Glossary


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dextrose.

A naturally occurring form of glucose. Dextrose is available as a white crystal or powder and is less sweet than granulated sugar. It is also called corn sugar or grape sugar. Dextrose is widely used as an ingredient in commercial food products. It is found in commercial pectin and produce protectors and functions as a bulking agent or filler.

dial-gauge pressure canner.

A pressure canner fitted with a one-piece pressure regulator and a gauge to visually indicate the correct pressure level.

dill.

A pungent, aromatic herb that can be used fresh or dried. Fresh dill has feathery green leaves. The most useful dried form is dill seeds. In fresh preserving, dill is primarily used for pickling. One head of fresh dill is equivalent to 1 to 2 tsp (5 to 10 mL) dill seeds or 2 tsp (10 mL) dried dillweed.

E. coli.

A species of bacteria that is normally present in the human intestines. A common strain, Escherichia coli 0157:H7, produces high levels of toxins and, when consumed, can cause symptoms such as diarrhea, chills, headaches and high fever. In some cases, it can be deadly.

enzyme.

A protein that acts as a catalyst in organisms. In food, enzymes start the process of decomposition, changing the flavor, color and texture of fruits and vegetables. Enzyme action can be neutralized by following recommended food preservation methods.

exhausting.

See venting.

ethylene gas.

An odorless, colorless gas that occurs naturally in nature. It is produced by and released from fruits during the ripening process. In turn, the ethylene gas acts as a ripening agent and, when exposed, speeds up the ripening of under-ripe fruits.

fermentation.

A reaction caused by yeasts that have not been destroyed during the processing of preserved food. Bubble formation and scum are signs that fermentation is taking place. With the exception of some pickles that use intentional fermentation in preparation, do not consume fermented fresh preserved foods.

fermented pickles.

Vegetables, usually cucumbers, that are submerged in a salt-water brine to ferment or cure for up to 6 weeks. Dill, garlic and other herbs and spices are often added to the brine for flavoring. Fermented pickles are also called “brined pickles.”

firming agent.

See crisping agent.

fingertip-tight.

The degree to which screw bands are properly applied to fresh preserving jars. Use your fingers to screw band down until resistance is met, then increase to fingertip-tight. Do not use a utensil or the full force of your hand to over-tighten bands.

food poisoning.

Any illness caused by the consumption of harmful bacteria and their toxins. The symptoms are usually gastrointestinal.

fresh-pack pickles.

Cucumbers that are preserved in a spicy vinegar solution without fermenting, although they are frequently brined for several hours or overnight. All fresh-pack pickles should stand for 4 to 6 weeks after processing to cure and develop optimal flavor.

fresh preserving.

A modern term used to describe the process of preserving fresh produce and freshly prepared foods in glass preserving jars with lids and bands in the presence of heat to destroy microorganisms that cause spoilage. This term is synonymous with home canning.

fruit butter.

A soft spread made by slowly cooking fruit pulp and sugar to a consistency thick enough to mound on a spoon and spread easily. Spices may be added.

fruit pickle.

Fruit, usually whole, that is simmered in a spicy, sweet-sour syrup until it becomes tender or transparent.

funnel.

A plastic utensil that is placed in the mouth of a fresh preserving jar to allow for easy pouring of a food product into the jar. Funnels help prevent spillage and waste.

gasket.

A rubber ring that sits along the inside circumference of a pressure canner lid and comes in contact with the base when locked into place. The gasket provides a seal between the lid and the base so steam cannot escape.

gelling agent.

Any substance that acts to form a gel-like structure by binding liquid.

gel stage.

The point at which a soft spread becomes a full gel. The gelling point is 220°F (104°C), or 8°F (4°C) above the boiling point of water.

headspace.

The unfilled space in a fresh preserving jar between the top of the food or liquid and the underside of the lid. The correct amount of headspace is essential to allow for food expansion as the jars are heated and for the formation of a strong vacuum seal as jars cool.

heat penetration/heat processing.

See processing.

hermetic seal.

A seal that secures a food product against the entry of microorganisms and maintains commercial sterility.

high-acid food.

A food or food mixture that contains sufficient acid — naturally or added as an ingredient — to provide a pH value of 4.6 or lower. Fruits, fruit juices, tomatoes, jams, jellies and most soft spreads are naturally high-acid foods. Food mixtures such as pickles, relishes, salsas and chutneys contain added vinegar or citric acid, which lowers their pH, making them high-acid foods. High-acid foods can be safely processed in a boiling water canner.

high-methoxyl pectin.

A type of pectin that requires a high sugar content and the presence of acid to produce a gel when making jams and jellies. Powdered and liquid commercial pectin products are usually high-methoxyl.

home canning.

The process of preserving fresh or prepared foods in glass jars with two-piece closures, using heat processing to destroy microorganisms that cause spoilage. See also fresh preserving.

hot-pack method.

Filling jars with preheated, hot food prior to heat processing. Preheating food expels excess air, permits a tighter pack in the jar and reduces floating. This method is preferred over the raw-pack method, especially for firm foods.

inversion.

A fresh preserving method in which hot foods are ladled into jars, two-piece closures are applied and the jars are turned upside down (inverted) for a period of time. Since no heat processing takes place, this method is not recommended.

jam.

A soft spread made by combining crushed or chopped fruits with sugar and cooking to form a gel. Commercial pectin may or may not be added. Jams can be made with a single fruit or with a combination of fruits. They should be firm but spreadable. Jams do not hold the shape of the jar.

jar.

A glass container used in fresh preserving to preserve food and/or liquids. For safe fresh preserving, jars must be designed to seal with two-piece metal closures and to withstand the temperatures and reuse associated with fresh preserving.  See also mason jar.

jelly.

A soft spread made by combining fruit juice or acidified vegetable juice with sugar and cooking to form a gel. Commercial pectin may or may not be added.

jelly bag.

A mesh cloth bag used to strain juice from fruit pulp when making jellies. A strainer lined with many layers of cheesecloth may be substituted. Both the jelly bag and cheesecloth need to be dampened before use.

jelly strainer.

A stainless steel tripod stand fitted with a large ring. A jelly bag is placed over the ring. The stand has feet that hold it onto a bowl to allow juice to strain from the bag into the bowl.

kosher salt.

See salt, kosher.

kPa (kilopascal).

A metric unit of atmospheric pressure (force).