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 would love to get my hands on some Weck jars! I’ve been coveting them for quite some time. I think the first thing I would can would be some pickled pearl onions for my dad – he loves them!
Awesome–thanks for the giveaway and the $7 credit! First thing for me would be a gorgeous jam…I’d either wait for the first local strawberries or use some frozen blueberries and rhubarb to make some “bluebarb”. I’d just LOVE to see a Weck jar out on my breakfast table!
I am so glad I found your blog. I am new to canning and preserves. I have a stack of wonderful things I want to try so sadly I have too many to pick just one, but the jars are fabulous.
Weck! I’ve long wanted to try these jars. We’ll since its (supposed to be) early, early spring, I’m going with either Dandelion Jelly or Rhubarb Compote, both new recipes for new jars.
I would can something rare in such special jars, like wild wineberry jelly, and chestnut butter.
It appears that hundreds of people hope to win these jars, including myself. I may be 133 on this list, but I am the most experienced canner here, and at this time have more than 2,000 quarts of produce in my larder.
I LOVE these jars, and while I have not canned in them before, I have been longing to purchase some and do so.. My first spring canning project this year will be Honeyed Rhubarb Jam … or maybe Rhubarb Marmalade with the end of the organic oranges.. hmmm. Well, Rhubarb from my garden will the main!
First thing to make: applesauce with cinnamon 🙂
I have used these jars and I really like them, but I have found that I have more problems with improperly sealing jars than I do with canning the traditional ones. But I will definitively use the ones I have again this year and maybe even invest in a few more. Thanks so much for the post!
I can’t wait for strawberry season to make jam!
Beautiful Weck jars – have been deciding which size/style to get – would l o v e to win this contest! Spicy? Homemade sriracha? or sweet – cherries in sauce, blueberry jam, orange marmelade? Hard to decide!
We just received our first boxes of these beauties too. It was an x-mas gift from my sister…she’s the best! We’ve already started using them. To date we’ve put bitter heat marmalade, strawberry jam, and whole berries in them. We just love these jars and the seal is fabulous!
I’ve had my eye on these jars for years! I would probably save them for my seedless raspberry jam… one of the few things I can and do not share 🙂
I love the idea of less waste! We go through strawberry jam in my house in no time and I love the strawberry on the lid! Since strawberry season is just around the corner (sigh of hope!) I’d put some simple strawberry jam in them
Is it possible to lust after jars? I love these so very much, it’s ridiculous. I’ve been thinking of making a big batch of orange marmalade while the oranges are still fresh and delicious.
I’ve also been eyeing them up for ages and would have a picture-taking heyday if I were to win! The first thing I would can would be some blueberry rhubarb jam, using some frozen goodies from last year. There’s no way I could wait for our garden stuff to be ready before using them! 🙂
I would make Strawberry Rhubarb jam!
Everything canned in weck jars looks awesome but I am partial to red cherry peppers
Since it is strawberry time here in Florida, I would make Strawberry jam! Thanks for the giveaway.
I have had my eye on Weck jars for ages now. I’d love to win, and christen the jars with my favorite blueberry jam. 🙂
How I would LOVE to try these!! The first thing I would make is that delightful-looking creamsicle jelly. It sounds heavenly! Thanks for a great, informative post. 🙂
I have some blueberries picked from a local orchard last year in my freezer just waiting to be canned 🙂 Also cranberries from Christmas… so my first project would probably be a blueberry-cranberry jam (and maybe strawberry if I wait long enough to get good fresh ones… but probably won’t be that patient!)
Blueberry-lime jam! It’s my favorite jam to make and eat, and the lime strands would look so pretty in a Weck jar!
These jars are amazing. I just love attractive canning jars. The first thing I would make in these jars would probably be some type of strawberry jam, since I am already stocked up on marmalade. (although if I got them too far from strawberry season I might need to make more marmalade or citrus project)
Oooooh! Pick me!! I have several of these jars from an English friend. LOVE them.
I would make blackberry jam in them this summer.
I would make some strawberry jam. i recently ran out and need to make another batch, and these jars are lovely!
Strawberry jam – maybe with some rhubarb thrown in!
Neat! I like that the lids are reusable.
There are so many things I’d love to make and these jars would be awesome to have! This summer I’d like to try and make a strawberry rhubarb jam. I love the flavors of summer!
I’m pregnant and craving grapefruit like crazy, so I’d have to can some vanilla grapefruit marmalade!
What a great post. I’ve been pining for some of these jars for years. I would like to make some fig jam in them.
I love Weck jars, but haven’t been able to justify the cost yet! If I were to win, I think I would have to make some lovely apple butter to can in those jars.
OH! I think I’d can the first thing to come out of my Spring garden. Stawberry preserves perhaps? I can just see that crimson red sparkling in those lovely ditties now. I LOVE the Weck juice jars and have been hemming and hawing over them for a few years now.
i would put away a little delicious rhubarb something in these cute jars!
I have a beautiful plum tree in my yard that my grandfather planted some 20-odd years ago. I would love to make plum jelly this year. Ooh… or maybe some pickles!!
I would love to have these jars! I would probably can something rhubarb as soon as i see it at our farmers market!
Definitely something sweet and syrupy like a jam! Those would be beaaaautiful!
I lust after Weck jars. If I had them this week I’d put Murcott Tangerine Marmalade in them.
I am love with these jars.I dont have any yet. They would make me very happy.
Definitely strawberry and rhubarb jam.
Meyer Lemon Marmalade!! A favorite in our house this season. It would be the first thing to can in the new Weck jars.
Definitely something sweet! A jam or jelly for sure.
even though we haven’t gone through all of our jam from last year, I’m pretty excited to do some more jam making. hopefully I’ll branch out to some tomatoes this year, too!
I might like to try these out canning. I have one or two hanging around that I got at a resale shop. They have been very handy for storage (with the plastic lid) in addition to the last bit/end of the batch of jam/jelly storage in the fridge.
Those are beautiful….as mangoes are plentiful right now…some yummy mango jam would be made first….althought that creamsicle orange jelly sounds good as well.
I’d make a big batch of strawberry rhubarb jam in June – I can’t wait until harvest season.
Wow. Weck giveaway? You will have 1000 comments! I got 5 weck jelly jars last fall as a gift, and still haven’t canned in them… they work (and look) so nice as storage for small amounts of daily things like salt and honey. I would make it a priority to do up some jam or jelly should I be so lucky to win!
Oh! I have been lusting after these jars since I was given one as a gift!
The first thing i would make would be Jam!
I think marmalade is the next thing on my list!
Ooh, I’ve been drooling over those jars for a while now! I’d can up some gorgeous jam first–they’re so pretty, they need a beautiful product. Blueberry? Plum? Grape? Some of each?
I would love to can some pickled green beans in them. They are so beautiful!
I think the first thing would be good, old-fashioned strawberry jam. That would look gorgeous in those jars.