Across
- 5. only safe method for canning vegetables because they are low-acid
- 8. where _ pack is unheated and cleaned then is transferred directly into jars
- 9. removes moisture
- 10. Where food is heated and boiled
Down
- 1. unfilled distance of food or liquid
- 2. emerged like a vinegar mixture (acid)
- 3. Temperature at 0 or below
- 4. Boiling or steaming
- 5. to prevent spoilage
- 6. Preparing foods for freezing by mixing with granulated sugar
- 7. to kill yeast, mold, and high acid