When it comes to canning, many people wonder whether raw pack or hot pack is the better method. After all, the way you pack your food can have a big impact on its flavor, texture, and appearance. So, which method is best? In general, hot pack is considered the most effective method for canning. Here’s why: • Hot-packing helps to eliminate extra air from your jars. This is important because air can lead to spoilage and other food safety issues. By packing your jars with hot food, you help to push out any air pockets that might be lurking inside. • Hot-packing is also the most popular method for food items processed in the boiling-water canner. If you’re new to canning, this is probably the method you’ll encounter most often in recipes and tutorials. • Although the initial colors of hot-packed foods may not be as appealing as raw-packed foods, it’s important to remember that the flavor and color of your canned goods will likely improve over time. As your jars of hot-packed food sit and age, they’ll develop richer, more complex flavors and deeper, more vibrant hues. Ultimately, the decision of whether to hot pack or raw pack your food will depend on factors like your recipe, your canning equipment, and your personal preferences. However, if you’re looking for a method that’s efficient, effective, and widely used, hot-packing is definitely worth considering.