Difference between revisions of "AY Honors/Food - Canning/Requirements/es"

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< AY Honors‎ | Food - CanningAY Honors/Food - Canning/Requirements/es
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<section begin=Body />
 
<section begin=Body />
  
−
<b>1. <section begin=req1 /><noinclude></noinclude>Definir los siguientes:
+
<b>1. <section begin=req1 /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1 /></b>
+
</noinclude>Define or explain the following terms related to home canning:
 +
<noinclude>
 +
</div></noinclude><section end=req1 /></b>
  
−
:<b>a. <section begin=req1a /><noinclude></noinclude>Botulismo
+
:<b>a. <section begin=req1a /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1a /></b>
+
</noinclude>Canning safety and food science terms
 +
<noinclude>
 +
</div></noinclude><section end=req1a /></b>
  
−
:<b>b. <section begin=req1b /><noinclude></noinclude>Olla de presión
+
::<b>i. <section begin=req1ai /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1b /></b>
+
</noinclude>Botulism
 +
<noinclude>
 +
</div></noinclude><section end=req1ai /></b>
  
−
:<b>c. <section begin=req1c /><noinclude></noinclude>Baño de agua hirviendo
+
::<b>ii. <section begin=req1aii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1c /></b>
+
</noinclude>pH
 +
<noinclude>
 +
</div></noinclude><section end=req1aii /></b>
  
−
:<b>d. <section begin=req1d /><noinclude></noinclude>Baño de vapor o baño maría
+
::<b>iii. <section begin=req1aiii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1d /></b>
+
</noinclude>Spoilage
 +
<noinclude>
 +
</div></noinclude><section end=req1aiii /></b>
  
−
:<b>e. <section begin=req1e /><noinclude></noinclude>Olla abierta
+
:<b>b. <section begin=req1b /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1e /></b>
+
</noinclude>Processing methods and techniques
 +
<noinclude>
 +
</div></noinclude><section end=req1b /></b>
  
−
:<b>f. <section begin=req1f /><noinclude></noinclude>La pectina
+
::<b>i. <section begin=req1bi /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1f /></b>
+
</noinclude>Pressure canning
 +
<noinclude>
 +
</div></noinclude><section end=req1bi /></b>
  
−
:<b>g. <section begin=req1g /><noinclude></noinclude>Empaque caliente
+
::<b>ii. <section begin=req1bii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1g /></b>
+
</noinclude>Boiling water bath canning
 +
<noinclude>
 +
</div></noinclude><section end=req1bii /></b>
  
−
:<b>h. <section begin=req1h /><noinclude></noinclude>Empaque frío
+
::<b>iii. <section begin=req1biii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1h /></b>
+
</noinclude>Steam canning
 +
<noinclude>
 +
</div></noinclude><section end=req1biii /></b>
  
−
:<b>i. <section begin=req1i /><noinclude></noinclude>Esterilizar
+
::<b>iv. <section begin=req1biv /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1i /></b>
+
</noinclude>Raw pack/cold pack
 +
<noinclude>
 +
</div></noinclude><section end=req1biv /></b>
  
−
:<b>j. <section begin=req1j /><noinclude></noinclude>Escaldar
+
::<b>v. <section begin=req1bv /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1j /></b>
+
</noinclude>Hot pack
 +
<noinclude>
 +
</div></noinclude><section end=req1bv /></b>
  
−
:<b>k. <section begin=req1k /><noinclude></noinclude>Jalea
+
::<b>vi. <section begin=req1bvi /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1k /></b>
+
</noinclude>Headspace
 +
<noinclude>
 +
</div></noinclude><section end=req1bvi /></b>
  
−
:<b>l. <section begin=req1l /><noinclude></noinclude>Dulce
+
::<b>vii. <section begin=req1bvii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1l /></b>
+
</noinclude>Debubbling
 +
<noinclude>
 +
</div></noinclude><section end=req1bvii /></b>
  
−
:<b>m. <section begin=req1m /><noinclude></noinclude>Mermelada
+
::<b>viii. <section begin=req1bviii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1m /></b>
+
</noinclude>Sterilization
 +
<noinclude>
 +
</div></noinclude><section end=req1viii /></b>
  
−
:<b>n. <section begin=req1n /><noinclude></noinclude>Encurtidos
+
::<b>ix. <section begin=req1bix /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req1n /></b>
+
</noinclude>Seal
 +
<noinclude>
 +
</div></noinclude><section end=req1bix /></b>
  
−
<b>2. <section begin=req2 /><noinclude></noinclude>Hacer una lista de los equipos utilizados en los siguientes métodos de enlatado:
+
::<b>x. <section begin=req1bx /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req2 /></b>
+
</noinclude>Open kettle method (NOT SAFE)
 +
<noinclude>
 +
</div></noinclude><section end=req1bx /></b>
  
−
:<b>a. <section begin=req2a /><noinclude></noinclude>Presión
+
:<b>c. <section begin=req1c /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req2a /></b>
+
<noinclude>Ingredients and additives
 +
</div></noinclude><section end=req1c /></b>
  
−
:<b>b. <section begin=req2b /><noinclude></noinclude>Baño de agua hirviendo
+
::<b>i. <section begin=req1ci /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req2b /></b>
+
</noinclude>Pectin
 +
<noinclude>
 +
</div></noinclude><section end=req1ci /></b>
  
−
:<b>c. <section begin=req2c /><noinclude></noinclude>Vapor
+
::<b>ii. <section begin=req1cii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req2c /></b>
+
</noinclude>Citric acid
 +
<noinclude>
 +
</div></noinclude><section end=req1cii /></b>
  
−
:<b>d. <section begin=req2d /><noinclude></noinclude>Olla abierta
+
::<b>iii. <section begin=req1ciii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req2d /></b>
+
</noinclude>Pickling salt
 +
<noinclude>
 +
</div></noinclude><section end=req1ciii /></b>
  
−
<b>3. <section begin=req3 /><noinclude></noinclude>Dar las instrucciones de esterilización, llenado, sellado y pruebas de los sellos en los frascos.
+
:<b>d. <section begin=req1d /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req3 /></b>
+
</noinclude>Types of preserved foods
 +
<noinclude>
 +
</div></noinclude><section end=req1d /></b>
  
−
<b>4. <section begin=req4 /><noinclude></noinclude>¿Cuándo los alimentos deben ser procesados con vapor a presión?
+
::<b>i. <section begin=req1di /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req4 /></b>
+
</noinclude>Jam
 +
<noinclude>
 +
</div></noinclude><section end=req1di /></b>
  
−
<b>5. <section begin=req5 /><noinclude></noinclude>Hacer una lista de los tipos de verduras y frutas que son excelentes para el enlatado en lugar de la congelación o la deshidratación.
+
::<b>ii. <section begin=req1dii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req5 /></b>
+
</noinclude>Jelly
 +
<noinclude>
 +
</div></noinclude><section end=req1dii /></b>
 +
 
 +
::<b>iii. <section begin=req1diii /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Marmalade
 +
<noinclude>
 +
</div></noinclude><section end=req1diii /></b>
 +
 
 +
::<b>iv. <section begin=req1div /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Preserves
 +
<noinclude>
 +
</div></noinclude><section end=req1div /></b>
 +
 
 +
::<b>v. <section begin=req1dv /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Pickled foods
 +
<noinclude>
 +
</div></noinclude><section end=req1dv /></b>
 +
 
 +
<b>2. <section begin=req2 /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>List the equipment used in the following methods of canning:
 +
<noinclude>
 +
</div></noinclude><section end=req2 /></b>
 +
 
 +
:<b>a. <section begin=req2a /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Pressure canning (for low-acids foods)
 +
<noinclude>
 +
</div></noinclude><section end=req2a /></b>
 +
 
 +
:<b>b. <section begin=req2b /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Boiling water bath canning (for high-acid foods)
 +
<noinclude>
 +
</div></noinclude><section end=req2b /></b>
 +
 
 +
:<b>c. <section begin=req2c /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Steam canning
 +
<noinclude>
 +
</div></noinclude><section end=req2c /></b>
 +
 
 +
<b>3. <section begin=req3 /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Demonstrate and explain:
 +
<noinclude>
 +
</div></noinclude><section end=req3 /></b>
 +
 
 +
:<b>a. <section begin=req3a /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>How to properly clean and prepare jars and lids
 +
<noinclude>
 +
</div></noinclude><section end=req3a /></b>
 +
 
 +
:<b>b. <section begin=req3b /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>How to sterilize jars (if required based on processing time)
 +
<noinclude>
 +
</div></noinclude><section end=req3b /></b>
 +
 
 +
:<b>c. <section begin=req3c /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>How to hot pack or raw pack food safely into jars
 +
<noinclude>
 +
</div></noinclude><section end=req3c /></b>
 +
 
 +
:<b>d. <section begin=req3d /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>How to adjust headspace and remove air bubbles
 +
<noinclude>
 +
</div></noinclude><section end=req3d /></b>
 +
 
 +
:<b>e. <section begin=req3e /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>How to seal jars using 2-piece lids
 +
<noinclude>
 +
</div></noinclude><section end=req3e /></b>
 +
 
 +
:<b>f. <section begin=req3f /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>How to process jars using the correct method and time
 +
<noinclude>
 +
</div></noinclude><section end=req3f /></b>
 +
 
 +
:<b>g. <section begin=req3g /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>How to check seals after cooling
 +
<noinclude>
 +
</div></noinclude><section end=req3g /></b>
 +
 
 +
:<b>h. <section begin=req3h /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>How to store jars and identify unsafe seals or spoilage
 +
<noinclude>
 +
</div></noinclude><section end=req3h /></b>
 +
 
 +
<b>4. <section begin=req4 /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Explain what types of food must be pressure canned.
 +
<noinclude>
 +
</div></noinclude><section end=req4 /></b>
 +
 
 +
<b>5. <section begin=req5 /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>List several fruits and vegetables best suited for canning rather than freezing or drying.
 +
<noinclude>
 +
</div></noinclude><section end=req5 /></b>
  
 
<section begin=challenge />
 
<section begin=challenge />
−
<b>6. <section begin=req6 /><noinclude></noinclude>Conservar las siguientes elementos:
+
<b>6. <section begin=req6 /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req6 /></b>
+
</noinclude>Demonstrate your canning skills by safely canning four of the five categories listed below:
 +
<noinclude>
 +
</div></noinclude><section end=req6 /></b>
  
−
:<b>a. <section begin=req6a /><noinclude></noinclude>Un jugo de frutas mediante el método de olla abierta.
+
:<b>a. <section begin=req6a /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req6a /></b>
+
</noinclude>One fruit juice using the boiling water bath or steam canning method. ''(Do NOT use the open kettle method)''
 +
<noinclude>
 +
</div></noinclude><section end=req6a /></b>
  
−
:<b>b. <section begin=req6b /><noinclude></noinclude>Dos tipos de frutas utilizando el método de baño de agua hirviendo, uno en empacado caliente y otro en empacado frío.
+
:<b>b. <section begin=req6b /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req6b /></b>
+
</noinclude>Two types of fruit, using the boiling water bath or steam method.
 +
:* One using the hot pack method
 +
:* One using the raw pack/cold pack method
 +
<noinclude>
 +
</div></noinclude><section end=req6b /></b>
  
−
:<b>c. <section begin=req6c /><noinclude></noinclude>Dos tipos de hortalizas, utilizando el método de enlatado de presión, uno en empacado caliente y otro en empacado frío.
+
:<b>c. <section begin=req6c /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req6c /></b>
+
</noinclude>Two kinds of vegetables, using the pressure canning method.
 +
:* One using the hot pack method
 +
:* One using the raw pack/cold pack method
 +
<noinclude>
 +
</div></noinclude><section end=req6c /></b>
  
−
:<b>d. <section begin=req6d /><noinclude></noinclude>Una jalea o mermelada.
+
:<b>d. <section begin=req6d /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
−
<noinclude></noinclude><section end=req6d /></b>
+
</noinclude>Make one jelly, jam, or marmalade using either commercial or natural pectin.
 +
<noinclude>
 +
</div></noinclude><section end=req6d /></b>
 +
 
 +
:<b>e. <section begin=req6e /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Pickle one item using a tested acidified pickling recipe and process it in a boiling water bath or steam canner.
 +
<noinclude>
 +
</div></noinclude><section end=req6e /></b>
 
<section end=challenge />
 
<section end=challenge />
 +
 +
<b>7. <section begin=req7 /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
 +
</noinclude>Memorize {{bible link|Psalms 138:7}}. Present a devotional on this verse, or similar verse, on spiritual aspects of preservation using what you have learned in this honor as the illustration.
 +
<noinclude>
 +
</div></noinclude><section end=req7 /></b>
 +
 
<section end=Body />
 
<section end=Body />

Revision as of 04:15, 13 May 2026

Other languages:
English • ‎español
Conservación de alimentos

Nivel de destreza

2

Año

1929

Version

13.05.2026

Autoridad de aprobación

Asociación General

Food Canning AY Honor.png
Conservación de alimentos
Artes domésticas
Nivel de destreza
123
Autoridad de aprobación
Asociación General
Año de introducción
1929
Vea también
Maestría de Artes domésticas



1.

Define or explain the following terms related to home canning:

a.

Canning safety and food science terms

i.

Botulism

ii.

pH

iii.

Spoilage

b.

Processing methods and techniques

i.

Pressure canning

ii.

Boiling water bath canning

iii.

Steam canning

iv.

Raw pack/cold pack

v.

Hot pack

vi.

Headspace

vii.

Debubbling

viii.

Sterilization

ix.

Seal

x.

Open kettle method (NOT SAFE)

c.

Ingredients and additives

i.

Pectin

ii.

Citric acid

iii.

Pickling salt

d.

Types of preserved foods

i.

Jam

ii.

Jelly

iii.

Marmalade

iv.

Preserves

v.

Pickled foods

2.

List the equipment used in the following methods of canning:

a.

Pressure canning (for low-acids foods)

b.

Boiling water bath canning (for high-acid foods)

c.

Steam canning

3.

Demonstrate and explain:

a.

How to properly clean and prepare jars and lids

b.

How to sterilize jars (if required based on processing time)

c.

How to hot pack or raw pack food safely into jars

d.

How to adjust headspace and remove air bubbles

e.

How to seal jars using 2-piece lids

f.

How to process jars using the correct method and time

g.

How to check seals after cooling

h.

How to store jars and identify unsafe seals or spoilage

4.

Explain what types of food must be pressure canned.

5.

List several fruits and vegetables best suited for canning rather than freezing or drying.


6.

Demonstrate your canning skills by safely canning four of the five categories listed below:

a.

One fruit juice using the boiling water bath or steam canning method. (Do NOT use the open kettle method)

b.

Two types of fruit, using the boiling water bath or steam method.

  • One using the hot pack method
  • One using the raw pack/cold pack method

c.

Two kinds of vegetables, using the pressure canning method.

  • One using the hot pack method
  • One using the raw pack/cold pack method

d.

Make one jelly, jam, or marmalade using either commercial or natural pectin.

e.

Pickle one item using a tested acidified pickling recipe and process it in a boiling water bath or steam canner.


7.

Memorize Psalms 138:7. Present a devotional on this verse, or similar verse, on spiritual aspects of preservation using what you have learned in this honor as the illustration.


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