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What is the advantage of hot packing home-canned foods?

Hot packing is recommended because of the added safety factor and because less problems are associated with this method. Here are some specific reasons:

- Jar breakage can occur when raw packed foods are placed in a boiling-water canner.

- Hot packing insures adequate heat penetration of all food during processing. 

- Problems such as floating fruit and liquid loss are minimized by the hot pack method. 

- Some air is removed, therefore, more food will fit into the jars. 

- Removing air not only shrinks food, but leads to better color, flavor, and nutrient retention. 

- Hot packed jars have a better vacuum, therefore less oxidation (browning) occurs. 

- Heating food before packing it into jars destroys enzymes which cause loss of quality and nutrients.





Last update: Tuesday, May 05, 2009




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