WECK Canning Jars

[danmantn]

I've discovered WECK canning jars from Germany while shopping at our local food co-op during a pickling weekend. Thought I would ask if anyone else has used these? Very interesting concept. They certainly look nice and have gotten a lot of compliments. The one in the picture is the 1L (about a quart) "Deco" model.

 

[tomturbomatic]

They are beautiful, but would not make the most economical use of space for anything that had to be processed in a boiling water bath.

The disgusting thing about Ball and Mason (which is owned by Ball) is that the company is owned by the family of Marilyn Quayle. Even though I only have to buy the lids, it gives me a bad feel about canning. Fortunately things have conspired to keep me from canning for many years now.

 

[danmantn]

You can buy more traditional shapes, still use the rubber gasket. You can see the different types on the link below. I liked this version, but it is a space hog.

Home - Weck Jars

FEATURED PRODUCTS we have jars for everything. welcome to weck. we have jars for everything. At the beginning of the last century, the J. WECK

www.weckcanning.com

 

[lordkenmore]

I THINK this might have been mentioned by someone else recently.

One huge plus I see is that with glass jars and a rubber ring, you avoid any plastic coating on the more common lids that might leech chemicals that are bad for one.

That jar above does look like a space hog--but it would be a great choice for times when an attractive jar is needed or wanted. Gifts, for example.

 

[maytagbear]

It is NOT a plastic coating,

it is an ENAMEL coating.

I use quart size canning jars for infrequently used baking ingredients, like soy flour or corn meal with the corn germ.

Lawrence/Maytagbear

 

[lordkenmore]

Whatever the coating currently used, some are concerned about chemicals leaching out. Particularly BPA.

Still, it may or may not be a problem. As the article I'll link points out, BPA exists in most common canning jar lids. But it's likely that little if any BPA will leach out if there is space between the contents of the jar and the lid AND if the jar is kept upright all the time.

Link to article:

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www.treehugger.com

 

[tomturbomatic]

I think I remember reading that the white lining of cans contains this chemical and others that leach into food.

 

[bernina]

WECK jars

... are great. Our sourdough starter lives in one, in the 'fridge.

I only wish we had more!

 

[spiceman1957]

I have a lot of vintage canning jars

from my mother and grandmother like Atlas, Tropical Home Canners and of course the two piece blue glass canning jars from Ball. I kind of wish they would go back to the two piece as people are concern about chemicals from the metal lids with white coating. And DanMan TN, those are some nice looking pickles you have put up. Are they dill or sweet?
John

 

[danmantn]

Thanks! They are dill pickles. I use to beg my sister to make them for me, but she was always busy, so a couple of years ago, I decided to learn on my own...now I'm on a crusade to find the best dill pickle recipe in the world! I like tart dill pickles full of flavor. I added a Vidalia onion to the last batch (a few rings) and it made them very flavorful.

I'm on my 5th recipe. Someone had shared a recipe in this forum a few months back, but I can't find it when searching. Is there a reason this forum doesn't have a search? I wanted to try those this year. I'm making my final dozen tonight unless I can find a new, more exiting recipe.

I called the local food co-op where I purchased the Weck jars...seems they are now backordered until September. I told her I would buy 36 jars from her in September to use next year and replace all my Ball jars. I'm going to get the "Tulip" version, which is similar to the Deco, but more straight-sided and more canner compatible. They are SUPER easy to fill with foods.

I did not water-bath these, instead just made certain my brine was boiling when I put it in the jars (that came from a 200 degree oven). All but one jar sealed...that one went to the fridge as the sampler. That's against the advice of Ball who recommends water bath for 20 mins. I don't know if I can get the Weck's to seal in the same manner...I only bought one jar at that time and I did water bath it.

 

[spiceman1957]

I have my mother's 14 day sweet pickles

recipe. She would put these in a porcelain churn and change
the brine every day. On the 14th day, she would bring the brine (I believe Alum, salt, vinegar) to a boil and pour this brine into clean jars that were packed with the pickles.
It funny, I never like dill pickles when I was a kid. Then one day at a deli, they stuck a dill pickle on top of my sandwich. So now I have developed a taste for dill pickles. Still my favoriate is Bread and Butter pickles.
John

 

[hunter]

BPA

Ball and Kerr lids DO have BPA in them. Whether you call it 'plastic' or 'enamel' it has BPA.

Unfortunately.

The Wecks are beautiful and I'd use them IF:

1. I could get them cheaper
2. The USDA certified them for pressure canning.

From what I can tell, most European canners use water bath only (or at least, mostly). (Can someone from Germany (Panthera?) confirm this?). I have no issues with using my own judgement in most things but I would like to see test results for 15psi pressure canning before I would be willing to use them.

They are absolutely beautiful though and I love them.

 

[danmantn]

Has anyone used these?

Reusable canning lids? BPA free...so it says...

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www.reusablecanninglids.com

 

[tlee618]

Dan, very interesting that you did not hot-water bath your pickles. That was the method my mom used for dill pickles as well. She called it "open kettle" canning. She canned pickles and many other things over the years using this method and never had a problem. The only thing I ever remember her using a hot water bath for was tomatoes. There is nothing like homemade dill pickles.

 

[danmantn]

Tlee618...I went "by the Ball book" last year and it strongly discourages "open kettle" canning. But my elders said that they never canned their pickles any other way, so this year I thought I would try something different.

I make sure that the jars are super clean in the dishwasher's "sanitize" cycle, and immediately put them in the over @ 200 while waiting on the brine. Brine is always at a rolling boil and the lid/caps are always in simmering water. When all else fails, I know to check the product for signs of spoilage after canning and before consumption. My elders called that common sense back in the day.

Last years pickles were mushy and seemingly overcooked using the water bath method. I did add Ball's Pickle Crisp this year--it's back on the market. So, we'll see how they turn out. This is year 2 for me...gotta experiment. I did water bath the WECK jar...we'll see how that turns out (20 mins for my elevation).

 

[lordkenmore]

Another thing about BPA in home canning supplies.

They also indicate that the Weck jars aren't pressure canning safe.

Still, the Weck jars are so attractive, I'd be inclined to use them for at least some home canned things if I canned at home. (Which is, honestly, something I'm giving some thought to, but have never done before now.)

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eatclosetohome.wordpress.com

 

[lordkenmore]

Quick edit: by saying I'd use the Weck jars for some things, it goes without saying I'd use them for stuff water bath canned!

"When all else fails, I know to check the product for signs of spoilage after canning and before consumption. My elders called that common sense back in the day."

A neighbor has commented that maybe the movement to make everything safer and safer has had a huge drawback in that people get lulled into a sense of safe security. ("Why I have anti-lock brakes, and air bags! I can drive 90 MPH on black ice! No problem!")

 

[tlee618]

Dan, I remember reading as well that open kettle canning was not a good thing. My mom always kept the jars and lids in boiling water until she was ready to fill them. I can't remember once that there was a problem with spoilage.

 

[combo52]

home canning

I usually can 50-100 pints of green beans every year or so and 50 or so quarts of tomatoes and tomato juice and other tomato items like home made catsup. I always use a pressure canner, I have been known to have three or more cooking at the same time. I think its not only safer but faster and more energy effencent way to do home canning. When you can under pressure you don't have to obsess over boiling lids and jars etc. I decided not to worry about BPH in food containers, I do believe it should be banned, but what I have read it soon will be pulled out of use in food containers so I an just letting it run its course. Hope it doesn't kill me.