The safety rules and methods behind home canning, fermenting, drying, freezing, cheese and yogurt, sourdough, and curing and smoking meat. Canning numbers follow the USDA Complete Guide to Home Canning and the National Center for Home Food Preservation (NCHFP). For home cooks and homesteaders.
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Boiling-water canning for fruit, jams, pickles and tomatoes with added acid: the pH 4.6 line, headspace, jar preparation, seals and altitude, as the USDA and NCHFP teach them.
43 total questions
Card #1
pH 4.6 (in home canning)
Card #2
Headspace
Card #3
Raw pack
1. Which of these foods must be pressure canned rather than water-bath canned?
2. You live at 5,000 feet and your water-bath recipe lists a time for sea level. What do you change?
3. You are water-bath canning a quart jar of whole tomatoes. What does USDA say to add for safety?
1. In a boiling-water canner, the jars should be covered by at least ___ inch of water.
Hint: A single inch
2. After processing, let jars cool undisturbed for ___ to 24 hours before you check the seals.
Hint: Half a day
3. Leave ___ inch of headspace for jams and jellies.
Hint: A fraction of an inch
