Author Question: Explain in layman's terms the process of canning peaches and green beans. This involves discussion ... (Read 33 times)

james0929 · **on:** Aug 2, 2018

Explain in layman's terms the process of canning peaches and green beans. This involves discussion of sterilization, acid vs. low acid products, raw vs. hot pack, water bath vs. pressure canning, storage time, cooking procedures.

What will be an ideal response?

Question 2

Human taste sensations are stimulate the __________ part of the brain where feelings and
_____________ take place.

Fill in the blank(s) with correct word

al · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

Canning produces commercial sterility in which most microorganisms that would cause spoilage are destroyed. Peaches are an acid food with a pH below 4.5 . Thus they are canned in a water bath canner where the acid and the heat (212F.) destroy the bacteria. The green beans, on the other hand, are low acid, meaning their pH is above 4.5 . Therefore, they require processing in the pressure canner to get hot enough to kill spore-forming Clostridium botulinum.
Peaches would probably be packed raw, meaning that the raw fruit is placed in sterilized jars and covered with a hot sugar syrup with antioxidant. The green beans would be packed by the hot-pack method, where the beans would be cooked and packed hot into the sterilized jars. The processing time would be exactly followed when the water returned to a boil for the water bath canner, or when the pressure is reached in the pressure canner.
The canned foods would be stored in a cool, dark place for 1-2 years. The peaches could be eaten as is. The green beans would need to be boiled for at least 10 minutes prior to tasting.

Answer to Question 2

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