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

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<languages /><br />
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{{HonorSubpage}}
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<translate>{{RequirementsHeader}}</translate>
 
−
==<translate>Requirements</translate>==
 
−
'''1. <section begin=req1 /><translate>
 
−
Define the following:
 
  
 +
<section begin=Body />
  
−
</translate><section end=req1 />'''
+
<b>1. <section begin=req1 /><noinclude><translate><!--T:30-->
−
:'''a. <section begin=req1a /><translate>
+
</noinclude>Define or explain the following terms related to home canning:
−
Botulism
+
<noinclude></translate></noinclude><section end=req1 /></b>
−
</translate><section end=req1a />'''
 
−
:'''b. <section begin=req1b /><translate>
 
−
Steam pressure canning
 
−
</translate><section end=req1b />'''
 
−
:'''c. <section begin=req1c /><translate>
 
−
Boiling water bath
 
−
</translate><section end=req1c />'''
 
−
:'''d. <section begin=req1d /><translate>
 
−
Steam canning
 
−
</translate><section end=req1d />'''
 
−
:'''e. <section begin=req1e /><translate>
 
−
Open kettle canning
 
−
</translate><section end=req1e />'''
 
−
:'''f. <section begin=req1f /><translate>
 
−
Pectin
 
−
</translate><section end=req1f />'''
 
−
:'''g. <section begin=req1g /><translate>
 
−
Hot pack
 
−
</translate><section end=req1g />'''
 
−
:'''h. <section begin=req1h /><translate>
 
−
Cold pack
 
−
</translate><section end=req1h />'''
 
−
:'''i. <section begin=req1i /><translate>
 
−
Sterilize
 
−
</translate><section end=req1i />'''
 
−
:'''j. <section begin=req1j /><translate>
 
−
Scald
 
−
</translate><section end=req1j />'''
 
−
:'''k. <section begin=req1k /><translate>
 
−
Jelly
 
−
</translate><section end=req1k />'''
 
−
:'''l. <section begin=req1l /><translate>
 
−
Jame
 
−
</translate><section end=req1l />'''
 
−
:'''m. <section begin=req1m /><translate>
 
−
Marmalade
 
−
</translate><section end=req1m />'''
 
−
:'''n. <section begin=req1n /><translate>
 
−
Pickles
 
−
</translate><section end=req1n />'''
 
−
'''2. <section begin=req2 /><translate>
 
−
List the equipment used in the following methods of canning:
 
  
 +
:<b>a. <section begin=req1a /><noinclude><translate><!--T:31-->
 +
</noinclude>Canning safety and food science terms
 +
<noinclude></translate></noinclude><section end=req1a /></b>
  
−
</translate><section end=req2 />'''
+
::<b>i. <section begin=req1ai /><noinclude><translate><!--T:32-->
−
:'''a. <section begin=req2a /><translate>
+
</noinclude>Botulism
−
Pressure
+
<noinclude></translate></noinclude><section end=req1ai /></b>
  
 +
::<b>ii. <section begin=req1aii /><noinclude><translate><!--T:33-->
 +
</noinclude>pH
 +
<noinclude></translate></noinclude><section end=req1aii /></b>
  
−
</translate><section end=req2a />'''
+
::<b>iii. <section begin=req1aiii /><noinclude><translate><!--T:34-->
−
:'''b. <section begin=req2b /><translate>
+
</noinclude>Spoilage
−
Boiling water bath
+
<noinclude></translate></noinclude><section end=req1aiii /></b>
  
 +
:<b>b. <section begin=req1b /><noinclude><translate><!--T:35-->
 +
</noinclude>Processing methods and techniques
 +
<noinclude></translate></noinclude><section end=req1b /></b>
  
−
</translate><section end=req2b />'''
+
::<b>i. <section begin=req1bi /><noinclude><translate><!--T:36-->
−
:'''c. <section begin=req2c /><translate>
+
</noinclude>Pressure canning
−
Steam<br>d. Open kettle
+
<noinclude></translate></noinclude><section end=req1bi /></b>
  
 +
::<b>ii. <section begin=req1bii /><noinclude><translate><!--T:37-->
 +
</noinclude>Boiling water bath canning
 +
<noinclude></translate></noinclude><section end=req1bii /></b>
  
−
</translate><section end=req2c />'''
+
::<b>iii. <section begin=req1biii /><noinclude><translate><!--T:38-->
−
'''3. <section begin=req3 /><translate>
+
</noinclude>Steam canning
−
Give directions for sterilizing, filling, sealing, and testing seals on jars.
+
<noinclude></translate></noinclude><section end=req1biii /></b>
  
 +
::<b>iv. <section begin=req1biv /><noinclude><translate><!--T:39-->
 +
</noinclude>Raw pack/cold pack
 +
<noinclude></translate></noinclude><section end=req1biv /></b>
  
−
</translate><section end=req3 />'''
+
::<b>v. <section begin=req1bv /><noinclude><translate><!--T:40-->
−
'''4. <section begin=req4 /><translate>
+
</noinclude>Hot pack
−
When should food be steam pressure processed?
+
<noinclude></translate></noinclude><section end=req1bv /></b>
  
 +
::<b>vi. <section begin=req1bvi /><noinclude><translate><!--T:41-->
 +
</noinclude>Headspace
 +
<noinclude></translate></noinclude><section end=req1bvi /></b>
  
−
</translate><section end=req4 />'''
+
::<b>vii. <section begin=req1bvii /><noinclude><translate><!--T:42-->
−
'''5. <section begin=req5 /><translate>
+
</noinclude>Debubbling
−
List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying.
+
<noinclude></translate></noinclude><section end=req1bvii /></b>
  
 +
::<b>viii. <section begin=req1bviii /><noinclude><translate><!--T:43-->
 +
</noinclude>Sterilization
 +
<noinclude></translate></noinclude><section end=req1viii /></b>
  
−
</translate><section end=req5 />'''
+
::<b>ix. <section begin=req1bix /><noinclude><translate><!--T:44-->
−
'''6. <section begin=req6 /><translate>
+
</noinclude>Seal
−
Can the following items:
+
<noinclude></translate></noinclude><section end=req1bix /></b>
  
 +
::<b>x. <section begin=req1bx /><noinclude><translate><!--T:45-->
 +
</noinclude>Open kettle method (NOT SAFE)
 +
<noinclude></translate></noinclude><section end=req1bx /></b>
  
−
</translate><section end=req6 />'''
+
:<b>c. <section begin=req1c /><noinclude><translate><!--T:46-->
−
:'''a. <section begin=req6a /><translate>
+
</noinclude>Ingredients and additives
−
One fruit juice using the open kettle method
+
<noinclude></translate></noinclude><section end=req1c /></b>
  
 +
::<b>i. <section begin=req1ci /><noinclude><translate><!--T:47-->
 +
</noinclude>Pectin
 +
<noinclude></translate></noinclude><section end=req1ci /></b>
  
−
</translate><section end=req6a />'''
+
::<b>ii. <section begin=req1cii /><noinclude><translate><!--T:48-->
−
:'''b. <section begin=req6b /><translate>
+
</noinclude>Citric acid
−
Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing
+
<noinclude></translate></noinclude><section end=req1cii /></b>
  
 +
::<b>iii. <section begin=req1ciii /><noinclude><translate><!--T:49-->
 +
</noinclude>Pickling salt
 +
<noinclude></translate></noinclude><section end=req1ciii /></b>
  
−
</translate><section end=req6b />'''
+
:<b>d. <section begin=req1d /><noinclude><translate><!--T:50-->
−
:'''c. <section begin=req6c /><translate>
+
</noinclude>Types of preserved foods
−
Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing
+
<noinclude></translate></noinclude><section end=req1d /></b>
  
 +
::<b>i. <section begin=req1di /><noinclude><translate><!--T:51-->
 +
</noinclude>Jam
 +
<noinclude></translate></noinclude><section end=req1di /></b>
  
−
</translate><section end=req6c />'''
+
::<b>ii. <section begin=req1dii /><noinclude><translate><!--T:52-->
−
:'''d. <section begin=req6d /><translate>
+
</noinclude>Jelly
−
One jelly or jam
+
<noinclude></translate></noinclude><section end=req1dii /></b>
  
 +
::<b>iii. <section begin=req1diii /><noinclude><translate><!--T:53-->
 +
</noinclude>Marmalade
 +
<noinclude></translate></noinclude><section end=req1diii /></b>
  
−
</translate><section end=req6d />'''
+
::<b>iv. <section begin=req1div /><noinclude><translate><!--T:54-->
−
[[Category:Honor Requirements|{{#titleparts:{{PAGENAME}}|1|3}}]]
+
</noinclude>Preserves
−
[[Category:Honor Requirement By Sections|{{#titleparts:{{PAGENAME}}|1|3}}]]
+
<noinclude></translate></noinclude><section end=req1div /></b>
 +
 
 +
::<b>v. <section begin=req1dv /><noinclude><translate><!--T:55-->
 +
</noinclude>Pickled foods
 +
<noinclude></translate></noinclude><section end=req1dv /></b>
 +
 
 +
<b>2. <section begin=req2 /><noinclude><translate><!--T:56-->
 +
</noinclude>List the equipment used in the following methods of canning:
 +
<noinclude></translate></noinclude><section end=req2 /></b>
 +
 
 +
:<b>a. <section begin=req2a /><noinclude><translate><!--T:57-->
 +
</noinclude>Pressure canning (for low-acids foods)
 +
<noinclude></translate></noinclude><section end=req2a /></b>
 +
 
 +
:<b>b. <section begin=req2b /><noinclude><translate><!--T:58-->
 +
</noinclude>Boiling water bath canning (for high-acid foods)
 +
<noinclude></translate></noinclude><section end=req2b /></b>
 +
 
 +
:<b>c. <section begin=req2c /><noinclude><translate><!--T:59-->
 +
</noinclude>Steam canning
 +
<noinclude></translate></noinclude><section end=req2c /></b>
 +
 
 +
<b>3. <section begin=req3 /><noinclude><translate><!--T:60-->
 +
</noinclude>Demonstrate and explain:
 +
<noinclude></translate></noinclude><section end=req3 /></b>
 +
 
 +
:<b>a. <section begin=req3a /><noinclude><translate><!--T:61-->
 +
</noinclude>How to properly clean and prepare jars and lids
 +
<noinclude></translate></noinclude><section end=req3a /></b>
 +
 
 +
:<b>b. <section begin=req3b /><noinclude><translate><!--T:62-->
 +
</noinclude>How to sterilize jars (if required based on processing time)
 +
<noinclude></translate></noinclude><section end=req3b /></b>
 +
 
 +
:<b>c. <section begin=req3c /><noinclude><translate><!--T:63-->
 +
</noinclude>How to hot pack or raw pack food safely into jars
 +
<noinclude></translate></noinclude><section end=req3c /></b>
 +
 
 +
:<b>d. <section begin=req3d /><noinclude><translate><!--T:64-->
 +
</noinclude>How to adjust headspace and remove air bubbles
 +
<noinclude></translate></noinclude><section end=req3d /></b>
 +
 
 +
:<b>e. <section begin=req3e /><noinclude><translate><!--T:65-->
 +
</noinclude>How to seal jars using 2-piece lids
 +
<noinclude></translate></noinclude><section end=req3e /></b>
 +
 
 +
:<b>f. <section begin=req3f /><noinclude><translate><!--T:66-->
 +
</noinclude>How to process jars using the correct method and time
 +
<noinclude></translate></noinclude><section end=req3f /></b>
 +
 
 +
:<b>g. <section begin=req3g /><noinclude><translate><!--T:67-->
 +
</noinclude>How to check seals after cooling
 +
<noinclude></translate></noinclude><section end=req3g /></b>
 +
 
 +
:<b>h. <section begin=req3h /><noinclude><translate><!--T:68-->
 +
</noinclude>How to store jars and identify unsafe seals or spoilage
 +
<noinclude></translate></noinclude><section end=req3h /></b>
 +
 
 +
<b>4. <section begin=req4 /><noinclude><translate><!--T:69-->
 +
</noinclude>Explain what types of food must be pressure canned.
 +
<noinclude></translate></noinclude><section end=req4 /></b>
 +
 
 +
<b>5. <section begin=req5 /><noinclude><translate><!--T:70-->
 +
</noinclude>List several fruits and vegetables best suited for canning rather than freezing or drying.
 +
<noinclude></translate></noinclude><section end=req5 /></b>
 +
 
 +
<section begin=challenge />
 +
<b>6. <section begin=req6 /><noinclude><translate><!--T:71-->
 +
</noinclude>Demonstrate your canning skills by safely canning four of the five categories listed below:
 +
<noinclude></translate></noinclude><section end=req6 /></b>
 +
 
 +
:<b>a. <section begin=req6a /><noinclude><translate><!--T:72-->
 +
</noinclude>One fruit juice using the boiling water bath or steam canning method. ''(Do NOT use the open kettle method)''
 +
<noinclude></translate></noinclude><section end=req6a /></b>
 +
 
 +
:<b>b. <section begin=req6b /><noinclude><translate><!--T:73-->
 +
</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></translate></noinclude><section end=req6b /></b>
 +
 
 +
:<b>c. <section begin=req6c /><noinclude><translate><!--T:74-->
 +
</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></translate></noinclude><section end=req6c /></b>
 +
 
 +
:<b>d. <section begin=req6d /><noinclude><translate><!--T:75-->
 +
</noinclude>Make one jelly, jam, or marmalade using either commercial or natural pectin.
 +
<noinclude></translate></noinclude><section end=req6d /></b>
 +
 
 +
:<b>e. <section begin=req6e /><noinclude><translate><!--T:76-->
 +
</noinclude>Pickle one item using a tested acidified pickling recipe and process it in a boiling water bath or steam canner.
 +
<noinclude></translate></noinclude><section end=req6e /></b>
 +
<section end=challenge />
 +
 
 +
<b>7. <section begin=req7 /><noinclude><translate><!--T:77-->
 +
</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></translate></noinclude><section end=req7 /></b>
 +
 
 +
<section end=Body />

Latest revision as of 04:20, 13 May 2026

Other languages:
English • ‎español
Food - Canning

Skill Level

2

Year

1929

Version

13.05.2026

Approval authority

General Conference

Food Canning AY Honor.png
Food - Canning
Household Arts
Skill Level
123
Approval authority
General Conference
Year of Introduction
1929
See also
Homemaking Master Award



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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