Whether you decide to use the amazing Weck jars for canning or storage, finding them seems to be a question that keeps popping up. These are the few sites and shops I’ve found, heard of or used to purchase Weck.
Weck Canning – The online home with Weck specific canning info. In the point/click/buy online shopping sphere, the process seems a little complicated, but this is where you can get it all.
Heath Ceramics – I♥Heath Ceramics, hardcore. I bought my Weck from Heath. Selection is limited, but they tend to have good shipping deals.
Lehman’s – Carries “European Glass Canning Jars” made in Germany. They aren’t called Weck on the site, but it looks like them in the product images. Has anyone gotten them from Lehman’s recently? Are they Weck? Update: Kaela confirms Weck on her recent Lehman’s order. Comment below.
New*Canoe – The Portland, Oregon home of wonderfully curated objects carries .25L, .2L, .5L (tall) and the .75L jars individually.
Where did you buy your Weck? Is there a site or store that you go back to to covet the loveliness that is Weck? Let me know where to find more and I’ll update.
It all started with massive performance anxiety. I was feeling a bit intimidated. Before I’d even begun, I was feeling like whatever I was going to do wouldn’t to be good enough or interesting enough. Uggghhhhh!!!!! Where did the giddy go? These self-inflicted wounds are BOOOORRiNnnnggg.
Wallflowers at the Organic Blood Orange DanceSomeone else's trash is my What? Really? Thx!
I took the Just Go approach. Every single cookbook owned and borrowed was perused for tips, tricks and ideas. Why not just go trad with my ’53 edition of The Joy of Cooking? From there it was pretty easy to decide to do plain ol’ Blood Orange Marmalade. Simple. Simple. Wait. Irma and I are going to make this crazy complicated, aren’t we?
I adapted the recipe, scroll all the way down...
Follow directions? I pretty much followed Irma S. Rombaur’s recipe for Orange, Lemon And Grapefruit Marmalade up until the point it said cook the fruit mix in batches. Really, I did the whole soaking fruit thing. Overnight. For Real.
Remember up there I said up til the point… Well, I cooked it. And kept cooking it because there was so much of it and it wouldn’t spoon or saucer test well. At some point, I know it was hours later, I said to heck with it and thought it might set up if I went ahead and processed it.
I’m a bit of a Weck person. I’m a Weck person and this was my first time with the water bath. Oh, bubbles, how you scared me. I did lose a jar midway through. I was kinda wild to see pulp just appear in the water.
Instead of getting weepy, I took out the offending jar and stuck in a spoon and almost cried. It was good. Loose and syrupy, but good.
I finished processing the other jars. Let them cool. I just waited to see what the next day would bring. The next day brought just as much movement in the jar.
I looked around for ways to save my marmalade. There it was on p.85 of Anne V. Nelson’s The New Preserves. For every 2 cups of fruit goo add 1 tablespoon of commercial lemon juice.
I pulled the seal on all the jars. Measured and dumped back in the pot. Added the lemon juice. Cooked until the spoon test looked right. Processed and waited.
Oh, what a good morning can bring. Blood Orange Marmalade and plain yogurt. Bliss. That simple.
It was sweet and tart. Smooth, with hints of texture. The bits of rind really were a candied surprise. I enjoyed the Blood Orange Marmalade with yogurt a bit more than the pita. The fresh, cool tang of the yogurt lifted the marmalade and tempered the sweetness. Twas quite good.
ahhh, exclamation point eating!
So where’s the adapted recipe? I could just say since I didn’t do it right, why would you want it? Well, the truth is… I forgot to write it down. Next month, I promise?
I’m about to head out to the farmers’ market in my neighborhood for the first time in over a month. I’m so excited to see what they’ve got. I can’t wait to pile all that goodness on the table.
I’m a bit giggly because I’m participating in Tigress’ Can Jam. Each month this year, we’re going to focus on preserving. We’re turning our attention to good food and to traditions that are truly local and global.
In P & K's Yard
I feel lucky to not only making connections to long gone relatives and ancestors, but to the family members that are here and getting older. I get to make new memories, too. And share them with you.
So, here’s the jumpy part. I’m eight days in and I haven’t the slightest idea what I’m going to do. This month the spotlight is on citrus. This should be easy, right. I live in California. Well, I want blood oranges. I need blood oranges. Don’t you see I’m blinded by my blood orange lust.
I haven’t come across any yet. That could change today. Or I could just get on with it. Which is what I’m going to do. I’ve got today and Hollywood on Sunday. This weekend will be the start of the citrus days. Or the continuation of the citrus days. Tigress must have been reading my mind. I’ve been super citrused for the last couple of weeks.
Time to get the tote bag and camera. I’m coming back with something fun. I promise.
