Food preservation EHE assessment tool

How often should a dial gauge canner be tested? A. Every 10 years B.Yearly C. When you feel like it D.No need to test

If food looks, smells and tastes perfectly normal, it is safe to eat. A. True B.False C.Don’t know D. Try and see

How much should screw bands be tightened? A. Finger tight before processing B. Finger tight after processing C.Both A and B D.Don’t tighten since air needs to escape

How high should the water be in a bath canner? A. 1/2 inch above the jar lids B.1 inch above the jar lids C. Half way up the side of the jars D.3 inches in the bottom of the canner

Jars appropriate for water bath canning are: A. Mason jars B.Old mayo jars C.Spaghetti sauce jars D.All of the above

How high should the water be in a pressure canner? A. 1/2 inch above the jar lids B.1 inch above the jar lids C. Half way up the side of the jars D.3 inches in the bottom of the canner

Mold under the lid might be a sign of: A. Improper processing B.Lid too tight C.Untreated lid D.All of the above

What food is most often home canned? A. TomatoesB. Meat C. Jam, JellyD. Corn

When food is hot packed into jars, how hot should it be? A. 212º FB. 140º F C. 180º FD. 160º F

What bacteria is the greatest concern in canned food? A. Salmonella B. Listeria C. C. botulinum D. There are no bacteria in canned food

How do you make low salt sauerkraut? A. Use 1/2 the salt in the recipe B.Use a salt substitute C. Rinse the kraut before eating D. You are out of luck

The pH that divides water bath canning from pressure canning is: A. 4.0B. 4.6 C. 5.0D. 5.2

What is the minimum recommended dehydrator temperature when making jerky? A. 212º FB. 140º F C. 145º FD. 160º F

What is the recommended temperature for a home freezer? A. -20º FB. +10º F C. 0º FD. 32º F

When processing salsa, start timing: A. Once jars are hot packed B. Once jars are placed in hot water bath C. Once pressure is reached D. Once the water bath returns to a boil

Proper processing for jams and jellies includes: A. After filling, invert the jars 10 minutes B. Hot pack and seal with paraffin C. Hot pack and process 5 minutes in boiling water D. Hot pack and process 5 minutes after water begins to boil

Water bath canned green beans can be reprocessed in a pressure canner within: A. 2 hours B.12 hours C.24 hours D. Never

If pints and quarts require the same processing time, can they be canned together? A. Yes- pressure and water bath B.No- pressure and water bath C.Yes- pressure/ No- water bath D.No- pressure/ Yes- water bath

Which of the following is correct: A. Acid: milk, cheese, corn B.Low pH: apples, berries, oranges C.Low acid: apples, berries, oranges D.Low pH: milk, cheese, corn

We blanch items primarily to: A. Kill bacteria B. Destroy spores C. Retain color D. Inactive enzymes

A safe thawing method for a turkey is: A. In the refrigerator for 3 weeks B. In the microwave if cooked right away C. In the sink overnight D. On the counter

Pickles might turn cloudy because: A. Soft water was used to make the brine B. Table salt was added C. Powdered spices were used D. More than one above but not all

The correct adjustment in water bath canning includes: A. Higher elevation: longer time B. Higher elevation: higher pressure C. Higher elevation: shorter time D. No adjustment needed in water bath canning

What thickener is most often recommended in canned soups? A. Clearjel B. Cornstarch C. Pasta D. None

Which fruit listed would not require pectin for proper gelation? A. Blueberries B. Pears C. Cranberries D. Peaches

Water bath canning jams and jellies is designed to: A. Set the gel B.Dissolve the sugar C.Destroy yeast and mold D.All of the above

The microorganisms responsible for fermented pickles are: A. Yeast B. Lactic acid bacteria C. Mold D.Probiotics

The amount of bottled lemon juice that must be added to each quart of water bath canned tomatoes is: A. 1 teaspoonB. none C. 2 Tablespoons D. 1 Tablespoon

Pressure is applied in canning because: A. It kills bacteria B. Jars seal better C. Water boils harder D. Water boils hotter

The safe internal temperature for ground beef is: A. 140º FB. 155º F C. 160º FD. 165º F

The bacteria listed below that is responsible for the most cases of foodborne illness in the U.S. is: A. SalmonellaB. Campylobacter C.ListeriaD. E. coli O157:H7