So you have your food, your jars and you’re ready to can. But wait: There are two different canning methods — raw-packing and hot-packing. What are the differences between the two?
Hot Packing: is when you heat freshly prepared food to boiling, let it simmer for a few minutes, and promptly fill jars loosely with the boiled food.This also removes air, shrinks the food, and keeps the food floating in the canning jars. This improves shelf life and the amount of food you can pack into a single can. Hot packing is used primarily with a water bath canner.
Raw Packing: is the practice of filling mason or canning jars with freshly prepared, unheated food. Such foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause discoloration within 2 to 3 months of storage. Raw-packing is used more for vegetables processed in a pressure canner.
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