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Hot-Pack Method

By this method, the fruit after preparation is cooked in an open pot with the water or syrup. When cooked sufficiently it is simply ladled while still boiling hot, into the cans or jars, which are then sealed immediately. Jars must be heated by placing in boiling water before being filled.

In this way a larger quantity of solid fruit can be packed into a jar or can.

The liquid remaining in the cooking pot may be used to cook a second lot of fruit.