The fireless cooker will be found
valuable for cooking dried foods.
* * * * *
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?
(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.
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