Comparing Weck and Ball Canning Systems

[@kelly_cat3165]

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.

[@RoseRedHomestead]

Thanks for the information!

[@tannenbaumgirl3100]

The problem is, people just do what they think and not how it should be, for food safety. Also the rubber bands are an issue, determining viability is guesswork, and reliability is less than with Ball/Kerr. All I knew was Weck until I came to America and I have now completely switched to Ball/Kerr. Since when should the manufacturer of the canning vessel and method be trusted to be authority of truth and guidelines without 3rd Party testing. I trust the National guideline for food safety, and we know canning meats in a water bath system is not safe, must be pressure canned.

[@lauraskorczewski5813]

@@tannenbaumgirl3100 Well said.

[@tannenbaumgirl3100]

They get porous, stiff, and crumble in time. Storage can affect condition, and glass lids chip easily, and they're very expensive.

[@lauraskorczewski5813]

@@tannenbaumgirl3100 Good to know. Thanks.

[@TheKneadyHomesteader]

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!

[@RoseRedHomestead]

Thank you! We are glad you found us as well.

[@jillbritton2676]

I’m so glad to get your feedback Kneady!

[@roxannern9393]

Love your channel. Look forward to your videos for a mood pick-me-up. Strong female making it all happen. Uplifting. Thank you.

[@sandrawelsh6625]

@@roxannern9393 she is amazing!

[@YvonneLarsen]

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.

[@RoseRedHomestead]

If four clips works for you, keep it up and stay safe.

[@PaulsRuleofThumb]

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

[@RoseRedHomestead]

You are welcome. Thank you for watching.

[@hilaryboyd8594]

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.

[@RoseRedHomestead]

Thanks for confirming information about the gaskets--that is exactly what I do. Thanks for your comments and for watching.

[@heidefries1825]

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

[@RoseRedHomestead]

I worry sometimes that I go overboard with the detail, so I appreciated this comment very much! Thank you for watching.

[@YvonneLarsen]

@@RoseRedHomestead You are teaching about saving lives and money, can one ever "over detail"???

[@lifesajourney9575]

@@RoseRedHomestead Unfortunately, I am a novice canner. I cannot tell you how much I have already learned about canning and canning safely. Trust me, your knowledge, detail & food safety tips are very much appreciated. You are an EXCELLENT teacher! ❤️

[@abcdfg3958]

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.

[@RoseRedHomestead]

That is good to know! Thank you for sharing that.

[@abcdfg3958]

@@RoseRedHomestead In Holland there are no pressure canners,i dont know why.... I orderd a 921 american pressure canner and will start soon with canning 😁 The canner i have but the ball jars are not cheap here....i read before that people did pressure canning with weck jars wich are a lot over here but the failure rate is much higher with weck jars the way i understand. The people who pressure can with weck jars advise to put 4 clamps in sted of the recomended 3 clamps.... 3 clamps its ok for waterbath canning.

[@abcdfg3958]

I know my grandfather was maby 80/85 years old and eat a weck jar with green beans what was standing over 20 years on the shelf...and told me still taste like a year old...he went 94 years old 😉

[@Quarius]

@@abcdfg3958 Hoi welke inmaakpotten gebruik jij nu ?

[@allertvbarneveld2388]

@@abcdfg3958 If you search for "canning" you will find not much. Because we european use the weck methode. If u search for a "weck pan" OR in dutch a "weckketel" you will find it with ease. They sell them on www.bol.com/nl/p/elektrische-weckketel-inmaakketel-rvs-29l-met-tijdsklok/9200000054703975?referrer=socialshare_pdp_androidapp

[@thefirstnoob5577]

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.

[@RoseRedHomestead]

Amen to that!

[@jillbiggs4629]

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!!

[@RoseRedHomestead]

Thank you! 😃!

[@emmapochard]

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....

[@RoseRedHomestead]

Thank you for your post. Very interesting!

[@abdelmajidettahiri8911]

So if I understand correctly; everything you water bath in a weck jar you need to heat up first before eating it? Apple sauce etc also?

[@emmapochard]

@@abdelmajidettahiri8911 You do not need to rehaeat high sugar content produce like jam, or apple sauce, nor the high acid food like pickles, chutney or relish. We also do a lot of preservation with oil and brine, that also do not need reheating. I know it does sound a bit counter intuitive to the people that learn under the USDA guideline. But like with anything else, stick wth what you know and understand. If you are interested by the European canning ways, read up on it, buy some European canning book and do your research. I hope that did clear up your question.

[@mayamachine]

@@emmapochard yeah, I do brine meats and confit them, I add a high nitrate like celery or arugula. Trusting my method plus nitrates to stop botulism. I don't use pink curing salts.

[@lilolmecj]

I found your comment very informative. Sometimes you have to write enough for it to make sense, which you did. 💕

[@sandyclaus2729]

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!

[@RoseRedHomestead]

Thank you so much for your kind compliments. We are grateful that our efforts are helpful for people.

[@Mom-Zombie]

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.

[@RoseRedHomestead]

This comment means so much to me--thank you. At the start of my career I was a K-12 teacher then moved on to become certified in special education with a specialty in ADHD children. I have a son with ADHD. I am so glad our videos are meaningful to you.

[@danam.8709]

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.

[@RoseRedHomestead]

Thanks for sharing your comments.

[@betsyluckey6978]

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.

[@RoseRedHomestead]

Thank you for your kind words! I do enjoy canning in Weck jars--but only water bath. Thank you so much for watching.

[@francoisehembert3243]

Funny.... I find the purchasing flats too costly. Hence I chose foe Weck jars. 😍

[@candacethompson2521]

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

[@RoseRedHomestead]

Yes they are! It is lovely to have choices! Thanks for your comment.

[@VelvetandToads]

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!

[@RoseRedHomestead]

Thank you! I have seen the Le Parfait jars but have never used them. I will take a closer look.

[@ironbarklyn]

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.

[@RoseRedHomestead]

Wow, thank you! I have a niece that lives in Australia. I agree that knowing how to grow and preserve foods is so important these days, no matter where in the world you life. Thanks for watching.

[@louisesiberry6289]

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.

[@RoseRedHomestead]

Thank you so much. There are lots of wannabe brands of lids on the market now that are simply not the quality that we are used to. I try to buy Ball or Kerr, but even some of those have not worked well--I think they are made by someone else. These are challenging times for canning. I tried the tatler lids and they did work just fine. Just expensive, but maybe it evens out if they save you for having failed seals.

[@Gesundheit888]

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.

[@RoseRedHomestead]

What a wonderful story about your grandmother! Wow.Thank you for sharing.

[@MsAusarian]

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.

[@RoseRedHomestead]

Glad it was helpful! We probably have that many as well and i really love them! Thanks for your comments.

[@honeyy79]

Weck should really look at this video to make improvements!

[@RoseRedHomestead]

LOL! Thanks!

[@sherrylpond1234]

I just paid $18 for 12 half pint Ball jars, the quilted design. You had just mentioned the high end is $14!

[@juliec4750]

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.

[@ItsMeNanaD71]

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!

[@RoseRedHomestead]

You are very welcome.

[@wesariihinen9502]

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!

[@RoseRedHomestead]

You are welcome--so glad the information was useful for you. I love Weck jars. I am sure you will have great success using them for pressure canning.

[@rkng1]

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

[@mariannelalesse9608]

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.

[@RoseRedHomestead]

You are very welcome. Thanks for sharing what you do for canning.

[@rmclatchermom]

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

[@RoseRedHomestead]

Thank you so much. We appreciate your kind words.

[@telam1744]

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

[@RoseRedHomestead]

Excellent! Thanks for watching.

[@MommaT1970]

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.

[@RoseRedHomestead]

You are so welcome! And welcome to the world of canning!

[@jillbiggs4629]

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

[@RoseRedHomestead]

Thank you so much!

[@scottc3165]

I found this video and your channel through Alaska Prepper. This is an outstanding introductory video. I appreciate your thorough explanations. I am a beginner canner and I will be following your videos. Thanks and much appreciation to you.

[@RoseRedHomestead]

Welcome to our channel. Jim

[@lethawesley1131]

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

[@rowinggranny5216]

Thank you so much for this. I am a newbie canner in the UK so searching for as much reliable information as I can find, I really appreciate that you have taken the time to make this video .

[@RoseRedHomestead]

You are very welcome. So glad you have joined us!

[@MargotKeyes]

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!

[@RoseRedHomestead]

Thank you!

[@ginafromcologne9281]

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. :)

[@RoseRedHomestead]

We agree.

[@marilynweber7957]

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!

[@christinej2358]

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

[@farmerandadeleacres2726]

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

[@0rbs26x]

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.

[@RoseRedHomestead]

Glad it was helpful! Thanks for watching.

[@angelajenkins7913]

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! 🌹❤️🌹

[@RoseRedHomestead]

Wow, thank you! I really appreciate your comments.

[@Tricia9082]

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.

[@RoseRedHomestead]

So glad you found us, and welcome! We love newbies on this channel. And thank you for your support in getting our safe canning videos out to others.

[@rhondaroland1079]

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.

[@RoseRedHomestead]

You are welcome! Glad you enjoyed it.

[@newdayfarm9463]

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

[@vikkisoderquist6013]

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 💜🙏🤗

[@captcooper5159]

Thank you Rose. I am from Germany and of course the WECK is very much the GOLD Standard here. I actually like the look of the Ball Mason and prefer them over WECK. I am not using them, because here, it is hard to get non-China made Jars, which seem to be of lesser quality. The gasket problem you describe is really down to the fact that the gaskets are not as reusable as WECK would like you to believe. Particularly in a pressure canner your gaskets are stretched out to the extend that it becomes difficult to put them on the lid, and they may then extrude outside the rim of the glass. My experience with the rubbers is that with water-bathing, if you cleaning them gently (not in the dishwater) they are done after 4-5 uses. They just become difficult to put on the lid, they extrude and the failure rate increases. They still make good household rubbers that can be used for multiple applications. I think that makes them still an attractive option. Still, I am tempted by the Ball Mason Jars. Do I understand you correctly that the lid can only be used once? Greetings from Germany

[@RoseRedHomestead]

Capt Cooper: I think you have made a many very good points. We agree about the Weck gaskets: If we are careful, we can use them 2-3 times before they streach-out. But, most of the time, it's one and done. As far as the Ball canning lids, most of the time, you have to use a can opener to break the seal and that tends to make them basically one-use lids. But, if you are careful and maybe use a blade of a table knife to gte under the lid on the edge of the lip, you can break the seal without denting/warping the lid. Thanks for your comments. Jim

[@milliemrrobinson1074]

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

[@RoseRedHomestead]

Thank you for your comment.

[@LivingHope773]

Excellent video, appreciated so much understanding all the specs.

[@mbs7078]

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 :-)

[@RoseRedHomestead]

Good idea, although don't let me scare you off from trying them with pressure canning. Maybe you will do better than I did! Thanks for watching.

[@vstarannie]

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

[@RoseRedHomestead]

Thank you so much!

[@MissJean63]

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.

[@RoseRedHomestead]

Thank you. I agree. I have been intrigued by some of the Ball specialty jars as well and think the plastic lids are a great idea. I have some and use them just as you describe.

[@joypolk3093]

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.

[@auraroldan1420]

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!

[@RoseRedHomestead]

Thanks for the info. I have never used tattler lids but I keep saying I want to try them. The generally have very good reviews.

[@nannygeorginasmith3938]

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

[@RoseRedHomestead]

So glad you found it useful. Thanks for watching.

[@published1789]

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!

[@RoseRedHomestead]

You are welcome! It is nice to have options, but sometimes the expense may not be worth it!

[@robertr999]

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.

[@RoseRedHomestead]

35 years is a long time. Please check them for spoilage and use other precautions before serving them. Jim

[@leagustavo]

Far away, the best explanation I´ve seen ever

[@RoseRedHomestead]

Thank you so much. And thanks for watching.

[@arfriedman4577]

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.

[@Dotty71at]

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! :-)

[@RoseRedHomestead]

That is good to know! Thank you.

[@MarioStahl1983]

Hello! Just one hint on the mentioned issue with the reliable testing and documentation of the Weck canning system: WECK is of course a traditional German company and the Weck jars are in use for about 100+ years in Germany. They are what Mason jars are to Americans. Various food safety agencies all over the European Union have approved this canning system. Here in Germany till this day Weck jars remain the most wide spread type of canning jars. Mason Jars are not very common here. Anyway, let me add how much I like your channel which already has a small fan base here in Germany. So, I say DANKESCHÖN and AUF WIEDERSEHEN.😊👍👍👍

[@RoseRedHomestead]

You are very welcome and thank you for sharing this information. I was aware that the Weck system was used in Europe extensively, but did not know for how long. That is amazing! And I do love those jars! I really appreciate your comments.

[@stephiebosqui3473]

Hello, I'm from Germany and I've been using Weck glasses for 30 years. There's a weck recipe book here. It says that the size of the jars does not matter how long you cook them. When the water boils in the pot, it takes 30 minutes for fruit at 90 degrees C. And for beans 120 minutes at 100 degrees.And I can mix large and small glasses. I use the Weck Preserving Machine for incl. meat dishes and exclusively Weck jars. I use the rubber rings several times. However, if I boil down fatty food and the contents come into contact with the rubber ring, then it is disposed of afterwards or used for other things We also can buy a Land Journal Magazine from the Weck Company ( 6x in a year) In the last they say this: If you cook with the Pressure Canner, you need 3 clamps instead of 2 clamps.

[@RoseRedHomestead]

Thank you for this information. We use tested recipes and pressure canning for low acid foods like beans. I used 3 clips for pressure canning several times and had seal failures so I now use them only for water bath. I still like them very much!

[@chrish6216]

Do you have info on headspace for Weck? For both waterbath and pressure canning? Thank you!

[@bobbieleab1470]

Excellent post! Thank you.

[@RoseRedHomestead]

You are welcome--glad you found it useful.

[@stefanklein7500]

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.

[@cherylfreeman8614]

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

[@RoseRedHomestead]

You are very welcome. Thanks for watching.

[@danbev8542]

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.

[@RoseRedHomestead]

I really enjoy using them for water bath canning. I love how pretty food looks in them. Thanks for your comments.

[@reggieInside2023]

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.

[@RoseRedHomestead]

Glad it was helpful!

[@janetsysuarez5463]

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

[@maineiacnorth1243]

Your analysis and explanation is amazing!

[@RoseRedHomestead]

Thank you! And thanks for watching.

[@rosesokolowski9605]

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

[@RoseRedHomestead]

You are so welcome! Thanks for your comments and for watching.

[@Stephenrsm7600]

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!!!!

[@RoseRedHomestead]

Glad it was helpful! Thanks for watching.

[@calebfuller4713]

Some other noteworthy producers of canning jars and systems are Fowler's Vacola, from Australia, Le Parfait in France, and Kilner in the UK. Le Parfait and Kilner both make the iconic hinged clip jars, while Fowlers employs a unique clip, similar to Weck but in one piece that goes across the metal lid and features a similar seperate rubber gasket.

[@ep081598]

I haven't invested yet in jars and I too was looking at both. One thing I'd like to point out is conservation. Yes we want to be self efficient and preserve. That should include preserving the planet. Rubber is a natural product and will deteriorate well in landfills. How many rings and one time metal lids get recycled? They are no doubt coated with chemicals that will leech into underground aquifers into the water we drink. That stuff adds up. Many here will roll their eyes. How much polluted water can you drink? Your descendents will live with your choices. I like Weck because it is glass and the rings are rubber. But I will also take the advice on which jars to use when pressure canning. I do try to ensure I recycle all I can. Please do the same.

[@BrendaC-cf7td]

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

[@RoseRedHomestead]

Thank you! I don't really know which is quicker--they both have pros and cons and I like variety, so I use them both.

[@nerualrose]

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

[@RoseRedHomestead]

You are welcome. We are glad you found it useful.

[@lilolmecj]

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.

[@RoseRedHomestead]

Glad it was helpful! Those plastic lids are very hands. Thanks for your comment.

[@lorihope1586]

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 ❣️

[@RoseRedHomestead]

Glad it was helpful! I still use Weck jars for canning, but now only for water bath. Thanks for watching.

[@catherineingalls7357]

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

[@carolynmoody9460]

great detail information 👍 BLESSINGS 💖

[@RoseRedHomestead]

Thanks for watching!

[@eileensummerville3760]

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.

[@RoseRedHomestead]

Thanks for your comment. I wish they did better with pressure canning--but I still love them anyway!

[@dmarcouxbeatty374]

I live in Germany right now but I have lived all over the world. I use whatever jar services my purpose and is safe.

[@marcuskoepke3779]

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

[@RoseRedHomestead]

Thank you! So glad you found us, and thanks for watching.

[@kellyhawes8901]

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!! 🙂

[@RoseRedHomestead]

With the scarcity of canning jars right now, I will probably revert to using Weck jars for pressure canning as well. Perhaps I will figure out a better way so that I get better seals. Keep us all posted on how they work for you! Thanks for your comments.

[@shellyavila9941]

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

[@RoseRedHomestead]

Glad it was helpful! Thanks for watching.

[@clem304]

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

[@conneaness]

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

[@IMOO1896]

Even tho I have no intention of using the Weck canning method, I’ve still gained information from this video.

[@RoseRedHomestead]

I'm so glad!

[@cslattfri]

Very informative. Thanks so much for doing this!

[@RoseRedHomestead]

Glad it was helpful!

[@jagualar1250]

I am so so happy I found your channel. I know that the cost of the Weck jars are more expensive. However the tattler lids and the coating in the Ball lids are still made with petrochemicals. I am fully aware of the BOA free claims. However due to my own research and reading I’m not convinced that they’re telling the whole truth. Glass and rubber are fully recyclable and given the fact I’m concerned enough about my food I eat I made the choice to to use Weck. Thank you again for your channel😊.

[@RoseRedHomestead]

The information you stated in your comment is exactly why I researched Weck jars in the first place. However, I do still use the Ball system. But it is good to be vigilant about the quality of the food we eat! Thanks for watching.

[@theagency-newsomhomes1629]

That is what I too am researching...healthy glass. Which brought me to This wonderful channel. If there is any further information about healthy glass please share it with me. I know that glass products sometimes are coated. I would be so grateful for any information on the subject. Wonderful video.

[@ivykeawe9669]

Mrs. Pam, I’m new to canning and am wondering if there is a good, better or a best lid when using the ball system of canning? I want to begin to purchase additional lids and would be appreciative of knowing what lids you’re currently using. Thank you.

[@leatriceswayywatkins9662]

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

[@RoseRedHomestead]

Glad it was helpful! I really love the look of the Weck jars and continue to use them for canning. I just used a couple of them to store the candied citrus peel from our most recent video and they look so gorgeous.

[@ukhomeEd2020]

This is great (love the details) Just wondering if there is a way to vacuum seal them?

[@pamelarogers6143]

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

[@RoseRedHomestead]

Glad it was helpful! Thanks for watching.

[@tinytiny9992]

Thank you! My hubby and I just discussing today whether to invest in Weck or keep Ball. The cost really scared me thinking it would take years to obtain all new at my age of 68 years old.

[@RoseRedHomestead]

I just started purchasing Weck jars a couple of years ago when I was much younger--75! LOL! They are more pricey than Ball. I enjoy using them for water bath, but not for pressure canning. Ball jars are still my main jars.

[@ttschrock7126]

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

[@Thegirlys8888]

Hi Rose- I'm new here to your channel and i love the way you explain things... I'm just looking for the small jars for overnight oats or to store jello... And was looking into the jucing ones. Which sizes do you recommend

[@juliearbuckle2043]

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!

[@adambier2415]

So helpful! Thank you! And now that I know more ... I'm even MORE conflicted about making a purchase. LOL

[@RoseRedHomestead]

Sorry to make your decision more stressful! I have some of both because I like them both! Thanks for watching.

[@moncher2797]

I was googling “reusable canning lids” because due to covid, lids are a in short supply. Thankfully, I am a semi prepper & always have a years worth of lids. The problem is Balls lids are becoming cheaper in quality but more expensive in $$. So, I’m determined to replace the disposable lid with permanent lids. Of course there are the Tattlers. The plain, homely Tattlers. I was skimming thru eBay & happened upon the best kept (or overlooked) secret in canning. From the 1930’s to 1962, Atlas, Kerr, Presto, Ball & several others, produced glass canning lids. I’m not talking about bail lids. These are glass lids that are used just like the Tattlers! First you place the rubber ring onto the lid, place it on the jar mouth, put the zinc jar ring on and start to tighten it. Some directions say to 1. turn it finger tight, then turn it back a quarter inch. 2. When you remove it from the processing pot, tighten the band all the way. 3. Let the jars cool overnight. Yatta. Yatta. You even check the seals like a Tattler. I’m not kidding, Ball made glass, reusable lids for 30 years and who knew? (Besides Tattler, who knew?) So, I bought some. The hard part was finding rubber rings. The wide mouth Tattler rings fit Ball wide mouth topseal lids but the regular topseal lids are another story. I finally decided to use old Topseal rings (the rings have to be ‘top seal”). I canned some water. The jar held it’s seal so well I didn’t think it would ever open. Why do they still make new rings for bail jars but not topseals. I am impressed that 60-80 yr old rings still work! You should check these glass #10 lids out & do a video. It is impossible to find info about these lids anywhere on the net. There is only ONE video about canning with antique jars on YT & the sound quality is very bad - informative- but bad. We need more videos. The Ball jars look so cool with glass, Ball lids on them. And you can use them FOREVER! Literally. I’m using 90 year old glass lids and rubber rings. You have to be careful opening them so as not to destroy the lid or rubber. Originally Ball said to use a new rubber every time which is probably why it’s so hard to find them. All I can find are new/old stock. I’m seriously considering trying a silicone ring just to see what happens. Sorry this “comment’ is so long but I’m trying to find someone who cans & makes YT videos. Maybe if enough people want to revive the use of Ball and Atlas glass topseal lids, maybe Viceroy will make some new rings for us. Please look up the glass lids on eBay or Etsy. Give them a try. They’re just as pretty as Weck and they were made in the old USA. I was successful on my first try.

[@RoseRedHomestead]

Excellent information! Thank you. This sounds a lot like the Weck canning system. I wonder if the Weck gaskets come in a size that might work for you. You have piqued my curiosity, so now I am going to have to try these glass Ball lids. Here is the link to our video comparing the Weck and Ball canning systems. kzbin.info/www/bejne/nHSyd5SwdqyVick

[@KatyInNH]

Maybe you could buy some rubber and cut your own rings. I have cut rubber gaskets for auto repair and they worked. I found rubber at my local hardware store (an old fashioned he store).

[@bonniekuhlman867]

Hard to believe I've found another person who knows about these lids. I have quite a few of the glass lids. The problem I have, is they don't work with the newer rings. The rings are too shallow to grasp the ridges to screw them on. I also can't find any any rubber gaskets to fit the lids. I tried using a weck gasket that was close in size, but the tab prevents the ring fitting. Do you have a source for the rubber gaskets? or the zinc rings? I have some of the rings, but not enough. I hope others will let the manufacturers know that there's interest in these lids. I'm sure others would like them if they only knew about them.

[@whommee]

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!

[@RoseRedHomestead]

You are welcome--and no worries about the order in which you watched the videos!

[@kathrinlaubi7863]

Hi Pam, I love your videos! Thank you for sharing all this knowledge. I am from Germany and Weck jars obviously are made here. So you can get it everywhere. BUT I really wanted to do pressure canning - the problem: there is no pressure canner available in Germany. So I ordered a presto pressure canner in th US. Next problem: there is hardly information about weck jars and pressure canning as we only do water bath canning. After watching this video, I think I will order ball jars in the US as well and all my problems will be solved :-D

[@RoseRedHomestead]

Thank you for your very interesting comments. I have used Weck jars for pressure canning as explained in the video. Some people have better success that I do, so you might try it. But yes, the Ball jars are excellent for both water bath and pressure canning. Thank you for watching.

[@mammamiia8163]

She is from the UK and uses Weck for pressure canning too. kzbin.info/www/bejne/jXOtkn6AeZermrs

[@junezimmerman6279]

Thannkyou Rose, Awesome video.😊