AY Honors/Food - Canning/Answer Key - Revision history

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W126jep at 19:26, 16 September 2021

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 ==References== <!--T:35-->
 * [http://www.uga.edu/nchfp/publications/publications_usda.html USDA Complete Guide to Home Canning]
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 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.
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 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).
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 A boiling water bath is a method of canning that uses a large pot of boiling water. The filled jars are placed on the rack, then the rack is lowered into the boiling water. Process for the required time as listed in the recipe. This method of canning is the most popular technique for processing canned foods.
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+<noinclude><translate><!--T:79-->
 This is a method of canning that involves a shallow pan with water in the bottom. The lid for this method is rather deep, as to allow for the top clearance of the filled jars. The shallow pool of water is heated to boiling as to create steam. The steam processes the filled jars. The U.S. Department of Agriculture (USDA) does not recommend steam canning because processing times for currently available equipment has not been researched.
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+<noinclude><translate><!--T:80-->
 This method of canning uses a large pot where the product to be canned is heated to boiling as to purge out any impurities. The filling is then packed into hot jars after which the seals and bands are processed. The jars will seal on there own. No processing is needed for this method of canning. This USDA recommends that this process not be used because it does not prevent all risk of spoilage.
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+<noinclude><translate><!--T:81-->
 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.
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 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1g}}
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+<noinclude><translate><!--T:82-->
 Food is packed into jars after being cooked and while still hot. It is then placed in a pressure cooker.
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+<noinclude><translate><!--T:83-->
 Food is packed into jars in an uncooked state (or sometimes after being scalded). It is then placed in a pressure cooker.
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 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1i}}
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+<noinclude><translate><!--T:84-->
 Killing all forms of bacteria and other pathogens present on an item (such as a jar).
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 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1j}}
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+<noinclude><translate><!--T:85-->
 Immersing a fruit or vegetable in boiling water for a minute or two. This splits the skin, easing the task of removing the peel.
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 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1k}}
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+<noinclude><translate><!--T:86-->
 A jelly is a sweet or savoury food gel, usually made through the addition of gelatin or pectin to edible liquids. "True" jellies are smooth textured and made from fruit juice, such as grape jelly.
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+<noinclude><translate><!--T:87-->
 is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and sometimes pectin. In the United States and Canada, jams are invariably made from mashed or ground fresh fruits.
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+<noinclude><translate><!--T:88-->
 invariably refers to a conserve derived from a citrus fruit, most commonly from oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel.
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+<noinclude><translate><!--T:89-->
 Pickling is the process of preparing a food by soaking and storing it in a brine containing salt, acid (usually vinegar), or both, a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle.

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-<noinclude><translate><!--T:39--> 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.
+<noinclude><translate></noinclude>
-</noinclude>
+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.
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-<noinclude><translate><!--T:41-->
+<noinclude><translate></noinclude>
 A boiling water bath is a method of canning that uses a large pot of boiling water. The filled jars are placed on the rack, then the rack is lowered into the boiling water. Process for the required time as listed in the recipe. This method of canning is the most popular technique for processing canned foods.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1c -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1d}}
-<noinclude><translate><!--T:42-->
+<noinclude><translate></noinclude>
 This is a method of canning that involves a shallow pan with water in the bottom. The lid for this method is rather deep, as to allow for the top clearance of the filled jars. The shallow pool of water is heated to boiling as to create steam. The steam processes the filled jars. The U.S. Department of Agriculture (USDA) does not recommend steam canning because processing times for currently available equipment has not been researched.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1d -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1e}}
-<noinclude><translate><!--T:43-->
+<noinclude><translate></noinclude>
 This method of canning uses a large pot where the product to be canned is heated to boiling as to purge out any impurities. The filling is then packed into hot jars after which the seals and bands are processed. The jars will seal on there own. No processing is needed for this method of canning. This USDA recommends that this process not be used because it does not prevent all risk of spoilage.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1e -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1f}}
-<noinclude><translate><!--T:44-->
+<noinclude><translate></noinclude>
 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.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1f -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1g}}
-<noinclude><translate><!--T:45-->
+<noinclude><translate></noinclude>
 Food is packed into jars after being cooked and while still hot. It is then placed in a pressure cooker.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1g -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1h}}
-<noinclude><translate><!--T:46-->
+<noinclude><translate></noinclude>
 Food is packed into jars in an uncooked state (or sometimes after being scalded). It is then placed in a pressure cooker.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1h -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1i}}
-<noinclude><translate><!--T:47-->
+<noinclude><translate></noinclude>
 Killing all forms of bacteria and other pathogens present on an item (such as a jar).
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1i -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1j}}
-<noinclude><translate><!--T:48-->
+<noinclude><translate></noinclude>
 Immersing a fruit or vegetable in boiling water for a minute or two. This splits the skin, easing the task of removing the peel.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1j -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1k}}
-<noinclude><translate><!--T:49-->
+<noinclude><translate></noinclude>
 A jelly is a sweet or savoury food gel, usually made through the addition of gelatin or pectin to edible liquids. "True" jellies are smooth textured and made from fruit juice, such as grape jelly.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1k -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1l}}
-<noinclude><translate><!--T:50-->
+<noinclude><translate></noinclude>
 is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and sometimes pectin. In the United States and Canada, jams are invariably made from mashed or ground fresh fruits.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1l -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1m}}
-<noinclude><translate><!--T:51-->
+<noinclude><translate></noinclude>
 invariably refers to a conserve derived from a citrus fruit, most commonly from oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel.
 <noinclude></translate></noinclude>
 {{CloseReq}} <!-- 1m -->
 {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=1n}}
-<noinclude><translate><!--T:52-->
+<noinclude><translate></noinclude>
 Pickling is the process of preparing a food by soaking and storing it in a brine containing salt, acid (usually vinegar), or both, a process which can preserve otherwise perishable foods for months. The resulting food is called a pickle.
 <!--T:53-->

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-<noinclude><translate><!--T:40-->
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 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).
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 <!--T:32-->
-{{Adventist Youth Honors Answer Book/Recipe
+{{AY Honors/Recipe
 |name = Plum Jam
 |servings = (variable)

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-Pressure canners for use in the home have been extensively redesigned in recent years. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse.  Modern pressure canners are lightweight, thinwalled kettles; most have turn-on lids. They have a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse.
+Pressure canners for use in the home have been extensively redesigned in recent years. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse. Modern pressure canners are lightweight, thinwalled kettles; most have turn-on lids. They have a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse.
 <!--T:3-->
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 There are at least two ways to sterilize jars:
 * Boil them in water for 15 minutes
-* Wash them in hot soapy water and then let them soak in bleached rinse water for at least two minutes.  Use a quarter cup of bleach for every two gallons of water.  Take the jars out of the bath and allow the bleach and water to evaporate for at least 15 minutes.
+* Wash them in hot soapy water and then let them soak in bleached rinse water for at least two minutes. Use a quarter cup of bleach for every two gallons of water. Take the jars out of the bath and allow the bleach and water to evaporate for at least 15 minutes.
 <!--T:16-->
-Boiling them can take a long time because it takes a lot of water to cover the jars completely, and it is difficult to get very many jars in even a very large pot.  Then there is the problem of removing the boiling-hot jars from the pot.  Because of this, it is often easier to use bleach.
+Boiling them can take a long time because it takes a lot of water to cover the jars completely, and it is difficult to get very many jars in even a very large pot. Then there is the problem of removing the boiling-hot jars from the pot. Because of this, it is often easier to use bleach.
 ===Filling=== <!--T:17-->
-You can either try to pour or ladle your food into the jars directly (though you risk making a big mess), or you can use a wide-mouth funnel.  Most places that sell canning jars will also sell these funnels.  The small end of the funnel fits nicely in the mouth of the jar, and the large end is wide enough to make pouring or ladling a lot easier.
+You can either try to pour or ladle your food into the jars directly (though you risk making a big mess), or you can use a wide-mouth funnel. Most places that sell canning jars will also sell these funnels. The small end of the funnel fits nicely in the mouth of the jar, and the large end is wide enough to make pouring or ladling a lot easier.
 <!--T:18-->
-Do not overfill the jars.  Leave {{units|2 cm|¾ inch}} or so of space at the top of the jar, though most recipes will actually specify the recommended headroom.  If you run out of food before a jar is completely filled, it's OK to just leave it that way and seal it.
+Do not overfill the jars. Leave {{units|2 cm|¾ inch}} or so of space at the top of the jar, though most recipes will actually specify the recommended headroom. If you run out of food before a jar is completely filled, it's OK to just leave it that way and seal it.
 ===Sealing=== <!--T:19-->
-Place the lid on top of the jar, making sure that the rubber seal on the underside of the lid comes in contact with the mouth of the jar.  Then screw the threaded portion of the lid on over it.  It only needs to be tight enough to hold the rubber seal to the mouth of the jar.  The actual seal occurs because the air inside the jar shrinks as it cools, and this actually pulls the underside of the lid inward.  Of course this only works if the food is hot when you pour it into the jar.
+Place the lid on top of the jar, making sure that the rubber seal on the underside of the lid comes in contact with the mouth of the jar. Then screw the threaded portion of the lid on over it. It only needs to be tight enough to hold the rubber seal to the mouth of the jar. The actual seal occurs because the air inside the jar shrinks as it cools, and this actually pulls the underside of the lid inward. Of course this only works if the food is hot when you pour it into the jar.
 ===Testing Seals=== <!--T:20-->
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 </noinclude>
 <!-- 4. When should food be steam pressure processed? -->
-Foods that are low in acid have a higher pH level and do not contain enough acid to prevent the growth of botulinum bacteria.  These foods are processed at temperatures of 240 - 250 degrees F, attainable with pressure canners.
+Foods that are low in acid have a higher pH level and do not contain enough acid to prevent the growth of botulinum bacteria. These foods are processed at temperatures of 240 - 250 degrees F, attainable with pressure canners.
 <!--T:22-->
-Low-acid foods include all fresh vegetables with the exception of tomatoes.  Fruits and tomatoes are neutral- to high-acid foods.
+Low-acid foods include all fresh vegetables with the exception of tomatoes. Fruits and tomatoes are neutral- to high-acid foods.
 <!--T:64-->
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 </noinclude>
 <!-- 5. List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying. -->
-Almost any fruit or vegetable can be canned or frozen, but there are a few exceptions.  Summer squash and zucchini are better preserved by freezing than by canning.  Salad greens and potatoes do not freeze very well and should be canned instead.
+Almost any fruit or vegetable can be canned or frozen, but there are a few exceptions. Summer squash and zucchini are better preserved by freezing than by canning. Salad greens and potatoes do not freeze very well and should be canned instead.
 <!--T:66-->
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 <noinclude><translate></noinclude>
 ====Apple Juice==== <!--T:68-->
-The USDA does not recommend the open kettle method as it does not ensure that the end product is uncontaminated.  Rather, use the boiling water method.
+The USDA does not recommend the open kettle method as it does not ensure that the end product is uncontaminated. Rather, use the boiling water method.
 ;Quality: Good quality apple juice is made from a blend of varieties. For best results, buy fresh juice from a local cider maker within 24 hours after it has been pressed.
 ;Procedure: Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. Strain clear liquid through a paper coffee filter or double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars (see page 1-9 to sterilize jars), or fill into clean half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process as per the table below.
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 will be superior.
 ====Cold packing====
-Cold-packing is the practice of filling jars tightly with freshly prepared, but unheated food. Such  foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause discoloration within 2 to 3 months of storage. Cold-packing is more suitable for vegetables processed in a pressure canner.
+Cold-packing is the practice of filling jars tightly with freshly prepared, but unheated food. Such foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause discoloration within 2 to 3 months of storage. Cold-packing is more suitable for vegetables processed in a pressure canner.
 ====Berries==== <!--T:27-->
 This procedure is suitable for blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, and raspberries.
-;Syrup: Syrup is a combination of sugar and water.  The sugar volume ranges from 10% (for light syrup) to 50% (for heavy syrup).
+;Syrup: Syrup is a combination of sugar and water. The sugar volume ranges from 10% (for light syrup) to 50% (for heavy syrup).
 ;Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts—an average of 1-3/4 pounds per quart.
 ;Quality: Choose ripe, sweet berries with uniform color.
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 <noinclude><translate><!--T:74-->
 </noinclude>
-You can make jelly or jam from almost any fruit you like.  Strawberry, blackberry, raspberry, grape, and plum are all excellent choices, but you can also use a variety of wild fruits as well, including rose hip, gooseberry, autumn olive, and elderberry.  We present a recipe for '''plum jam''' here, but an almost identical recipe for '''rose hip jam''' can be found in requirement 4 of the [[../../Nature/Herbs|Herbs]] honor.
+You can make jelly or jam from almost any fruit you like. Strawberry, blackberry, raspberry, grape, and plum are all excellent choices, but you can also use a variety of wild fruits as well, including rose hip, gooseberry, autumn olive, and elderberry. We present a recipe for '''plum jam''' here, but an almost identical recipe for '''rose hip jam''' can be found in requirement 4 of the [[AY Honors/Herbs|Herbs]] honor.
 <!--T:32-->
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 * Sugar
 |procedure =
-Sterilize enough jars for the jelly you are going to make.  This can be done by washing them in hot, soapy water and rinsing in bleach water, or by boiling them.
+Sterilize enough jars for the jelly you are going to make. This can be done by washing them in hot, soapy water and rinsing in bleach water, or by boiling them.
 <!--T:33-->
-A mix of ripe and nearly ripe plums will work well for this recipe.  Wash the plums, place them in a large pot and cover with water.  Heat until the plums become soft and squishy and the skins break open.  Use a slotted spoon to transfer them to a [[W:Chinois|chinois]] or a ''china hat''.  A chinois is a cone-shaped sieve with a mounting stand and a cone-shaped pestle.  Place a large measuring bowl under the chinois and use the pestle to crush the plums through the holes in the straining cone, catching the pulp in the measuring bowl.  The skins and seeds will be left behind.  Take note of the amount of pulp obtained, pour it into a ''large'' pot and add an equal volume of sugar.  Stir in the sugar until it is dissolved, and heat the mixture to a boil.  When it begins to boil, reduce the heat and let it boil for 20 minutes.  Do not reduce the heat so much that the mixture stops boiling, and monitor it carefully, stirring often.  If dark colored sauce can be stirred up from the bottom of the pan, reduce the heat a little more, as this is an indication that the sauce is burning.
+A mix of ripe and nearly ripe plums will work well for this recipe. Wash the plums, place them in a large pot and cover with water. Heat until the plums become soft and squishy and the skins break open. Use a slotted spoon to transfer them to a [[W:Chinois|chinois]] or a ''china hat''. A chinois is a cone-shaped sieve with a mounting stand and a cone-shaped pestle. Place a large measuring bowl under the chinois and use the pestle to crush the plums through the holes in the straining cone, catching the pulp in the measuring bowl. The skins and seeds will be left behind. Take note of the amount of pulp obtained, pour it into a ''large'' pot and add an equal volume of sugar. Stir in the sugar until it is dissolved, and heat the mixture to a boil. When it begins to boil, reduce the heat and let it boil for 20 minutes. Do not reduce the heat so much that the mixture stops boiling, and monitor it carefully, stirring often. If dark colored sauce can be stirred up from the bottom of the pan, reduce the heat a little more, as this is an indication that the sauce is burning.
 <!--T:34-->
-After 20 minutes, pour the mixture into jars and seal them.  It should gel in about 20 minutes.
+After 20 minutes, pour the mixture into jars and seal them. It should gel in about 20 minutes.
 }}