Points on Packing
Raw pack.—Pack cold raw vegetables (except corn, lima beans, and peas) tightly into container and cover with boiling water.
Hot pack.—Preheat vegetables in water or steam. Cover with cooking liquid or boiling water. Cooking liquid is recommended for packing most vegetables because it may contain minerals and vitamins dissolved out of the food. Boiling water is recommended when cooking liquid is dark, gritty, or strong-flavored, and when there isn’t enough cooking liquid.