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Category: Household Arts

Year Introduced: 1929

Item Number: YOU6170

Originating Institution: General Conference

Requirements

  1. Define the following:
    1. Botulism
    2. Boiling water bath
    3. Cold Pack
    4. Hot Pack
    5. Jam
    6. Jelly
    7. Marmalade
    8. Open kettle canning
    9. Pectin
    10. Pickles
    11. Scald
    12. Steam canning
    13. Steam pressure canning
    14. Sterilize
  2. List the equipment used in the following methods of canning:
    1. Pressure
    2. Boiling water bath
    3. Steam
    4. Open kettle
  3. Give directions for sterilizing, filling, sealing, and testing seals on jars.
  4. When should food be steam pressure processed?
  5. List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying.
  6. Can the following items:
    1. One fruit juice using the open kettle method
    2. Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing
    3. Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing
    4. One jelly or jam

Materials

  1. Define the following:
    1. Botulism
    2. Boiling water bath
    3. Cold Pack
    4. Hot Pack
    5. Jam
    6. Jelly
    7. Marmalade
    8. Open kettle canning
    9. Pectin
    10. Pickles
    11. Scald
    12. Steam canning
    13. Steam pressure canning
    14. Sterilize
  2. List the equipment used in the following methods of canning:
    1. Pressure
    2. Boiling water bath
    3. Steam
    4. Open kettle
  3. Give directions for sterilizing, filling, sealing, and testing seals on jars.
  4. When should food be steam pressure processed?
  5. List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying.
  6. Can the following items:
    1. One fruit juice using the open kettle method
    2. Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing
    3. Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing
    4. One jelly or jam

References




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