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

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3 months is a very short time for observation because it may take several years to attract bats. Batcon.org regularly updates their guide to bat houses based on volunteer research (which you can help with). The design, finishing and placement of the bat box will determine the success so read the guide carefully and experiment to see what attracts bats. The color of the house and amount of sun make a big difference. Research shows multiple boxes near each other will greatly increase your success rate. Placing bat boxes in an area that already has bats (especially that are using a building) will help. Consider contacting pest control companies to find a build owner that wants to exclude bats and set up your bat boxes as an alternative. The location is already proven and you will be providing needed homes for the bats. Properly placed bat houses can find success in almost all climates.
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{{HonorSubpage}}
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<section begin=Body />
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<b>1. <section begin=req1 /><noinclude><translate><!--T:1-->
 +
</noinclude>Define the following:
 +
<noinclude></translate></noinclude><section end=req1 /></b>
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 +
:<b>a. <section begin=req1a /><noinclude><translate><!--T:2-->
 +
</noinclude>Botulism
 +
<noinclude></translate></noinclude><section end=req1a /></b>
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:<b>b. <section begin=req1b /><noinclude><translate><!--T:3-->
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</noinclude>Steam pressure canning
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<noinclude></translate></noinclude><section end=req1b /></b>
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:<b>c. <section begin=req1c /><noinclude><translate><!--T:4-->
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</noinclude>Boiling water bath
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<noinclude></translate></noinclude><section end=req1c /></b>
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:<b>d. <section begin=req1d /><noinclude><translate><!--T:5-->
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</noinclude>Steam canning
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<noinclude></translate></noinclude><section end=req1d /></b>
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:<b>e. <section begin=req1e /><noinclude><translate><!--T:6-->
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</noinclude>Open kettle canning
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<noinclude></translate></noinclude><section end=req1e /></b>
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:<b>f. <section begin=req1f /><noinclude><translate><!--T:7-->
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</noinclude>Pectin
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<noinclude></translate></noinclude><section end=req1f /></b>
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:<b>g. <section begin=req1g /><noinclude><translate><!--T:8-->
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</noinclude>Hot pack
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<noinclude></translate></noinclude><section end=req1g /></b>
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:<b>h. <section begin=req1h /><noinclude><translate><!--T:9-->
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</noinclude>Cold pack
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<noinclude></translate></noinclude><section end=req1h /></b>
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:<b>i. <section begin=req1i /><noinclude><translate><!--T:10-->
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</noinclude>Sterilize
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<noinclude></translate></noinclude><section end=req1i /></b>
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:<b>j. <section begin=req1j /><noinclude><translate><!--T:11-->
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</noinclude>Scald
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<noinclude></translate></noinclude><section end=req1j /></b>
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:<b>k. <section begin=req1k /><noinclude><translate><!--T:12-->
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</noinclude>Jelly
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<noinclude></translate></noinclude><section end=req1k /></b>
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:<b>l. <section begin=req1l /><noinclude><translate><!--T:13-->
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</noinclude>Jam
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<noinclude></translate></noinclude><section end=req1l /></b>
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:<b>m. <section begin=req1m /><noinclude><translate><!--T:14-->
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</noinclude>Marmalade
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<noinclude></translate></noinclude><section end=req1m /></b>
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:<b>n. <section begin=req1n /><noinclude><translate><!--T:15-->
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</noinclude>Pickles
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<noinclude></translate></noinclude><section end=req1n /></b>
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<b>2. <section begin=req2 /><noinclude><translate><!--T:16-->
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</noinclude>List the equipment used in the following methods of canning:
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<noinclude></translate></noinclude><section end=req2 /></b>
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:<b>a. <section begin=req2a /><noinclude><translate><!--T:17-->
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</noinclude>Pressure
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<noinclude></translate></noinclude><section end=req2a /></b>
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 +
:<b>b. <section begin=req2b /><noinclude><translate><!--T:18-->
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</noinclude>Boiling water bath
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<noinclude></translate></noinclude><section end=req2b /></b>
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 +
:<b>c. <section begin=req2c /><noinclude><translate><!--T:19-->
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</noinclude>Steam
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<noinclude></translate></noinclude><section end=req2c /></b>
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 +
:<b>d. <section begin=req2d /><noinclude><translate>
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<!--T:29-->
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</noinclude>Open kettle
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<noinclude></translate></noinclude><section end=req2d /></b>
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 +
<b>3. <section begin=req3 /><noinclude><translate><!--T:20-->
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</noinclude>Give directions for sterilizing, filling, sealing, and testing seals on jars.
 +
<noinclude></translate></noinclude><section end=req3 /></b>
 +
 
 +
<b>4. <section begin=req4 /><noinclude><translate><!--T:21-->
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</noinclude>When should food be steam pressure processed?
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<noinclude></translate></noinclude><section end=req4 /></b>
 +
 
 +
<b>5. <section begin=req5 /><noinclude><translate><!--T:22-->
 +
</noinclude>List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying.
 +
<noinclude></translate></noinclude><section end=req5 /></b>
 +
 
 +
<section begin=challenge />
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<b>6. <section begin=req6 /><noinclude><translate><!--T:23-->
 +
</noinclude>Can the following items:
 +
<noinclude></translate></noinclude><section end=req6 /></b>
 +
 
 +
:<b>a. <section begin=req6a /><noinclude><translate><!--T:24-->
 +
</noinclude>One fruit juice using the open kettle method
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<noinclude></translate></noinclude><section end=req6a /></b>
 +
 
 +
:<b>b. <section begin=req6b /><noinclude><translate><!--T:25-->
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</noinclude>Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing
 +
<noinclude></translate></noinclude><section end=req6b /></b>
 +
 
 +
:<b>c. <section begin=req6c /><noinclude><translate><!--T:26-->
 +
</noinclude>Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing
 +
<noinclude></translate></noinclude><section end=req6c /></b>
 +
 
 +
:<b>d. <section begin=req6d /><noinclude><translate><!--T:27-->
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</noinclude>One jelly or jam
 +
<noinclude></translate></noinclude><section end=req6d /></b>
 +
<section end=challenge />
 +
<section end=Body />

Latest revision as of 22:23, 20 July 2022

Other languages:
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Food - Canning

Skill Level

2

Year

1929

Version

04.10.2024

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 the following:

a. Botulism

b. Steam pressure canning

c. Boiling water bath

d. Steam canning

e. Open kettle canning

f. Pectin

g. Hot pack

h. Cold pack

i. Sterilize

j. Scald

k. Jelly

l. Jam

m. Marmalade

n. Pickles

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.

4. When should food be steam pressure processed?

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


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