Question from a Newbie

[Bass...@myplace.com]

Hi, My name is John. I have been lurking here for a while and I would like
to ask a question. I am planning to vacuum can some carrots tommorrow . This
will be my first try at vacuum canning. I will start out with quart jars. My
question is in regards to Raw Pack vs Hot Pack. I have 50 lbs of carrots to
can. Many of the carrots are large (1.5-2.00 inches in diameter). My plan
was to chunk 9 1.00 x 1.500 inches) the larger carrots for stews and
either slice (.25 inch) or dice (.500 inch) the smaller parts for soups.What
is the reason for having 2 methods ? If I use the Raw Pack method will the
carrots come out firmer ? What is the difference in the outcome of the
carrots between the 2 methods ? Any help will be appreciated. TIA
John

[George Shirley]

I can only assume that you are talking about pressure canning the
carrots John. If that is so you should go to the following web site and
check out what the US University of Georgia has to say about the how
to's and what for's.

http://www.uga.edu/nchfp/publications/uga/uga_can_veg.pdf

After you read the publication come back and ask some more questions,
we're always pleased to try to answer you or refer you to the people who
truly know how to do home food preserving. Welcome to the group.

[Bass...@myplace.com]

Thanks George, I checked out the site. Very informative. My main question
though was the reason using the Raw Pack vs the Hot Pack. Thanks again.
John

[zxcvbob]

Raw Pack saves a step. Hot Pack gets more vegetables in each jar.

Bob

[Bass...@myplace.com]

Thanks Bob, That's a good reason to consider. John

[jimnginger]

John,
I generally prefer to raw pack as I think that the longer you cook
things, the mushier they get.
When I make soups, I raw pack all the vegetables and just cook the
potatoes 2 minutes.
The dry beans go in dry. They will also cook and soften in the
pressure canner. It is correct
that you can get more in the jar if you hot pack the items.
You may find places around the web where it says from 50 years ago,
that you can hot water
process carrots. You can do so but at some considerable risk to those
eating the product.
Botulism can only be eliminated by processing at 240 degrees F. Some
old recipes will tell
you to boil carrot and beans for 3 hours in a hot water canner. Do NOT
do so. They also used
to bleed us when we got sick and surgeries were done without
sterilization. We all know how
well that went.
Jim in So. Calif.