Cold Pack Canning Still Works Today!
I have used the cold packing method for over 20 years to can almost everything you can think of in fruits, veggies and even meats.
While some people seem to think you can not can foods anymore using the cold packing method, I am thinking I have proved them wrong!lol
My Mom scared me so bad when she used the pressure canning method, when I was little to last me a lifetime!
“Stay OUT of the kitchen, kids” she would warn in an ominous voice.“We don’t want the pressure canner to explode and blow the house to pieces!”
NOW looking back, I am sure it was her way of making sure we wouldn’t go near it and mess with the burners. 🙂
But none the less, I have NEVER used a pressure canner and have gotten along just fine, using the cold pack canning method to can literally THOUSANDS of quarts of food.
DISCLAIMER! We are not responsible for any results obtained by following these guidelines…. although we have never had any experiences with food poisoning by using the sold packing method, each person needs to be responsible to do their own research on food temperatures, etc.
What Exactly IS the Cold Packing Method?
Or water bath method as it also commonly called. Cold packing is using the following simple steps.
- 1) Fill Jars with whatever you are canning
- 2)Place jars in canner ( I prefer the granite canners that hold 7 or 12 quarts) and fill the canner with water until jars are covered.
- 3)Heat to boiling and then adjust burner to get a gentle rolling boil.
- 4)Boil for appropriate time…
Here is a bunch of things I have canned and the times I used for the cold pack canning method. ( I set my timer when the water reaches a nice rolling boil)
- Applesauce, peaches, pears, apple pie filling, — 20 minutes.
- Tomato Juice, grape juice — 20 minutes
- Corn, peas, green beans,pumpkins, potatoes, vegetable soup, — 3 hours
- All meat needs to be processed for 3 hours.
In fact, you can use all the same recipes for pressure canning and just use the cold packing method to do the actual canning.