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
appropriate.
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
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.
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.
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
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.
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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