A cold pack is a method of preserving food by packing uncooked food into jars or tins and then heat-processing them, also known as cold packing or raw pack. Raw fruits, vegetables, or meats go into containers with hot liquid or syrup, leaving headspace, before the sealed jars are processed in a boiling water bath or pressure canner. The method suits foods that hold their shape well raw, though hot packing generally gives better quality and safer heat penetration. Correct processing times for the food’s acidity are critical: low-acid foods need pressure canning to destroy botulism spores.