The WECK company has been successfully providing canning equipment since 1900, and the WECK name and strawberry trademark have been registered US trademarks of the WECK company for many decades. For the first time ever, the canning experts at WECK have teamed up with preservationist Stephanie Thurow to show readers how to preserve fresh produce in WECK jars to be enjoyed throughout the year.
Home canning is growing in popularity as a healthy way to preserve foods, especially when fresh produce can be home-grown or readily available at a farmers' market in your area. WECK canning systems provide an economical as well as rewarding preservation experience with advantages such as:
Wide easy to fill jarsGlass lids that will not rustSeals that are easy to check at a glanceEasy open jars (no can opener needed)Easy stack jars for convenient, space saving storageAccompanying plastic lids for refrigerator storageWide openings making for easy cleanupGlass is microwave safeAttractive, fun, decorative shapes nice enough for table useJuice jars make pouring easier
These one hundred deliciously groundbreaking recipes for preserving fresh produce with WECK include everything from sweet jams and fruit butters to savory pickles and ferments, and vinegar and spirit infusions. Recipes in this helpful guide include:
Spicy Blueberry JamBoozy Apple ButterRefrigerator PicklesFermented MustardBloody Mary MixCranberry-Infused WhiskeyAnd so much more!
This book includes step-by-step instructions for preserving with WECK jars and equipment plus care and maintenance advice paired with more than hundred small-batch recipes perfect for any new preservationist or seasoned pro, making WECK: Canning & Preserving everyone's go-to guide for year-round preservation.Industry Reviews
"Those rows of colorful, jewel-like preserves in shapely WECK jars? Stephanie Thurow's lovely book puts them well within reach of the home cook. Her clear, easy-to-follow recipes for small batches of inventive jams, pickles, and healthful ferments are sure to inspire beginners and more seasoned preservers alike to start rounding up those jars and the most perfectly ripe, seasonal local produce to put in them." -Liana Krissoff, author of Canning for a New Generation
"There's now a cookbook devoted to preserving with WECK that is certain to become the definitive resource for all of us who use and admire these stylish glass jars." -Marisa McClellen, author of Food in Jars, Preserving the Pint, and Naturally Sweet Food in Jars
"Those rows of colorful, jewel-like preserves in shapely WECK jars? Stephanie Thurow's lovely book puts them well within reach of the home cook. Her clear, easy-to-follow recipes for small batches of inventive jams, pickles, and healthful ferments are sure to inspire beginners and more seasoned preservers alike to start rounding up those jars and the most perfectly ripe, seasonal local produce to put in them." -Liana Krissoff, author of Canning for a New Generation
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