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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Why low-acid foods need a pressure canner, how gauges, venting and altitude work, and how to spot and handle a jar that may be unsafe. Numbers follow the USDA Complete Guide to Home Canning.
41 total questions
Card #1
Clostridium botulinum
Card #2
240°F (116°C)
Card #3
Low-acid food (canning)
1. You live at 2,500 feet and use a weighted-gauge canner. A USDA recipe says 10 lb at sea level. What weight do you use?
2. Which of these can safely be processed in a boiling-water canner?
3. Halfway through processing, the gauge drops below the pressure the recipe requires. What do you do?
1. USDA says to let steam escape from the open vent for ___ minutes before you put on the weight or close the petcock.
Hint: Ten
2. USDA counts a pot as a pressure canner only if it can hold at least ___ quart jars standing upright.
Hint: Fewer than five
3. Put ___ to 3 inches of hot water in the bottom of the pressure canner before loading the jars.
Hint: A small number of inches
