I know that if I am processing a hot soup/stock/whatever I needmy jars to be hot as I am filling them but if the soup/stock/whatever is no longer hot do I need to packinto hot jars? Should I bring the food back up to temperature before packing?
I am asking this because I often do large batches and the first batch is hot so I 'hot' pack. But then the second batch, the food is no longer 'hot.'
If the second batch is just room temp or colder can I just pack into room temperature jars?