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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | </noinclude> ====Hot packing==== Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Whether food has been hot-packed or cold-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 cold-packed foods, but within a short storage period, both color and flavor of hot-packed foods will be superior. |
| h Spanish (es) | </noinclude> |
