Boiling-water-bath Canner—A large kettle with lid, rack, and cover; must be deep enough to allow jars to be covered with 1 to 2 inches of water and still have additional height for water to boil actively. Suitable for processing acid foods.
Botulism—Food-borne illness caused from eating canned foods containing the toxin produced by Clostridium botulinum, an anaerobic bacterium. This organism can grow and produce toxin in sealed jars of canned foods that are improperly processed.
Canning—Preserving food in airtight rigid containers. Micro-organisms are destroyed by heat-processing containers of food at the temperature and time specified for each food. It is essential to follow reliable canning instructions exactly to insure a safe canned product that is free from botulism-causing bacteria and spoilage organisms.
Cold Pack—Raw, unheated food packed into canning containers and covered with boiling sirup, juice, or water.
Dehydrator—A device which removes moisture, a dryer.
Enzymes—Proteins involved in plant growth processes including maturation and ripening. Enzymes can cause loss of quality in food if they remain active during storage. They are destroyed by canning, or by blanching vegetables before freezing.
Freezer Burn—Small, white, dehydrated areas which occur on improperly wrapped frozen foods. This condition is harmless, but if extensive can cause food to become tough or lose flavor.
Freezing—Preserving food by storing at low temperatures. The recommended temperature for freezer storage is 0° F or below.
Headspace—The space between the top of food in a container and the container lid or closure.
Hot Pack—Food heated in sirup, water or steam, or juice, and packed hot into canning jars.