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Hot and
Raw Packs
Two methods are used in preparing vegetables and fruits for processing in a canner.
After the vegetable or fruit is washed and drained, and cut into lengths if necessary, it is prepared either by raw pack or hot pack.
To raw pack, pack raw vegetable or fruit tightly into the jar and cover with boiling water, leaving headspace. Remove air bubbles by running a spatula or knife between the food and jar.
To hot pack, put the vegetable or fruit into a saucepan and cover with boiling water or syrup, and cook for the amount of time recommended by the U.S. Department of Agriculture. Then place the hot vegetable or fruit into a jar, leaving headspace, and cover with hot boiling liquid.
Then process as directed.
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