Weck Canning

 

This has been a particularly slow year for me with canning – in part I realized that I still have an full cupboard of stuff I did last year and have yet to use!

canning is an essential part of Summer for me, so I decided before it is too late I should can something.  What I have found is for my purposes is that most pickles can be made as refrigerator pickles and that jams and chutneys are the things I really appreciate in the dark days of Winter.  I’ve already made a batch of Plum Chutney and am planing on ding up some Concord Grape Jam this week, and to make it just  that much more exciting – I’m  went out and bought Weck jars and am going to try a different kind of canning.

Most of us North Americans’ grew up doing hot water bath canning with Ball Jars.  These ubiquitous jars are reusable as are their twist tops,but the lids have to be replaced each time you use them, the lids are contain carcinogenic chemicals that have made people reconsider using them. In enters the German-made Weck jars, which have fashionable glass lids, a rubber insert and 2 metal clamps.  You put them in a hot water bath like the Ball jars but unlike those there is no little button in the center the makes a clicking sound and indents when it is sealed….so just hot do you know your Weck Jars are sealed?

I know that on the Weck website they give me all the details, but I’d much rather hear them from someone who has actually used these jars and had success….so dear readers if you have used Weck Jars and canned successfully with them please leave word in the comment section and let me know what your experience was and any helpful tips you might care to share!  Thanks in advance!

 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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2 Responses to Weck Canning

  1. I wish I had a helpful bit of advice to offer, but alas, all I have is ENVY! Those jars look beautiful.

    • urbanfoodguy says:

      Thanks anyway! I will keep you up to date – Saturday I bought 20 pounds of Concord Grapes at the market to make Jam and have already made the plum chutney which is sitting patiently in the fridge waiting to be canned – so this week I need to get motivated and figure this out! Stay tuned…

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