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  1. Introduction KSDE - Child Nutrition & Wellness

  2. FOOD PRESERVATION Choose a category. You will be given the question. You must give the correct answer. Click to begin.

  3. Consider your wage Click here for Final Food Preservation

  4. FOOD PRESERVATION Double Food Preservation The Pressure Is On! Take a Water Bath In a Pickle It’s Jammin’ Time! Get Equipped Storage Solutions 10 Points 10 Points 10 Points 10 Points 10 Points 10 Points 20 Points 20 Points 20 Points 20 Points 20 Points 20 Points 30 Points 30 Points 30 Points 30 Points 30 Points 30 Points 40 Points 40 Points 40 Points 40 Points 40 Points 40 Points 50 Points 50 Points 50 Points 50 Points 50 Points 50 Points

  5. This type of pressure gauge must be tested yearly for accuracy.

  6. What is dial University of Georgia

  7. This activity indicates a weighted gauge is working properly.

  8. What is jiggling or rocking

  9. This important step in pressure canning allows steam to escape for 10 minutes

  10. What is exhaust USDA Complete Guide to Home Canning

  11. This rubber ring on a canner helps prevent steam from escaping during processing.

  12. What is gasket USDA Complete Guide to Home Canning

  13. These two types of foods must be processed in a pressure canner.

  14. What are vegetables and meat. USDA/ARS

  15. A water bath canner can be used to safely can this type of food

  16. What are high acid foods University of Georgia

  17. The water level in a water bath canner must be at least _____ inch above the jars.

  18. What is one USDA Complete Guide to Home Canning

  19. Water bath heat processing will destroy these types of microorganisms.

  20. What are spoilage University of Georgia

  21. Processing time for the water bath method starts after the water reaches this state.

  22. What is rolling boil University of Georgia

  23. During water bath processing, this temperature must be maintained for best results.

  24. What is 212°F

  25. This ingredient is required in fermented pickles. University of Georgia

  26. What is salt

  27. Vinegar used in pickling must contain this level of acidity.

  28. What is 5 percent University of Georgia

  29. The fermentation of cabbage produces this sour product.

  30. What is sauerkraut University of Georgia

  31. A white sediment in the bottom of a jar of pickles may be due to using this type of salt.

  32. What is table salt

  33. An easy step to prevent soft or slippery pickles is to trim this end of the cucumber.

  34. What is the blossom end USDA

  35. This natural or added ingredient in jelly or jam is made from apples or citrus fruit.

  36. What is pectin Jarcen Home Brands Kraft Foods, Inc.

  37. This type of pectin is used to make low- or no-sugar added jellies.

  38. What is low-methoxy pectin Jarcen Home Brands Kraft Foods, Inc.

  39. Instead of sealing jam/jelly with paraffin wax, it is best to use this process to prevent spoilage.

  40. What is water bath processing University of Georgia

  41. To increase the acid content in jellies, add this bottled citrus juice.

  42. What is lemon juice

  43. This type of jellied product often contains citrus fruit peel

  44. What is marmalade

  45. This appliance used for baking is not recommended for canning.

  46. What is the oven

  47. This two-piece closure is recommended for sealing canning jars.

  48. What is flat lid and screw band USDA Complete Guide to Home Canning

  49. Canning jars come in these two mouth sizes.

  50. What is regular and wide USDA Complete Guide to Home Canning