Canning Methods Quiz

What is the main method of food preservation shown in the image?

• Freezing

• Drying

• Canning

• Fermenting

In what year did Peter Durand create the "tin canister"?

• 1810

• 1812

• 1909

• 1800

Which company began manufacturing glass jars for home canning with 2 part lids in 1884?

• Ball Corporation

• Mason Company

• Powell Industries

What is shown in the diagram below?

• A Mason jar

• A metal can

• A plastic bottle

• A ceramic pot

Why did the U.S. Department of Agriculture recommend pressure canning for low-acid foods in 1917?

• It is the only safe way to process them

• It is the fastest method

• It is the cheapest method

• It improves the taste

Which food item shown in the diagram is most likely to be classified as acidic?

• Broccoli

• Milk

• Lime

• Meat

Which bacterium is responsible for causing botulism in canned foods?

• Escherichia coli

• Clostridium botulinum

• Salmonella enterica

• Staphylococcus aureus

Under which conditions do Clostridium botulinum spores produce deadly toxins?

• Dry, high-acid food, high oxygen

• Moist, low-acid food, temperature between 40° and 120°F, less than 2 percent oxygen

• Frozen, high-acid food, high oxygen

• Moist, high-acid food, temperature below 32°F, high oxygen

Why are botulinum spores harmless on most fresh foods?

• They are killed by sunlight

• They require the absence of air to grow

• They cannot survive on fresh foods

• They are destroyed by washing

What should you do if you see cloudy, milky liquids or bubbles in the liquid surrounding canned vegetables?

• Stir the liquid and eat the food

• Discard the can and its contents

• Boil the food before eating

• Refrigerate the can for later use