Water bath canning (often called “cold packing”) is a method used to preserve high-acid foods like fruits, tomatoes, and pickles. It involves placing sealed jars of food into boiling water for a certain period to kill bacteria and microorganisms that could cause spoilage, ensuring the food stays safe and fresh for storage.
Here’s how it works:
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Cold Packing (Cold Pack Method): This is a technique where raw or lightly processed (but not pre-cooked) food is packed directly into jars. The jars are filled with food and a brine or syrup, but no heat treatment is applied to the food itself before canning. The jars are then processed by placing them in boiling water (a water bath) for a specified amount of time, usually 10 to 15 minutes, to sterilize and create a vacuum seal.
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Water Bath Canning: Once the jars are filled with food, they are sealed with lids and placed in a large pot of simmering water. The jars are fully submerged in the water, and the water is brought to a boil. The heat from the boiling water kills harmful bacteria, while the sealed jars create a vacuum seal as they cool down.
This method is typically used for acidic foods because the acid helps prevent bacterial growth, making it safe without needing the higher temperatures used in pressure canning. For something like pickled jalapeños, cold packing is a simple way to preserve them for long-term storage.
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