No Canner Do!
What the pH*** is That?
True or False?
This & That
100

Jars must be covered by at least an inch of water.

What is a water bath canner?

100

pH of 7.  

What is neutral pH?

100

It's okay to re-use store-bought jars of sauce, salsa, fruits and vegetables for home canning.

What is false?
100
The distance from the top of the product to the rim of a jar.  
What is headspace?
200

Placing jars in an oven to process.

What is oven canning?

200

Tomatoes and tomato products.

What is low pH?

200

You should shake the jars vigorously after removing them from the canner.

What is false?

200

Two options for packing foods into jars for processing.

What is raw packing vs. hot packing?

300

My grandmother left filled jars to process at room temperature.  

What is open kettle canning?

300

Green beans.

What is high pH?

300

As much as I love Aunt Martha's fig jam, I should use a tested recipe.  

What is true?

300

I have family recipes that are generations old and no one every got sick from them!

What is I am in denial?

400
This canning method uses less water but can only be used for recipes requiring 45 minutes or less of processing time.

What is steam canning?

400

Canning method for foods with a pH below 4.6.

What is water bath canning (and steam canning)?

400
The National Center for Home Food Preservation is an acceptable resource for canning recipes.  

What is true?

400

This plastic tool has notches on one end.

What is a headspace tool?

500
The only approved canning method for high pH (low acid) foods.
What is pressure canning?
500

Lemon juice, vinegar, or citric acid.

What are additives to reduce pH?
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