Raw vegetables are used in raw packaging.
Raw canning refers to the canning procedure of filling pots (or cans) with completely raw fruits or vegetables. This is in contrast to other canning methods, such as hot canning, where fruits or vegetables can be boiled for a few minutes and immediately placed in cans and sealed. Each method can be used for a variety of different foods, but some foods are better suited for canning raw than canning hot and vice versa.
The raw pack works well when preserving pickled cucumbers or other vegetables.
The most important thing to remember about raw food packaging is that the food must be well packaged and, in most cases, usually covered with canning water or canning liquid that is heated. So it’s not about raw packaging to avoid putting extremely hot liquid in the canning jar. This heat, in addition to sterilizing the canning jars, minimizes the risk of food contamination. In general, though, this form of canning is great when you want to preserve undercooked vegetables or fruits. It works particularly well with things that will be served crisp, like pickled cucumbers or other pickled vegetables.
If you’re canning fruit, raw packing may not be as effective, especially if you plan to store canned items for more than a few months. Most fruits, when exposed to air, begin to show some discoloration within hours of being cut. When you can raw, you leave some of the air already in the food, and this can cause raw packaged food to discolor within a few months. Hot canning may be more appropriate because boiling foods for a few minutes can help preserve color and remove some of the air that fruits or vegetables naturally contain. A good canning book can help you determine if the food you want to preserve will work best with a raw or hot canning method.
When you’re canning at home, one of the main concerns should be food safety. For this reason, the United States Department of Agriculture (USDA) provides guidelines on how to practice safe packaging of raw materials. To keep your food fresh, tasty and free of contamination, it is very important to pay attention to these guidelines. They’re available online in PDF format, and the most up-to-date cookbooks also point out and explain food safety etiquette, whether you’re packing raw, hot, or choosing other food preservation methods.