Cold-Pack Method: The raw food is packed cold in the jars, then processed or cooked in its container. At the end of the processing period the jar is completely sealed immediately. This method is suitable for many fruits and berries.
Hot-Pack Method: A short preliminary cooking period precedes the packing into jars. This method is well adapted to vegetables and meats because the precooking shrinks the product, thus facilitating packing, and drives out any air which may be present. The hot food is immediately packed into the jars and sealed at once. There should be no delay in the processing.
Continue learning about Canning, Pickling and Preserving:
- Principles of Home Canning
- Methods of Processing for Home Canning
- Preparation of Jars, Lids, and Rubbers
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