Tall and elegant, these Weck jars are made for long vegetables — asparagus, carrots, leeks — but also make for a beautiful presentation for jams, syrups and other preserves.
Weck canning jars are made with thick glass to withstand boiling, sterilizing and processing over and over again. Glass lids never rust or contaminate the flavor of the food, and the tab on the replaceable rubber rings, when facing downwards, indicates clearly that the seal on a jar is intact.
When pickling beautiful garden vegetables, however, there’s no need to heat-sterilize either the contents or the jar or the jar itself. Nor is it necessary to process them in boiling water. Unlike canning fruits and vegetables, pickles are preserve not by being hermetically sealed from the outside world, but through the fermentation process caused by vinegar or the salt brine the vegetables are soaking in.
If you’re using this jar to pickle rather than can, keep the clamps on, as the only way the lids will stay on without them is if the jars have been vacuum sealed by water-bath canning.
Because pickling preserves through fermentation rather than a vacuum seal, the rubber rings and lids don't have to be in perfect condition. Most pickled root vegetables are parboiled. Place them in the jars, then pour hot pickling juice (a mix of vinegar, sugar, herbs and spices) over the vegetables.
If the Weck jars are for canning fruits or vegetables, the lids, rubber rings and jar rims need to be in perfect shape. If the jars aren't properly sealed or sterilized, the food inside will spoil or develop harmful bacteria.
Before using each Weck jar, run your fingertip along the rim and the sealing lid to check for chips and cracks. A new rubber ring is required each time. Check these for cracks by pinching the edges between your thumb and forefinger and running it along the ring's circumference. Any breaks in the sealing mechanism will prevent an air-tight seal from forming.
Just before putting Weck jars in the water-canner to process, the lids need to be held in place by a pair of spring-loaded stainless steel clamps. After the vacuum seal has formed and once the jars are fully cooled, the clamps can be removed and stored for next time.
To open Weck jars, tug at the rubber ring until you hear the seal release with a whizzing sound. The lids should lift off easily. The jars are made to stack in storage and are microwave safe.
All-glass jars have been around since the 1800s, but in the early days there was no way to tell if the jar was properly sealed until you opened it months later and found the contents rancid, or not. The design of these jars made it much easier to tell, and that much closer to making canning a more fool-proof, less disappointing endeavor.
Designer Johann Weck first released his jars on January 1, 1900. A vegetarian and teetotaler, Weck was adamant about devising a reliable, healthy and natural way of preserving anything from asparagus to blackberries.
Tall and narrow canning jars meant for asparagus and other long vegetables. Imagine an elegant batch of pickled carrots in these. Thick glass for durability. Made in Germany. Two sizes, 6-pack.
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