Hot packing vs raw packing?

[larry_stewart]

Are there pros / cons of each ?
(Specifically for string beans).
I will be pressure canning all the extras tomorrow ( bought myself a 5lb bag to play with.)

 

[blissful]

I've only done raw packing for green beans. I sit in the family room and snap off the ends and then into pieces into jars. Then I add the water afterwards.
By doing the hot packing, they say, because they are softer, you can fit more beans in the jar that way. That makes sense to me.

 

[larry_stewart]

Rookie question. Do the jars need to be preheated before adding the boiling water ?

 

[blissful]

It's a good question.
I usually use cold water, and start with a cold canner for the first batch. Then if I go to a second batch I pour the boiling water into the room temperature jars, put in the lids, wait for the first batch to be done. The hot jars cool somewhat. Then after the canner is empty, still having very hot water from the first batch, I add cold water into the canner until it is just warm and dip out any extra water. You want the temperature in the water to be similar to the jars. Then I can put the second batch in the canner and begin.

I don't ever remember the jars cracking when adding boiling water to room temperature jars.