Across
- 3. water canning- using boiling water to can high acid foods
- 4. time- the amount of time canned goods remain under heat in a canner
- 5. gauge- measures steam pressure inside a canner
- 8. the space between food and the closer of a food storage container
- 13. a potentially harmful substance that has been accidentally introduced to food
- 14. when leakage causes metal lids to slowly deteriorate
- 20. growth produced on damp or decaying organic matter or on living organisms
- 21. excess or surplus
- 22. pack- packing raw fruits and vegetables into containers
- 24. valve- in the lid of a canner, prevents explosions
- 25. Microscopic fungus that can cause fermentation in preserved foods, resulting in spoilage
- 27. microorganisms that cause disease
- 28. a living substance so small if can only be seen under a microscope
Down
- 1. slightly jellied products that contain whole or large pieces of fruit
- 2. when the lid of a canning jar is curved up
- 3. plentiful
- 4. – a microorganism that needs a host to live
- 6. Pungent expired looking foods, often having foams or odors
- 7. – preservation process that involves sealing food in airtight containers
- 9. cap- type of two piece lids used to seal glass jars
- 10. canning- the high temperature used in canning to destroy microorganisms and enzymes
- 11. single celled microorganisms
- 12. butters- spreads made from cooked pureed fruit
- 15. when the lid of a canning jar is curved down
- 16. product made from crushed fruits
- 17. Product made from fruit juice
- 18. heating foods in water, steam, syrups or juices
- 19. product made form a mixture of crushed fruit and its rind
- 23. a food borne illness caused by eating foods containing the bacteria Clostridium Botulinum
- 26. allows air and steam to be released in a pressure canner
- 27. natural carbohydrates found in fruit