1. Is it safe to can green beans in a boiling water canner?
_____ Yes
_____ No
2. Can you tell by looking if a food contains botulinum toxin?
_____ Yes
_____ No
_____ You can tell if you are an experienced canner
3. Which of the following should be added to acidify tomatoes during the canning process?Yes or No to each answer:
_____ Freshly squeezed lemon juice
_____ Vinegar, 5% acidity
_____ Commercially bottled lemon juice
_____ Citric acid
4. Is it safe to can fruits without sugar?
_____ Yes
_____ No
_____ It depends on the fruit
5. Can a food be canned at the same pressure (pressure canner) or same time (boiling water bath) at all elevations?
_____ Yes
_____ No
_____ It depends on the food
6. Which of the following ingredients may be safely adjusted in amount when canning salsa? Yes or No to each ingredient:
_____ Tomatoes
_____ Peppers
_____ Vinegar
_____ Cumin
_____ Onions
7. Is it safe to add rice, barley or other grains, noodles or other pasta, flour, cream, milk, or thickening agents when canning soups?
_____ Yes
_____ No
8. Is it safe to scrape off surface mold from jellies and jams and eat the remaining jelly/jam?
_____ Yes
_____ No
9. If my grandmother canned a recipe using open kettle canning, can I safely can the food that way?
_____ Yes
_____ No
10. My electric pressure cooker (i.e.: Instant Pot) has canning instructions — so it is safe to can in this appliance?
_____ Yes
_____ No
11. Can you leave out salt when canning vegetables?
_____ Yes
_____ No
ANSWERS
1. No — Green beans are low in acid and need pressure canned to know they are safe.
2. No — Botulism normally can’t be seen, smelled or tasted.
3. No – Freshly squeezed lemon juice
Yes – Vinegar, 5% acidity
Yes – Commercially bottled lemon juice
Yes – Citric acid
Tomatoes acid level can vary depending on soil, growing conditions and variety. They need a small boost of acid to be safe.
4. Yes — Sugar will help the fruit look better longer, but is not needed for safety.
5. No — Water boils at different temperatures at different elevations. So, canning times and pressure will vary depending on your elevation.
6. No – Tomatoes
No – Peppers
No – Vinegar
Yes – Cumin
No – Onions
Only spices can be added when canning salsa.
7. No — Canning times are based on acidity and thickness of the product. When you add thickeners, it takes longer for the middle of the jar to get hot. So add thickeners after you open the jar to use it.
8. No — Mold can be further into jellies and jams than the eye can see, best to toss.
9. No — Would you trust a heart surgeon who was using techniques from 50 years ago? Be safe when canning, use current tested methods.
10. No — These appliances haven’t been tested to know they can safely can.
11. Yes — Salt is used as a flavoring, not a preservative in canning veggies.
Source: food.unl.edu
See print-friendly version of this quiz at https://food.unl.edu/resources/how-savvy-are-you-with-home-canning-activity.pdf