Weck canning jars at Crate and Barrel. YAYyyyyy!!!
Weck jars are my absolute favorites for canning and and just looking at. It's been ages since I've been able to get any replacements for the ones I have and used for a decade because the shipping costs on heavy glass are prohibitive.
But today, entirely by chance, I found a great selection of them at Crate and Barrel. They're sold individually. Alas, they don't have the gorgeous tulip shaped jars, but they do have at least 4 sizes (I think they may have had 5 or 6) of the tapered jars.
The tapered jars were actually exactly what I wanted. I wanted the ones that are a little bigger than 8oz for making individual pies in jars that I can send to my son.
Sorry I didn't think of getting the rundown on prices. But if you haven't yet canned in Weck this is your opportunity to give them a try when you only have to buy a single jar to fall in love with them as I have.
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Rainey,
I picked up some Italian and French canning jars today that require rubber rings. Fortunately, I found a pack of the larger ones, but some of the jars use smaller ones. Where to get them? Oh, my these jars are so pretty.Also, can you give me a little bit of a lesson on canning with these type of jars. Just the basics. Thanks! GiGi
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re: GiGiofRVA
Using them for canning is no different. You fill the jars with the hot product, wipe the rims, layer on the rubber gasket and then the glass top. Now hook the clips over the top and down the sides (easy!) to hold it all in place until the water bath creates the vacuum that will do the job.
Lower them into the water bath. You can *watch* the air evacuate. Time the water bath from the time the boil begins again. Lift the jars out of the water and let them cool on a rack. When they've cooled, you can remove the clips. Test the seal but attempting to lift each jar by it's lid. Then notice that when you have a good seal, the "tongue" on the rubber gasket points down. At any time that you have your jars in storage you can confirm that the "tongue" still points down.
If your Italian and French jars are bail-type jars, it's still the same principle. But please write to the manufacturers and ask how you assure yourself that you got a good seal. I'm really not sure. If, OTOH, they're the same sort of metal lids with the convex/concave "buttons" as Ball/Kerr, just look for the concave dip or listen for the pop.
As for where to get rubber gaskets, I can tell you that in my area (Los Angeles, NOT a hot bed of canning activity) I get them from a well stocked independent hardware store and from Sur la Table.
PS You may want to get in touch with Weck and order some snap on plastic lids for when you open your canned food. The plastic is lightweight and shouldn't cost in shipping the outrageous amount that the glass parts do.
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re: rainey
Thanks to you and everyone. Very helpful.
I have a Crate and Barrel close by and a bit of a ride, but SLT is a nice outing.
We also have a gourmet shop downtown, so I'm on my way. In fact, my friend thinks these jars came from the gourmet shop. That would be great.
Oh, and they did have rings on them when I got them, but since they were used, I pitched the rings.
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re: GiGiofRVA
Not sure if Weck's rings will fit your jars, but you can order them here
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