Preserving
Canning
Freezing
Vocabulary
Miscellaneous
100
This step requires a large pot of boiling water, a strainer and a cold bath, what is this called?
What is Blanching
100
List three conditions needed for storage of canned goods
What is cool, dark and dry environment
100
What type of bag is not recommended for freezing?
What is a sandwich bag
100
What is it called when all the air is taken out of the package food is in?
What is vacuum seal
100
What is the ingredient we added to jelly called? it is made from fruit and increases gelling power
What is Pectin
200
What is the term for food that is heated to high temperatures to kill microorganisms, it also makes the jar seal.
What is Processing
200

List the three things you need before you start canning?

What is USDA approved recipe, ingredients and equipment

200
How long should you keep frozen goods?
What is 6 months to 1 year.
200
What is the term referring to the exposure of food to oxygen in the air. It usually results in a brown colouring or softening of food.
Oxidation
200
When canning, it is important to only tighten the lid finger tip tight, why?
What is that the lid won't seal properly. A small amount of air needs to escape to create the seal.
300
What are the two different processing methods in canning?
What is Boiling water bath canning and pressure canning
300
How do you check home canning lids?
What is by pressing on the lid, if it does not move, it is sealed.
300
To freeze fruit in a freezer safe bag with no liquid is called what?
What is dry pack plain
300
What is the terms used to describe each: a)foods such as fruit and most tomatoes b) Foods such as all vegetables and meats.
What is high acid foods and low acid foods.
300
What two things should be printed on a label on home canning?
What is the date and what it is.
400
The term used to describe the distance between the food and the rim of the jar?
What is head space
400
After processing, the jars need to be undisturbed for at least this amount of time. (hours)
What is 12 hours
400
Vegetables must be Blanched or _____________ to kill enzymes before they are frozen.
What is Pre-cooked
400
The term used to describe this method: to heat food in liquid first then pack it into jars
What is hot pack
400
How long should home canning be kept?
What is 1 year
500
Why did people in early times (1900s) spend so much time preserving food?
What is for winter storage.
500
When jars do not seal, what should you do?
What is re-process or refrigerate and use within a couple weeks.
500
What is the term to describe discoloration that appears on improperly packaged frozen foods caused by the evaporation of moisture?
What is Freezer burn
500
The term that describes a clear jelly like preserve made from the pulp and rind of fruits, especially citrus fruits.
What is marmalade
500
When do you need to use a pressure canner?
What is when canning low acid foods (meats, vegetables, soup)
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