Canning and Pasteurization Lesson 11

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What is the primary purpose of pasteurizing food in cans?

To add flavor to the food

To change the texture of the food

To kill microorganisms and prevent spoilage (correct)

To increase the shelf life of the food

What is a key characteristic of containers used for canned foods?

They are capable of being hermetically sealed (correct)

They are transparent

They are reusable

They are permeable to liquids and gases

When were aseptic techniques developed for canning?

During the 19th century

Before 1950

During the 18th century

After 1950 (correct)

Who is credited with discovering the art of canning?

Nicholas Appert Signup and view all the answers

What is the typical shelf life of canned foods?

One to five years Signup and view all the answers

What is the primary cause of food spoilage?

Microorganisms Signup and view all the answers

What occurs to carbohydrates and lipids during the canning process?

They undergo hydrolysis Signup and view all the answers

What is the primary purpose of sealing containers immediately after sterilization?

To prevent the growth of microorganisms Signup and view all the answers

Which of the following container materials is commonly used in the hot-packed method?

Sterile tin or glass Signup and view all the answers

What is the term for the loss of amino acids in canned meats?

10-20% reduction Signup and view all the answers

What is the primary cause of a 'swell' defect in a can?

Gas generated by microbial or chemical activity Signup and view all the answers

Which vitamin is lost in the greatest amount during the canning process?

Thiamin Signup and view all the answers

What is the primary purpose of a pressure canner's gasket?

To seal the edges of the canner and lid Signup and view all the answers

What type of foods require the use of a boiling-water canner?

High-acid fruits and tomatoes with added lemon juice Signup and view all the answers

What is the primary function of a pressure canner's vent or petcock?

To vent excessive steam from the canner Signup and view all the answers

What is the minimum temperature that pressure canners can heat food to?

240°F (115°C) Signup and view all the answers

What is the purpose of the cold-packed method in canning?

To pack cold raw food into containers and cover with hot liquid Signup and view all the answers

Why are small pressure saucepans not recommended for home canning?

They cannot apply enough heat to ensure safety Signup and view all the answers