(8) How may canned foods be prevented from spoiling?
(9) (a) What are spores? (b) What connection have spores with the spoiling of canned food?
(10) Mention three things that assist in the keeping of canned foods.
(11) (a) How should jar covers and rubbers be treated in the open-kettle canning method? (b) Describe the filling and closing of jars in this method.
(12) (a) Describe the utensil used for processing in the one-period cold-pack canning method. (b) How should jars, covers, and rubbers be treated in this method?
(13) (a) How are foods blanched and scalded, and why are blanching and scalding done? (b) How are foods cold-dipped, and why is cold-dipping done?
(14) (a) How should foods be packed in jars in the cold-pack canning method? (b) How should the rubber and cover be adjusted before processing? (c) When should you begin to count the boiling time for food that is being processed in the water bath?
(15) (a) How and when should jars be closed in the cold-pack method? (b) How should jars of food be cooled?
(16) (a) How should jars of food be treated for storage? (b) How should they be stored?
(17) Mention some advantages of dried foods over fresh or canned ones.