All the Weck replacement pieces you need. Rubber rings and glass lids come in small, medium and large. The clamps fit all jars. (
Like all canning jars, the rubber rings and glass lids of Weck jars need to be perfectly tear- and chip-free for the seal to become airtight. And like everything else in the world, the clamps for the jars can be misplaced. Rubber rings and lids are available in packs of six and in small, medium and large sizes. Clamps fit all Weck jars and are sold in packs of 12.
It is easy to tell when Weck jars are successfully sealed. Canning jars seal after being taken out of the boiling water bath as they are cooling on the counter top. The changing temperature creates the vaccuum seals.
If the jar is sealed, the tab on the rubber ring will be pointing down. Allow the jars to cool fully (preferably for 24 hours) before removing the clamps. Check again that the jar is sealed by lifting the lid. If it is sealed the lid will not lift off. If the lid comes of, either reprocess the jar, or put it in the refrigerator and seat the contents in a reasonable time period.
Mini straight, mini round, bottle and cylinder jars take small replacement rings and lids.
All other straight and round jars take large replacement rings and lids.
The perfectly calibrated stainless steel clamps fit universally on all Weck jars.
Before starting a canning project, it's important to check the sealing elements of the jar. A crack or chip on the glass lid, or a tiny tear on the rubber ring will let air leak though, and the jar won't be hermetically sealed.
Before using each 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 breakage in the sealing mechanism will prevent an air-tight seal from forming.
For the glass lids, slide your fingertip along the rim of the glass to feel for chips or cracks.
Clamps hold down the lids during processing, before the vacuum seal that holds the lid in place is made. The clamps can also be used during storage to hold the lids in place after the jar has been opened.
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 in 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.
Canning Safely, Weck
Home Canning, Kaufmann Mercantile References
Meyer Lemon Marmalade Recipe, Kaufmann Mercantile References
How to Can, Fresh Preserving
Food in Jars Blog
Recipes, Saving the Season
Preserved Fruits and Sweetmeats, Jennie June's American Cookery Book, by Jane Cunningham Croly. Google Books.
Kitchen Lighting Made From Weck Canning Jars, The Kitchn
Weck Canning Jars, Katy Elliot
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