The J. WECK Company was founded in Oflingen Germany at the
beginning of the twentieth century when they first developed and
introduced the home-canning method for glass jars. Since then, WECK
has made this method popular not only in Germany and Europe but
worldwide. WECK is continually working in the field of home-canning
research. Specializing in all problems and questions concerning
home canning, WECK has continuously developed and improved
home-canning methods with the aid of its long experience as well as
the constant ideas and innovations of the canning experts at
WECK.
Stephanie Thurow, Master Food Preserver, has been a food
preservation fanatic since the mid-2000s. She is the author of Can
It & Ferment It and creator of canning and fermenting blog
Minnesota from Scratch. She’s been using WECK jars for a decade and
enjoys the versatility and eco-friendliness of their reusable and
nontoxic all-glass jars. Stephanie resides in Minneapolis,
Minnesota with her husband, daughter, and plethora of pets.
“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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