Canning Food
时间:2005-06-03 16:00:00
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(单词翻译)
By Gary Garriott
Broadcast: September 1, 2003
This is Sarah Long with the VOA Special English Development Report.
People have always had to find ways to keep food safe to eat. Methods to dry, smoke and salt food were invented thousands of years ago. The process of canning is much more recent. This
storage1 method keeps food safe to eat for long periods of time. Today, canning is one of the most popular methods of storing food.
Canning uses heat to kill 1)
bacteria2 and other micro-
organisms3 that cause
poisons4 to form in food. Canning also takes away the air that these organisms need to live. One popular method of canning uses a water bath.
Clean fruits or vegetables are placed in glass bottles. The food can be put into the bottles either hot or cold. The cold method is used for soft fruits and vegetables that could lose their shape or taste. Firmer fruits and most vegetables are usually cooked. They take up less space in the bottles.
After the food has been placed in glass bottles, boiling water is poured into the bottles to about three centimeters below the top. Then covers are placed on the bottles, but are not turned all the way. The bottles are placed in a large container filled with warm water that is then brought to a boil.
The water must
completely5 cover the bottles, from three to five centimeters over the top. When the water boils, any air in the bottles will be 2)expelled. The boiling continues for several minutes. Then the bottles are allowed to cool. Finally, they are placed
briefly7 into cold water. This makes a strong
barrier8 to keep the air out. In other words, a 3)
vacuum9 is created.
When the bottles are completely cool, notes can be placed on them to identify what is inside. The bottles can then be stored in a cool, dark place at a temperature of between four and twenty-one degrees 4)
Celsius10.
Canning allows your family to enjoy foods that might not come fresh
throughout11 the year. It is also a good way to store food for six months to a year, or even several years, in case of an emergency. It does not cost much to continue canning every year once the equipment has been purchased.
You can get more information about canning food from the group, Volunteers in Technical
Assistance12. VITA is on the Internet at
www.vita.org.
This VOA Special English Development Report was written by Gary Garriott. This is Sarah Long.
注释:
1) bacteria [bAk5tiEriE] n.细菌
2)
expel6 [iks5pel] v.驱逐,排出
3) vacuum [5vAkjuEm] n.真空
4) Celsius [5selsjEs] n.摄氏度
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