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DEVELOPMENT REPORT – Canning Food
By Gary Garriott
Broadcast: Monday, January 03, 2005
I'm Gwen Outen 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 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 expelled6. 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 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 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 vita.org.
This VOA Special English Development Report was written by Gary Garriott. I'm Gwen Outen.
1 storage | |
n.存储器,储藏,保管,库存,仓库 | |
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2 bacteria | |
n.(单数bacterium)细菌 | |
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3 organisms | |
n.有机物( organism的名词复数 );有机体;生物;有机体系 | |
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4 poisons | |
n.毒药( poison的名词复数 );酒;极糟的食物;极有害的思想(或心情等)v.毒死( poison的第三人称单数 );污染;放毒于;对…有不良影响 | |
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5 completely | |
adv.完全地,十分地,全然 | |
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6 expelled | |
驱逐( expel的过去式和过去分词 ); 赶走; 把…除名; 排出 | |
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7 briefly | |
adv.简单地,简短地 | |
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8 barrier | |
n.栅栏,障碍,壁垒,关卡 | |
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9 vacuum | |
n.真空,空间,真空吸尘器;adj.真空的,产生(利用)真空的;v.用吸尘器打扫 | |
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10 Celsius | |
adj.摄氏温度计的,摄氏的 | |
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11 throughout | |
adv.到处,自始至终;prep.遍及,贯穿 | |
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12 assistance | |
n.援助,帮助 | |
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