Hot packing provides an added layer of safey and also tends to be problem-free for the following reasons:
- Jar breakage can occur when raw, packed foods are placed in a boiling-water canner.
- Hot packing ensures adequate heat penetration of all food during processing.
- Hot packing minimizes the risks such as floating fruit and liquid loss.
- By removing some air, hot packing allows more food to fit into the jars.
- Air removal associated with hot packing not only shrinks food but also affords better color, flavor and nutrient retention.
- Hot-packed jars have a better vacuum; as a result, less oxidation (browning) occurs.
- Heating associated with this process destroys enzymes that cause quality and nutrient loss.
