I have lived in Germany for over 30 years and use both Weck and Ball jars for water bath canning. There is indeed a trusted source for using WECK products and that is the company Weck itself. They have official, extensive documentation for use of the products, but it is of course in German ;). A lot of the cons you described are only due to the fact that you use the WECK jars as you would Ball jars... the water bath canners in Germany are much larger here and can hold up to 14 (fourteen!) 1 liter jars. The water level is always only 2/3 of the height of the tallest jar, but you can stack the jars in the canner. Here they don’t pressure can, but only use the water bath method, even for meats. For the newer “Rundrand” jars, which I recognize in your video, you do not leave any headspace. That was only necessary with the older model which had a somewhat domed lid. These are just a few differences. Both jar types have their advantages and when used correctly, both give great results. By the way, the rubber rings are indeed meant to be used again and again. Weck recommends to inspect them before use to make sure that they have no tears and are still pliable, especially if they are old. Before each use, boil them in water with a dash of vinegar for 2-3 minutes.

This is one of the best videos on canning and comparing the two systems that I have seen. I am so happy I found your channel!

I used to get the same failures you are getting occasionally on my weck's. I have (grumble) started using four clips and have not had a single seal bulge failure since. My thought was this: my failures were always between the two longer sides (i was taught to make almost a peace symbol. not equilateral triangle which i always thought was the way one should go.). Anyhow I have started using four, a bit of a pain yes, but have had zero bulges in the last 20 or so pressure runs. not happy with the upfront cost, but I have used some seals now 10 times with NO issues. out of my original purchase of 50 jars, I've replaced 3 seals for cracking ... i would bet they were the repeat failers! I LOVE LOVE LOVE your ability to not only teach a, b, c...but to encourage others to THINK (hopefully) about calling upon all their experiences and not just take the instructions on a box for gospel...its so important to do what is right for one's family and household. Cheers.

Wow, I wished you could have been my teacher back in school. I love the way you explane things and make it understandable. Love your videos!!

My grandparents here in Holland use the weck gaskets till you could see dry cracks when you pull them. They use them for years,over and over again. But only waterbath canning.

So much amazing information.. thank you for taking the time to share this with us!😉👍

I appreciate the level of detail and preparation you put into your videos ... thanks!!!

I love seeing all my jars of home canned goods also. It makes me happy to know I did all that work and I know what ingredients and the quality of those ingredients that are in each jar.

You can reuse your gaskets as long as they aren’t cracked and are in good condition. That’s one of the reason I like them so much! I also use the USDA cook times and just add a little time. Love your videos. Wonderful information.

Pam, you give the best information that truly helps us with our canning. Thank you so much for sharing all your knowledge!

Thank you for all of the work you do yo try and get the best information out to everyone. Loving your channel ❤️

Weck should really look at this video to make improvements!

Hi, European canner here. I found your video while I was researching the 2 different school of home preserving (North America VS Europe). I am not a scientist, I just tried to look into the 2 vastly different process and try to get a safe canning practice base on safe information. And if I am teaching you to suck egg, disregard that very long rant of a jealous European canner. In Europe we practise mainly steralisation at 100°C - 212°F in home canning and all of our equipment is geared toward that process. ( Look up Weck electric canner as an exemple, but Le parfait makes one , Leifheit too) The processing time are way longer and in the end, you killed your toxine ( bottulisim toxine will be eliminated with a thermique treatment of 5 minutes at 80°C -176°F), but you cannot guaranty that you killed the element responsible for those toxine (steralisation at 100°C - 212°F will not kill botulism spore). To be safe, you have to use the autoclave system (116°C - 240°F), which is widely spread in north America but only reserve for the industrie in Europe. Autoclave for domestic use have been banned in several country and his severly reglemented in most other. Too many canner exploding in the 70's, mainly due to the rise of the food industry and popularity of fridge and grocery shop removing the need for home preserving and putting a stop to the knowledge being passed down from the previous generation...Bad canning practise = Exploding canner and assorted autoclave shennanigan. That is the most widely spread theory of the declin of pressure canning in Europe. So steralisation at 100°C - 212°F is way less safe but as stated above, if you boiled your home canned goods before you eat them, you have steralized you preparation again and it is safe to eat straight away. That also explain why our most often case of botulism and heavy food poisoning in Europe from home preserving (I mainly looked at France, UK and Switzerland data, as that is where I am most at) is due to terrine and pate, good that are not reheated and therefore quite dangerous if not processed in a pressure canner (Autoclave). So yeah, that is why we "water bath" everything in Europe, even the low acid food and why our equipment (Weck Jar, Le parfait Jar and other European brand) is geared toward that. Like I had to take an interest in home preserving and binging as much canning video I could find 6 years ago to discover the 2 parts cap system ( Like kilner or ball), I was in my late 20's. I, for one, am an awfull cheater...I use my stirup pressure cooker to can my food. That way I have the cooking time of pressure canning, but the caveheat of the steralisation at 100°C - 212°F (Since my pressure cooker only will go up to 108°C - 226°F compare to the 116°C - 240°F of a pressure canner ). I am really trying to get a pressure canner inported to be able to be more at ease but it is very difficult things to get your hands on. Talk about liking the look of your own typing....I will stop there. I do apologise for the lenghty post. PS: In france and Switzerland we are taught that you can reuse your orange seal till you can see the rubber cracking when pulled. I was told that it meant it was too "dry" to work when I ask my grand-mother. Not the most scientifique evidence out there but why not....

Thank you for being so thorough in explaning your conclusions. I feel I can trust your findings.

Thank you for your terrific video! It was so informative, and your presentation was very expertly done! No matter where in the world you are - canning and storing your home grown foods is paramount for a household. I live in Victoria, Australia, and all of your information is just as relevant for us on the other side of the world, providing for our families as you do also, so thank you so much for sharing, and I look forward to seeing more of your videos.

Both jars are beautiful and filled with goodness. Great information. Thank you

Such a great video! You are such an excellent teacher, I could listen to you teach all day. Oh, If you taught online, I would surely sign up for an online class. You have a way of explaining and debating so that all of the facts are there and so easy to understand. Your college students are very lucky to have you as a professor. Thanks for all you do!

Thank you so much for the information. I’m a new canner, just collecting supplies as I can find them and hope to begin soon. I love to research, and very much appreciate you sharing.

Thank you for sure a thorough review. You have provided enough information to assist with purchases and the jars for which process to use it for.

I had a garden full of beets one years and canned sour beets. Delicious! We ate an awful lot of them but after a while we got tired and I sort of forgot about the remaining canned beets. Five years later I found them in my fruit cellar. The metal lids were all but rusted through. It all had to be thrown out. My German grandmother always canned in Weck glasses. Since she had almost starved after WW2, she was obsessed with preserving food. When she died we found 30 year old canned food in her basement. The content of all jars had lost most of the color, but not one jar was bad.

I LOVE YOU!!!! Thank you for sharing all that. You are so Informative. I love watching and listening to you. You're the best!!!

Very useful info as always. I so appreciate you, all your research and time you put into the information you present! I learned a new vocabulary word also…🤗 “ Efficacy “. Thank you so much.

Thank you so much. I have used Weck for 4 years now. I have about 120 Weck jars. This is the most informative video on this subject.

So helpful in explaining what can be a pretty confusing topic to say the least! Thank you so much for sharing your knowledge and experience with us.

You are amazing. I love your personality and thoroughness. Always excited to see a very intelligent, perfectly well-rounded woman! Love my RoseRed! Your older videos are just as good as your newest ones. Thank you for sharing knowledge! 🌹❤️🌹

My initial and long term approach to using Weck jars was much the same as using Harvest Guard and Tattler lids. Always cleanliness with temperature and pressure carefully controlled gives me a quality end product. THANK YOU FOR YOUR TIME, YOUR PERSONAL AND PROFESSIONAL INSIGHT. I LOVE WECK JARS AND YOU HAVE REFRESHED MY EXCITEMENT FOR THEM.

I'm am so grateful for your videos ... and this one answered questions that I've had. Like you, I love the look of the Weck jars, but the cost of them turns me very quickly back to the true & tested Ball jars. Thank you for another video that is so on target and tells it like it is. I lose patience with video hosts that go down all these rabbit trails that I'm not interested in. I am sure your students are also grateful to you. It's obvious you are a great teacher -- I should know, I've learned a great deal from you!! Thank you, again.

I have ADHD and have been wanting to get into canning in a serious way for a while, but all the stuff i could find was just vague enough I struggled to feel remotely confident. Too many other stories, informal discussions on how to do things, and no hard data. And here you are!!! I love the weck jars for the aesthetics (I use them in my meal prep because the lid is more durable). Your video is everything I've been hoping to find and I absolutely love that your methods are grounded in science. My brain is absolutely enamored at your video style and the information. I don't get that very often. Thank you so much.

After watching you do the Cherries video I ordered the weck jars. This video is so informative that you have helped immensely. I had already decided to use the Weck jars for water bath only. I, like you, love the aesthetics of these jars. Great video! Thanks

As an INFJ, you are my dream content creator. I've been wanting info like this on Weck jars for a while & this is so infornative. Thanks for sharing!

Very helpful and informative video!!!! Thank you for taking the time and energy to compare Ball canning system to Weck canning system!!!! Appreciate the effort you take in bringing to us the best and most useful information!!!!

I have Ball & Kerr lids fail to seal. Usually when I’m canning I have one or two that don’t seal. This year, I had trouble getting lids, so I bought cheap ones from Amazon. What a mistake!! 7 of 23 didn’t seal. So, I had to track down Ball lids before I could continue. I won’t buy off brand lids, again. I have never used Weck, but my friend just loves them. They definitely look nice. Thanks for making this video. Very informative.

Thank you so much for your videos! Always interesting, informative and easy to follow.

Love all your videos, thanks for all you teach us.

Thank you so much for your good words! I am listening and learning. God Bless you and Jim.

I watch ever show you produce. I absolutely love learning from you.

Excellent video, appreciated so much understanding all the specs.

"Thank You for your Research!" You helped me to make my decision.

I just discovered you last week and I live your instructive method of presentation. You give me the why along with the what and that is amazing. I haill share your link w many friends and family. I’m a new canner and I love having you as a reference and you are an amazing resource. Thx so much for being here.

Best canning video ever. As someone with a scientific background myself, I found your approach refreshing. I absolutely love the way Weck jars look, but have not been crazy about using them. I’ve had issues with the seals too, and once they’re open, if you only use half a jar and want to stick the other half in the refrigerator, you have to use clips again or there’s a risk of spillage. Inconvenient. As I now live in France, I use Le Parfait glass top wire bale jars. Which I really like. They’re also great for pickles and fermenting, because like the we k jars, no metal touches the food. Thanks again for this this great comparison. I’m going to go check out your other canning videos!

You are such a wonderful teacher! I just love your videos!

I have been canning for over 30 years and until this year cannot remember seal failure. This year I have had several fail as have my friends. Something has changed with the seals (Bernardin which is Ball in Canada). The operator methods have remained the same. I have switched to Tattler lids and will see how they fair this season. You have one of the best teaching g channels. Thank you for taking the time you do to teach the safe canning methods.

Thanks for this video! Here in Sweden, Ball jars are ridiculously expensive. Weck jars are somewhat cheaper so I will be using those for pressure canning. Great info on the gaskets and clips. I will be using 3 or 4 from now on!

Thanks for this thoughtful comparison between the two types of canning jars. I have dozens of Ball/Mason jars that I use all the time for food storage & occasional canning. I have 6 beautiful Weck jars & thanks to you, I plan to buy more.

I am glad you made the comparison with regard to cost and wastefulness: being able to reuse the glass and rubber gaskets is helpful----ball lids don't generally get reused. That is wonderful for gift giving, but not for personal use. I have actually reused several times to varying rates of efficacy. If I notice no seal, I simply fridge it. Rarely has that happened in 15 years. :) SUCH a great video for a wealth of information!

Thank you for science approach, and really breaking down the 2 jars in comparison. I was on the fence about the weck jars, as I've been going back and watching your videos from the beginning. Some of your experience with them had me deciding not to get any, though I LOVE how they look! But after this video I will probably get some for, jams, pie fillings and pickles. So thank you again for the breakdown! Much appreciated

Great video thanks so much for convincing me about the Weck jars I too love the look of the jar , but now will only purchase couple boxes ❣️

Great information. Thank you so much. I will be watching more of your videos.

Your analysis and explanation is amazing!

Those lids on the Weck jars and also the tattler lids remind me of some lids my mother used back in the 50s, they were zinc with glass liners and used rubber rings Ike these modern day lids. She only used the zinc 1s if she was out of ball lids as she just wasn’t as comfortable using them as the ball ones but I definitely remember her inspecting those rubber gaskets just like you just did. Great video thanks for the comparison.

Excellent post! Thank you.

Thank you for this info. I'm so glad u made this video.

Thanks for introducing the Weck jars. They are attractive. I saw them on Amazon and more expensive than Ball. The information on Amazon says they are reusable and give same info as you about ok to reuse but inspect first. Claimed they were good for about 20 uses

This is excellent. Thank you so much. All of your videos are so helpful.

Thanks for sharing this information and yes it was very useful. 😎👍

Very informative thank you so much. I am new to canning and I have been searching for "how to" videos and as you said, there is very little information available on the Weck jars that I love... The feel, aesthetics and I have also considered some of the points you brought up about efficiency for both brands.... Thank you.

Great comparison on the Ball vs Weck jars. Yes the Weck jars are easier on the eyes but like many I'll stick with Ball or Kerr jars. I really enjoyed this video, Tysmfs. Please stay safe and sending hugs to you both 💜🙏🤗

I just knew you were a teacher when I watched your first video last week. I love research!

Thank you. I’m going with the science for canning. You info was so helpful.

Tattler lids are great saver for mason jars because you can use them multiple times. Just like Weck the Tattlers come with the rubber gasket and the reusable tap. I have try using the rubber gasket on the disposable flats and to my surprise it did seal. I did tested with water 8 months ago and still holding. Love your videos they are very informative. Thank you!

I too love Weck Jars and have used them for years along with the Ball Jars. I only use the Week for water bath canning and use the Ball Jars for pressure canning.

Thank you for sharing your knowledge and experience. This is very helpful.

Far away, the best explanation I´ve seen ever

I love love love this! An informed educated person using science and reasoning to help me pick my canning system

Thank you for your thorough discussion. I think I might use them for jams and jellies, but I don’t know how small they come. And I don’t think I would like messing with the clips. After I open jelly, I put the plastic lids sold for just that purpose, and they are very convenient.

Love your videos....this was soooo informative. Thanks you!

Thank you for this- I've got both ball and weck, and am going to pressure can some foods for the first time- I'll start with the Ball for pressure canning :-)

Thank you for this video. I am just starting to research canning as we have a lot of produce coming from our allotment and its a big learning curve.

Thank you so much for this video. It helped me make a decision on trying them. Since I am a beginner I think I will wait til next year

Hi, I feel the wreck system is quicker. You are so productive. Your work flow with deck is very quick. Wonderful video! Great job!

I'm glad I went down the rabbit hole of recommendations and found your channel. You give very thorough explanations. I subscribed and look forward to watching more of your videos. I don't know yet if you've done this type of research on the Tattler lids, but I'll check your playlists.

I love the look of Weck jars too! Ball has a great speciality collection with many different shapes and sizes. I also find the cost of “gifting” those jars more bearable. I am gifting this year and including plastic screw-on lids. I find these more practical for fridge use than the 2-piece lids.

Thanks for this info. I can't wait for your next Weck project.

Thank you - the 1/2 liter is my favorite but I'm not going to be asking for them . . . at $24 for 12 wide mouth quarts now, I can't imagine what these would be 3 years later . . . but so lovely!

Very informative. Thanks so much for doing this!

Thank you very much for the video, I recently acquired a garden thus I'm new to preserving the harvest ... though it's not much yet. I was wondering whether to use Weck, Ball jars or re-use twist off (you can get new lids for the jars here). My take away from this video is: The system doesn't really matter, choose what ever is common in your country, the system you get jars, lids, accessories easy and cheap(er) and for which tested recipes in your language and system of measurement are available.

This was very interesting. I thank you for your knowledge. I never canned before, but I knew someone that did. This is the first time I saw weck jars.

Really good food for thought (quite systematic and analytical thought!). I am doing US style canning practices in the UK and have the opposite situation -- Mason type jars (and rings and lids) are three to four times as expensive as in the UK. And hard to find, especially in 2020 and 2021. The Weck are about 30-40 % of the cost of the Mason Jars, depending on whether your retailer includes things like the rubber gaskets and so forth. Your conclusion about which jars work best, for your needs, with which canning process has really got me thinking. Thank you!

Wow i love your Videos Period!!! So much to keep on learning !

Thanks for this video, it answered questions I had about the Weck system. I concur, no reason why you couldn't reuse the Weck sealing gaskets as long as they still look good and have the same properties as a new gasket. I am going to try the Weck system, but for water bath canning only, relying on the tried and trued Ball system for pressure canning. So sorry I had not watched this video before I asked you a Weck related question on a previous video you posted. Thanks again for posting these videos!

Thank you from Tasmania....great info and look forward to becoming a follower.....👏👏👏👏

That's a very interesting video and you explain it very well! I love Weck jars too and canned beetroot and cucumbers only yesterday. :) Your apple pie filling and the others look amazing! But there are two tips how you can check if there is a proper vaccum in Weck jars. Firstly, after the waterbath, the lips of the rubber gaskets should always point downwards, even if it takes until the jars have cooled down. Secondly, when you removed the metal brackets and you can lift the jar only holding onto the lid, everything went well. :)

Thank you for this comparison. I heard you mention Weck jars recently, and wanted some more detailed information. They are pretty to look at, but I think I'll stick with Ball/Karr jars. They fit where I am and the amount of canning I do. Thanks!

I'm from the Netherlands and since a few months I'm canning. Purchased the nesco digital canner and I use pearl jars (for pressure canning) and weck jars for waterbath because they are reusable and so less waste. For me that's very important. Love your video's, thank you.

This was very helpful and useful, especially since my order of weck jars are on their way! I’m disappointed that you feel you will no longer use them for pressure canning, but I understand why you made that decision. As wide mouth ball jars are so difficult to find, I bought the Weck . Since I don’t have the knowledge and experience you do I will follow your lead and only save them for water bath too. It was helpful to learn the success and failure of both systems, from the scientific approach. What would I do without you Rose!! 🙂

Excellent presentation. Thank you!

Thank you excellent comparison.

great detail information 👍 BLESSINGS 💖

Superb!!! Thank you! I am trying to figure out what I need for a few years. :)

You were very helpful 🧐😎. A great 👍 teacher 👩‍🏫. Thank you 🙏.

I still use the Weck and Vegla jars who were first used by my grandmother after ww2 (50’s). Some seals I use are more then 35 years old.

wonderful information - really really enjoyed this ! thankyou :) xxx

Thank you so much for sharing your knowledge.

Thannkyou Rose, Awesome video.😊

I have never seen Weck jars but this video was great! So informative!! Thank you!!

Very informative. I've been deciding if I would invest in Weck jars. Your video was very helpful. I've decided to buy the variety pack and try them out. Thank you!

Over here in Austria, Ball jars cost about two to tree times more than Weck jars and also cannot be bought in the stores. I only use Weck jars resp. Rex jars - that's the Austrian version of the brand. I have learned that the gaskets only move out that much from the rim if you heat up the pressure canner too fast. I haven't had a single failure at pressure canning with Weck jars up to now. I do like your videos and all the clear explanations therein very much. Greetings from Austria and stay healthy! :-)

Thank You for all this info

This is an excellent video and although the Weck jars are adorable, I will continue to use Ball jars. Thank you!

Thank you, your so helpful and I've learned so much, Thank you