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Author Question: A pressure canner should be exhausted before beginning the actual processing period in order to (Read 156 times)

panfilo

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on: Aug 1, 2020

Question 1

A fruit that is particularly susceptible to enzymatic oxidative browning during freezing is
◦ apples.
◦ cherries.
◦ raspberries.
◦ strawberries.

Question 2

A pressure canner should be exhausted before beginning the actual processing period in order to
◦ drive air out of the canner.
◦ permit adequate circulation of steam around the jars.
◦ assure that the inside temperature is related directly to steam pressure.
◦ both A. and C.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by panfilo on Aug 1, 2020

HandsomeMarc

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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panfilo

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Reply 2 on: Aug 1, 2020
Gracias!

kishoreddi

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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