Requirements
- 1.
Define or explain the following terms related to home canning:
- a.
Canning safety and food science terms
- •
Botulism
- •
pH
- •
Spoilage
- •
- b.
Processing methods and techniques
- •
Pressure canning
- •
Boiling water bath canning
- •
Steam canning
- •
Raw pack/cold pack
- •
Hot pack
- •
Headspace
- •
Debubbling
- •
Sterilization
- •
Seal
- •
Open kettle method (NOT SAFE)
- •
- c.
Ingredients and additives
- •
Pectin
- •
Citric acid
- •
Pickling salt
- •
- d.
Types of preserved foods
- •
Jam
- •
Jelly
- •
Marmalade
- •
Preserves
- •
Pickled foods
- •
- a.
- 2.
List the equipment used in the following methods of canning:
- a.
Pressure canning (for low-acids foods)
- b.
Boiling water bath canning (for high-acid foods)
- c.
Steam canning
- a.
- 3.
Demonstrate and explain:
- a.
How to properly clean and prepare jars and lids
- b.
How to sterilize jars (if required based on processing time)
- c.
How to hot pack or raw pack food safely into jars
- d.
How to adjust headspace and remove air bubbles
- e.
How to seal jars using 2-piece lids
- f.
How to process jars using the correct method and time
- g.
How to check seals after cooling
- h.
How to store jars and identify unsafe seals or spoilage
- a.
- 4.
Explain what types of food must be pressure canned.
- 5.
List several fruits and vegetables best suited for canning rather than freezing or drying.
- 6.
Demonstrate your canning skills by safely canning four of the five categories listed below:
- a.
One fruit juice using the boiling water bath or steam canning method. (Do NOT use the open kettle method)
- b.
Two types of fruit, using the boiling water bath or steam method.
- •
One using the hot pack method
- •
One using the raw pack/cold pack method
- •
- c.
Two kinds of vegetables, using the pressure canning method.
- •
One using the hot pack method
- •
One using the raw pack/cold pack method
- •
- d.
Make one jelly, jam, or marmalade using either commercial or natural pectin.
- e.
Pickle one item using a tested acidified pickling recipe and process it in a boiling water bath or steam canner.
- a.
- 7.
Memorize Psalms 138:7. Present a devotional on this verse, or similar verse, on spiritual aspects of preservation using what you have learned in this honor as the illustration. Household Arts
About this honor
- Category
- Household Arts
- Skill level
- 2
- Division
- North American Division
- Edition
- 2026
- Original honor
- 1929
Requirements are published by AdventSource for the General Conference of Seventh-day Adventists. Advent Clubs reproduces them here for club leaders and links the original document above.