Recipe: Canning tips - hot pack vs. raw pack

Many fresh foods contain from 10 percent to more than 30 percent air. How long canned food retains high quality depends on how much air is removed from food before jars are sealed.

Raw-packing is the practice of filling jars tightly with freshly prepared, but 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 more suitable for vegetables processed in a pressure canner.

Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 3 to 5 minutes, and promptly filling jars loosely with the boiled food. Whether food has been hot-packed or raw-packed, the juice, syrup, or water to be added to the foods should also be heated to boiling before adding it to the jars. This practice helps to remove air from food tissues, shrinks food, helps keep the food from floating in the jars, increases vacuum in sealed jars, and improves shelf life. Preshrinking food permits filling more food into each jar.

Hot-packing is the best way to remove air and is the preferred pack style for foods processed in a boiling-water canner. At first, the color of hot-packed foods may appear
no better than that of raw-packed foods, but within a short storage period, both color and flavor of hot-packed foods will be superior.

As for pickles, it depends upon the type of flavor you want.If you prefer the Claussen type pickles, then they are fermented. Quick pickles are just packed in the jars, and the hot brine added before processing.

Yes, quick pickles are much easier, I agree.