7 Days Until Release of: WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling and More

The countdown is on! My second book will officially be published in just one week from today. I am so excited to share it with everyone. I know many of you have questions about how to can with WECK jars and I hope that I have successfully answered all your questions with my step-by-step guide. In addition to canning with WECK jars, I have also included recipes on how to ferment, pickle and infuse with them. I even breakdown the variety of jars and explain which style is best for what method of preservation and include a quick reference guide to help you translate your standard canning jar recipes over to WECK jar sizing.

I started using WECK jars over a decade ago because I liked the fact that they have a glass lid. The only material touching my food is glass, no questionable toxic lining to worry about, as with other canning jars. A huge part of why I enjoy preserving food at home is because I have control of what ingredients I include in my preserves, so knowing that there are no toxic chemicals leaching into my preserve is incredibly important to me. Plus, with the lid being glass, I can reuse them over and over.

Last week I processed 20 pounds of tomatoes and turned them into homemade Bloody Mary Mix, one of my favorite recipes included in the new book. It’s hard to pick just one favorite because I included so many, such as fermented escabeche, homemade fruit shrub recipes, homemade alcohol infusions (you won’t be buying flavored vodka [or any infused liquor] ever again) and there are also 5 delicious guest recipes, contributed by amazing women, ranging from Canada to Florida.

If you haven’t reserved your copy yet, click here.

Also, my first book, Can It & Ferment It is still in a price war with other online retailers, and is available at the low price of just $11.55, it’s a great opportunity to stock up on a few copies for the holidays. You can order it here.

Be sure to use hashtags #CanItandFermentIt and #WECKSmallBatch when posting on social media so I can find your cookbook posts.

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3 Comments (+add yours?)

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  2. Dianne
    Nov 27, 2018 @ 07:04:20

    I notice that most recipes for kvass call for whey. I have made a batch of the apple-cinnamon kvass and have a pineapple ‘brewing’ using your recipes. Just wondering since not using whey, does it have the same probiotic benefits? Also I noticed this morning two pieces of pineapple have splotches of dark pink which I presume is mold. I threw them away. Not using whey or grains like when I made kefir worries me a little.

    Reply

    • MinnesotaFromScratch
      Nov 27, 2018 @ 08:54:34

      Hi Dianne – Not using whey is a personal preference, things will ferment without it. But if you feel more comfortable using whey, go for it (you can add a tablespoon). All produce needs to be submerged completely or it will mold. I also leave the lid on the jars for this reason, though I do stir things up daily and release any built up gas.

      Reply

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