You saved 20 minutes of pre cooking the hot pack. That more than makes up for 5 minutes more processing time and a nicer looking product. Thanks for the test.
The difference I see is the raw pack are floating in the jar because of the trapped air in the fruit. My bias is I always hot pack into hot jars with hot lids and rings. My Mammaw taught me that the food on the top that isn't covered with fluid will dry out and darken. I suppose it depends on how each person is taught. My Mammaw raised 16 children off her garden in a coal mining camp. Thank you for teaching others that didn't have someone like my Mammaw to teach them. God Bless, Vivian Ann living 100% off grid on the side of the mountain in northeast Tennessee
Thank you for doing a hot vs raw pack comparison! They info isn't easy to find in the same video! Would you consider comparing other foods? I'm particularly interested in hot vs raw pack chicken.
I did this test last year with peaches for the same reason with similar results. I’ll keep canning peaches by the raw pack method as well, as I have done for 50 years.
I have done both with peaches. I do think by the one year point, the hot pack have kept their color better. I think that's probably the basis for the recommendation - they look better in longer-term storage.
Thanks for the time it took you to can twice, so I could can only once and using a shorter amount of overall time. I'll be picking up apricots at our local farmers market this week. I'm hoping the Patterson variety (one of the best for canning) will be arriving soon.
They taste the same? but the texture is better on the raw pack? Not fond of mushy fruit unless it is a jam. I would mash and spread on buttered toast. Yummy. Thanks
I have been searching for fresh apricots for a few years with no luck. We finally got some trees 😊. I ordered a dozen cans online as none of our local grocery stores have them.
Great Video as usual Can you do a comparison video for all sorts of food Apricots are a good example of advantages of freezing, freeze drying, dehydrating and canning and for things like potatoes and onions cellaring included in the comparison? How long does botulism take to establish as in a freeze dryer presumably there is very low oxygen environment during the sublimation process? Thanks again.
HI, Pam! Thank you much for all your videos and knowledge! I've learned so much. Today I have stepped out of my comfort zone and am canning. I love apricots so that's what I'm doing. I'm dong the raw pack water bath method, following the USDA book, like you've told us to. I processed the according to the instructions and when I took the jars our of the canner and put them on the counter to cool, I saw that there was foam between the apricots in the jar. The liquid was still up to the top headspace so no syphening. They sealed. Do I need to worry about the foam down in the jar between the fruit layers? Thank you so much!
Actually the science behind that shows it is just the opposite. Because atmospheric pressure is lower at higher elevations water boils faster but at a lower temperature. At sea level water boils at 212°F but at our elevation of 5000 ft water boils at 203°F.
I gave my cousin peaches last year and she did hot pack. She was very disappointed with the result. I always do raw pack and have great results with my peaches. My peaches are never mushy but soft. She said she would never do the hot pack again.
I have a question please. How do we know how long we can keep our canned food? I hear 1 yr, 10 yrs and 25 yrs etc. I am new to canning, and having a hard time to find that information.
Pam: I still think I will raw pack them and I don't care if they float because they have a little air left inside the fruit. I sometimes can whole tomatoes by using raw pack and yes they do float. Don't blame yourself for soft apricots, they may have been a little over ripe or they may not have been a variety that is ideal for canning. Some apricots, peaches and plums are claimed to be dual purpose, but most of the time they really are not. When I planted my trees I planted varieties specific to either canning or dessert varieties so I was assured the ones I wanted to can were suited to that purpose specifically. Plant breeders are always trying to re-invent the wheel, but are seldom successful. I would like to suggest that you try freezing some of your apricots next time. I freeze peaches because my crew prefers them to canned.
Hi my favorite scientist! You said that as long as the jar is half of the liquid and the jar has sealed, the fruir is safe. Does that apply to jars with meat and chicken as well?
Are some items better frozen than canned? Can some hot peppers! Always are mush when following guidelines. Like the TH-cam old fashion ways customized to the individuals. Very different approach and makes me worry just a bit. Are you concerned with ample alum use? Following USDA guidelines always makes for mush. Vinegar and heat together should relax the process times I think.
I have never seen cold pack steam canning could you next food demonstration be that method? Also confirm what things can be cold pack? what needs to be hot pack? Also cold vs hot pack is it only done with scream canning? Or should cold and hot pack canning should only be done with pressure? As you can, I am see confused over their set rules? Do you have or know of spread sheet or cheat sheet? Like fruits… vegetables… meat…soup…vs hot or cold pack, vs steam or water bath vs pressure canning? Vs what is USDA approved methods was what is not recommended. Vs what required food items must have pectin vs some other need ingredient? Will be most helpful to know what is best method vs what approved vs what is not recommended? Anything would be helpful?
USDA charts and explanations are clear. Start there before asking so many questions. You're asking for multiple videos worth of information. Also watch all the videos this channel has already provided on food preservation. Study before beginning since SAFETY in food preservation is absolutely essential.
That's true with most, if not all fruits. Heating/cooking them releases most of the air in the fruit. That's why the raw'packed floats ... it has air in it.
You saved 20 minutes of pre cooking the hot pack. That more than makes up for 5 minutes more processing time and a nicer looking product. Thanks for the test.
I have not canned apricots but based on your test I believe I would do raw pack as well. Thanks for the demonstration.
The difference I see is the raw pack are floating in the jar because of the trapped air in the fruit. My bias is I always hot pack into hot jars with hot lids and rings. My Mammaw taught me that the food on the top that isn't covered with fluid will dry out and darken. I suppose it depends on how each person is taught. My Mammaw raised 16 children off her garden in a coal mining camp. Thank you for teaching others that didn't have someone like my Mammaw to teach them. God Bless, Vivian Ann living 100% off grid on the side of the mountain in northeast Tennessee
Thank you for doing a hot vs raw pack comparison! They info isn't easy to find in the same video! Would you consider comparing other foods? I'm particularly interested in hot vs raw pack chicken.
I raw, but I process my own chickens. Hot pack would take foreeeeever!
She’s done several videos on canning chicken. Hot pack vs raw.
Here is our video on that very topic. th-cam.com/video/-pQh_6qQyY0/w-d-xo.html
@@RoseRedHomestead Thank you very much!
Thank you for an honest evaluation. 😊. Your channel is helpful and I trust you.
Thank you! Jim
Thank You both!
Our pleasure! Jim
Pam, your channel is full of facts and I share with everyone I know…and even don’t know. ☺💕
Thank you for passing the information along to others. Jim
Thanks for the side by side demo. I would have thought there would have been a significant difference in texture.
It makes. I difference. We make apricot pies and cobblers, so being soft and mushy is perfect.
Thank you. I vote raw pack. Again, very useful info.😊
Thanks thanks thanks, we all adore you and Mr Lightning bolt!!😊
Oh, he is just a flash in the pan. Jim
Thank you, Pam & Jim, & appreciate the link below!!!❤
You are so welcome!
Perfect timing! Thank you Pam and Jim. I too have always done raw pack with apricots and have been waiting for the taste test. So, raw pack it is!
Yes, us too. Jim
thanks love your videos always filled with valuable information
🙂🌻
I did this test last year with peaches for the same reason with similar results. I’ll keep canning peaches by the raw pack method as well, as I have done for 50 years.
Hi, Jim & Pam! Thank you for sharing. 😊
You are so welcome. Jim
Thank you for doing the comparison. You folks are fabulous
Thank you so much. So glad it was helpful.
I have done both with peaches. I do think by the one year point, the hot pack have kept their color better. I think that's probably the basis for the recommendation - they look better in longer-term storage.
Thanks for the time it took you to can twice, so I could can only once and using a shorter amount of overall time. I'll be picking up apricots at our local farmers market this week. I'm hoping the Patterson variety (one of the best for canning) will be arriving soon.
Let us know how your apricots turn out. Jim
Ty
I would use the hot packed for fried pies! I love apricot fried pies!
Thank you.
You're welcome! Jim
Have you ever canned apricot nectar? I recently obtained a juicer and might try. Apricots are definitely a favorite. Thanks!
Not yet! Jim
They taste the same? but the texture is better on the raw pack?
Not fond of mushy fruit unless it is a jam. I would mash and spread on buttered toast. Yummy. Thanks
I have been searching for fresh apricots for a few years with no luck. We finally got some trees 😊. I ordered a dozen cans online as none of our local grocery stores have them.
Hope your trees will produce buckets and buckets for you eventually!
Great Video as usual
Can you do a comparison video for all sorts of food Apricots are a good example of advantages of freezing, freeze drying, dehydrating and canning and for things like potatoes and onions cellaring included in the comparison?
How long does botulism take to establish as in a freeze dryer presumably there is very low oxygen environment during the sublimation process?
Thanks again.
HI, Pam! Thank you much for all your videos and knowledge! I've learned so much. Today I have stepped out of my comfort zone and am canning. I love apricots so that's what I'm doing. I'm dong the raw pack water bath method, following the USDA book, like you've told us to. I processed the according to the instructions and when I took the jars our of the canner and put them on the counter to cool, I saw that there was foam between the apricots in the jar. The liquid was still up to the top headspace so no syphening. They sealed. Do I need to worry about the foam down in the jar between the fruit layers? Thank you so much!
I DO MY THINGS THE SAME WAY
At our higher altitude water takes longer to boil which could have been why the hot pack method was mushy?
Actually the science behind that shows it is just the opposite. Because atmospheric pressure is lower at higher elevations water boils faster but at a lower temperature. At sea level water boils at 212°F but at our elevation of 5000 ft water boils at 203°F.
You would think, having cut side down, it would trap air in the hollows, even if you de-bubbled.
Yes, that is possible. Jim
I gave my cousin peaches last year and she did hot pack. She was very disappointed with the result. I always do raw pack and have great results with my peaches. My peaches are never mushy but soft. She said she would never do the hot pack again.
Yes, cold pack for us too. Jim
I have a question please. How do we know how long we can keep our canned food? I hear 1 yr, 10 yrs and 25 yrs etc. I am new to canning, and having a hard time to find that information.
Raw pack for the win!
My choice as well!
I’m getting ready to can some pints of sweet cherries and was debating the hot or raw pack.
Ok, let us know how things go. Jim
Pam: I still think I will raw pack them and I don't care if they float because they have a little air left inside the fruit. I sometimes can whole tomatoes by using raw pack and yes they do float. Don't blame yourself for soft apricots, they may have been a little over ripe or they may not have been a variety that is ideal for canning. Some apricots, peaches and plums are claimed to be dual purpose, but most of the time they really are not. When I planted my trees I planted varieties specific to either canning or dessert varieties so I was assured the ones I wanted to can were suited to that purpose specifically. Plant breeders are always trying to re-invent the wheel, but are seldom successful. I would like to suggest that you try freezing some of your apricots next time. I freeze peaches because my crew prefers them to canned.
Hi my favorite scientist!
You said that as long as the jar is half of the liquid and the jar has sealed, the fruir is safe. Does that apply to jars with meat and chicken as well?
If there is at least one-half or more of the liquid, it is safe (USDA). Jim
@@RoseRedHomestead thank you!
Great to know. Can you also cold pack peaches? Val C
What's the difference between cold pack and raw pack? 💖🌞🌵😷
Yes you can! Jim
It is explained in the video. Jim
Would the mushy ones be good in a smoothie ?
Absolutely!
How about draining the hot pack blending and add vodka, let sit.
Are some items better frozen than canned? Can some hot peppers! Always are mush when following guidelines. Like the TH-cam old fashion ways customized to the individuals. Very different approach and makes me worry just a bit. Are you concerned with ample alum use? Following USDA guidelines always makes for mush. Vinegar and heat together should relax the process times I think.
Here is our video on canning peppers and they did not turn to mush. th-cam.com/video/tPdmLeEV3oM/w-d-xo.html
I have never seen cold pack steam canning could you next food demonstration be that method? Also confirm what things can be cold pack? what needs to be hot pack? Also cold vs hot pack is it only done with scream canning? Or should cold and hot pack canning should only be done with pressure? As you can, I am see confused over their set rules? Do you have or know of spread sheet or cheat sheet? Like fruits… vegetables… meat…soup…vs hot or cold pack, vs steam or water bath vs pressure canning? Vs what is USDA approved methods was what is not recommended. Vs what required food items must have pectin vs some other need ingredient? Will be most helpful to know what is best method vs what approved vs what is not recommended? Anything would be helpful?
USDA charts and explanations are clear. Start there before asking so many questions. You're asking for multiple videos worth of information. Also watch all the videos this channel has already provided on food preservation. Study before beginning since SAFETY in food preservation is absolutely essential.
looks like you can get more in the hot-pack.
That's true with most, if not all fruits. Heating/cooking them releases most of the air in the fruit. That's why the raw'packed floats ... it has air in it.
What all fruits can we raw pack???
There are numerous fruits that can be raw packed. You could do a Google search. Jim
@@RoseRedHomestead thank you!