Canning using Raw, Cold or Hot Pack
The principle of canning is to process the jars and their contents by controlling the time and
temperature of the process. The high temperature must be maintained long enough to kill all bacteria
and to cause the contents to expand, forcing the air out of the jars. As the jars cool, the contents
contract, a vacuum is created and the seal is locked in.
Raw pack normally refers to placing uncooked meat or fish into a canning jar, while a cold pack
normally refers to fruits and vegetables. In some recipes the raw or cold pack methods are
recommended and for others the hot pack method is more appropriate. The cold, or uncooked food
is packed into jars, heated liquid may be added, and then the jars are sealed and processed. To see
an example of the cold pack method refer to the Apricots in Syrup recipe, or watch Video Podcast 2.
There are certain recipes where the food is entirely cooked in the canning jar and is, therefore, cold or
raw packed.
For hot pack method, the product is cooked in advance and canned while still hot and into hot jars.
This procedure is shown below. The contents and the jars remain at a high temperature throughout.
Remember that processing adds to the cooking time! Keep this in mind when canning. You may think
that something is undercooked when canning it, when the food will indeed cook longer during
processing.
As you begin your canning project, you may want to consider how you plan to use the finished
product. Some recipes may be used for small family dinners, some for larger dinner parties, others
may be offered as gifts. Canning in a variety of different sized containers allows for flexibility.
Fancy jars make a dramatic gift presentation for friends and family. However, it may be best to begin
with simple, less costly and uniform sized containers fit for a family meal. I suggest using pint jars
initially, since you can always open another jar for larger meals.
Always select blemish-free produce – or cut off any blemishes during preparation. Before canning,
inspect your jars to insure there are no nicks or fissures then make certain that the jars you plan to use
will fit properly into your water bath processor. Try test-loading before cleaning and preparing the
jars for filling. It may be necessary to process in smaller batches.
temperature of the process. The high temperature must be maintained long enough to kill all bacteria
and to cause the contents to expand, forcing the air out of the jars. As the jars cool, the contents
contract, a vacuum is created and the seal is locked in.
Raw pack normally refers to placing uncooked meat or fish into a canning jar, while a cold pack
normally refers to fruits and vegetables. In some recipes the raw or cold pack methods are
recommended and for others the hot pack method is more appropriate. The cold, or uncooked food
is packed into jars, heated liquid may be added, and then the jars are sealed and processed. To see
an example of the cold pack method refer to the Apricots in Syrup recipe, or watch Video Podcast 2.
There are certain recipes where the food is entirely cooked in the canning jar and is, therefore, cold or
raw packed.
For hot pack method, the product is cooked in advance and canned while still hot and into hot jars.
This procedure is shown below. The contents and the jars remain at a high temperature throughout.
Remember that processing adds to the cooking time! Keep this in mind when canning. You may think
that something is undercooked when canning it, when the food will indeed cook longer during
processing.
As you begin your canning project, you may want to consider how you plan to use the finished
product. Some recipes may be used for small family dinners, some for larger dinner parties, others
may be offered as gifts. Canning in a variety of different sized containers allows for flexibility.
Fancy jars make a dramatic gift presentation for friends and family. However, it may be best to begin
with simple, less costly and uniform sized containers fit for a family meal. I suggest using pint jars
initially, since you can always open another jar for larger meals.
Always select blemish-free produce – or cut off any blemishes during preparation. Before canning,
inspect your jars to insure there are no nicks or fissures then make certain that the jars you plan to use
will fit properly into your water bath processor. Try test-loading before cleaning and preparing the
jars for filling. It may be necessary to process in smaller batches.
|
Click here to find out
more about our
Technical Guide, If I
Can, You Can!™ It will
provide you with
simple, step-by-step
instructions for home
canning, illustrated
using photographs.
more about our
Technical Guide, If I
Can, You Can!™ It will
provide you with
simple, step-by-step
instructions for home
canning, illustrated
using photographs.
Follow jar and cap
manufacturer's
recommendations and
instructions and visit
their websites for
updates on a regular
basis.
manufacturer's
recommendations and
instructions and visit
their websites for
updates on a regular
basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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