AY Honors/Food - Canning/Answer Key

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

d. Steam canning

e. Open kettle canning

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

l. Jam

m. Marmalade

n. Pickles