Post by Dixie Bushcraft on May 14, 2020 19:20:17 GMT -6
HOT PACK MEAT CANNING
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- There are a couple differences between hot pack canning and raw pack canning, but they are very similar. Hot pack means that the food is partially or fully cooked before packing into jars. Hot pack canning meat usually makes the end result more tender or even too tender depending on the amount of pre-cooking time. We use hot pack canned meat for one purpose and raw pack for another. Raw pack canning meat causes the meat to shrink in the jar leaving juice in it’s place, whereas hot pack canning generally ends up looking exactly like it started. Hot pack canning requires liquid from the cooked meat or water to fill in the air space around the meat. At times, raw pack meat canning leaves a small amount of meat above the juice level in the jar allowing that part of the meat to turn a darker color. Of course this part of the meat is still safe to eat, but I generally add a small amount of water to keep this from happening. Regardless, there still needs to be one inch of airspace between the food or water and the top of the jar.