Glossary


A − C | D − K | L− P | R − Z

raw-pack method.

Filling jars with raw, unheated food prior to heat processing.

refrigeration.

The process of decreasing the temperature for cold storage of produce. Refrigeration slows the growth of microorganisms and prolongs deterioration for a short period of time.

relish.

A pickled product prepared using chopped fruits and/or vegetables cooked in a seasoned vinegar solution. If a sweet relish is desired, sugar is added. Hot peppers or other spices may also be added for flavor.

reprocessing.

Repeating the heat processing of filled, capped jars when a lid does not seal within 24 hours. The original lid must be removed and the food and/or liquid reheated as recommended by the recipe. The food and/or liquid must be packed into clean, hot jars and covered with a new, clean lid with the screw band adjusted. The filled jars must then be reprocessed using the preserving method and full length of processing time recommended by the recipe.

rubber gasket.

See gasket.

salt, kosher.

A coarse-grained, textured salt that is free of additives. Kosher salt may be used when making pickles. Because of the variance in density and form, contact kosher salt packers for information regarding equivalencies.

salt, pickling or preserving.

A fine-grained salt used in pickling and fresh preserving. It is free of anti-caking agents, which can cause the pickling liquid to turn cloudy, and iodine, which can darken the pickles.

salt, table.

A free-flowing, fine-grained salt. Table salt is the most common salt and is used as a table seasoning. It contains additives that may yield unfavorable results when pickling. Iodized table salt (sodium iodide) is not recommended for pickling because it contains an anti-caking ingredient that can make brines cloudy, as well as iodine, which may darken the pickles. Non-iodized table salt can be used for pickling. The pickling liquid may be cloudy, but the pickles will not be dark.

salt, sea.

A type of salt produced by the evaporation of sea water. It comes in fine- and coarse-grained textures and is usually more costly than other types of salt. Sea salt should not be used for pickling because it may contain minerals that could darken the pickles.

saucepan, large.

An 8- to 10-quart (8 to 10 L) heavy pot essential for cooking soft spreads. The pot must have a broad, flat bottom for good heat distribution and deep sides to prevent food from boiling over.

screw band.

A threaded metal band used in combination with a flat metal lid to create vacuum seals for fresh preserved food. The band holds the lid in place during processing.

sealing compound.

The red, shiny material, also called plastisol, found in the exterior channel on the underside of the flat metal lid. The sealing compound comes in contact with the lip of the jar and forms a seal when the jar cools after processing.

simmer.

See boil gently or simmer.

skimmer.

A metal kitchen utensil that has a long handle attached to a wide, flat surface with perforated holes. Skimmers are used to skim foam from soft spreads after cooking or to drain hot liquid from hot vegetables.

smoke curing.

A preservation method achieved by smoking food, usually meat or fish, at a certain temperature to partially or fully cook it and to impart a smoky flavor. Even if meat or fish is smoke-cured prior to fresh preserving, it must go through heat processing in a pressure canner to become shelf-stable.

spice bag.

A small muslin bag used to hold whole herbs and spices during cooking. The bag allows the flavor of the herbs and spices to seep into the food or liquid, and makes removing the spices easy when cooking is complete. Spice bags come in various sizes. If a spice bag is not available, tie herbs and spices in a square of cheesecloth.

spoilage.

The evidence that a food product has not been completely rid of microorganisms. If microorganisms are present, the nutrients in the food product will allow them to grow and multiply. Spoilage occurs when food products have not been processed correctly. Signs of spoilage include broken seals, mold, gassiness, cloudiness, spurting liquid, seepage, yeast growth, fermentation, slime and disagreeable odors.

steam pressure canner.

See pressure canner.

steam pressure canning/preserving method.

See pressure canning method.

sterilization.

The process of killing all living microorganisms. In fresh preserving, this is achieved by heating food in capped jars to a high enough temperature for a length of time sufficient to destroy the most heat-resistant microorganism known to be associated with that food.

storage.

A cool, dry, dark place where fresh preserved goods can be kept until ready to be consumed.

straight walls.

Some glass preserving jars possess straight sides that taper downward and allow for expansion during the freezing process. Jars with straight walls can be used when freezing.

syneresis.

The separation of liquid from a gel. In fresh preserving, this can happen to soft spreads, usually during storage. It is not a safety concern.

syrup or canning/preserving syrup.

A mixture of water (or juice) and sugar used to add liquid to canned food, usually fruit.

thermal shock breakage.

Stress exerted on preserving jars when glass is exposed to sudden temperature differentials. This stress weakens the glass and can lead to glass breakage, commonly evidenced by the bottom breaking out.

two-piece closure.

A two-piece metal closure for vacuum-sealing fresh preserving jars. The set consists of a metal screw band and a flat metal lid with a flanged edge lined with sealing compound.

vacuum seal.

The state of negative pressure in properly heat-processed jars of home-canned foods. When a jar is closed at room temperature, the atmospheric pressure is the same inside and outside the jar. When the jar is heated, the air and food inside expand, forcing air out and decreasing the internal pressure. As the jar cools and the contents shrink, a partial vacuum forms. The sealing compound found on the underside of fresh preserving lids prevents air from re-entering.

venting.

1.) Forcing air to escape from a closed jar by applying heat. As a food or liquid is heated, it expands upward and forces air from the jar through pressure buildup in the headspace. 2.) Permitting air to escape from a pressure canner, also called exhausting.

vinegar, distilled white.

The standard form of vinegar. It is a clear, colorless acidic liquid derived from grain alcohol that possesses a sharp, pungent flavor. Unlike apple cider vinegar or malt vinegar, distilled white vinegar does not compete with the distinctive flavors of herbs and spices in brine. Because it is clear, it does not change the color of white or light-colored fruits and vegetables. In fresh preserving, use 5% acidity (50 grain).

vinegar, cider.

A type of vinegar derived from apples that is light golden in color and has a tart fruit flavor. Cider vinegar has a milder flavor than distilled white vinegar. Because it has color, it may darken white or light-colored fruits and vegetables. In fresh preserving, use 5% acidity (50 grain).

vinegar, red or white wine.

A type of vinegar derived from wine. The flavor reflects the source of the wine.

weighted-gauge pressure canner.

A type of pressure canner that is fitted with either a three- or a one-piece weight unit, both with 5-, 10- and 15-lb (35, 69 and 103 kPa) pressure adjustments. (Only 10- and 15-lb/69 and 103 kPa pressure weights are used in fresh preserving. The 5-lb/35 kPa weight is used for cooking, but not preserving.) Steam, exhausted throughout the processing period, causes the weight(s) to rock, indicating that the pressure level has been achieved or is being maintained.

yeast.

Microscopic fungi grown from spores that cause fermentation in foods. Yeasts are inactive in foods that are frozen and are easily destroyed by heat processing at a temperature of 212°F (100°C).