GLOSSARY
Glossary
Welcome to the Glossary! This is a resource for preserving-related terms, definitions, and explanations.
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A B C D E
Acetic acid is a colourless liquid that has a strong vinegar-like smell. It is the primary acid in vinegar (e.g many kinds of vinegar are made up of 5% acetic acid). The sour taste of vinegar is due to the presence of acetic acid.
Lemon juice, tartaric acid and citric acid. These acids can be added to certain fruits to increase the extraction of pectin. They can also help improve the maintain the colours of the fruits, but it also prevents crystals from forming in the preserve.
A substance, such as citric acid (lemon or lime juice), ascorbic acid (vitamin C) or a blend of citric and ascorbic acids. It inhibits oxidation and in so doing can slow down the browning of light-coloured fruits and vegetables.
Antioxidants are believed to fight against free radicals, harmful particles in your body that can cause disease and long-term damage to cells.
Artificial sweeteners are sugar substitutes that are used in place of sugar to sweeten food and drinks. These substitutes are usually made from chemicals, although some are derived from natural sources such as herbs or fruits. Artificial sweeteners are often used in food and drink products that are marketed as “sugar-free” or “diet.” Artificial sweeteners vary in sweetness but are usually many times sweeter than granulated sugar.
The chemical name for vitamin C. It is a natural, water-soluble vitamin that is commercially available in a concentrated form as white, odourless crystals or powder. It is used as an antioxidant to inhibit oxidation and control the browning of light-coloured fruits and vegetables. Also known as Citric Acid.
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A large group of one-celled microorganisms widely distributed in nature. They can be found in the soil, water and air around us. Some bacteria are harmful to the health of plants animals and humans.
Several bacteria thrive in conditions common in low-acid preserved foods and produce toxins that can be destroyed by heating to 116°C (240°F) for a specified length of time. For this reason, low-acid foods must be processed in a pressure canner.
Also, see Microorganism
Blanching refers to the action of submerging food in boiling water or steam for a short period, usually 2 to 5 minutes, but it varies by the vegetable or fruit and its size.
This can be done to loosen the peels or to inactivate enzymes in the food that can cause loss of colour, loss of nutrients, and flavour changes to the produce.
Blanching is immediately followed by rapidly cooling the food in cold, ideally, iced water.
Blanching also helps to destroy microorganisms that may remain on the surface of the fruit/vegetable. The preserving process accomplishes this with the boiling that takes place, so a blanching step is generally needed mostly for the preparation of foods for freezing, but is not essential for bottled/canned foods.
A lidded pot designed with a fitted perforated basket to hold food in boiling water, or with a fitted rack to steam foods. Useful for loosening the skins on fruits or for preparing fruits or vegetables ahead of being frozen.
A fresh preserving method in which hot foods are ladled into jars, secured with lids are applied and the jars are processed to ensure a vacuum seal. Also known as Canning
A small muslin bag holding whole herbs and spices during cooking. The bag allows the flavour of the herbs and spices to seep into the food or liquid and makes removing the spices easy when cooking is complete. Where the herbs can be tied together in a bundle, a muslin bag is not needed. It is used to flavour broth, soup, pickling liquid and other foods.
See also Spice Bag.
A salt-water solution used in pickling or when preserving foods. Although salt and water are the main ingredients, sugar and spices are sometimes added too.
A non-metallic utensil used in fresh preserving to remove air bubbles trapped inside the jar. To ensure appropriate Headspace, air bubbles should be removed before the lid of the jar is applied.
Boil
Heating a liquid until bubbles break the surface. At sea level, this happens at 100°C ( 212°F) At elevations above 1,000 feet (305 m), the boiling point is reached at a lower temperature. A boil is achieved only when the liquid is continuously rolling or actively bubbling.
See also Boil Gently / Simmer or Full Boil/Rolling Boil
To cook food gently just below the boiling point – between 82°C to 93°C (180°F to 200°F). Bubbles rise from the pot bottom, gently disturbing the surface of the liquid.
The temperature at which liquid starts to boil is 100°C (212°F) at sea level. This temperature fluctuates relative to altitude and adjustments may need to be made to the processing of preserves under the circumstances.
A serious type of food poisoning that is caused by the ingestion of the toxin produced by spores of the bacteria Clostridium botulinum. Botulism can be fatal.
The spores are usually present in the dust, wind and soil clinging to raw food. They belong to a species of bacteria that cannot grow in the presence of air, and they do not normally thrive in high-acid foods. The spores can survive and grow in any tightly sealed jar of low-acid food that has not been processed correctly.
Using the correct processing method, temperature and time to preserve low-acid foods will destroy toxin-producing spores.
A naturally occurring salt found in some mineral deposits, which can be used as a crisping agent. The food-safe ingredient is added to the jar before processing or used in a solution with water as a presoak.
Calcium chloride is used commercially to produce crisp, firm pickles.
An enjoyable condiment made from vegetables or fruits slow-cooked in vinegar, and sugar and flavoured with a range of spices. Chutney benefits from being left to mature for between 6-12 weeks for the sweet-sour flavours to blend and mellow. It pairs well with curries and other spicy foods, as well as cheeses and rich meats.
A natural acid derived from citrus fruits, such as lemons and limes. It is available as white crystals or granules and is used as an ingredient in commercial food production to prevent oxidation. It can also assist with gel formation by increasing the acidity of the jam or jelly. It may improve the flavour and colour of the resulting preserve.
A sweet or savoury sauce used to enhance or garnish meals.
A soft spread similar to jam, made with a combination of two or more fruits, sometimes with nuts and/or raisins added.
A term used to describe the best storage temperature for fresh preserved products. The ideal temperature is between 10°C to 21°C (50°F to 70°F).
A non-alcoholic concentrate made from a wide variety of fruits or flowers. They must be stored in the fridge or can also sometimes be frozen to extend their enjoyment. Cordials can be enjoyed in either summer with either chilled fizzy or still water, lemon slices and fresh herbs or in winter stirred up with boiling water. They can also be used as an ingredient in both alcoholic and non-alcoholic cocktail recipes.
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.
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 preserving, dill is primarily used for pickling.
The drying of fruit vegetables and herbs results in a product that has very little moisture. This facilitates storing it for longer periods and these dried products can be added to a wide range of recipes to extend their use and enjoyment.
While the ancient method of drying involved the simple slicing of fruit, vegetables, meat or fish which were laid/hung out in the sun to dry, more modern methods use either a low oven or desiccators.
Drying allows for foods to be stored without the need for refrigeration, and then they can either be enjoyed dry or be rehydrated before being used.
A species of bacteria that is normally present in the human intestines. Escherichia coli produces high levels of toxins and, when consumed, can cause symptoms such as diarrhoea, chills, headaches and high fever. In some cases, it can be deadly. It is one of the indicator organisms where it’s presence in a food preparation environment is a pointer towards poor food hygiene.
These are naturally occurring proteins in food which accelerate many of the flavour, colour, texture, and nutritional changes that happen when food is cut, sliced, crushed, bruised, and exposed to air. Blanching can destroy these enzymes, delay these changes and improve food quality.
An odourless, colourless 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 in the vicinity. Example: A banana in a brown bag with unripe fruits will release this gas and accelerate the ripening of these fruits.
F G H I J K
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. Do not consume fermented fresh preserved foods. Exception: some pickles use intentional fermentation as part of the processing (e.g. Kimchi)
Through the cultivation of bacteria, yeast and mould, we experience a variety of unique changes in food. Native microbes transform natural sugars into lactic acid for flavour enhancement and preservation – as seen in sauerkraut or pickles-while alcohols, vinegars and dairy products are all fermented foods too!
Any illness caused by the eating of harmful bacteria and their toxins. The symptoms are usually gastrointestinal (nausea, vomiting, diarrhoea) that can become severe.
This is a delectable spread produced by simmering the fruit pulp and sugar until it becomes thick enough for you to scoop some up on your spoon. Additionally, spices can be thrown in to enhance the flavour even more! They do not contain any dairy products. This is different to fruity Compound butter.
A delightful blend of sugar, butter, and eggs with a unique fruit touch. Whether you want to serve it for breakfast or as an afternoon snack, these treats offer the perfect dose of sweetness. Plus, they are easy to make ahead of since their shelf life is two-to-three weeks in your fridge!
These are very thick mixtures of sugar and fruit pulp, which can be sliced. These can have up to a 6-month storage life. They do not contain any dairy products.
A rapid boil, usually foaming or spurting, that cannot be subdued by stirring, is achieved at a temperature of 105°C (221°F). This stage is essential for reaching a gel state/achieving a set when making jams or jellies. It is helpful to use a long-handled spoon to protect you while stirring to limit the expanding mixture from boiling up and over the pan when at this full boil point.
A funnel is a common kitchen tool used to transfer liquids and dry ingredients from one container to another. Typically, a funnel consists of a wide round base that gradually narrows towards the top and features an opening at the tip. Funnels help reduce mess and prevent spills, as they allow liquids to be poured accurately into containers with small openings.
The gel stage of making jam is when the raw ingredients are cooked together for an extended period to create a thick, gelatinous mixture. The length of time that the jam is cooked depends on the type of recipe and the desired flavour profile. The gelling point is 104°C (220°F)
A gelling agent is a substance that can turn liquid into a gel-like structure.
A small variety of cucumber is used to make pickles. Pickling cucumbers are usually no more than 6 inches (15 cm) in length. Cucumbers deteriorate rapidly at room temperature and should be stored in the refrigerator and used within 24 hours of harvest.
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.
When filling bottles, pour to a level of about 2 cm and the lid. Aim to keep the neck and rim of bottles clean before screwing on the tops.
These either come with screw-on lids or hinged stoppers and rubber seals. Whichever jar or bottle you choose, make sure that it does have a vinegar-proof lid ( non-reactive lid), otherwise, the acidic vinegar will eat into the unprotected lid causing rust and spoiling the bottle’s contents.
Also known as airspace. 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 during processing as well as for the formation of a strong vacuum seal as the jars cool.
A soft spread is made by combining crushed or chopped fruits with sugar and cooking them together 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. It is made by slowly cooking fruit pulp and sugar to a consistency thick enough to mound on a spoon. The result should be firm but spreadable.
A food thermometer is used to determine different stages in the process of making jams and jellies. Also useful for making candy. Some versions can be versatile enough to be used to measure a wide range of foodstuffs e.g. meat.
During the preparation of soft spreads without added pectin, it is used to determine when the gel stage/set-point is reached (this occurs at 104°C/220°F). Always insert the thermometer vertically into the preserved mixture and ensure that it does not make contact with the pot surface as this hottest point will give you an inaccurate reading).
A wide-mouthed funnel is used to fill jars and bottles. The funnel 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 or limit spillage and waste.
A soft spread in which fruit juice is preserved with sugar so it retains its shape and is transparent, shiny, and delicious. It is created by combining fruit juice with sugar and then cooking it until it reaches the set point. The end product varies from the thickness of honey to that of a soft jam-like spread.
A mesh cloth bag that is used to strain and separate fruit juice from fruit pulp when making jellies. A strainer/colander lined with multiple layers of cheesecloth/muslin may be substituted. Both the jelly bag and muslin need to be dampened before use.
A stainless steel tripod stand that is fitted with a large ring. A jelly bag is placed over the ring. The stand has feet that hold it onto/over a bowl to allow the juice to strain from the bag into the bowl.
L M N O P
Jars and bottles are labelled to identify the contents and the creation date and then stored. It can also include mention of potential allergenic, or unusual, ingredients, storage instructions and suggestions for use. Labels can be adhesive or tied on and can either be homemade or bought in a wide variety of designs.
This acid is produced during the fermentation process. Fermentation converts the natural sugars in food to lactic acid, which, in turn, controls the growth of undesirable microorganisms by lowering the pH (increasing the acidity) of the food product and its environment.
Lactic acid also adds a distinctive sour flavour and transforms low-acid foods into high-acid foods.
Juice extracted from lemons is added to food products to increase their acidity. Lemon juice can also be purchased commercially. In fresh preserves, lemon juice is added to certain foods to increase acidity. In some, especially where pectin is present, the acid in the lemon juice also aids with gelling.
The acidity of freshly squeezed lemon juice is variable, depending on the lemon variety and harvest conditions, whereas bottled lemon juice is produced to consistent acidity standards. In recipes that specify bottled lemon juice, the success of the final product mustn’t use freshly squeezed lemon juice. Where bottled is not specified, either freshly squeezed or bottled lemon juice may be used.
A removable or hinged cover that seals the top of a container to protect, preserve, or contain its contents. It’s typically circular, matching the mouth of the container it’s designed to close.
Lids are made from various materials such as plastic, metal, glass, or cork, depending on the type of container they’re paired with. They serve several purposes including keeping the contents fresh, preventing spills, and providing a barrier against external contaminants. Some lids also come with special features like resealable mechanisms, child-proof designs, or dispensers for controlled release of the container’s contents.
See also: Vinegar Proof Lids/Non-reactive Lids
Sweetened alcoholic beverages that have been flavoured with aromatic herbs and/or spices and/or fruits.
A soft spread that contains pieces of citrus fruit and peels evenly suspended in a transparent jelly. Marmalades are similar in structure to jams.
Mason jars are designed to seal with two-piece metal closures and to withstand the temperatures and reuse associated with fresh preserving. True mason jars also conform to specific shapes and capacities compatible with established safe heat processing methods and times. The jars are available in the regular mouth (70 mm) and wide mouth (86 mm) styles and in capacities ranging from 125 mL to 1 L. Most mason jars have rounded shoulders, but some have straight walls. Straight-walled mason jars can be used for freezing as well as fresh preserving.
Independent organisms of microscopic sizes, such as moulds, yeasts or bacteria, can cause spoilage in preserved and other foods. When alive in a suitable environment, they grow rapidly and may divide or reproduce every 10 to 30 minutes. Therefore, they reach high populations very quickly. Undesirable microorganisms cause disease and food spoilage. Some bacteria thrive in conditions common in low-acid preserved food and produce toxins that must be destroyed by heating to 116°C (240°F)for a specified length of time. Beneficial microorganisms are sometimes intentionally added to ferment foods, to make antibiotics and probiotics, and for other reasons.
A fungus-type microorganism whose growth on food is usually visible and colourful. Microscopic fungi grow as silken threads and can appear as fuzz on food. Moulds thrive on acids in food and can produce Mycotoxins. It may grow on many different foods, including acid foods like jams and jellies and canned fruits. Heat processing and robust sealing practices can help to limit their growth in these foods.
A lightweight, woven cloth that has many uses in the kitchen. For fresh preserving, it can be used in place of a jelly bag to strain the juice from fruit pulp when making jelly or homemade juice, or it can be formed into a bag to hold whole herbs and spices during the cooking process, making it easy to remove.
Toxins are produced by the growth of some moulds on foods. These cause food poisoning.
Salt, vinegar, alcohol or sugar limit the growth and development of microbes. It is essential to try to use the best type of preservative product namely, sea salt rather than mineral salt, spirits between 48% and 52% ABV, and refined sugar (preserving, granulated or caster sugar) while limiting the use of brown sugars. Vinegar should also be strong, with at least 5% acetic acid. Storing in oil is also a good preservative option.
The reaction that takes place when cut fruits and vegetables are exposed to the oxygen in the air. Oxidation causes the cut surface of the produce to brown and can also lead to texture changes.
A cool, dry, dark place where fresh preserved goods can be safely kept until ready to be used.
The heating of a specific food to a high temperature for long enough to destroy most heat-resistant disease-causing microorganisms.
A naturally occurring carbohydrate found in fruits and vegetables that is responsible for cell structure. It is found in the pips, piths and skin of fruits and vegetables. It has a central role to play in achieving a good set for marmalades and jams. Being aware of the pectin concentration associated with different fruits and their stage of ripeness can inform how you make a preserve relative to the outcome you desire.
Pectin is available commercially in powdered and liquid forms. Commercial pectin is used to make jams, jellies and other soft spreads.
High Methoxyl Pectin
A type of pectin that does not require the presence of sugar to produce a gel when making jams and jellies. Powdered and liquid commercial pectin products are usually high-methoxyl.
Low Methoxyl Pectin
A type of pectin that requires medium to high sugar content and the presence of acid to produce a gel when making jams and jellies. Most naturally occurring fruit pectins are usually low-methoxyl.
High Pectin Fruits – cooking apples, Cranberries, blackcurrants, red currants, gooseberries, damsons, citrus.
Medium Pectin Fruits – apricots, raspberries, early blackberries, greengage plums.
Low Pectin Fruits – pears, strawberries, cherries, light blackberries, elderberries.
A measuring system in chemistry for determining the acidity or alkalinity of a solution. Values range from 0 to 14. Food is neutral when its pH is 7.0. <7 is increasingly more acidic; >7 are increasingly more alkaline.
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. Includes all fruits except figs; most tomatoes; fermented and pickled vegetables; relishes; jams, jellies, and marmalades.
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 water bath or steam canner (common in the US); or stored in a cool, dark place without this processing (in Europe).
Low-acid foods
Foods which contain very little acid and have a pH above 4.6. The acidity in these foods is insufficient to prevent the growth of the bacterium Clostridium botulinum. Vegetables, some tomatoes, figs, all meats, fish, seafood, and some dairy foods are low in acid. To control all risks of micro-organisms growth and to safely and usefully preserve these foods, is to subject them to further heat processing. This is commonly done using a pressure canner method.
Vegetables are first salted to extract excess water and maintain their crispness. Then they are packed in jars of vinegar which can be flavoured (sweet, spicy, mixed).
The practice of adding enough vinegar or lemon juice to a low-acid food to lower its pH to 4.6 or lower (making it acidic). The most well-known is the preservation of cucumbers and other vegetables with a vinegar solution, often with spices added for flavour.
Preparing foods in such a way as to prevent spoilage or deterioration, for long periods. Some methods of preservation are fresh preserving, freezing, drying, pickling, salting, and smoking. The method used can determine the length of time the food will be preserved for.
Foods prepared in such a way as to prevent spoilage or deterioration, to extend their shelf-life. Examples of preserves include jams, jellies, pickles, chutneys etc.
Also refers to a soft spread in which the fruit is preserved with sugar so it retains its shape and is transparent, shiny, tender and plump. The syrup varies from the thickness of honey to that of soft jelly. A true preserve does not hold its shape when spooned from the jar.
Any one of many types of liquids, such as water, cooking liquid, pickling liquid, broth, juice or syrup, that is used to cover solid food products to extend their shelf-life. Adding liquid prevents the darkening of food exposed to the surface (oxidation).
A large, deep saucepan. 8-10 L. Very useful for making many types of preserved fruits or vegetables. The pot must have a broad, flat bottom for good, even heat distribution and deep, preferably sloped, sides to limit food from boiling over.
Also used to refer to pots used for water bath canning.
Here, the pot must be deep enough to fully surround and immerse jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on. If you don’t have a rack designed for preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot.