11. Glucose fruit butter[40] is fruit butter in which a glucose product is used in place of sugar (sucrose).
12. Jelly[40] is the sound, semisolid, gelatinous product made by boiling clean, sound, properly matured and prepared fresh fruit with water, concentrating the expressed and strained juice, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation.
13. Glucose jelly[40] is jelly in which a glucose product is used in place of sugar (sucrose).
[40] Products made with mixtures of sugar, glucose, and honey, or any two thereof, are reserved for future consideration.
b. VEGETABLES AND VEGETABLE PRODUCTS.
1. Vegetables are the succulent, clean, sound, edible parts of herbaceous plants used for culinary purposes.
2. Dried vegetables are the clean, sound products made by drying properly matured and prepared vegetables in such a way as to take up no harmful substance, and conform in name to the vegetables used in their preparation; sun-dried vegetables are dried vegetables made by drying without the use of artificial means; evaporated vegetables are dried vegetables made by drying with the use of artificial means.
3. Canned vegetables are sound, properly matured and prepared fresh vegetables, with or without salt, sterilized by heat, with or without previous cooking in vessels from which they take up no metallic substance, kept in suitable, clean, hermetically sealed containers, are sound and conform in name to the vegetables used in their preparation.
4. Pickles are clean, sound, immature cucumbers, properly prepared, without taking up any metallic compound other than salt, and preserved in any kind of vinegar, with or without spices; pickled onions, pickled beets, pickled beans, and other pickled vegetables are vegetables prepared as described above, and conform in name to the vegetables used.
5. Salt pickles are clean, sound, immature cucumbers, preserved in a solution of common salt, with or without spices.