1. Define the following: Botulism. Canned closed pressure. Canned bathed in boiling water. Canned made steamed. Preserved in open pans. Pectin. Hot pack. Cold pack. Sterilize. Scalding. Sweet. Marmalade. Pickles. 2. Make a list of the equipment used in the following methods of canning: Pressure. Canned bathed in boiling water. Steam. Open pan. 3. Provide guidelines ringo biscotti for sterilizing, filling, closing ringo biscotti tightly and test to see if the bottles are tightly ringo biscotti closed. ringo biscotti 4. In situations that should be used by the closing pressure. 5. Make a list of vegetables to fruit types that are excellent options to preserve, comparing this technique to freezing and dehydration. ringo biscotti 6. Make the following preserves: A fruit juice using the open pan method. ringo biscotti Two types of fruit using the boiling water method, putting a packaging preserved in hot and cold on another package. Two types of plant using the pressure method, placing a hot pack in canning and other packaging in cold. A sweet or gelélia.
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