Learn about the difference between hot pack canning and cold pack canning.
Do you want to learn how to can just like Grandma did? With the help of Blain’s Farm & Fleet, you can learn about cold pack and hot pack canning methods, and which one will work best with your home canner.
What’s the Difference Between Hot Pack Canning and Cold Pack Canning?
Cold Pack Canning
Cold pack canning is the practice of filling mason or canning jars with freshly prepared, unheated food. It’s also known as raw pack canning. With the cold pack canning method, the food is raw while the canning jars are hot. The water, juice or syrup needs to be brought to boil before you add it to the jars.
After you’ve packed your food inside the canning jars, allowing for proper canning headspace, pour in hot water or syrup, seal your canning jars and then process your food in a pressure canner. The air in the canning jars can cause food discoloration in about two or three months of being stored.
Hot Pack Canning
Hot pack canning is the process of boiling freshly prepared food, letting it simmer for a few minutes, promptly filling your canning jars, and then processing in a water bath canner. The juice, water or syrup you add to the jars should also be boiled.
Hot pack canning helps remove the air from the food you’re about to can. Many foods when fresh can have 10% to 30% more air. Hot packing removes air, shrinks the food and keeps the food floating in the canning jars. This all improves shelf life and amount of food you can pack into a single can. Hot packing is used primarily with a water bath canner.
Home canning is a great way to preserve fruits and vegetables grown right in your backyard. At Blain’s Farm & Fleet, you’ll find everything you need to start canning. From mason jars to pickling salts to cookbooks, you’ll be ready to start home canning. For more tips and how-to’s, visit our Canning blog.