AY Honors/Food - Canning/Answer Key

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1. Define the following:

a. Botulism
is a rare but serious paralytic illness caused by a nerve toxin, botulin, that is produced by the bacterium Clostridium botulinum. Foodborne botulism is caused by eating foods that contain the botulism toxin. Outbreaks of foodborne botulism are usually caused by eating contaminated home-canned foods.
b. Steam pressure canning
is a method of canning by placing the food in a pressure cooker. A pressure cooker allows water to be heated to a temperature higher than the "standard" boiling point of 212°F (100°C).
c. Boiling water bath
A boiling water bath is a method of canning that uses a large pot of boiling water. The filled jars are placed on the rack, then the rack is lowered into the boiling water. Process for the required time as listed in the recipe. This method of canning is the most popular technique for processing canned foods.
d. Steam canning
This is a method of canning that involves a shallow pan with water in the bottom. The lid for this method is rather deep, as to allow for the top clearance of the filled jars. The shallow pool of water is heated to boiling as to create steam. The steam processes the filled jars.
e. Open kettle canning
This method of canning uses a large pot where the product to be canned is heated to boiling as to purge out any impurities. The filling is then packed into hot jars after which the seals and bands are processed. The jars will seal on there own. No processing is needed for this method of canning. This method is not endorsed by Bernardian.
f. Pectin
Under acidic conditions, pectin forms a gel, and it can be used as an edible thickening agent in processed foods. This effect is used for making jams and jellies.
g. Hot pack
Food is packed into jars after being cooked and while still hot. It is then placed in a pressure cooker.
h. Cold pack
Food is packed into jars in an uncooked state (or sometimes after being scalded). It is then placed in a pressure cooker.
i. Sterilize
Killing all forms of bacteria and other pathogens present on an item (such as a jar).
j. Scald
Immersing a fruit or vegetable in boiling water for a minute or two. This splits the skin, easing the task of removing the peel.
k. Jelly
A jelly is a sweet or savoury food gel, usually made through the addition of gelatin or pectin to edible liquids. "True" jellies are smooth textured and made from fruit juice, such as grape jelly.
l. Jam
is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and sometimes pectin. In the United States and Canada, jams are invariably made from mashed or ground fresh fruits.
m. Marmalade
invariably refers to a conserve derived from a citrus fruit, most commonly from oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel.
n. Pickles
Pickling is the process of preparing a food by soaking and storing it in a brine containing salt, acid (usually vinegar), or both, a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle.

2. List the equipment used in the following methods of canning:

a. Pressure

b. Boiling water bath

c. Steam

d. Open kettle

3. Give directions for sterilizing, filling, sealing, and testing seals on jars.

Sterilizing

Filling

Sealing

Testing Seals

After processing, remove jars from canner and place upright jars on a towel in a draft-free place. DO NOT retighten screw bands or check for seal while the jars are hot. Allow processed jars to cool undisturbed for 24 hours. After 24 hours, check the seals. Sealed lids curve downward and do not move when pressed.

4. When should food be steam pressure processed?

Foods that are low in acid have a higher pH level and do not contain enough acid to prevent the growth of botulism bacteria. These foods are processed at temperatures of 240 - 250 degrees F, attainable with pressure canners.

5. List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying.

6. Can the following items:

a. One fruit juice using the open kettle method

b. Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing

c. Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing

d. One jelly or jam

You can make jelly or jam from almost any fruit you like. Strawberry, blackberry, raspberry, grape, and plum are all excellent choices, but you can also use a variety of wild fruits as well, including rose hip, gooseberry, autumn olive, and elderberry. We present a recipe for plum jam here, but an almost identical recipe for rose hip jam can be found in requirement 4 of the Herbs honor.


Plum Jam

Sterilize enough jars for the jelly you are going to make. This can be done by washing them in hot, soapy water and rinsing in bleach water, or by boiling them.

A mix of ripe and nearly ripe plums will work well for this recipe. Wash the plums, place them in a large pot and cover with water. Heat until the plums become soft and squishy and the skins break open. Use a slotted spoon to transfer them to a chinois or a china hat. A chinois is a cone-shaped sieve with a mounting stand and a cone-shaped pestle. Place a large measuring bowl under the chinois and use the pestle to crush the plums through the holes in the straining cone, catching the pulp in the measuring bowl. The skins and seeds will be left behind. Take note of the amount of pulp obtained, pour it into a large pot and add an equal volume of sugar. Stir in the sugar until it is dissolved, and heat the mixture to a boil. When it begins to boil, reduce the heat and let it boil for 20 minutes. Do not reduce the heat so much that the mixture stops boiling, and monitor it carefully, stirring often. If dark colored sauce can be stirred up from the bottom of the pan, reduce the heat a little more, as this is an indication that the sauce is burning.

After 20 minutes, pour the mixture into jars and seal them. It should gel in about 20 minutes.

References