WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More

by Stephanie Thurow, WECK

Overview

Stephanie Thurow has teamed up with the canning experts at WECK to show you how to preserve with WECK jars—jams, kimchi, sauerkrauts, and much more!

The J. WECK Company has made aesthetically beautiful all-glass home canning jars for one hundred years. Never before offered, Stephanie has created a step-by-step guide to preserving with WECK jars and has developed one hundred delicious, small-batch recipes to can, ferment, and infuse with them. Recipes in this helpful guide include:

• Bloody Mary mix
• Pineapple and strawberry jam,
• Rhubarb syrup
• Escabeche
• Kimchi,
• Sauerkraut (more than one!)
• Kvass recipes,
• Infused spirit concoctions including pineapple and mango vodka, orange, clove, and cinnamon whiskey
• And so much more!

Recipes are paired with colorful, stunning photos and written in an easy, approachable format. Perfect for new preservationists and delicious enough for even seasoned pros to appreciate, WECK Small-Batch Preserving is every preservation enthusiast’s go-to resource for year-round preservation.

Product Details

ISBN-13:	9781510735637
Publisher:	Skyhorse
Publication date:	09/04/2018
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	224
File size:	19 MB
Note:	This product may take a few minutes to download.

About the Author

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.
Stephanie Thurow is a Certified Master Food Preserver and Master Gardener Volunteer from Minneapolis, Minnesota. She is a homesteader, creator of the Minnesota from Scratch blog, and author of four books including Can It & Ferment It, WECK Small-Batch Preserving, WECK Home Preserving, and forthcoming Small-Scale Homesteading.
 

Table of Contents

Introduction 9

Part I

The History of Weck^® Jars 13

About Weck^® Jars 15

Canning And Fermenting: Explaining The Differences 19

Canning Ingredients and Supplies 21

Canning With Weck^® 23

Canning With Weck^® Step-By-Step 27

Fermentation Ingredients and Supplies 31

Fermenting With Weck^® 33

Include The Children! 37

Part II

Canning Recipes 41

Fermented Recipes 97

About Infused Spirits 157

Boozy Infusions 158

Part III

Freezing With Weck^® 175

Troubleshooting 176

Other Uses For Weck^® Jars 177

Resources 178

About The Author 181

Bonus Recipes 183

Conversion Charts 194

Index 195

Acknowledgments 221

Editorial 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

From the Publisher