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!