Altitude: Height above sea level.
Ascorbic acid: Vitamin C—it’s used as a preservative for color in canned fruits and to acidify some fruits. It comes in a variety of forms. Follow directions on the package when mixing color preservative solutions or substituting another form for crystalline ascorbic acid.
Blanching: The process of quickly heating food in boiling water then quickly cooling it. It stops enzyme activity that changes color, texture, and taste in preserved foods.
Brine, Brining: A salty solution used to preserve food, particularly pickles. Brining means adding the salt solution or letting food soak in it.
Bubble stick: Any small, flat nonmetallic object that is run around the inside of a filled jar to release tiny bubbles that cling to the jar sides and food.
Citric acid: A natural product derived from citrus fruit that is added to foods to acidify them or to preserve color.
Dehydrator: A machine that heats food at a low temperature so that it dries instead of cooks.
Enzymes: Proteins in foods that control complex biochemical processes; they can be inactivated by heat, such as by blanching.
Fermentation: The breakdown of carbohydrates by microorganisms, producing lactic acid as a by-product, which can preserve food and changes its color and taste.
Lid: In canning this refers to a small flat piece of metal with a band of adhesive. It fits over the mouth of a jar and when heated and then cooled, it seals to the jar rim and creates a vacuum inside the jar.
Mandoline: A kitchen utensil that slices food when it is slid over a series of blades. It’s generally operated by hand.
Pressure canner: Food in jars is put inside this large pot with a small amount of water. The lid seals out air and when heated, steam creates pressure, which cooks food at a higher temperature than boiling water does and kills the microorganisms in low-acid foods.
Processing: In canning this refers to the heating treatment that makes food safe to eat when stored at room temperature.
Produce: Vegetables and fruits in general.
Rim: The top edge of a canning jar.
Screw band: A grooved metal ring that has an open area in the center. It screws onto the grooves in a jar top and holds the lid down during processing.
Water-bath canner: A large pot that allows jars of food to be totally submerged in water. The water is brought to boiling to heat treat acidic foods and kill microorganisms that cause food spoilage.