Not Your Average Canning Jar
photo by Becky Luigart-Stayner
Move over Ball and Kerr – there is something much more stylish (if you, like me, desire that kind of thing). I am having a little obsession with Weck Canning jars. The shapes and sizes of these German jars are so pretty and interesting. And the lids are reusable – no rusting, no bending and no throwing away. Unfortunately though, you can’t just run down to Ace Hardware and grab a few in a pinch – you have to buy them from the Weck website, but maybe you can do like me and slowly, with time, migrate over.
I offer you a little canning eye candy to inspire you to fill your pantry with the beautifully preserved bounty of the harvest season.
The photo is from Chez Pim of Weck jars filled with her tomato confit.
image from Studio Clip.
Elderberry Syrup recipe and image by Chiot’s Run.
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I have a question about the clips, after canning and the jar has cooled, how long do you leave the clips on? A couple of days and then take them off? hope you can help me with this, I made some peach pie filling and used the weck jars.
guineal
@ Guineal Redman: when the jars are completely cold. I remove them the day after processing.
Keep in mind that Weck jars are unusable for pressure canning!
As I wrote on another website:
I bought an All American Canner/Cooker #930 some months ago and I’m not impressed with the results so far, using Weck jars: I have faillure rates of some 20 – 40%, when using those. During pressure and temperature buildup the rings are forced more or less out between jar and lid, leaving a questionable seal or no seal at all after processing. This is the case in about everything I have canned so far: vegetables, meat, chicken, spaghetti sauce, soup… Ive used rings from Weck and some other brands but to no availl: regardless the make of the rings, faillure rate stays high. Compared to hot water bath canning using Weck jars (failure rate near to 0%) pressure canning isn’t that much of a succes story so far, but I’m working on it, meanwhile looking for another deepfreezer to store all the food coming out of those unsealed jars
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http://picasaweb.google.com/inmaken .
Just wondering if you used 3 clamps instead of 2 clamps when put in a pressure canner?
What I have read about pressure canning with the Weck jars is that you can’t go above 10 lbs pressure, not even a little. Does this seem like what you might be running into?