CANNING AND DRYING
EXAMINATION QUESTIONS
(1) Give three reasons for canning food.
(2) What foods may be canned?
(3) (a) How may satisfactory canning equipment be provided at little or no cost? (b) What metals are not good for canning or preserving kettles?
(4) (a) What are the requirements for satisfactory types of jars? (b) What are the qualities of good jar rubbers?
(5) What kind of tin cans should be used for canning fruits or vegetables that contain acid?
(6) (a) Why should care be exercised in the selection of foods to be canned? (b) What points must be considered in the selection of foods for canning?
(7) Why do canned foods spoil?