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 just got these amazing apples and I want to try apple butter for the first time!
thanks for the tutorial – I’ve been fearful of investing in weck without knowing fully what I’m getting into. ::sigh of relief::
the *first* thing I’d put-up in them would be a honey tangerine chai-spice marmalade (vanilla, cinnamon, cardamom, pepper) … it’s also nearly strawberry season here in texas, and lately the guava at the grocery have looked particularly yummy!
I want one of those tall asparagus jars! And some wee tiny mustard jars. And some pretty juice jars. And…
Wowzer! They’re just beyond adorable. I’d do citrus– anything citrus. We’re going through blood oranges and grapefruit like there’s no tomorrow.
I love love love love LOVE Weck jars! My favorite size are the teensy little tulip jars, which I use to make individual-sized servings of homemade yogurt. And the plastic lids are a must! I use my Weck jars for storage (goodbye Ziploc bags and Tupperware), as well as for canning.
I have lots of carrots that are about ready to be pulled, so I think some pickled dilly carrots are next on my canning to-do list.
Thanks for this giveaway!!
the first thing i would can would be rhubarb jam… spring is right around the corner!
Strawberry jam, we eat it too fast, it would look beautiful in those beautiful jars!!
I’ve been coveting some Weck jars for so long now! Shipping was the main reason I hadn’t ordered any yet. If I had them right now, I’d use them to can my mixed citrus marmalade. It would be so pretty!
I’d love to try some of these jars out for cherry butter (I give it as a gift). They’re lovely!
I would LOVE to can some jewel-like rhubarb preserves in these beauties. I have been lusting after Weck jars for a while but they seem so expensive.
Boy with all these strawberry stories going around, I think I’d can some balsamic-strawberry jam. Yum…
Oh, they are so gorgeous! I would love to make some raspberry jam, wouldn’t the red be sweet in them?
Oh my goodness. This is a canner’s dream-giveaway! Have loved Weck jars from afar for years. 🙂
I too have considered these time and time again only to be deterred by the price. As for what I’d make, I would have said jam, but I don’t have an jam worthy fruit handy. I do have some very pretty beets, so I’d probably pickle those. They’re awesome on salads. Great giveaway!
They’re gorgeous and more eco friendly. Love it! I want! I’d probably put a very gorgeous citrus marmalade in there.
I would can strawberry preserves as that is the first cannable food ready in our garden!
wow, so cool! I would like to can strawberry jam first, can’t wait for spring.
Or maybe some vanilla syrup to make it through the last nasty bit of weather.
I think the first thing I would make would be a 3 citrus marmalade (with a vanilla bean, of course!) made the old fashioned way without pectin. My grandparents (whom I dearly loved) were the only people I know personally that ate marmalade, so it would feel like a triple vintage experience! It was my grandma that inspired me to learn how to can, though I’m just delving into it now. I also have a weakness for cool jars- a “jar fettish”, hubby calls it. 🙂 You should see my pantry! 🙂 Thanks for blogging- the pics make the process so much less intimidating…
I would use these jars to make Cranberry Grapefruit Jam – a recipe I’ve been saving for wintertime but haven’t gotten around to making.
These would be so great to have for my homemade jams for a business i’m starting!
The first thing I will can with the Weck jars. To be honest I don’t know. It depends what will be in season. Nothing is right now. I do know it will be a beautiful jam or jelly to show off the jars.
I would beg my husband to make pickle relish – lots and lots of dicing, but it’s oh so good!
I was so excited to see this post! I ran across these jars at a garage sale but didn’t buy them because I didn’t know anything about them and was afraid I couldn’t get replacement parts (some did not have lids and seals). If I won those jars I think I would have to use them for dandelion jelly sweetened with honey because I don’t think I could wait until our berries come into season in order to try them out! Thank you for this post and I am so excited to try the Weck technique. I just love the way they look and think its great that the lids are reusable and you don’t have to worry about rust.
If I had these, I’d be filling them with rhubarb-raspberry jam!
I’ve been dying to make either Pear-Cardamom jam, or your Pear-Vanilla jam. I need some more jam in my life!
As we just recently received 1.5 FEET of snow in MARCH here in Ithaca, I am pining away for the warmth days of spring and summer! I’d used those BEAUTIFUL Weck jars to make strawberry lemon jam (a big hit last year)!
I have a set of Weck jars and I admit I don’t use them as much as the bog standard Ball et als. They seem fussy to me and I tend to wait for something truly special to break them out. They are gorgeous though and perhaps I just need a few more jars to justify the extra fuss.
I’d love to use these for rhubarb chutney.
They ARE the perfect jars for yogurt! I have little ones that I make 1/2 cup servings in and they’re so cute and sturdy and wonderful. I will say that it’s much easier to use the plastic lids that you can buy for them (also bpa-free), but you can definitely use the glass lids too (it’s just slightly tricky to put the lids on while trying to keep them “sterile” since they won’t be boiled after sealing). I make 3 dozen jars about once a month and only have about 12 of the plastic lids, so do the rest in glass.
In fact, there was a post here about me using these to make fruit-on-the-bottom yogurt! https://foodinjars.com.s164546.gridserver.com/arugulapesto/2010/11/open-jars-homemade-fruit-on-the-bottom-yogurt/
Thank you for doing a post on how to use these jars! I also hope that they will become more popular and lower in price, as they make canning extra visually seductive with their glass lid! I’d put some green tomato jam with vanilla bean in there!
Meyer lemon marmalade! I just bought the Meyer lemons yesterday, and how beautiful would they look in Weck jars? I’ve been wanting some of those jars for a while now!
Ooh, I’ve been counting the days until I can make another batch of vanilla strawberry jam!
I would make Meyer lemon jelly with chunks of candied ginger floating in it.
I have been longing for some Weck jars, so now I think I will order some from the site you mentioned! I’d love to put a strawberry jam in these lovelies! T-minus 1 month for Texas…
I’d make strawberry jam! yum!
Oooh, jam. I’d like to use them for the first jam of the season, whatever the CSA sends my way.
Since strawberry jam is usually my first canning of the season, that’s probably what I would be using these jars for. They are beautiful.
I’d love to give these cute (and BPA-free) jars a try! I think the first think I’d can would be some type of strawberry jam/jelly in the spring!
I’m another that would do strawberry jam. I can’t wait for spring and canning season!
Dilly beans
or Jam?..strawberry!
nothing that looks gross or hairy
tomatoe chutney
sweet and spicey
in these jars
It all looks nicey!
Great-grandma’s green tomato mincemeat, for a present to my son – or jam with the very first strawberries. I do so lust after these jars, and hope the price comes down!
I would probably make onion pickles. I’m addicted to them and eat almost all of them myself. That way I can keep these lovely jars in-house.
strawberry jam!!!
I am going to try some new (to me) pickling experiments in the coming months and these would be perfect. I’m thinking either cocktail onions or pickled okra (my absolute favorite).
I have wanted to try these for some time; my friend Andrea in Germany told me about them but I never got around to ordering them. Thanks for the informative post! I have a question–do you sterilize the orange rubber ring too?
As for me, I’d love to make a whole series of jams–these jars are so lovely and would only be moreso filled with the many intense colors of concentrated fruit!
First, I love Kaufmann Mercantile. I’m so glad you are promoting them! Second, I think these Weck jars are begging for caramel pear butter with piloncillo. Thanks so much!
I just got my landlord to agree to let me put in a raised bed in the yard, so I will be putting up all sorts of pickles this year! I would definitely use them for my grandma’s bread and butter pickles, or pickled jalapenos.
I first saw these at the local charcuterie with liver pate inside. I’d like to put some orange marmalade in them.
I love Weck jars; my sister recently introduced them to me through a gift of chili sauce I received at Christmas. They look quite beautiful. I think I would want to put something pretty in them that would be gifty; maybe some mango salsa or a spring jam like strawberry rhubarb in (hopefully; I live in Calgary)a few more weeks.
I’m always open to trying new things!
I would love to give these a try. With spring rolling around I would love to use them for strawberry jam.
These are gorgeous. I would use them for raspberry jam!
I had no idea these existed. Brilliant! We have been working on reducing our waste and this would be a great way to further our endeavor. I would definitely use them to can apple butter.
These are lovely little jars! I had never seen them before. They strike me as the perfect jars for homemade yogurt, and they look perfect (old fashioned but chic) for gift-giving. I’ve been craving pears lately, so I’d perhaps can some pears with a tiny bit of jalapeno in them. Thanks for this post.
Accidentally posted this below…
They ARE the perfect jars for yogurt! I have little ones that I make 1/2 cup servings in and they’re so cute and sturdy and wonderful. I will say that it’s much easier to use the plastic lids that you can buy for them (also bpa-free), but you can definitely use the glass lids too (it’s just slightly tricky to put the lids on while trying to keep them “sterile” since they won’t be boiled after sealing). I make 3 dozen jars about once a month and only have about 12 of the plastic lids, so do the rest in glass.
In fact, there was a post here about me using these to make fruit-on-the-bottom yogurt! https://foodinjars.com.s164546.gridserver.com/arugulapesto/2010/11/open-jars-homemade-fruit-on-the-bottom-yogurt/
I have been coveting these for so long. I think that a red onion jam would look stunning in these smaller jars.
strawberry preserves!
I would love this. I would make strawberry jam or blueberry jam.
I’ve had a crush on these jars for a while now, and they would look lovely filled with strawberry jam in about 3 months!
As mentioned in a few other comments, the rubber rings can be reused. I’m interested to know where the information, that they should be replaced for each use, comes from. I have the Weck canning book and nowhere in their own book do they say that seals should only be used once (and I’ve searched for those very words). They just state that you should inspect the seals before using them to check that they are in good useable order. I’ve been using Wecks for a while now and find them really reliable, they stack beautifully and are a breeze to open when needed.
strawberry jam!
Hmmm. What would I can in the Weck jars. It would just have to be Lemon or Orange Curd. That would not only look awesome but also be the right amount for a recipe.
If you were asking me this question in say July, I would come up with something beautiful to can, but since it is March and I know me well enough to know that there is no earthly way I could wait until July to try out the much coveted Weck, I am going to guess it would be something highly glamorous like applesauce.
I have been waiting all winter to make some strawberry rhubarb jam, I can’t wait for the warm weather!
I would make strawberry jam (one of the first fruits to be in season this summer in Minnesota)! Or maybe I would save these special jars for pepper jellies.
I would make Hitchhiking to Heaven’s No Sugar Added Pear Lemon Jam! It looks SO GOOD!
I’d make something with persimmons from my grandma’s backyard. 🙂
A coworker gave me a jar of her own homemade apricot jam last fall and it was delicious. I had never had it before…and now it’s probably my favorite jam of all. I’d like to try canning my own this summer. Now I’ll just have to wait for apricot season to come around again.
Marmalade! I may or may not have been silently weeping to myself as I canned my bergamot marmalade in a regular old ball jar instead of one of these beauties last month.
Would most likely use a familiar recipe for the first trial of a new type of jar – like perhaps pickled watermelon rind! Love the stuff, and it really is quite easy to do. Yum!!
Looking forward to berries for making jam! Weck jars are so beautiful, I think I will have to try some this year.
I wouldlove to try canning the creamsicle jelly recipe you just posted in the Weck jars — they are so beautiful!
I would make tangerine grapefruit marmalade (family favorite). Would love to give those jars a try.
I would make Pineapple Pear Preserves from Sarabeths Bakery if I am the lucky one.
I would love to do pepper jelly or herb jelly, it would look beautiful in such lovely jars, but it may end up being some type of vegetables during a community garden demonstration since we are trying to encourage home canning in our area.
oooh I would probably make dilly carrots, or strawberry jam. definitly pining for them… good to know someone will give free shipping on them.
….something with the first strawberries. Or maybe mulberries from the trees around me in Brooklyn.
I’d like to make some pickled ‘something’ — not sure what but maybe a zuccini or something. or peppers…mmmm.
Thanks for the chance to win!
I think I would can something very pretty, maybe a salsa or something. Or something with berries. The jars are beautiful, I would love to win them!
I love the idea of less waste and no metal on the lid. We have moisture issues in the house and corrosion can be a problem for us! I would fill them with my favorite mango-raspberry jam, or the creamsicle jelly recipe from yesterday which I’m dying to try.
I would make vanilla clementine jam. Thanks!
Oh, and one more thing. I totally reuse the rubber gaskets on my weck jars. I read that Weck has to say they’re one-time use in the US to meet legal standards here. However, they’re actually designed to be reused again and again. I just wash them well and re-soften them in hot water before reuse, and I’ve never had a problem.
I would love to win some of those beautiful jars! I would probably make something with what ever comes next from our yard. I have a few oranges left so maybe some marmalade, but the rhubarb, strawberries and peaches are coming! Thanks for the tutorial and the chance to win.
I would love to give these a try. I will probably be canning some Strawberry Rhubarb Jelly, as soon as the rhubarb pops out from under the snow covered garden.
I, too, have oogled Weck jars for years. I remember seeing Martha Stewart using them years ago. They are beautifully shaped! I would love to make a batch of apple butter in them!
Strawberry jam . . . I live in strawberry country and the are so good right now. Must.can.strawberry.jam!!
Oooh, I love weck jars. My Boyfriend just gave me a few for Christmas and they’re awesome!
As for what I’d can in these, it’s just about strawberry season here, and we’re at the tail end of citrus season, so I’m thinking strawberry-meyer lemon marmalade
The verb “to can” in German is “einwecken,” which translates as “to Weck in.” The German company Weck began mass-producing the jars around 1900 and thus the terms Weck-Verfahren (Weck process) and einwecken entered the vocabulary of Germans and are still in use today.
If I were to win Weck-Gläser, I would can rhubarb-strawberry jam, in honor of the strawberry on the jar.
Am teaching canning classes at a nearby community center here in Atlanta. Would love to can one each of the 3 products we’ll be making in the class for all the class to see in these beautiful jars: Bread & Butter Pickles, Organic Apple Butter, and Fresh Tomatoes. Wouldn’t that be inspirational to all the new students!
I too just finally got a few weck jars after admiring them for months. Last weekend made a batch of meyer lemon marmalade in them. I’d love to have a few more for strawberry rhubarb jam this spring!
I love fig preserves and that would be beautiful site for my weck jars.
I actually bought some of the liter jars for making fruit syrups for cordials – I would LOVE some of those half pint jars.
You know, I never boiled the rings, and I reused them. It doesn’t say in the directions to throw them out, does it?
i would make blackberry jam – lots of it! it would look like a jewel inside one of those jars.
I have always thought these jars are beautiful! And I think I would use them to can my first jams, which I plan to dive into after visiting some local u-pick farms this summer. 🙂
So very outside my price range, but wouldn’t some pickled red onions look lovely in there? That’s what I’d do, I think.
If my cherry tree comes through this year, the cherries would go in these jars. I’m thinking pickled or brandied.
Those are some lovely jars!! I’ve thought about getting some but was wondering if they are worth the expense~you just may have answered that question, lol. And as to what to put into them it would have to be grape jelly (our son loves to pick our grapes and help “make” and devour his favorite jelly : )
Wow! These are the coolest jars and I’ve swooned over them since I started this canning craze I’ve had since discovering your site on Serious Eats last summer! I could use these for many things…creme fraiche, tomato jam, cranberry chutney, yogurt, pickles of the bread and butter persuasion and the list goes on!
Pickles, of course! My one true love.
I would love to win these! I’ve been eying them for a while now and always go back to the ball jars because I’m used to them. We actually have a bunch of cabbage right now, and I’ve been planning on making homemade sauerkraut. This is the perfect incentive!
I’m drooling a little bit. I’d like can some strawberry jam in those lovely Wecks.