Enjoy these Food Preservation Big Brain quizzes we've created for you, helping to test the Food Preservation knowledge you have.
Y | |
N | |
Lids should never be used a second time since the sealing compound becomes indented by the first use, preventing another airtight seal. Screw bands may be reused unless they are badly rusted or the top edge is pried up which would prevent a proper seal.
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Compounds | |
Water | |
Heat | |
Natural compounds in some foods, particularly acids, corrode metal and make a dark deposit on the underside of jar lids. This deposit is harmless providing the jar has a good seal and the contents have been properly processed.
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Putting hot food in cold jars | |
Putting hot food in hot jars | |
Using the rack | |
Canning jars will break for several reasons:
· Using commercial food jars rather than jars designed for home canning
· Using jars that have chips or hairline cracks
· Putting jars directly on bottom of canner instead of on a rack
· Allowing jars to bump against each other during processing
· Putting hot food in cold jars
Putting jars of raw or unheated food directly into boiling water in the canner. This sudden change of temperature is too great and will crack jars.
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Y | |
N | |
Yes. This can be oftentimes be accomplished by soaking jars for several hours in a solution of 1 cup vinegar and 1 gallon of water
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12 hours | |
3 days | |
Two weeks | |
After jars have cooled between 12 and 24 hours after processing, check seal.
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Y | |
N | |
No, this method is not considered to be safe.
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Guru Spotlight |
Sherril Steele-Carlin |