FOOD PROCESSING AND PRESERVATION
DRYING AND DEHYDRATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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low acid foods
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high-acid foods
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neutral foods
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all of the above
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Detailed explanation-1: -Boiling water bath canning can be used to preserve high-acid foods such as fruits, pickles, relishes, acidified tomatoes, fruit jellies, jams, butters, marmalades, and preserves. Always check up-to-date canning information for correct processing times.
Detailed explanation-2: -Processing High-Acid Foods Food that has enough acidity to keep the pH of the product below 4.6 can be processed in a water-bath canner or a steam canner. Examples of items commonly water-bath or steam canned include: Pickles.
Detailed explanation-3: -Acid foods such as fruits and pickles with a pH of 4.6 or lower may be canned in a water bath canner. Low-acid foods such as vegetables and meats with a pH above 4.6 must be processed in a pressure canner.
Detailed explanation-4: -Use a boiling water bath or atmospheric steam canner for high acid foods. If you choose, high acid foods such as fruit may be safely pressure canned; the product may be softer than processing it in a boiling water bath.