Level: 2
Requirements
- Define the following:
- Botulism
- Boiling water bath
- Cold Pack
- Hot Pack
- Jam
- Jelly
- Marmalade
- Open kettle canning
- Pectin
- Pickles
- Scald
- Steam canning
- Steam pressure canning
- Sterilize
- List the equipment used in the following methods of canning:
- Pressure
- Boiling water bath
- Steam
- Open kettle
- Give directions for sterilizing, filling, sealing, and testing seals on jars.
- When should food be steam pressure processed?
- List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying.
- Can the following items:
- One fruit juice using the open kettle method
- Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing
- Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing
- One jelly or jam
Download Honor Book