Recently, after panting after them for years, I finally broke down and ordered a dozen Weck jars*. For those of you not in the know, they are a brand of canning jar that is produced in Germany and is quite popular across Europe. Instead of using a disposable lid with the sealing compound embedded in it (like our familiar Ball and Kerr jars), these jars depend on a rubber ring for their sealing power.
They are much like the bailing wire canning jars that were once quite popular across this country (I wrote about canning in those jars here, if you care to give a gander). One of their primary benefits is the fact that because the lid is made from glass, the only thing that’s in contact with your food is glass (just like the Tattler reusable lids, there’s no BPA-imbued surface to worry about when you use these suckers). They also feel a bit less wasteful than the Ball/Kerr jars, because the only piece you end up throwing away is the rubber ring, not an entire lid. The primary downside of Weck jars is that they are expensive. I have hopes that if enough people start buying them, they’ll become more accessible and affordable here.
The Weck jars are made up of four components. The first is the rubber ring, which is the analog to the sealing compound in American lids. And just like our lids, these rings need to be submerged in boiling water for a few minutes before use in order to soften up. Keep them in the hot water until the moment you’re ready to use them to maximize their sealing abilities. These rings should also be given a once over before use, to ensure that they don’t have any cracks or tears. Another way these rings are like conventional lids is that they can only be used once.
Next comes the flat, glass lid. Prior to use, make sure to give them a careful inspection, to ensure that the lid is free from chips, particularly on the edge that comes in contact with the rubber ring. Even the smallest chip can prevent a quality seal. Keep in mind that if you’re planning on processing something in these jars that will be in the boiling water bath canner for less than ten minutes, these lids need to be sterilized along with your jars.
I have found that the best way to assemble these jars is to caress the rubber ring onto the lid and then place the lid on the jar. Before you settle it into place, make sure to wipe those rims. It’s just good canning practice.
Now come the clips. All Weck jars come with two stainless steel clips. They do the work that our screw-on bands typically perform, holding the lid in place so that air can escape during processing and cooling, but no air or liquid can get in. I believe the best way to attach a clip is to hook it over the lid and then firmly (but carefully) push down. There should be a satisfying click when the clip is in place and there should be no wiggle or movement. I have found that it often requires just a hair more pressure than feels appropriate. Take it slowly and make sure to hold onto the jar (wrap a towel or pot holder around it so you don’t burn yourself) so that you don’t slosh the product on to your counter.
Once you have the clips in place, quickly check the status of the ring. It should still be flat and even between the top of the jar and the bottom of the lid. On one occasion, I have had the ring wrinkle up while I was finessing the clips onto the jars. Had I not caught it before the jar went into the canner, I could have compromised my potential seal.
Now that your jars are filled and the rubber rings, lids and clips are in place, it’s time to process. This step is just like all other boiling water bath canning. The only caution I have to offer here is to take care with your jar lifter placement when working with Weck jars. I once nearly tipping several jars over while maneuvering in and out of the pot because my lifter caught on the clips. They hold tightly enough that you shouldn’t be able to dislodge one with the lifter, but it is something to be aware of.
Once the jars are finished processing, let them cool fully. Once they are totally cool to the touch, you can remove the clips and check your seals. There are two easy ways to ensure you’ve got a good seal. The first is to grab onto the jar holding onto just the lid and lift the jar just a bit (I will never be a hand model). If it holds, it’s good.
The other way to check the seals is to take a look at the tab. It should be pointing down, like it’s sticking its tongue out at you. Also note that Weck jars should be stored with the clips off when it’s on your pantry shelf. This is for the same reason that we store Ball and Kerr jars without their rings. If something happens to grow inside the jar, the off-gassing will break the seal and you’ll know right away that the product is compromised.
When it comes time to open a Weck jar, it’s incredibly easy. Just grab hold of the tab and gently pull it, until you hear air rushing in and the seal breaks. Do this slowly, so that you don’t run the risk of popping the lid off the jar with too much vigor. While the jar lives in the fridge, you can use the clips to hold the lid in place, or you can invest in some of the snap-on plastic lids that Weck makes as well.
For information on how to pressure can in Weck jars, read this post!
These jars are so pretty! I would probably make up some strawberry or blueberry jam from my frozen stash left from last summer to make room for more in a few months.
I would love to can carrot relish using up some of my high tunnel carrot stash. Yeah!
My next project is mustard. I am getting ingredients together for spicy cranberry mustard from Local Kitchen. Would love to try these jars!
Oh these jars are lovely! Thanks for introducing me to them. I’d love to can some meyer lemon curd and marmalade from the lemons I just hand carried from California to New England. Ohhh boy!
The first thing I would like to can with these is zucchini relish. Can’t wait for the first of the zukes to come off the vine.
I would put them on a shelf and stare at them for the rest of the day!
Beautiful jars, the first thing I would can in them would be peach jelly. I have peach juice, made from our first harvest of peaches on our tree in the yard, in the freezer waiting to be made into jelly. The pretty peachy pink color would be so pretty in the Weck jars. Thank you for this tutorial!
Strawberry jam. I’d love to try some of these lovely jars!
Just to let you know, you actually can reuse the rubber rings. What you need to do is wash them carefully in soapy water and let dry, then store in the dark in a screw top glass or something similar. Before reusing, check for any tears, like before and put in hot water to sterilise and keep soft. You also should, before reusing, pull them in a few directions to ensure they have not become brittle. That is is.
Thanks for the giveaway–these would be awesome!
Someone brought lovely citruses (satsunas maybe – thin skinned, easy to peel, very few pips, candy sweet flavor) in to work, and I’m now looking through marmalade recipes.
I know what I would make in these lovley jars! My Vanilla strawberry jam!I have alway want to try carrot cake jam!!
Cinnamon-orange marmalade. I’ve been wanting to make that for so long. These jars just might give me the push I need.
Blood oranges “affogato” in cointreau
A Weck giveaway–oh be still my beating heart. I’ve been on a canning hiatus lately (I’m more of a summer canner) but I think this would motivate me to finally make a batch of spicy peach jam with the peaches in the freezer from last summer.
I would love to win these jars! The first thing I would can is strawberry preserves.
Hope I win , hope I win .!!!!!eileene
Such pretty jars – I would love to do some blood orange marmalade in them!!
Oh my gosh, I would FLIP if I won this give away. I have drooled over Weck jars for year but the price has kept me from biting the bullet. If I won, I would keep it simple (and beautiful) with some fresh, red strawberry jam. Here in south GA, we are just a few short weeks from strawberry season, and my children ask me every week how much longer until we can pick strawberries. Florida strawberries are available in the stores noe, but my boys know that there is nothing as yummy as fresh fruit still warm from the sun. 🙂
Thanks for sharing! I’ve been dying to know more about weck jars. My first preserve in them will definitely involve strawberries and rhubarb. Mmm springtime…
My seedless boysenberry jam would look gorgeous in these!
I’m ready for strawberry season to begin. It must be time for more strawberry jam.
I think strawberry-rhubarb butter would be the first thing for me. Those jars are beautiful.
After seeing your creamsicle jelly I’d LOVE to make it with these Weck jars! I’m a HUGE fan of creamsicle and couldn’t stop drooling at the recipe!
Mmmmm. Yum! I love these jars and have several that I have used repeatedly over the last several years. I, too, use them for cold applications (yummy hot fudge sauce, for one) and have yet to try them for canning but would LOVE to. My first attempt would be to can my beautiful raspberries for jam. YUM!
Something with rhubarb or apricots. Thanks for the giveaway!
I think I’ll be making the delicious jam that someone gave us recently — mirabelle plums and vanilla pod jam! yumm
I’ve always wanted to try Weck jars. I think the first thing I’d can would be Sour Cherry and Rose Petal Preserves. Very informative post!
oh please pick me! i would make some marmalade… or strawberry jam, depending on how soon the jars arrive!
Oooh, I’d love to win some lovely jars. I’ve been wanting to start canning for a while, but being the uni student I am I’ve been waiting until my birthday to request supplies : P
I do live in Australia though, so that might be a bit of a hitch…
I would love to can some peaches in a Weck Jar. I imagine that they would look so lovely. 🙂
i’d love some weck jars for the batch of tarocco sicilian blood orange marmalade i have planed…
Strawberry basil jam, from the strawberries we just planted last season after ripping out the front-yard grass… Yum.
Love the re-usable lids and BPA-free product!
That creamsicle jam, looks tempting, or possible cherry, although it is still a little early.
I think I’d make some pineapple jam for my son, he loves pineapple and he loves jam on toast so it sounds like the perfect thing. It will look pretty in those jars too.
I’d love to make just about anything in these jars – although I do have big plans for more spicy jams this summer. The chipotle strawberry sounds pretty tasty!
I love the complete transparency and clean lines of these jars, from top to bottom. I would put up citrus marmalade: organic Meyers or caracara or blood orange marmalades. I’d line the sides of the jars with candied citrus slices before pouring in the marmalade. And I’d add a candied slice or maybe a star anise to the top of the marmalade, so that one can see thru that clear glass lid onto something pretty!
Thanks so much for posting these weck sources!
I’ve been meaning to put up some mustards, and they would look delightful in these beautiful jars. I keep contemplating a purchase, but haven’t been able to justify the price. Maybe the glass lids will give me enough of a reason…
I’ve been thinking of the creamsicle jelly since I read that post and I was all “yeah! I’d make that first!” But then grapefruit marmalade was mentioned and now I have a craving for grapefruit. Life has too many difficult decisions! But! I *have* been hoarding some vanilla beans for a special occasion…
I’m so looking forward to the beginnings of spring in OH and I’m thinking some strawberry jam would be lovely in these jars!
Some low-sugar Strawberry Lemon Marmalade would look amazing in these jars!
Ooh, I’d make my inaugural batch of orange marmalade with some of the oranges ripening on the tree as I type 🙂
I would make some rhubarb-orange butter, since it’s the first thing I usually make each spring. 🙂
Oooh, I’d can strawberry jam first because it’s so pretty, and one of the first things that ripens around here. 😀
I believe the start of blue berry season a triple or even quadruple berry jelly would be great for these. Or even a beer jelly. A friend just tapped a keg of home brewed saison styled beer.
i’ll make kumquat and honey marmalade in these jars.
Hmm, just checked out the Kaufmann Mercantile site. The prices are SO HIGH! Like 6 of the 1/4 liter mold jars cost 31.90, while they’re 16.50 on weckcanning.com, and the 1/5 liter ones you got are 6 for 29.90 vs 6 for 15.25. The Kaufmann site includes shipping while the weckcanning.com prices don’t, but when I ordered mine from weckcanning.com several ago, they were charging somewhere between 30-40% of the total cost for shipping, which would still work out to be much cheaper than Kaufmann. Or am I missing something?
several *months* ago, that is
The only way to make Weck.com affordable is to do a big order with friends. I ordered with 3 girlfriends last year and it brought the shipping down alot. Otherwise Kaufman would be cheaper with the $7 discount code and free shipping.
Hmm…that isn’t what I’m seeing. For orders under $150, depending on your zip code, weckcanning.com either charges you 27 or 29% for shipping. So for one box (6) of the 1/5 liter Mold jars, with the 29% shipping, it would be $19.67. Even with the $7 coupon, the Kaufmann jars would still be $3.23 more, and that’s just for the first box.
How big was your order with your friends? I placed an order of about $200 and ended up paying around 40% shipping.
I would love to place some beautiful balsamic & honey strawberry jam in these lovely jars!
The joy of Wecks! I love seeing the colorful preserves through the top of the lid. I think I would do small batches of different jewel tones. Maybe one jar each of cherry preserves, habanero jelly with shredded carrots, lemon curd, tomatillo salsa and black currant and rose jelly. Line them all up have a rainbow of weck awesomeness.
Outstanding suggestions. Blood orange or lime marmalade would be a flash of color.
Thanks for the explanation! I am intrigued. I think I would make some strawberry jam later this spring.
Those jars look so amazing. I would can jam in them!
eek! i want! i would probably make some pink grapefruit marmalade first…it’s the first thing i ever tried to can, and it was a massive failure. i’ve since had much more successful canning adventures, and i finally feel ready to tackle the marmalade again. 🙂
I want to make marmalade!
Lovely giveaway, Marisa. If I win, I will put something nice and sugar-free in them. (I’m really serious about this canning without added sugar thing, at least for now.) Hmmm . . . or maybe I’ll keep ’em for making your tomato jam.
One thing I learned about opening Wecks is that it’s good to be a little careful when pulling on that tab. The first time I tried it, the lid popped off with such enthusiasm that it got away from me and shattered on the floor — and I don’t know whether it’s possible to get replacement lids.
It’s kinda too bad they call it a mold jar, isn’t it? Ha.
I wanted to leave a comment but I don’t want to be entered in the giveaway. I have 3 dozen of these and 2 dozen of the 1/4 liter Mold jars, and 14 of one of the 1/5 liter Tulip jars (I had to go to their website to look up what the Tulip jars were called and whoa! It’s way different. Online shopping!!). I want more someday, but want the love to be spread to someone else first!
I just wanted to ask a question about the rubber rings. I reuse mine a lot. The Mold jars I have are pretty new, but when I got the Tulips, they had jam in them dated 1992. I’ve never had one not seal. Is that the concern with reusing the gaskets, that they have a higher fail rate? Or is there something else to be concerned about that I can’t see? Thanks!
My sweet husband gave me some blueberry lavender jam in my stocking this past Christmas. I have a friend who grows lavender and soon our farmer’s market will have beautiful blueberries. I’m definitely going to be making that jam as soon as I can. It’d surely look fabulous in some Weck jars!!!
would love to can some strawberry jam this spring!
Oooh, I want to make another batch of blueberry preserves, this time with slightly less lemon. 🙂
In honor of the cool strawberry logo, I would have to make strawberry jam 🙂
Those jars are great! I think I would make lemon curd with lemon verbena, using the lemons from our little lemon tree and eggs from our sweet hens!
I plan to go cherry picking when the season finally gets here. I think I would can some cherry jam in them.
I have been looking for new canning projects and I thinking about your pear vanilla jam. That would look pretty the in Weck jars!
Fun giveaway! I’d probably make Meyer lemon marmalade with vanilla beans a globe-trotting friend just sent me from Madagascar.
I’ve been saving some frozen blackberries that I picked at a nearby farm last summer for jam. I’ve also been thinking of making marmalade or curd with citrus and ginger. I think either would look lovely in those jars.
I haven’t heard of Weck jars before but if I had some I would be making some huckleberry jam!. I’m sure they would look like canned jewels.
Well if I didn’t have enough already, I’d say peach butter. maybe dewberry jam.
The jars are so beautiful! I think I’d make a pineapple orange marmalade first.
Thank you so much for the tutorial. Love the jars!!!! And now, thanks to you, they don’t seem so intimidating. I think Orange Vanilla Bean Marmalade would look beautiful in these jars! So I would either can that or save them for some Wild Huckleberry Jam (which is held in the highest honor in our home!!). Or hey, do both!! Thanks again for sharing!
These jars our gorgeous! I’d make a really pretty jam or marmalade. I just made Blood Orange Vanilla marmalade last weekend and the color is amazing. It would look so pretty in the Weck jars.
I saw these jars on a post here about a week ago and have been pining for them since. I’d love to put up some sweet chili sauce in these jars, then some pickled asparagus, and then some marmalade, and then some strawberry jam, and then…
Adorable jars! I would have to make some strawberry rhubarb jam out of the last of the rhubarb in my freezer. My husband is so sad we’re on the last jar!
I would love to can pickled asparagus in them- I saw tigress do it and they were beautiful, though if I were to win, it would most likely be a lovely marmalade.
I love jars without BPA lined lids…these look wonderful! I would can some concoctions for my upcoming birth to make labor easier…a raspberry leaf, peppermint and jasmine infusion and a ginger, lime and basil tincture. New jars would inspire me to get it done ahead of time instead of during early labor ; )
I would love to preserve jam in these jars, they are so unique and would really show off the color & texture of any jam.
cheating i suppose but what ever comes in the CSA box closest to actually getting the jars would be the truthful answer.. unless they take a season to arrive and in that case it would be currents..
Well, if I were to win these jars, I would probably be on my way back home to Seattle; it will then be April, so I suspect I would wait until strawberry season in June and make me some yumm-o strawberry preserves! Maybe with a bit of fresh lemon juice from the lemons I will be carting home with me from my time here in Apache Junction.
I love the way Weck jars look. Thinking about just the rubber seal as disposable helps ease the pain on the cost a little. I mean really, jars are spendy either way. I would love to whip up some strawberry rhubarb jam in some this spring. I’m quite, /quite/, anxious for spring. 🙂
I have a ton of lemons on my tree so I’d probably make some lemon curd and maybe another mini batch of marmalade.
rhubarb should be here in a couple of months… add that to the cherries in the freezer… yummy! my favorite jam!
Oh I have been Jonesing for these!! They are so cool looking. I have your creamcycle jelly bookmarked and think it would be a great one for these jars!! Cause I know I wouldn’t be able to wait for summer canning! Lol
Weck makes me swoon. I tend to base my canning around bloody mary accessories- I can see those gorgeous little jars filled with pickled pearl onions.
They are so pretty! The first thing I’d make would probably be jam (because that’ll be the next in season thing), but I would LOVE to use these for my salsas.
Orange jam or strawberry with basil, mint, pepper and balsamic vinegar.
They are sure pretty!
cranberry juniper chutney for sure.
Oh, awesome, awesome, awesome! I’ve been wanting to try these for ages, but the price is holding me back at the moment. I would make jam in these – but for ME, as I don’t want to giveaway the beautiful jars =)
I would love to be entered in the weck jar giveaway! The first thing I would can is a new lemon/lavendar marmalade if I get the jars while my tree is still heavy with fruit!
Thanks so much for this post! I am new to canning, have been jonesing for Weck jars, and was not clear about how to can with them. I have a long list of canning possibilities for 2011, and am trying to narrow it down to a manageable number (and sort it out by produce availability). The beginning of March is going to embrace citrus with a Cara Cara & chili marmalade. The end of the month will hopefully bring local asparagus, and I will endeavor to pickle a batch or two. (I also have my eye on carrot cake jam & bacon bourbon jam recipes… might get those done before berry season begins.) Thanks again for the info!
We would love to own some of these wonderful jars! The first thing I want to can is some beautiful strawberry jam when the strawberries are in season this Spring. yum!
Too cute! I’d make some blueberry jam with the frozen blueberries I’ve been saving up! yum!
The first thing that I ever canned in Weck jars in a canning class were peaches. They were gorgeous as the jars really show off the food in them. Thanks for sharing the links. I haven’t been able to find the jars locally in many years and needed a source for new rubber rings.
Tomato jam? Or an Earl grey jelly. 🙂
Well If I had known about this Give away on Sunday I would have said the Tangelo marmalde that I just made to test out my new Tattler Reusable lids. But Now I don’t know because I don’t have any canning planned for a while.
Ooh, I’ve been mooning over weck jars for quite a while. I’d save them for the first cherry preserves of the summer.
Grapefruit marmalade! It’s the right season for them and nothing would perk up a toast and tea breakfast more than a sparkling jar of grapefruit marmalade.
Fantastic post! I covet those jars- I’d make more marmalade with the lovely lemons my folks just brought to me from CA. Great explanations!
I cannot tell a lie, I have a list going and on the top is that crazy creamsicle jelly (lovingly written there by my hubby who has never requested anything), but I might try some mustard in them or maybe some strawberry chipotle preserves. I’ve had my eyeball on these jars forever, so I would LOVE, LOVE, LOVE to win!! Thanks for the opportunity!
First thing I canned in Weck jars was pear butter from my own pears, cooked down until thick, with nothing else added. Yummy, and so pretty in these jars – I want more of them!
me me me! I have a set that I used for canning for several years, but now I use them for fridge jars because I lost the clips and rings. Dropped them on my tile floor and they just bounced up. Love them.
I’d love to win this giveaway! My 5-year old son was telling me just tonight he’d like to learn to make pickles this year, so that would be our first project with the lovely weck jars.