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Drying/Dehydrating
Canning
Freezing
Vocabulary/Curing
Miscellaneous
100

This is the main goal of dehydrating food: to remove this substance in order to prevent spoilage and extend shelf life.

What is moisture?

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
Why did people in early times (1900s) spend so much time preserving food?
What is for winter storage.
200

This dried fruit is commonly dehydrated and is known for being a great source of potassium and energy, often used in trail mixes.

What are bananas?

200
How do you check home canning lids?
What is by pressing on the lid, if it does not move, it is sealed.
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
What two things should be printed on a label on home canning?
What is the date and what it is.
300

Before dehydrating meat, this process is often done to enhance flavor and increase shelf life, commonly used in jerky production.

What is marinating?

300
What are the two different processing methods in canning?
What is Boiling water bath canning and pressure canning
300
To freeze fruit in a freezer safe bag with no liquid is called what?
What is dry pack plain
300

In the curing process, this natural ingredient is often used alongside salt to add flavor and color to the meat, and can be found in foods like ham.

What is sugar?

300
How long should home canning be kept?
What is 1 year
400

This is the term for the process of reintroducing water to dehydrated food in order to make it suitable for cooking or eating again.

What is rehydrating?

400
After processing, the jars need to be undisturbed for at least this amount of time. (hours)
What is 12 hours
400
What is the term to describe discoloration that appears on improperly packaged frozen foods caused by the evaporation of moisture?
What is Freezer burn
400

What is the ingredient we added to jelly called? it is made from fruit and increases gelling power

What is Pectin

400
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.
500

This type of dehydrated food has a high surface area and low water content, making it lightweight and perfect for long-term storage, often used in backpacking meals.

What is freeze-drying?

500
When jars do not seal, what should you do?
What is re-process or refrigerate and use within a couple weeks.
500
This step requires a large pot of boiling water, a strainer and a cold bath, what is this called?
What is Blanching
500

This is the name of the chemical compound commonly used in curing meats like bacon, sausage, and ham, which helps preserve the meat and gives it a pink color.

What is sodium nitrate?

500
When do you need to use a pressure canner?
What is when canning low acid foods (meats, vegetables, soup)