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

(Hardback)

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Stephanie Thurow has teamed up with the canning experts at WECK to show you how to preserve with WECK jarsjams, 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 enthusiasts go-to resource for year-round preservation.

Reviews

Those rows of colorful, jewel-like preserves in shapely WECK jars Stephanie Thurows 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

"Theres 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 ofFood in Jars,Preserving the Pint, andNaturally Sweet Food in Jars
Those rows of colorful, jewel-like preserves in shapely WECK jars Stephanie Thurows 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

Author Bio

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. Shes 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.