Who Wants to Be a Home Food Preserver $100

1
Who Wants to Be a Home Food Preserver?- 100

• How often should a dial gauge canner be tested?
• A. Every 10 years
• B. Yearly
• C. When you feel like it
• D. Never

2
Who Wants to Be a Home Food Preserver?- 100

• How often should a dial gauge canner be tested?
• Yearly
• Test dial gauge canners yearly to make sure they
  are accurate. Most county extension offices offer
  this service.

3
Who Wants to Be a Home Food Preserver?- 100

• If food looks, smells and tastes perfectly
  normal, it is safe to eat.
• A. True
• B. False
• C. Dont know
• D. Try and see

4
Who Wants to Be a Home Food Preserver?- 100

• If food looks, smells and tastes perfectly
  normal, it is safe to eat.
• B. False
• Food that is unsafe may not appear spoiled. Dont
  taste food unless you know it is safe that taste
  may be your last.

5
Who Wants to Be a Home Food Preserver?- 200

• How much should screw bands be tightened?
• A. Finger tight before processing
• B. Finger tight after processing
• C. Both A and B
• D. Dont tighten since air needs to escape

6
Who Wants to Be a Home Food Preserver?- 200

• How much should screw bands be tightened?
• A. Finger tight before processing
• If you tighten bands too much before processing
  the lids will bend tightening bands after
  processing will prevent a seal from forming.

7
Who Wants to Be a Home Food Preserver?- 200

• How high should the water be in a water bath
  canner?
• A. 1/2 inch above the jar lids
• B. 1-2 inches above the jar lids
• C. Half way up the side of the jars
• D. 3 inches in the bottom of the canner

8
Who Wants to Be a Home Food Preserver?- 200

• How high should the water be in a water bath
  canner?
• B. 1-2 inches above the jar lids
• Add sufficient water to a boiling water canner so
  that water is 1-2 inches above jar lids.

9
Who Wants to Be a Home Food Preserver?-300

• Jars appropriate for water bath canning are
• A. Mason jars
• B. Old mayo jars
• C. Spaghetti sauce jars
• D. All of the above

10
Who Wants to Be a Home Food Preserver?-300

• Jars appropriate for water bath canning are
• All of the above
• Mason jars, old mayo jars, and spaghetti sauce
  jars can all be used in a water bath canner as
  long as they fit a 2-piece lid.

11
Who Wants to Be a Home Food Preserver?- 300

• Mold under the lid might be a sign of
• A. Improper processing
• B. Lid too tight
• C. Untreated lid
• D. All of the above

12
Who Wants to Be a Home Food Preserver?- 300

• Mold under the lid might be a sign of
• D. All of the above
• Mold under the lid is a sign that a jar did not
  seal properly. This can be caused by under
  processing, a lid on too tight, or using an
  untreated lid.

13
Who Wants to Be a Home Food Preserver?- 500

• What food is most often home canned?
• A. Tomatoes B. Meat
• C. Jam, Jelly D. Corn

14
Who Wants to Be a Home Food Preserver?- 500

• What food is most often home canned?
• A. Tomatoes
• Tomatoes are most often home canned while first
  time canners or those doing very little canning
  prefer jams and jellies.

15
Who Wants to Be a Home Food Preserver?-500

• When food is hot packed into jars, how hot should
  the food be?
• A. 212º F B. 140º F
• C. 180º F D. 160º F

16
Who Wants to Be a Home Food Preserver?-500

• When food is hot packed into jars, how hot should
  it be?
• C. 180º F
• Food to be hot packed should be heated to just
  below boiling (roughly 180ºF) before being placed
  into jars.

17
Who Wants to Be a Home Food Preserver?-1000Miles
tone Question

• What bacteria is the greatest concern in canned
  food?
• A. Salmonella
• B. Listeria
• C. C. botulinum
• D. There are no bacteria in canned food

18
Who Wants to Be a Home Food Preserver?-1000Miles
tone Question

• What bacteria is the greatest concern in canned
  food?
• C. C. botulinum
• Botulism toxin can be produced if C. botulinum
  grows in home-canned food. Consuming botulism
  toxin can be fatal.

19
Who Wants to Be a Home Food Preserver?-1000Miles
tone Question

• How do you make low salt sauerkraut?
• A. Use 1/2 the salt in the recipe
• B. Use a salt substitute
• C. Rinse the kraut before eating
• D. You are out of luck

20
Who Wants to Be a Home Food Preserver?-1000Miles
tone Question

• How do you make low salt sauerkraut?
• C. Rinse the kraut before eating
• While you cant make sauerkraut by using less
  salt or using a salt substitute, you can rinse
  the kraut before eating and remove much of the
  salt that way.

21
Who Wants to Be a Home Food Preserver?- 2,000

• The pH that divides water bath canning from
  pressure canning is
• A. 4.0 B. 4.6
• C. 5.0 D. 5.2

22
Who Wants to Be a Home Food Preserver?- 2,000

• The pH that divides water bath canning from
  pressure canning is
• B. 4.6
• Foods with a pH greater than 4.6 (vegetables,
  meat) must be pressure canned those with a pH
  less than 4.6 (pickles, fruit) can be water bath
  canned.

23
Who Wants to Be a Home Food Preserver?- 2,000

• What is the minimum recommended dehydrator
  temperature when making jerky?
• A. 212º F B. 140º F
• C. 145º F D. 160º F

24
Who Wants to Be a Home Food Preserver?- 2,000

• What is the minimum recommended dehydrator
  temperature when making jerky?
• 145 F
• Research published by the University of
  Wisconsin-Madison recommends that meat be dried
  at 145ºF or above.

25
Who Wants to Be a Home Food Preserver?- 4,000

• What is the recommended temperature for a home
  freezer?
• A. -20º F B. 10º F
• C. 0º F D. 32º F

26
Who Wants to Be a Home Food Preserver?- 4,000

• What is the recommended temperature for a home
  freezer?
• C. 0º F
• Your home freezer should be 0ºF or colder for
  optimum quality of frozen foods.

27
Who Wants to Be a Home Food Preserver?-4,000

• When processing salsa, start timing
• A. Once jars are hot packed
• B. Once jars are placed in hot water bath
• C. Once pressure is reached
• D. Once the water bath returns to a boil

28
Who Wants to Be a Home Food Preserver?-4,000

• When processing salsa, start timing
• D. Once the water bath returns to a boil
• Start timing this water bath process once the
  water returns to a boil.

29
Who Wants to Be a Home Food Preserver?-8,000

• Proper processing for jams and jellies includes
• A. After filling, invert the jars 10 minutes
• B. Hot pack and seal with paraffin
• C. Hot pack and process 5 minutes in boiling
  water
• D. Hot pack and process 5 minutes after water
  begins to boil

30
Who Wants to Be a Home Food Preserver?-8,000

• Proper processing for jams and jellies includes
• D. Hot pack and process 5 minutes after water
  begins to boil.
• Jams and jellies may not gel if processed too
  long so keep the water very hot (almost boiling)
  and start timing as soon as the water reaches a
  full boil.

31
Who Wants to Be a Home Food Preserver? - 8000

• Water bath canned green beans can be reprocessed
  in a pressure canner within
• A. 2 hours
• B. 12 hours
• C. 24 hours
• D. Never

32
Who Wants to Be a Home Food Preserver? - 8000

• Water bath canned green beans can be reprocessed
  in a pressure canner within
• C. 24 hours
• Items that fail to seal or that are improperly
  processed can be re-processed within 24 hours.

33
Who Wants to Be a Home Food Preserver?-16,000

• If pints and quarts require the same processing
  time, can they be canned together?
• A. Yes- pressure and water bath
• B. No- pressure and water bath
• C. Yes- pressure/ No- water bath
• D. No- pressure/ Yes- water bath

34
Who Wants to Be a Home Food Preserver?-16,000

• If pints and quarts require the same processing
  time, can they be canned together?
• A. Yes- pressure and water bath
• They can be water bath canned together and
  pressure canned as long as the pressure is the
  same, or the higher pressure is used.

35
Who Wants to Be a Home Food Preserver? - 16,000

• Which of the following is correct
• A. Acid milk, cheese, corn
• B. Low pH apples, berries, oranges
• C. Low acid apples, berries, oranges
• D. Low pH milk, cheese, corn

36
Who Wants to Be a Home Food Preserver? - 16,000

• Which of the following is correct
• B. Low pH apples, berries, oranges
• Apples, berries and oranges all have a pH less
  than 4.6 (low pH) and they are also high in acid.

37
Who Wants to Be a Home Food Preserver?-32,000Mil
estone Question

• We blanch items primarily to
• A. Kill bacteria
• B. Destroy spores
• C. Retain color
• D. Inactive enzymes

38
Who Wants to Be a Home Food Preserver?-32,000Mil
estone Question

• We blanch items primarily to
• D. Inactive enzymes
• We blanch items primarily to inactivate enzymes
  and stabilize quality an added benefit is that
  color is stabilized, and surface bacteria are
  destroyed.

39
Who Wants to Be a Home Food Preserver? -
32,000Milestone Question

• A safe thawing method for a turkey is
• A. In the refrigerator for 3 weeks
• B. In the microwave if cooked right away
• C. In the sink overnight
• D. On the counter

40
Who Wants to Be a Home Food Preserver? -
32,000Milestone Question

• A safe thawing method for a turkey is
• B. In the microwave if cooked right away
• If you are pressed for time, thaw your turkey in
  the microwave oven, and then cook it right away.

41
Who Wants to Be a Home Food Preserver?-64,000

• Pickles might turn cloudy because
• A. Soft water was used to make the brine
• B. Table salt was added
• C. Powdered spices were used
• D. More than one above but not all

42
Who Wants to Be a Home Food Preserver?-64,000

• Pickles might turn cloudy because
• D. More than one above but not all
• Pickles may turn cloudy because table salt (not
  canning salt) was used or because powdered spices
  were used hard water can also contribute to
  cloudiness.

43
Who Wants to Be a Home Food Preserver?-64,000

• The correct adjustment in water bath canning
  includes
• A. Higher elevation longer time
• B. Higher elevation higher pressure
• C. Higher elevation shorter time
• D. No adjustment needed in water bath canning

44
Who Wants to Be a Home Food Preserver?-64,000

• The correct adjustment in water bath canning
  includes
• A. Higher elevation longer time
• When water bath canner at a higher elevation,
  extend the processing time.

45
Who Wants to Be a Home Food Preserver?-125,000

• What thickener is most often recommended in
  canned soups?
• A. Clearjel
• B. Cornstarch
• C. Pasta
• D. None

46
Who Wants to Be a Home Food Preserver?-125,000

• What thickener is most often recommended in
  canned soups?
• D. None
• We do not recommend adding thickeners to canned
  soups, an unsafe product may result.

47
Who Wants to Be a Home Food Preserver?-125,000

• Which fruit listed would not require pectin for
  proper gel formation?
• A. Blueberries
• B. Pears
• C. Cranberries
• D. Peaches

48
Who Wants to Be a Home Food Preserver?-125,000

• Which fruit listed would not require pectin for
  proper gel formation?
• C. Cranberries
• If not overripe, cranberries have enough natural
  pectin and acid to gel with only added sugar.

49
Who Wants to Be a Home Food Preserver?-250,000

• Water bath canning jams and jellies is designed
  to
• A. Set the gel
• B. Dissolve the sugar
• C. Destroy yeast and mold
• D. All of the above

50
Who Wants to Be a Home Food Preserver?-250,000

• Water bath canning jams and jellies is designed
  to
• C. Destroy yeast and mold
• Water bath canning of high acid foods is designed
  to destroy yeast and mold, and stabilize product
  quality.

51
Who Wants to Be a Home Food Preserver?-250,000

• The microorganisms responsible for fermentation
  when making pickles are
• A. Yeast
• B. Lactic acid bacteria
• C. Mold
• D. Probiotics

52
Who Wants to Be a Home Food Preserver?-250,000

• The microorganisms responsible for fermentation
  when making pickles are
• B. Lactic acid bacteria
• Lactic acid bacteria ferment sugars naturally
  present in the cucumbers, producing acid that
  preserves the pickles.

53
Who Wants to Be a Home Food Preserver?-500,000

• The amount of bottled lemon juice that must be
  added to each quart of water bath canned tomatoes
  is
• A. 1 teaspoon B. none
• C. 2 Tablespoons D. 1 Tablespoon

54
Who Wants to Be a Home Food Preserver?-500,000

• The amount of bottled lemon juice that must be
  added to each quart of water bath canned tomatoes
  is
• 2 Tablespoons
• Add 2 Tbl bottled lemon juice per quart of
  tomatoes to ensure safety when water bath
  canning.

55
Who Wants to Be a Home Food Preserver?-500,000

• Pressure is applied in canning because
• A. It kills bacteria
• B. Jars seal better
• C. Water boils harder
• D. Water boils hotter

56
Who Wants to Be a Home Food Preserver?-500,000

• Pressure is applied in canning because
• D. Water boils hotter
• Under pressure, water boils at a higher
  temperature (hotter). This allows us to destroy
  harmful spores while maintaining a quality
  product.

57
1,000,000One Million Dollars

• The safe internal temperature for ground beef is
• A. 140º F B. 155º F
• C. 160º F D. 165º F

58
1,000,000One Million Dollars

• The safe internal temperature for ground beef is
• 160º F
• Ground beef should be cooked to 160ºF to ensure
  that it is safe to eat the color of the meat or
  the juice is no longer an accurate measure of
• safety.

59
1,000,000One Million Dollars

• The bacteria listed below that is responsible for
  the most cases of foodborne illness in the U.S.
  is
• A. Salmonella B. Campylobacter
• C. Listeria D. E. coli O157H7

60
1,000,000One Million Dollars

• The bacteria responsible for the most cases of
  foodborne illness
• B. Campylobacter
• While the other pathogens seem to be more in the
  news, Campy causes more foodborne illness than
  Salmonella, Listeria or E. coli O157H7.