Preserving according to the WECK principle
Do you think preserving sounds complicated? Trust us, it's not! At least not with our original WECK jars and the clever sealing system comprising a lid, ring and clips. Here's a brief explanation of how it all works:
Fill your WECK jars. Place the rubber ring on the rim of the jar, place the jar lid on top and secure it with two metal clips. Then place the jars in a preserving cooker, in the oven or in a saucepan of water and heat them to the temperature specified in the recipe.
Here we go! The heat ensures that microorganisms don't stand a chance in your culinary creations. The rubber ring also removes air and steam from your WECK jars. The delicious contents will keep for months or even years – at room temperature.
Even if you can hardly wait: after the preserving process, you need to let the contents cool down first. This creates a vacuum in the WECK jar, which pulls the lid tightly onto the jar. You can then simply remove the clips. After that, the jar is ready for you to personalise, for example with a label or decoration.
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For over 100 years, WECK has stood for the
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Proven for years
The WECK principle with the jar, ring and clip system ensures safe and natural preserving.
Frequently asked questions
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Preserving food using the WECK method is a simple and proven way to make a wide variety of foods last for long periods of time.
This makes it easy to store your delicious creations and enjoy them later. Fresh fruit and vegetables are cheaper during the summer months. Perhaps you even grow produce in your own garden or know someone who will give you their surplus.
If you preserve summer in a jar, you can enjoy it in winter. And the best thing about it is? Preserving is a lot of fun!
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The microorganisms (such as fermentation germs, bacteria and mould spores) that are present in the air and in the food are killed by the heat. At the same time, excess pressure is created, which is where the WECK rubber ring and glass lid act as gatekeepers, so to speak. Hot air and a little liquid can escape, but neither air nor the preserving liquid can get inside the WECK jar. Cooling the jar creates negative pressure inside, i.e. a vacuum. To ensure that the lid and ring are sitting firmly on the rim of the jar, you can simply remove the preserving clips afterwards.
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You just need to pull out the tab – this is the small tab on the WECK rubber ring. If you hear a hissing or popping sound, air has entered the jar. This breaks the vacuum and makes it very easy to take the lid off. If you don't hear a hissing sound or can move the lid without pulling the tab, the jar was probably not sealed properly. In this case, it may be better not to consume the contents, as they may have spoiled.
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Unfortunately, we can't give you any general information about shelf life. As you know, how preserves are made in a home environment isn't comparable to the standardised conditions in the food industry. To prevent your preserves from spoiling prematurely, it's best to ensure that your ingredients are fresh and high-quality in the first place. Keep everything clean when preserving and ensure the correct temperatures and cooking times. However, the age of the spices and the acidity of the preserves can also play a role. The less acidic they are, the shorter their shelf life.
Here is a rough guide: acidic foods such as fruit, fruit puree and tomatoes can be stored practically indefinitely. Vegetables, meat, stews or soups (i.e. foods with low acidity) usually keep for 6–12 months. And for cakes and bread, you can expect a shelf life of around six months.
All FAQs and answers about preserving and fermenting can be found here.