damaged.
If using those, make sure the lids have 'pop-down' with cooling. You will probably even hear them 'pop' just like the 2 piece lids do.
I have preserved jams with them, a friends does tomatoes with them.
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.