Question

ph - measure of acidity of a product. the lower the ph, the higher the acidity.
preserve - to maintain the quality of food for consumption at a later time. accomplished by canning, freezing,
pressing, drying, or making jellies, jams, or preserves.
processing - heating food in closed canning jars to insure destruction of harmful organisms so the canned food
will remain unspoiled and safe to eat. acid foods - such as fruits, tomatoes, and pickles - and jams and
preserves are safely processed in a boiling - water - bath. low - acid vegetables (all vegetables except tomatoes)
require processing at higher temperature by use of a pressure canner or pressure saucepan. times required to
insure an adequate process are specified in canning directions for each food.
syrup pack - fruit is packed for freezing in a sugar syrup made by dissolving sugar in water.
steam - pressure canner - a large, heavy metal pan having a tight - fitting cover which is fitted with safety
valve, steam vent or petcock, and a gage - either weighted or dial. used for processing low - acid foods under
pressure at high temperatures in order to insure their safety.
steam - pressure saucepan - smaller than a canner. if equipped with a gage to maintain pressure at 10
pounds, it is suitable for processing food in pint jars.
sugar pack - sugar is added directly to fruit and mixed gently to draw juice from fruit before packing into
freezer containers.
unsweetened pack - fruit packed for freezing without any sweetening added. it may be packed dry or
covered with water.
according to the text, what is the definition of unsweetened packs?
raw, unheated food packed into canning containers and covered with boiling sirup, juice,
or water.
fruit is packed for freezing in a sugar sirup made by dissolving sugar in water.
fruit packed for freezing without any sweetening added. it may be packed dry or
covered with water.

Explanation:

The text clearly defines "Unsweetened Pack" as "Fruit packed for freezing without any sweetening added. It may be packed dry or covered with water." This directly matches option C. Option A describes a different packing method (related to canning with boiling substances), and option B is the definition of "Syrup Pack" (using sugar syrup for freezing fruit).

Answer:

C. Fruit packed for freezing without any sweetening added. It may be packed dry or covered with water.