Raw pack or hot pack? Let’s talk about the difference. 🥩 When I can meat, I usually go with a raw pack - that means I don’t add any extra liquid to the jars. As the jars process, the meat creates its own flavorful juices. It’s a little less prep and still totally safe when pressure canned. But there’s always the option of doing a hot pack instead. You’d simmer the meat for 5–10 minutes and then add in broth or tomato juice before sealing it up. It’s a bit more work, but some folks love the text