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!
I started using the Wecks last summer and I just love them. Only share them with people I really love.
Nice jars …some times it is worth the expence you need to think of the long term…I love these jars all over….thanx for the share
I would can some luscious lemon curd!
Canned poached pears.
um, hellooooo? it would have to be jam, as that is the first thing on my agenda to can and they are so beautiful, they would have to be used first. If there wasn’t a timeline involved it would be applesauce, as I have a love affair with applesauce.
I would love to win! I am going to pick some meyer lemons from my neighbors tree (in their front yard!) and make meyer lemon marmalade
Cranberry Habanero Jelly
Apricot jam. It’ll be like liquid gold.
I love these jars! They would be just perfect for my first strawberry jam of the year.
I did not know about these jars! They are gorgeous! I would love to make blueberry preserves w/ the picking season starting 2 mos for us. Or possibly can some jalapenos!
Strawberry jam, maybe peach jam, except I’m not sure I could wait that long!
Those beautiful jars cry out for some equally beautiful strawberry jam!
strawberry preserves
Around Christmas Safeway had a Weck jar with layered cookie mix that I kept hovering around. Didn’t want to buy it for full price ($10) but a few weeks later I got it for $5. Still not a deal, but the cookie mix made great cookies . . . the Wecks remind me of pooh bear’s round tummy . . . or something like that! And they look gorgeous filled with jam.
I think the jars are lovely but too spendy for one who cans as much as I do. However, I am so excited I just have to share: I am getting a canning kitchen in my basement. We got a gas stove, at no cost on Freecycle, countertops including a double sink and base cabinets from Restore for $125, lumber for $44 and it is all coming together. I can hardly wait!
Looks like Laura and I had the exact same reaction. Good stuff!!
These jars are BEAUTIFUL!! I’d love to make strawberry rhubarb jam in them!
I’ve got a hankering for some marmalade!
The Weck jars are beautiful. I’ve been wanting to pickle red onions. They’s look great in these jars. Thanks for your wonderful post. Perfectly clear instructions.
strawberry rhubarb jam — the season is coming!
I would use these to can more blueberry butter, but I would put them in a secret place because I wouldn’t share these!
I would like to can summer ripened, sweet as sass, black rasperry jelly, and to be able to share that experience with my most favorite mama (mother in law). I cant think of a more perfect day.
My wife makes an awesome strawberry jam and she would love these jars!
My Beach Plum jam would look so beautiful in these Weck Jars! That’s what I would make first.
The Weck jars are so gorgeous they make all of the ladies swoon. So why haven’t the American manufacturers gotten the clue that we love the clean lines and glass lids of the Weck’s? Maybe it’s too expensive to retool the factories or build new ones? Anyhow, I’d love to put some marionberry jam up with them. Thanks for all of your great canning advice, too!
I would love to try Weck jars! Since nothing is growing in the midwest right now, I would probably make some sort of citrus marmalade or maybe that lovely orange vanilla jelly you made!
super chunky farmer’s market peach preserves, lightly sweetened!
So many ideas, but I would probably start with my new favourite thing: strawberry-rhubarb soda syrup.
I only started canning last year. I would love to use those jars for your delicious creamsicle marmalade. Mmm.
Blackberry Jam!
I brought home one weck jar of blackberry jam when at a farmer’s market in Berlin. I didn’t realize the jars were so special, and mine didn’t come with clips, so I couldn’t keep the lid on it well in the fridge, and the lid slipped off and broke. Now I understand why!
I would love to win the Weck jars, to can some strawberry lemon marmalade in!
orange whiskey marmalade!
Beautiful summer jellies.
I’m so excited for strawberry jam I can hardly stand it! I would LOVE to try Weck jars! The less plastic that’s near my food, the better! Kaufmann Mercantile has such great stuff – thanks for the giveaway!
I think I’d just go with something nice and easy for my first try using these jars. A fruity jam perhaps… fresh from the farmers market of course!
Strawberry jam with maybe some spiciness thrown in….
please?
Meyer lemon marmalade….yum….
I’ve been on the fence about canning for years and finally made it a resolution this year. I’d probably start with some of the jam recipes my mom handed down to me. Haven’t had a jam with banana in it in years…
I’ll be making jam from my backyard raspberries and/or marionberries! I have wanted to buy some Weck jars for a long time. Thanks!
I would can some BBQ sauce, and maybe some lemon curd.
We have peaches and figs to look forward to this year, so probably jam from one of those two things. Or maybe I would hold onto them until Christmas to make my cranberry and citrus marmalade. They would be gorgeous gifts!
i’d use it for dill pickles. i just started a new charity (jarsoflove.wordpress.com) and i need to keep canning like crazy.
Jam!!!!!!!!!!!!!!!!
I’d probably make marmelade or something along those lines — they just scream “fill me with jelly!” to me. 😛
I would really love to make some strawberry jam with meyer lemon zest in those beautiful little jars!
The Weck jars are beautiful – I’m thinking I’ll use them for homemade Christmas presents next year – the Vanilla Peach Sauce was a huge hit this year and would fantastic in the jars.
Oh these are really neat but look like they would take some practice. I love the thought of less waste. It is too bad that the rubber seal can only be used once.
Hmmm… the first thing I would can would be my first crop of the year – spinach! YUM! However, it seems woefully far away right now here in NW Ohio.
What a wonderful canning jar! Love the old-fashioned look it gives the contents. My family loves my salsa, so that would be what would go in those little babies first.
I’ve been putting off buying Weck Jars too – but I think a Cara Cara orange marmalade is calling my name!
Based on the current garden conditions – the first thing up for canning would be green plum chutney!
…unless someone knows a good canning recipe for turnips!