MASTER FOOD PRESERVER
Homework Assignment
SP50-554
Revised March 2015
CANNING LOW ACID FOODS
Use your resource notebook to answer the following questions. Note the reference(s) you used.
1. After processing, how long should vegetables be left in the pressure canner before removing jars?
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2. Why is salt added to canned vegetables, seafood and meat?
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3. What are the glass-like crystals that sometimes form in canned salmon? Are they harmful?
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4. Why is it important to exhaust the pressure canner before closing the petcock or putting on the
weighted gauge?
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5. What safety tips would you give someone who is going to can hot chili peppers?
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6. When canning at an altitude of 3,500 feet, at what pressure and for how long should you process
asparagus? _____ weighted gauge _____ dial gauge _____
_____minutes for pints _____ minutes for quarts
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7. My pressure canner gauge reads 3 pounds high. What adjustment do I make in processing?
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8. How much water should you put in a pressure canner for processing?
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9. How long would you process pureed pumpkin?
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10. When removing my jars of green beans from the canner, I noticed the liquid level was very low but
the jars sealed. How come and are the beans safe to eat?
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11. What causes the darkening of canned crab?
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12. What is the oven method for heating home-canned salmon for an extra margin of safety before eating?
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13. How do I make and can cream style corn?
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14. I want to can mincemeat pie filling using venison. Where can I find a recipe?
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15. As an added margin of safety boil home canned vegetables for _________ minutes before eating at
altitudes of 1,000 feet or below. Add ___________ additional minute(s) for each 1,000 feet altitude.
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