Hi, I'm from The Netherlands and here we can with the weck jars. I never heard of usda. The Weck method is being used in Europe for over a 100 years. First by the France army. Later a German mister named Weck took over the patent and weck became a understanding. In the Netherlands where I live, canning isn't common. But in country's like Germany, Sweden and Hungary they use this type of canning as standard. I like your videos about canning. I learn a lot of it. I'm a beginner canner, and haha 😄, I find the American volumes difficult, but now I see that you do have the same problem with our volumes. Thanks for sharing your canning skills and adventures.

If they approved the Weck system, than Ball Corp. wouldn't have a monopoly on the market! This gives you more options! Thats how I always see it...the more the better! lol. I have watched videos where they use jars with a screw on lid like manufacturers use. I found the tool for securing the lids but obtaining the correct jars & lids is harder here in the states! They are more accessible in Europe than here! Not to mention the method for using this type of jar & lids.

40? What? Good lord I thought you were in your early 20’s and then thought late 20’s with kids….sell your know-how! You are ageless! Lol. Love your videos!

you are my favourite person to watch on the Internet, I love your videos! I've just started waterbathing in the UK, and it's great to find videos that discard the USDA 'rules'!

Hello! Just came over from 1870's Homestead... Rachel said we should see what you are up to and I am so glad she did! I am enjoying your videos very much and subscribed on the very first one! Yes when I was young we did a lot of open kettle canning. Never heard of water bath canning until I was married [ in the 60's]. Received a new pressure canner not too long ago and have not used it yet... have to get a little braver first! My first experience with canning was helping my aunt can peaches 70 years ago... I am still canning today... have to do something with all this garden LOL! Thank you for your prayers and will do the same for you. Blessings on your day Kiddo!!! 🌻p.s. Very much enjoy the Amish videos and Melissa. Thank you.

fyi, no matter their size, please only use 2 clips opposite eachother with the Weck jars when you are waterbath canning, otherwise, it can interfere with a proper seal. You use 3 clips if you are using a pressure cooker. Greetings from Germany! & thank you for the wondeful videos.

This is my first year canning. And boy, let me tell ya, I have a new respect for every grandma, farmer, and hard core organic gardener. On many days I probably should have got up that early to manage my tomato and cucumber harvest. I have 40 tomato plants, 40 cucumber plants, 65 pepper plants, and a million other things that are all growing like bananas. Gardening/canning for food sustainability is a full time commitment. Seeing your commitment to the cause gave me the little encouragement today, thank you!

Hey Leilonie, the jars are actually pronounced Veck. I use them here in Ireland. I reuse store bought jars for things like jams, jellies and chutneys because they're 'non essentials ' but use my Weck jars for meat and veg or something I want to give as a gift. I absolutely love them and get such a great seal always. Do give a few extra minutes for processing because the glass is much thicker. I WB everything because we don't have pressure canners here. I absolutely love your channel ❤ keep doing what your doing 👏 ❤ 👍 hugs and kisses from Ireland 🇮🇪

I have always been fascinated by the Weck system. I remember my mom having them but I don’t remember her ever canning anything. Thanks for sharing!

Weck jars ARE truly beautiful, and I’ve always wondered why more people don’t use them. Thanks for the video!

Hello, I'm from the Netherlands and my granny, mother and myself waterbathed our food for all our lives with weck jars. Meat, vegetables, fruit and never a problem. I have a large weck kettle and I can stack two one liter ( little over a quart) tulip jars on top of each other in the weck kettle, so that means I can process 12 jars in one go. Very easy. I wish you many blessings and thank you for the videos. Always nice to learn new things :)

We used Weck jars growing up in Germany. I haven’t used them for canning myself, I just store dry goods in them in my pantry, but the were my grandmother’s favorite! I will always fondly remember going into the cellar to grab one of about 9 million Weck jars full of marmalade in the winter 😀

The Weck jars look thicker. The whole system looks better than the metal rings and lids. I am going to look some more into it. Thanks for sharing!

Amish canner and a Hobart deli slicer in the background! Girl you’re ready for anything! Love it!

Be encouraged. We are all learning together. Be so blessed.

Thank you for showing us how the Weck jars fit into the canner. The visual was a big help. Today I'm canning dilly beans, and caramelized onion jam and freezing up zucchini chucnks.

Those Weck are so pretty they should be for display. Their rules are so silly. We have been bust doing pickles and beets, and different relish and vinegars. That is it. In our area tomatoes didnt do as well as normal, not sure why that was. But cucumbers grew like crazy. Loads of zucchini, I am so excited about them. We have not gotten our full of eating them yet lol.

Dear Leilonie, congratulations to the Weck System.I 'm from Germany und I'm using the Weck System too. And I love it! While im writing the canner is running with plums and cinnemon. You only need 2 clips per jar, and you can pile 2 or 3 jars from the 500ml jars in your amish canner, so you can fit more in it. We fill the water till the neckline of the highest jar in the canner, smaller jars can be under the water. This is what weck recommends. Hope you have great success and that love your Weckjars, as i do 😊 Blessings, Andrea😃

I love my Weck jars I’m in the UK and got loads shipped over from Germany. One of the benefit’s is you can store filled jars on top of each other in your pantry.

America and Americans think we do everything better than anyone else. We don’t. We’re still babies at most things. Weck has been around a while and they know their business. Good for you. Also you don’t need to apologize all the time you give a heads up in the beginning and that’s all you need to do. You are an intelligent woman.

Fortieth birthday????!!! No way! You look like you are in your late twenties. That was a real shocker! You are a beautiful girl. Thanks for sharing what you’re doing.

I was looking for videos about Weck jars and found you. This is the first of your videos I've watched, and I want to say it's extremely valuable and helpful from start to finish, so thank you. I'll now be looking for more of your content. By the way, when you said you received them for your 40th birthday, I did a double-take. In NO WAY do you look 40. You have a youthful and natural beauty that is simply stunning. Thank you again for the great video content!

I was up till 4:30am waterbath canning green beans last night. Thank you for your green bean video. ❤

I use to keep a lot of our harvest in the freezer and do my canning in the winter. It took away that hurry up and can everything right now feeling. it also helped when I only had a few things to harvest. Keep them In zip-lock in the freezer cleaned and waiting for me.

Nice! Great video. I just canned some salsa as well. I know what you mean about cutting the tomatoes. I just prepared 9 pounds by myself and it’s hard to believe it only yielded 7 pints of salsa.

That Amish canner is the bomb!!!

I’ve been using Weck jars for years and I absolutely love them. When I first started buying them, I was able to get instructions for pressure canning with these jars; however, now you cannot find these instructions. I called the US Weck distributor and they told me these jars were no longer recommended for pressure canning in the US, only water bath. My personal option is that this is baloney. I’ve only had one jar in ten years that didn’t seal long term. I have had several Ball jars that didn’t seal over time. You go girl and enjoy these jars. They are awesome.

Sweden here. I see someone beat me to it already. But since we've had a tiny pressure canning boom over here, Weck recommends two clips only for both waterbath and pressure canning now. They changed it with PC'ing last year. When using three you risk gaskets being pushed out the side. While two has less pressure and more space for air to escape out from the jar without affecting the gasket. Store without the clips. And a big pro is, they are stackable. 👍 Good luck!

We had a similar jar when I was a kid, I remember seeing the red rubber seal on jars on our family shelves. I can pears, salsa, tomatoes, spaghetti sauce, beets, hot jellies, and sweet jellies, I freeze corn, but I can't wait to can peaches and nectarines, they are coming on. We have raspberries and blackberries I hope we get enough to do something with, we picked all our cherries but the birds are destroying them, so I hope to make a pie and can the filling, but not enough. Our beans and carrots aren't doing well this year either, but compared to last year with the heat, we are doing better. Thank you for your videos.

I definitely think the Weck jars are beautiful. But having to have to keep up with those little clips is just one more thing I would not want to have to keep up with but I truly do enjoy your videos.

Wow! I can't believe you're 40. You look like you're just barely in your 20s. Just a beautiful lady! I'm new here but I love watching your channel. You're great at what you do. I'm learning a lot from you

I really love these jars! I first seen these on “That 1870’s Homestead “ Rachel got some during Covid shutdown and hard to find jar’s time lol 😂.. and I’m anxious to see how you do with these as well. I’m debating on getting these as they are beautiful! Great video get some rest! Happy 40’s to you! Next week I hit 53 and late to canning world but enjoying it. 🥰

Yesterday was canning for 12 hours. I have an electric canner that can only do 4 pints at a time, takes approximately 80 minutes per batch from start to finish. 5 pints of tomatoes and 19 pints of green beans. I’m very comfortable with my electric canner only wish I could afford to buy an electric canner that also does quarts. So far this season I have canned 53 pints of green beans, 16 pints of yellow beans, 13 pints of tomatoes I have frozen sliced yellow squash and corn, and have 4 quart jars of refrigerator dill pickles.

I brought that canner and love it, thank you for suggesting it. Also have used your Amish canning recipes, went to an Amish wedding last week and they have so many water bath canning recipes will share with you when I try them so you can do a video on them for all of the others willing to give them a try.

I love that you are using Weck jars. They are amazing. It makes me so sad that they seem so expensive in the US :( Little note: no matter the size of the glass, as per Weck, 2 clips are all you need as they create sufficient "pressure" to allow a vacuum to pull.

Here in switzerland we can with the weck system. It is important only to use 2 clips! Even for the bigger glasses. Only if you use the pressure canner you use 3 clips.

Thanks for the great information! I appreciate your willingness to test and branch out into the canning world. God bless.

Since 11am I’ve been doing ChowChow and just got the jars into the water bath, my roaster is still full but think I’ll finish up tomorrow, I’m woren out! Those jars are beautiful.

That Weck system fascinates me. I'm a (well, shocker, just counted third generation here in Canada) third generation using our GEM jars with glass lids with those rubber seals...but, wait for it.....we have screw caps for them! If you want some fascinating history, look our up our history. We're unique with jars too. Ball quit making lids for our jars and I'm so thrilled that ForJars has committed to producing lids for us...they are literally the most dedicated new company out there that I've seen! Those three clips on the Weck system made me nervous....LOL

Try using a pot when waterbed canning with Weck. You can stack them even while canning. That way you you should be able to can more at one time.

I made strawberry pie filling. I love it. It is softer & best if in a double crust, whipped cream or crumble on top. It is not like a fresh strawberry pie with perky strawberries, but oh, so delicious.

Hi, I love using weck jars for canning! I use 2 clips for the 1 Liter jars which works great. Best wishes from Austria, Europe. Your videos are great. Thank you so much.

I am from Germany and we only use Weck jars and waterbath canning for decades without problems. Pressure canning is nearly unknown here. But never put 3 clips on a jar. Only 2, because it is supposed to let oxygen out and that is not enough the case with 3 clips. Only 2 on the opposite sides no matter how big the jars are. Love your videos.

Today I am making KETCHUP!! Had a bunch of extra tomatoes, so I thought "why not". It's easy and YUMMY! I dont like ketchup, I like this! Definitely doing it again

I use oui by yoplait jars with the small Weck lids for all my jams and jellies. They are super cute ❣️ I love that everything is reusable. I purchased the book too.

Canning some beef stew meat, green beans, and tomato salsa. I just ordered a steam canner so excited about using that as most of my water bath canning is in small batches. The steam canner is ideal for batch canning. Love your videos.

Please only use 2 clips to close the jars. You only need 3 clips if you use them in the Pressure Canner. If you use 3 clips in the water bath, the excess air cannot escape and no vacuum is created. I've been preserving with Weck jars for 30 years. Try to get the Weck Einkochbuch. Everything is in there. Maybe it's in English too.

I´m from Germany and always can with WECK! They are here so much cheaper, obviously. Please don´t use 3 clips, as it is just needed if you can with the pressure canner. 2 clips are absolutely enough, i do it all the time. The more you take, the less air does leave the jar through the cooling process, and you need the air to go for the sealing 🤗 many greetings!

Feeling for you, long hours canning. Best to nap when needed and not to try and push through, only to realise you've made a mistake (yep, done that!). Those are beautiful Weck jars, but (here in the UK) for me it's going to be too expensive to diversify into another canning system. But gorgeous products.

I’ve been collecting the Weck jars too. Found the best deals at Home Goods. Also found them at World Market. Rose Red Homestead did a video on canning with Weck jars, check that one out too.

I love Weck jars! I found that they do better in water bath canning, only because of the rubber band. You can only use it once if you pressure can with it, it became deformed after I pressure canned with it. I’m canning tomatoes right now too.

Hello, just landed at your Channel and surprised. It’s actually really cool and exactly what we use in Germany for canning. The Weck Glasses that you are using in this vid, we use a different water bath it’s higher some can stack them on top of each other so we could be canning around 14 1 liter or more glasses depending on what Water canner you have.

I am from the Netherlands, and here the Weck system has been used for decades. My mother used it. And I am using it, I put my jars in the oven and add half a liter water. The steam heats up the food in the jars. Works perfect, if you follow the Weck guide lines precisely.

Thank you. That's so interesting. I guess I won't use Weck jars not only because of the expense but mostly because they do seem to take up more room in the canner but also on the shelf and room is something I don't have lots of with storing things. Plus, that makes it seem inefficient. They are pretty thought and I think the rings are cool. That seems more frugal to me. I remember my mom having those. :)

Have made Amish canned apple, peach plum and strawberry pie filling using sure jell they all turned out fantastic.

I have that same book! Santa gave me some weck jars per my wish list. I have had mixed success with them. I tried strawberries and ended up throwing them out. I did make some pickles though and so far so good. So I think I probably won't buy more and would only use them for vinegar based or to store in the refrigerator. I wanted them because on the Rose Red channel, she loves them.

Canning and putting up food for the winter is exhausting. Take care and pace yourself.

Last week I did beans and carrots. Today I’m getting some more Auguson Farms items that were on sale.

Hobart slicer ? You guys don't mess around !!!!!! 😃

Have you made a pie yet with the strawberry filling? It sounds wonderful as strawberries are my favorites around here! Those Weck jars are so pretty and I bet will last a long time. Thank you for showing us these.

Weck jars were new to me! Very pretty and an interesting design. They use a rubber seal like a Tattler lid, so I don't understand why they aren't an officially approved method. I would feel quite safe using them. The jars and lids are nice and sturdy so I don't know what the issue could be. I've been canning chicken this week and today it was blueberries. I've never canned blueberries before, so I hope they are good. I used a very light syrup and thought they would be great to make into blueberry sauce or syrup along with baked goods. I love canning, but I am quickly running out of storage! I would love to see how other people store all their canning gear and food.

I'm an American in Australia and I've seen both types of jar here. It seems the clip style is more well known (Fowlers Vacola brand is THE brand to know here). But I've seen (and purchased) Ball type jars & lids too. I'm looking forward to our summer & canning some fresh fruit & veg! I've only done jams in the past but I want to expand my abilities.

We use weck all the time in The Netherlands! Great jars! I prefer the tulip jars. But sometimes other can be more convenient, depending on what goes in. You can stack them on top of each other while canning. Our canners can hold 7 tulips in one circle , 14 liter jars, or 21 half liter jars. We only have the large electric weck kettles, or the old fashioned ones with a burner. They all have the same measurements. You can use a rack in between the jars, but the jars stack perfectly, the glass lids are strong enough. Just let them cool separately. When the jars are properly sealed, the elastic ‘lip’ will point down. That is how you can see in your pantry if they are still okay. Just put them with the ring-lips all in the same direction. Even stacked after cooling.

Hi, Very interesting. I so want to learn to can. Trying. lol!! Have a great day!

Canning like crazy in Ohio. Potatoes, green beans, tomatoes,eggplants, peaches,pears, plums. Next on the list collards, turnips, mustard, kale.

😳 thank you for introducing me to the Amish canner! I know the next thing I'm going to order. 😂

I love that you are a rebel! Yes other ways for Years! I love my weck jars

If you don't mind me saying so, you certainly look much younger than 40. My D.I.L. and I have been busy putting up foods for the past couple of weeks. The day before yesterday we canned 1/2 pint jars of banana peppers that we were blessed with. Yesterday we canned 1/2 pint jars of strawberry jam. Prior to those foods, we canned pickles, plums, asian pears, meats, a variety of soups, and stew. We're also curing some pints of souerkraut. Plus, we did some rebel canning for the first time; pints of whole milk. I like to have shelf stable milk on hand, but the cost of more than a dollar for a 12 ounce can was just too pricey for my taste. I'm thinking that next, the Amish recipe for cream of mushroom soup looked interesting.

I am watching at 130am so this works well. I saw someone talking about these jars earlier. I saw you at Bushcraft earlier tonight.

They are beautiful jars!

I just started watching your videos, love your content! I'm a rebel canner as some would label it, which is not really necessary. Anyway, I wanted to tell you that my Ball 1969 canning book does have canning grapes and the seeds need to be removed, sugar is not necessary for canning, but probably tastes better. 40% syrup (3 c sugar and 4 c water). WB pts 15 min qts 20 min, 1/2 inch Head space into hot jars. Ignore the negative people, they don't understand how people from all over the world do canning. **Many countries don't even have pressure canners.

Greetings from Belgium. You're only supposed to put 2 clips on the lid with the weck jars, no matter the size. We use weck jars or reuse store jars (with one-piece screw lids) for everything here :)

You're so fabulous! Love your eagerness for knowledge not just from the US. I feel absolutely the same way about everything. #morewaystodoonething 🤗

Those are beautiful jars!

Those weck jars are so pretty!! Oh, I was trying to buy some Forjar canning lids & wanted to use your discount code & it wouldn't let me. I bought them anyways. First time I heard of them was on your channel. Happy Canning!!

Hi, I,m from the Netherlands and I use the Weck System almost for 35 years . Before my parents and grandparents used it. And for me it is a safe method to preserve my food. I put my jars in a waterbad canner. Fruit for half an hour at 100 degrees Celsius. Veggies for one hour at 100 degrees Celsius and if I use meat in it, two hours at 100 degrees Celsius. Never had Problems with it.

Good job! I could see how that canner would definitely work better for the weck jars. We can only buy metric jars up here and so I can for quart times as 1 litre is less than 1 quart.

I did some canning last weekend, but not at 3:30 A.M. 😉👍 I just tried my 1st water bath process for pickled cukes using a sous vide machine. Fingers crossed! Btw, I've been going metric too, and trying to get the recipes by units of weight instead of volume...

hey there young lady-did you have to order those jars from germany ? i live in canada we use both systems metric is easy number one thing 'dont convert' youll get the hang of it its simple.- just an idea when my wife and i did up alot of cans we used the oven,yes the oven you should check it out do your do-diligence if your not apposed to water bath which i do as well, it gives you alot of space how many quart/liter cans can you fit in 'your' oven -alot- buy a temp gage to put in ,bring the temp up slow add one half hr. more to the same as water bath -but check for your self you ca use two or three racks for those pesky small cans 40 or so !!

Beautiful jars and I love the Amish canner!!

I learn so much from you !

I have been focusing on one meal in a jar canning so like stews, meats, eggs, because I feel the main things we will need this winter. Ive had less focus on non essential caned goods like tomatoes which provide little nutrition and jams. I like these but not my main focus. I do think things like vitamin c are crucial so going to make rose hip jams and oranges.

I love those jars.And your Amish canner 💕💕

I have antique jars that use clips. Love wire bail jars. I will be looking at Weck jars. TFS. Cheers

I did 6qt apple pie filling. 2qt&2pt rhubarb. 6qt strawberry/rhubarb. 9 pt whole tomatoes

bought some of these jars cant wait to try them

I just ordered some Weck Jars. I can't wait to use them 😀

I’m canning apple pie filling in pints for 2 hand pies. It’s just me and my hubby.

They are beautiful

You are such an inspiration! I really value your videos and the information that you share. I recently attempted to water bath can some roost beef chunks and I used the ball canning jars and lids. I only put the meat, water and salt since it was my first time trying the 3 hour water bath method. So far I have had the quart size jar sitting on my counter top and I have been watching it to see if the meat changes color or if the water looks weird. So far everything looks good no changes the water is clear and not cloudy at all. I may open it in a few weeks and see what happens. Its already been about 3 weeks since I canned it. Keep doing what you're doing and spreading the canning love, its definitely needed. God bless you.

That Amish canner is amazing!! It would be so nice on hot late summer days not to have to steam up the house too! I'm intrigued by those jars! I like the reusable aspect.

I’ve never heard of Weck jars. And I need an Amish canner! I may order one soon - Ohio Jenny

Thanks for sharing.

Weck! I have been brought up on those. It has become a verb: to weck. I still can't quite get over the fact that Americans say can when they put things in glass jars rather than tin cans. :) Anyway. I'm sure that in principle it is all the same. Weck is a very well established brand which has been going for many years. I'm sure you will be fine.

Love the Weck jars...I'm going to look into it

I’m getting fruit cocktail, tuna and lots of soups put up in my storage

Love my Weck jars, if I have a seal fail it is from something I did wrong.

I dont see why the weck jars are not ok but the tattler are? Makes no sense to me, same product but one is plastic and one is glass lids! MN here and our garden is just about done, still some tomatoes, cukes will be done this week and beans are done. This week I did applesauce with the apples that had fallen and getting in a drying herbs. Today is making kraut to ferment and then the rest of the week is canning a turkey to make room for deer, 4 beef roasts, homemade V8 and anything else that needs to get canned! Oh and about 70 lbs of peppers to dehydrate! I hope to get a rest for next week and just waiting on all the squash and lima beans to get ready to harvest. Great share, I always thought about getting an amish canner, maybe when I move back to PA!

Would like to see how you can with the wreck jars,I have a few ,love your videos,just found your channel

I love the look of the Weck jars and the fact everything can be reused. I'm in England where most of our traditional methods are not approved USDA methods. I find it frustrating because if done correctly our methods pass food safety scrutiny. I also find it frustrating that many French and German preserving methods are also not considered safe by the USDA. I think often the confusion is that you can't usually just take a US canning recipe (jams, jellies and pickles) and use European methods. You have to adhere to correct and safe ratios of things like, sugar, salt or vinegar to achieve a shelf stable preserve. Sometimes you have to store in a cool place and ensure something is thoroughly heated before consumption, like some le Parfait preserves for example. In the UK we have very good data to show that botulism, despite our so called unsafe methods is a very, very rare event (literally less than a handful over many years) with almost all cases recorded relating to commercial imported food. From memory, they have involved hazelnut yoghurt, salmon and some other strange Eastern European preserve I can't remember. I think this speaks for itself. As for strawberry pie filling, it works incredibly well with rhubarb or apple and a crumble top crust perfect. You place the filling I pie dish and sprinkle crumble over and then bake. My recipe for a small crumble is, 120g flour, 60g butter and 60g sugar. Place all in a food processor and blitz it to make a breadcrumb texture. Sprinkle over, strawberry lightly stewed with rhubarb or apple with sugar to taste. Bake at 375f for about 20 minutes until golden.