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Ch 19: Food Processing: Home Canning

Horizontales
Process where food is heated in a syrup, water, or juice to at lease 77C;
The location in a container of food being canned that is the last to reach the temperature considered safe for killing microorganisms in that food
Type of glass that canning jars are made from
Heat transfer by the motion of fluids or air
The __?__ canning industry began in Philadelphia in 1874 with the development of commercial canners.
Used for centuries to preserve food
Process method of canning which heats containers of food under pressure in a pressure canner
All food, cooked or canned, that shows any signs of spoilage should be __?__
Resorts that can mechanically increase the movement of the food to shorten processing time
Type of commercial canning that uses a retort or huge pressure canners
One common example of aseptically packaged food is the individual packages of _?__ found in many restaurants
Verticales
__?__ canning is a method in which food is first sterilized by heat and then placed in sterilized containers
Another name for raw pack
The most dangerous form of food borne illness
Involves passing energy from particle to particle through molecular collisions
Type of canning process that is gaining popularity; canning completed in a flexible package;
__?__ canned food is necessary to kill harmful microorganisms and seal the canning containers
Process that involves heating the containers of food in boiling water in a canning kettle
Used for centuries to preserve food
Uncooked food is placed in a container that is then filled with boiling water or juice and closed with a lid and a ring band;
The nutritional value of canned food is __?__ than the nutritional value of fresh food.