Raw pack is packing raw, prepared food into clean, hot jars and then adding hot liquid. Fruits and most vegetables need to be packed tightly because they will shrink during processing. However, raw corn, lima beans, and peas should be packed loosely, as they will expand. For hot pack , heat prepared food to boiling, or partially cook it. It should be packed loosely boiling, hot into clean, hot jars.
Hot pack takes more time but has been found to result in higher quality canned foods.
For either packing, method, pack acid foods including tomatoes and acidified figs to within -inch of the top of the jar. Low acid foods to within 1 inch of the top of the jar. After food is packed into jars, wipe the jar rims clean. Put on the lid with the sealing compound next to the jar rim. Screw the band down firmly so that it is hand-tight.