cliterally, packing the jars with stuff that's been simmered (pretty much anything that has a soft texture) and then setting it in the water batch (also hot, to sterilize everything)
you put the canning lid on it hot, and as it cools, it sucks the lid hard against the jar, creating a seal.
A hot pack is also used with dried beans in a pressure canner. I also pressure can hot soup and chili because I want the meat to be browned. I don't cook either of them long, just enough to get hot. The cooking will be done in the pressure canner.
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https://www.merriam-webster.com/dictionary/hot-pack%20method
cliterally, packing the jars with stuff that's been simmered (pretty much anything that has a soft texture) and then setting it in the water batch (also hot, to sterilize everything)
you put the canning lid on it hot, and as it cools, it sucks the lid hard against the jar, creating a seal.
Here you go! Have fun!
https://www.farmandfleet.com/blog/hot-pack-canning-vs-cold-pack-canning/
http://nchfp.uga.edu/how/general/ensuring_HQ_canned_foods.html
Hot pack is only good fo acid foods like tomatoes. Otherwise, a safety hazzard these days.
A hot pack is also used with dried beans in a pressure canner. I also pressure can hot soup and chili because I want the meat to be browned. I don't cook either of them long, just enough to get hot. The cooking will be done in the pressure canner.