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.