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This book is a useful addition to any preserving library and particularly if you are using Weck jars.
It provides comprehensive information on how Weck jars are used and for water bathing a range of products.
Chapters include troubleshooting tips, information on how to can safely and recipes for berries, fruit, fruit butters, pickled vegetables, cakes, jams and jellies.

Note that the book states that it does not recommend using Weck jars in pressure cookers: the comments do not apply to pressure canners.  If you are using Weck jars for pressure canning, we recommend using jars with straight or tapered sides and the use of a third clamp during processing.

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