Cold Pack Canning

Kate · Posted: Sat Jul 22, 2006 8:02 am Post subject: Cold Pack Canning

When I canned a lot of fruits and vegetables, I would often use the cold pack method. For fruits such as pears, peaches and plums it is my favorite method.I think the finished fruits have a fresher taste and firmer texture when canned this way. The downside is they shrink in the jar when processed. When the fruits are heated in the syrup prior to packing, more fruit can fit in the jar with less wasted space.
_________________
A closed mouth gathers no feet.

paulamathers · Posted: Sat Oct 28, 2006 10:20 pm Post subject:

i read the definition of cold pack canning, but i still dont understand. im probably being a bit blonde(!) but can you explain in simple terms what it is for me please? is it the kind of canning when you make pickles and jams? how would you can, for example, onions?

Kate · Posted: Sun Oct 29, 2006 6:18 am Post subject:

Paula, in regular canning, a syrup or vinegar solution is made and the food to be canned is slightly cooked in that syrup before being put in the jar. In cold pack (also called raw pack) the food to be canned is placed in the jar raw and the hot syrup poured over the food. The food is then processed in a boiling water bath. The difference in the methods is that cooked foods have already shrunk a little and you can get more in the jar than with raw foods.
But to me cold packed foods retain a firmness and crispness that results in a superior product.To can onions, I would use small white boiling onions and make a vinegar brine.
The brine would consist of
1 cup white_vinegar
2 teaspoons sea_salt
1 tsp granulated_sugar
1/2 cup water
1/2 tsp cracked black_peppercorns
1/2 tsp whole mustard_seeds
Bring all the ingredients to a boil in a non aluminum pot. Pack peelen onions into hot, sterilized jars and pour brine over to within 1/2 inch of the rim of the jar. Place lids on and place in a boiling water bath canner and process for 15 minutes after the water has returned to the boil. Remove the jars to a cloth lined tray and place in a draft free area to cool and for the seal to complete.
_________________
A closed mouth gathers no feet.

paulamathers · Posted: Sun Oct 29, 2006 10:21 pm Post subject:

thank you x