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Canning

100

Name one type of canning method.

Boiling water canning. 212 degrees Pressure canning. 240 degrees or above

200

Is there a difference in canning between a pressure cooker and a pressure canner?

Yes. Pressure canners must be able to adjust pressure to 5, 10, 15psi. Pressure cookers may or may not be able to regulate pressure settings therefore are not recommended for home canning.

300

What affects canning besides ph of the food? A. Elevation B. Pack method (raw vs hot) C. Jar size D. All of the above

D!

400

The process of heating foods for a short amount of time to stop enzymes, soften tissues and prevent color loss is called: A. Blanching B. Boiling C. Roasting

Blanching. Boiling or steaming for a short amount of time. It's important for almost all vegetables before freezing or canning. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching the vegetables before freezing or canning gives a better product to eat in the future.

500

What ph level determines whether you should use boiling water or a pressure canner?

4.6 Acidic foods (4.6 or below) are less likely to grow botulism. *salsa, tomatoes, pickles, fruits Less acidic foods (above 4.6 ph) must be pressure canned to destroy the botulism spores. *vegetables and meat

Food Safety

100

What is the first step in preparing or preserving produce?

Washing hands!!

200

What food borne illness is most commonly associated with home canning: A. E. Coli B. Salmonella C. Botulism

C. Botulism.

300

True or False - It is safe to reuse canning lids for canning.

False!

400

True or False - It is always necessary to sterilize jars before canning.

False. The only time you need to sterilize the jars is if you are using the boiling water canning method and boiling the filled jars less than 10 minutes.

500

True or False - it is safe to can any homemade salsa recipe.

False. Tested recipes need to be used to ensure safe canning and prevent botulism. The National Center for Home Food Preservation is your go-to for recipes and other preservation guidelines. nchfp.uga.edu

Freezing

100

Your freezer temperature should be...?

-10 to 0 degrees.

200

True or False - It is possible to freeze raw tomatoes.

True. Raw tomatoes can be frozen with their skin on. Steps: wash, remove stem scar, chop, slice or puree, freeze in freezer containers. Best to use within 8 months.

300

True or False - These are the steps for freezing fruit: Wash, Dry, Freeze in single layer on baking sheet, Add frozen fruit to freezer container

True!! Also, freeze fruit so it is ready to use once thawed... Core apples, hull strawberry, remove pits and stems of cherries, remove pit and slice stone fruit.

400

What is the average length of time you can store frozen vegetables?

3-6 months is best. Be sure to write the date on the bag or container before freezing.

500

Can herbs be stored in the freezer?

Yes! In bags, ice cube trays, pesto, compound butter.

Fruits and Vegetables

100

What is the most common home grown produce?

Tomatoes! Bonus points...is a tomato a fruit or a vegetable?

200

Cauliflower is a versatile vegetable that is in season all year long. Name one unique way to prepare cauliflower.

Cauliflower "rice", pizza crust or tortillas, mashed cauliflower, cauliflower "fried chicken" bites.

300

What is your dietitian's favorite healthy summer dessert using summer fruit?

Cobbler! Add fruit to baking pan. In a bowl, mix white cake mix, oats, flaxseed, unsweetened shredded coconut and butter or coconut oil. Add mixture on top of fruit. Bake at 350 for 30-40 minutes.

400

What is your dietitian's favorite way to prepare vegetables?

Any vegetable mix (peppers, squash, carrots, broccoli) Wash and chop vegetables into similar sizes. Coat with olive oil and seasonings. Roast in oven at 425 degrees for 20-30 minutes.

500

What vegetables need extra space allowed for expansion during canning?

Peas, corn and beans are starchy. They need room to expand because the starch molecules can absorb water and expand.