The Beginner's Guide to Preserving Food at Home - Janet Chadwick [22]
RAW-PACK VERSUS HOT-PACK
Raw-pack. Raw-pack is sometimes erroneously referred to as cold-pack, but that reference is misleading. Raw-pack means packing prepared vegetables and fruit into the canning jar raw. This method is the fastest way to pack since it does not require heated jars or precooked food. Cleanup is faster because you do not have the extra pans and utensils to wash.
Are there disadvantages to raw-packing? Some shrinkage will occur, and occasionally the fruits or vegetables (especially tomatoes) will float to the top of the jar. Plus, the jars will hold slightly less when packed this way, and entrapped air may cause discoloration of the food after 2 to 3 months of storage. But I don’t think these drawbacks outweigh the ease of preparation and the time savings of this method.
Hot-pack. To hot-pack a jar, precook your food as described for specific types; then pack the hot foods loosely into hot jars. Obviously, this method is more time-consuming than the raw-pack method.
SEALING JARS
With the modern two-piece screw bands and lids, you will have to buy new lids each time you process. Follow the manufacturer’s directions for sealing.
When processing time is complete, remove the jars from the canner and place them several inches apart on a towel. Do not tighten screw bands on jars with the two-piece screw bands and lids.
Do not open any jar, even if liquid has boiled out. The food is safe as long as it was processed properly and the jar seals properly.
Do not cover the jars while they are cooling. Allow the jars to cool for 24 hours; then test the seal.
tip Salt is added to canned vegetables for taste. It is not necessary for any other reason.
check for leaks
test seal
TESTING SEALS
After the cooling period is completed, remove the screw bands on jars with two-piece lids to prevent them from rusting onto the jars and to help you detect broken seals.
What does a good seal look like? The lid should be depressed in the center, and if you pick the jar up by the edge of the lid, it will not come loose. With the jar tipped upside down, check for any leaks. If you find any leaks, or if the center of the jar lid pops back, refrigerate that jar to use within a few days, or reprocess.
To reprocess, clean the rim of the jar. Add liquid, if necessary, to maintain the proper headspace, and put on a new lid and screw band. Then reprocess as before, for the full length of time recommended.
tip Make use of leisure time by chopping and dicing vegetables while watching your favorite show on television. Use a cutting board that fits in your lap, and put the diced vegetables in a large plastic bag as you dice or cut them. Divide them into smaller bags later, or tray-freeze and package in larger bags.
STORING JARS
Store jars in a cool, dark place, where they will not freeze. Warm temperatures cause discoloration and taste changes, and could cause spoilage that would not otherwise occur. Freezing does not make food unsafe, unless the jar is cracked or the cap loosened; but some foods may soften in texture.
Before using a jar of home-canned food, check for signs of spoilage. Bulging or unsealed lids, spurting liquid, mold, malodorous contents, or a constant stream of tiny bubbles when the jar is turned upside down indicate spoilage. Some bubbles are normal; but if after the contents have settled, you can see a continual flow of tiny bubbles from around the lid of the jar, then you must discard the contents. Discard the food from any jars that look suspicious, disposing of it where humans or animals will not eat it. Wash the jars well with hot, sudsy water and boil them for 15 minutes before using them again.
tips Acid foods, including all fruits, tomatoes (to which you added lemon juice or citric acid), rhubarb, sauerkraut, and pickled foods, can be safely processed in a boiling-water bath. Low-acid foods include all vegetables except tomatoes, and all other foods that do not fall into the acid group, such as meat. Low-acid foods must be processed in a