View source for AY Honors/Food - Canning/Requirements/en

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<b>1. <section begin=req1 /><noinclude></noinclude>Define the following:
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:<b>a. <section begin=req1a /><noinclude></noinclude>Botulism
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:<b>b. <section begin=req1b /><noinclude></noinclude>Steam pressure canning
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:<b>c. <section begin=req1c /><noinclude></noinclude>Boiling water bath
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:<b>d. <section begin=req1d /><noinclude></noinclude>Steam canning
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:<b>e. <section begin=req1e /><noinclude></noinclude>Open kettle canning
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:<b>f. <section begin=req1f /><noinclude></noinclude>Pectin
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:<b>g. <section begin=req1g /><noinclude></noinclude>Hot pack
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:<b>h. <section begin=req1h /><noinclude></noinclude>Cold pack
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:<b>i. <section begin=req1i /><noinclude></noinclude>Sterilize
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:<b>j. <section begin=req1j /><noinclude></noinclude>Scald
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:<b>k. <section begin=req1k /><noinclude></noinclude>Jelly
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:<b>l. <section begin=req1l /><noinclude></noinclude>Jam
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:<b>m. <section begin=req1m /><noinclude></noinclude>Marmalade
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:<b>n. <section begin=req1n /><noinclude></noinclude>Pickles
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<b>2. <section begin=req2 /><noinclude></noinclude>List the equipment used in the following methods of canning:
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:<b>a. <section begin=req2a /><noinclude></noinclude>Pressure
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:<b>b. <section begin=req2b /><noinclude></noinclude>Boiling water bath
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:<b>c. <section begin=req2c /><noinclude></noinclude>Steam
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:<b>d. <section begin=req2d /><noinclude></noinclude>Open kettle
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<b>3. <section begin=req3 /><noinclude></noinclude>Give directions for sterilizing, filling, sealing, and testing seals on jars.
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<b>4. <section begin=req4 /><noinclude></noinclude>When should food be steam pressure processed?
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<b>5. <section begin=req5 /><noinclude></noinclude>List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying.
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<b>6. <section begin=req6 /><noinclude></noinclude>Can the following items:
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:<b>a. <section begin=req6a /><noinclude></noinclude>One fruit juice using the open kettle method
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:<b>b. <section begin=req6b /><noinclude></noinclude>Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing
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:<b>c. <section begin=req6c /><noinclude></noinclude>Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing
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:<b>d. <section begin=req6d /><noinclude></noinclude>One jelly or jam
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