Describe when the water bath canner and the pressure canner would ...

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Describe when the water bath canner and the pressure canner would be used. Include types of food canned in each, pH of foods, what destroys microorganisms in each method, and the temperature reached in each method.
 
  What will be an ideal response?

Question 2

Wonton are
 
  (a) baby shrimp, (b) firecrackers, (c) dough pouches encasing a filling and poached or fried, (d) served only for Chinese New Year, (e) none of these.

[missalyssa26]

Answer to Question 1

The water bath canner is used for foods that are acidic or low in pH, below 4.5 . The acid, along with the boiling temperature of water (100oC), aids in destroying the microorganisms. Fruits and tomatoes with a pH below 4.5 can be canned safely using a water bath canner. The pressure canner is used for foods that are low in acid (pH above 4.5). Such foods as vegetables and meats need the higher temperature achieved in a pressure canner to ensure adequate destruction of microorganisms.

Answer to Question 2

(c)

[tnt_battle]

TYSM

[AISCAMPING]

Excellent