In the preservation of fruits and vegetables, there exist two techniques that employ boiling or steaming of the container holding the product. The cold pack approach, which is utilized for fruits and tomatoes, necessitates the placement of the product in a sterilized container, followed by the pouring of boiling water or syrup onto it, after which the container is boiled or steamed. Conversely, the hot pack procedure entails briefly pre-cooking the product, then placing it in a sterilized container while still hot, and lastly boiling or steaming the container in a pressure cooker.