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

Last year I decided to take the leap into canning! With the help of Thurow's first book, Can It & Ferment It, I was able to start with small batches which made the process less daunting! After using the first book, I was excited to receive Thurow's new book! She has a very helpful explanation (with photos) of how to use WECK jars, which I appreciated since the jars were new to me. The jars are a bit more spendy, so I like that the recipes - though tailored for WECK jars - are able to be made in standard mason jars as well. I have made a couple of the jam recipes, her version of fiery cider, and I even infused some alcohol (the apple-cinnamon-vanilla vodka is my favorite), and everything has turned out fantastic. Oh, and I can't get enough of the pickled peppers. I am very happy with this purchase. Great photos once again as well!

One of my favorite things about Stephanie's books and life is how she incorporates her family into everything she does! Whether it is sharing age appropriate tasks for younger children, giving credit to grandmothers for recipes, or making sure that everything (both the jars and the food within) are supportive of her family's health! I love the idea of using Weck jars so only glass is touching my lovely organic ferments! And they are beautiful besides!As a grandmother myself who never canned or fermented prior to this year, Stephanie keeps her directions and recipes clear and simple! I'm really excited to explore some of the beverages in this book but will probably mostly stick to fermented veggies for the most part!Thanks for Stephanie for all the testing and photos in this book. I love when I find an author who has done extensive recipe testing and I can count on it coming out right even the first time!

I really love the fact that this book offers recipes for small batches. My family consists of two people so I needed recipes which won't ask for 50 lb of produce and will account on that much products when it comes to measure sugar, vinegar or etc.This book also is my first book to use in preserving so thanks to it I found out a difference between Ball jars and Weck jars :D Even though I had to go and order Weck jars - I used both brand with recipes from this book. These recipes works the same way for Ball jars.After using both jar brands I understood why author prefers Weck jars over Ball, and frankly speaking - now I prefer Weck over Ball as well. Even though Weck jars more expensive they are cheaper in a long run, because you are saving on lids tone of money, while with Ball jars you have to replace them in best case scenario once in two years, in usual scenario - every year (they rust like crazy!).Ok, back to this book :) This book offers very nice recipes which I never tried before and they came out awesome! I love carrot cake jam! I did not try fermentation recipes yet, but with pickle preserves I found out that it offers more vinegar than I like it. Next time I will reduce vinegar amount just a tad and see how it will go. From positive side - author does offer a Note section for each recipe - so you can add your own feedback for future adjustments. I like that it is not at the end of the book, but next to each recipe.It also has a very good instruction and explanation on how to use jars during preserving, how to convert European measurements to US and tell a small history of a Weck jars, which I found to be very interesting (what surprised me, because I am usually not reading such things in a cooking books).i am definitely recommending to use this book and go read the author story too! I loved it.

Waste of money for me, infused spirits are wasted pages.

Lots of good recipes for fermenting. I like the small batch portions in the recipes. Beautiful pictures inside as well.

This is my second book from Stephanie, she is so talented and her recipes are amazing!A must have for the beginner or seasoned canner.

This book is so much more than I expected after paging through it. Honestly I was expecting the same old canning recipes in this but I was wrong. This book has an amazing variety of canning, fermenting and infusing recipes. I own a lot of canning book and this one I feel is a must have for preservers!

I do a lot of canning. I also love Weck jars. Most people find them hard to use or mysterious.WECK Small-Batch Preserving demystifies the Weck jar, which is making a big comeback. Also, Stephanie has wonderful recipes--if you've been canning a while, the old standards get dull. It's nice to have some fresh new recipes.Weck Small-Batch Preserving also disproves the misconception that you need to can 50 jars at a time--this lets me waste less while still getting new spins on in-season ingredients.

I’ve only just started doing more than jams and chutneys in my bid for buying in less food from supermarkets so I was looking forward to this book as I am about to start preserving food that is low acidity and was given lots of Weck jars that are different from Kilner or Ball mason jars. Sadly, this book only covers water bath canning so misses out a large chunk of really important foods that a home preserver might want to try. Save your money and stick with The Ball Blue book for the recipes - even if that doesn’t show Weck jars.

Top marks for publishing this gem in English allowing us UK canners to put up food just like our European friends manage to !

Great book. Filled with recipes and ideas. Got me started ‘pickling’ again and tried new ideas.

Great resource for canning and so many recipes to try. It's well worth the read and money. Can't wait to try the kvass recipes

I love Weck canning, good book.