Preserving Your Garden S Bounty

Preserving Your Garden’s Bounty

1. How often should a dial-gauge pressure canner be checked to ensure that it is working properly? a. Every 10 years b. Every 2-3 years c. Every year d. Only when it is dropped or damaged

2. You are processing salsa. How much water should be the canner? a. 3 inches in the bottom of the canner b. Enough water to come half way up the sides of the jars c. 1/2 inch above the jar lids d. 1-2 inches above the jar lids

3. Which bacterium is the greatest concern in canned food? a. Salmonella b. E. coli c. Clostridium botulinum d. There are no bacteria in canned food

4. Which of the following lists gives foods that can all be safely canned in a boiling water canner? a. peaches, apples, cantaloupe b. milk, apple juice, meat broth c. tomatoes w/ added acid, plums, berries d. green beans, corn, pears

5. What is the recommended temperature of your home freezer? a. 32°F b. 10°F c. 0° F d. -10°F

6. Which statement correctly describes a step for properly processing jams and jellies: a. After filling, invert the jars 10 minutes b. Hot pack and seal with paraffin wax c. Hot pack and process 5 minutes in boiling water d. Any of the above

7. Match each term with the most appropriate food preservation method. Each term is matched with only one phase. Freezing vegetables a. Add bottled lemon juice or citric acid Drying apple slices b. Blanching Canning tomatoes c. Ascorbic acid dip Canning cherry pie filling d. Sure Jel Strawberry jam e. Clear Jel ALWAYS FOLLOW AN UP-TO-DATE, TESTED RECIPE!

Resources for home food preservation: University of Georgia - www.uga.edu/nchfp/

Includes links to the USDA Complete Guide to Home Canning! UW-Extension - www.foodsafety.wisc.edu

2008 Wisconsin Safe Food Preservation Series publications:  Canning Salsa Safely  Canning Vegetables Safely  Tomatoes Tart and Tasty  Canning Meat, Wild Game, Poultry and Fish Safely  Freezing Fruits and Vegetables  Making Sauerkraut at Home  Canning Fruit Safely  Wisconsin’s Wild Game: Enjoying the Harvest  Homemade Pickles and Relishes  Making Jams, Jellies and Fruit Preserves

Ball Blue Book (current edition)