Canning using Raw, Cold or Hot Pack
The principle of cold pack home canning and hot pack home
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
In raw pack canning and in cold pack canning, raw, cold or
uncooked food is packed into jars, heated liquid is sometimes
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.
For the hot pack canning 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, but 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
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.
Follow jar and cap
instructions and visit
their websites for
updates on a regular
A Simple Approach to Preserving Homemade Foods
|1. Organize all materials
before you begin: lids, caps,
funnel and paper towels.
|2. Protect your work-space
(in this case the sink) with a hot
|3. Place the pot onto the hot
pad, next to where you will be
|4. Arrange hot jars, no more
than 4 or five at a time, on a
clean towel. The towel is to
ensure there is no slippage
which may occur on a smooth
|5. Using a funnel, fill the jars.
It is important to leave the
appropriate head space to
allow for the expansion of the
food during processing without
|6. Run a plastic spatula or
knife around the interior
perimeter of the jar to remove
air pockets. Do not use any
metal object as it could damage
the glass jar.
|7. Wipe the rim of the jar
clean with a damp paper towel.
To avoid contamination, use a
clean portion of the paper
towel for each jar.
|8. Place the lid and cap on the
jar, taking care not to tilt the jar
and soil the rim.
instructions. They may
recommend boiling the lids
Tighten the cap as firmly as
|9. You may want to use a
towel when tightening lids as
the jars are hot.
For processing, place jars in a
hot water bath canner or a
pressure canner as directed by
This file is not intended to be viewed directly using a web browser. To create a viewable file, use the Preview in Browser or Publish to Yahoo! Web Hosting commands from within Yahoo! SiteBuilder.