Preservation

1. – A method where food is heated in boiling water or syrup before being packed into jars for processing.
4. CANNING – The only safe method for preserving low-acid foods (like meats and vegetables) because it reaches temperatures higher than boiling water.
7. – A technique where uncooked food is placed directly into jars before adding hot liquid.
9. – A technique that involves removing moisture from food to inhibit microbial growth, often using heat and airflow.
10. – The essential gap of air left between the top of the food and the inside of the jar lid.
11. – Preserving food by immersing it in an acidic solution, like vinegar, or a salty brine to prevent bacterial growth.

2. – To treat or handle food in a way that stops or greatly slows down spoilage.
3. FOOD – A method that keeps food safe by turning moisture into ice, which inhibits the growth of bacteria.
5. – A preservation method often used for fruit, where it is coated in dry sugar crystals to protect its texture and color during storage.
6. – Briefly scalding food in boiling water or steam to stop enzyme action before further preservation.
8. BATH – A canning method that involves submerging jars in boiling water; it is ideal for high-acid foods like fruits and pickles.