Canning

What foodborne pathogen is common in home canned foods?

• Clostridium perfringens

• Clostridium botulinum

• Listeria

• E. Coli

A low acid food has a higher pH.

• true

• false

Which of the following is NOT a low acid food?

• carrots

• potatoes

• pears

• corn

Which of the following is NOT a high acid food?

• apples

• peaches

• berries

• asparagus

Low acid foods should be canned using the ____ method.

• atmospheric steam canning

• pressure canning

• water bath canning

Food that is canned by steam that surrounds jars at 212°F.

• atmospheric steam canning

• pressure canning

• water bath canning

Food that is canned by boiling water (212°F) that surrounds jars until sealed.

• atmospheric steam canning

• pressure canning

• water bath canning

Food that is canned by a sealed container that has pressure that builds up inside

the canner.

• atmospheric steam canning

• pressure canning

• water bath canning

Headspace is the area left at the top of the jar to allow movement of canned food during storage.

• true

• false

The ideal temperature range for storing canned goods is...

• 32-40°F

• 50-70°F

• 80-90°F

• 0-32°F