Across
- 4. The measured empty space between the top of the food and the lid of a canning jar, necessary for creating a vacuum seal.
- 5. To treat food (via canning, freezing, drying, or pickling) to prevent spoilage and extend shelf life, maintaining quality for future use.
- 7. Preserving food by inhibiting bacteria growth through fermentation or by submerging food in an acidic liquid, typically vinegar or brine.
- 9. Briefly boiling or steaming food (usually vegetables) and then plunging it into ice water to stop enzyme activity, ensuring better color and texture when frozen.
Down
- 1. Food A preservation method that lowers food temperature below 0°F, stopping microbial growth and slowing down chemical changes.
- 2. The process of removing moisture from food to prevent the growth of bacteria, yeast, and mold, often using heat and airflow.
- 3. Canning Using a pressure canner to process low-acid foods (like vegetables and meats) at temperatures higher than boiling, necessary to kill Clostridium botulinum spores.
- 6. Pack A method of freezing fruits by coating them in granulated sugar, which draws out moisture to create a syrup that protects color and flavor.
- 8. Pack Filling canning jars directly with raw, unheated food, which is then covered with boiling liquid before processing.
- 10. Pack Pre-cooking food in liquid before packing it into hot jars, which reduces air and results in a tighter pack and better quality.Water Bath Canning: Processing high-acid foods (like fruits, jams, and pickles) in boiling water to destroy microorganisms and seal jars.