Recession Proof GLP: Canning Vegtables, Meats/Cheeses & Other Foods

Glossary

A − C | D − K | L− P | R − Z


acetic acid.
A pungent, colorless liquid acid that is the primary acid in vinegar (vinegar is 5% acetic acid). Acetic acid is what makes vinegar sour.


acid.
Any substance in a class of sour compounds.


alum.
An ingredient used in older pickling recipes to add crispness and firmness to pickles. Alum, if consumed in large doses, may cause nausea and/or gastrointestinal problems and is no longer recommended for use in pickling recipes. If used, it must be thoroughly rinsed away. The chemical name is potassium aluminum sulfate.


altitude.
The vertical elevation (distance in feet or meters) of a location above sea level.


antioxidant.
A substance, such as citric acid (lemon or lime juice), ascorbic acid (vitamin C) or a blend of citric and ascorbic acids, that inhibits oxidation and controls browning of light-colored fruits and vegetables. Antioxidants are believed to neutralize free radicals, harmful particles in your body that can cause long-term damage to cells and lead to disease.


artificial sweetener.
Any one of many synthetically produced non-nutritive sweet substances. Artificial sweeteners vary in sweetness but are usually many times sweeter than granulated sugar.


ascorbic acid.
The chemical name for vitamin C, a natural, water-soluble vitamin that is commercially available in a concentrated form as white, odorless crystals or powder. It is used as an antioxidant to inhibit oxidation and control browning of light-colored fruits and vegetables.


bacteria.
Microorganisms, some of which are harmful, found in the soil, water and air around us. Some bacteria thrive in conditions common in low-acid preserved food and produce toxins that must be destroyed by heating to 240°F (116°C) for a specified length of time. For this reason, low-acid foods must be processed in a pressure canner.


band.
See screw band.


blanch.
To submerge a food in boiling water or steam for a short period of time, done to loosen the skin or peel or to inactivate enzymes. Blanching is immediately followed by rapidly cooling the food in ice water.


boil.
To heat a liquid until bubbles break the surface. At sea level, this happens at 212°F (100°C). 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 or simmer or boil, full rolling.


boil gently or simmer.
To cook food gently just below the boiling point (180°F to 200°F/82°C to 93°C). Bubbles rise from the pot bottom, only slightly disturbing the surface of the food.


boil, full rolling.
A rapid boil, usually foaming or spurting, that cannot be stirred down, achieved at a temperature of 220°F (104°C). This stage is essential for attaining a gel when making cooked jams or jellies.


boiling point.
The temperature at which liquid reaches a boil (212°F/100°C at sea level).


boiling water canner.
A large, deep saucepan equipped with a lid and a rack to lift jars off direct heat. 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.


boiling water method.
The fresh preserving method used to process high-acid foods. Heat is transferred to the food product by the boiling water, which completely surrounds the jar and two-piece closure. A temperature of 212°F (100°C) is reached and must be maintained for the time specified by the recipe. This method is adequate to destroy molds, yeasts and some bacteria, as well as to inactivate enzymes. The boiling water method must not be used to process low-acid foods.


botulism.
Food poisoning caused by the ingestion of the toxin produced by spores of the bacterium 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 temperature and time to preserve low-acid foods will destroy toxin-producing spores.


bouquet garni.
A spice bag, or a square of cheesecloth tied into a bag, that is filled with whole herbs and spices and is used to flavor broth, soup, pickling liquid and other foods. This method allows for easy removal of the herbs and spices after cooking.


brine.
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.


brined pickles.
See fermented pickles.


browning.
The unfavorable color change caused when the cut surface of some fruits and vegetables is exposed to the oxygen in the air. The reaction is called oxidation.


bubble remover.
A non-metallic utensil used in fresh preserving to remove or free air bubbles trapped inside the jar. To ensure appropriate headspace, air bubbles should be removed before the two-piece closure is applied.


butter.
See fruit butter.


calcium chloride.
A naturally occurring salt found in some mineral deposits, 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. See also Pickle Crisp® powder.


candy or jelly thermometer.
A kitchen thermometer that usually comes with adjustable hooks or clips to allow it to be attached to the pan. During the preparation of soft spreads without added pectin, it is used to determine when the gel stage is reached (this occurs at 220°F/104°C, or 8°F/4°C) above the boiling point of water). Always insert the thermometer vertically into the jelly and ensure that it does not contact the pot surface.


canner.
Either one of two pieces of equipment used in fresh preserving to process jars filled with a food product and covered with a two-piece closure. The two types of canners recommended for use in fresh preserving are a boiling water canner for high-acid foods and a pressure canner for low-acid foods.


canning/preserving liquid.
Any one of many types of liquids, such as water, cooking liquid, pickling liquid, broth, juice or syrup, used to cover solid food products. Adding liquid prevents darkening of food exposed to the surface and allows for heat penetration.


canning/preserving salt.
See salt, pickling or preserving.


cap.
See two-piece closure.


cheesecloth.
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 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, aiding in easy removal.


chutney.
A combination of vegetables and/or fruits, spices and vinegar cooked for a long period of time to develop favorable flavor and texture. Chutneys are highly spiced and have a sweet-sour blending of flavors.


citric acid.
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 produce protectors to prevent oxidation and in pectin products to aid in gel formation by increasing the acidity of the jam or jelly.


ClearJel®.
A commercially available modified food starch that is approved for use in fresh preserving. Unlike regular cornstarch, products thickened with ClearJel® do not break down when heated to high temperatures and/or cooled and reheated. ClearJel® can be ordered from online sources or by mail order.


closure.
See two-piece closure.


cold-packing.
See raw-pack method.


condiment.
A sweet or savory sauce used to enhance or garnish entrées.


conserve.
A soft spread similar to jam, made with a combination of two or more fruits, along with nuts and/or raisins. If nuts are used, they are added during the last five minutes of cooking.


cool place.
A term used to describe the best storage temperature for fresh preserved products. The ideal temperature is 50°F to 70°F (10°C to 21°C).


crisping agent.
Any one of many substances that make pickles crisp and firm. Some older pickling recipes call for pickling lime, alum or grape leaves to crisp pickles, but these are no longer recommended. Using fresh, high-quality produce, the correct ingredient quantities and a current, tested fresh preserving recipe will produce firm pickles without the addition of crisping agents. The texture of some quick-process or fresh-pack pickles, however, can be enhanced with the use of a product called Pickle Crisp® powder.


cucumber, pickling.
A small variety of cucumber 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.

dextrose.
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. It is found in commercial pectin and produce protectors and functions as a bulking agent or filler.


dial-gauge pressure canner.
A pressure canner fitted with a one-piece pressure regulator and a gauge to visually indicate the correct pressure level.


dill.
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 fresh preserving, dill is primarily used for pickling. One head of fresh dill is equivalent to 1 to 2 tsp (5 to 10 mL) dill seeds or 2 tsp (10 mL) dried dillweed.


E. coli.
A species of bacteria that is normally present in the human intestines. A common strain, Escherichia coli 0157:H7, produces high levels of toxins and, when consumed, can cause symptoms such as diarrhea, chills, headaches and high fever. In some cases, it can be deadly.


enzyme.
A protein that acts as a catalyst in organisms. In food, enzymes start the process of decomposition, changing the flavor, color and texture of fruits and vegetables. Enzyme action can be neutralized by following recommended food preservation methods.


exhausting.
See venting.


ethylene gas.
An odorless, colorless 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.


fermentation.
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. With the exception of some pickles that use intentional fermentation in preparation, do not consume fermented fresh preserved foods.


fermented pickles.
Vegetables, usually cucumbers, that are submerged in a salt-water brine to ferment or cure for up to 6 weeks. Dill, garlic and other herbs and spices are often added to the brine for flavoring. Fermented pickles are also called “brined pickles.”


firming agent.
See crisping agent.


fingertip-tight.
The degree to which screw bands are properly applied to fresh preserving jars. Use your fingers to screw band down until resistance is met, then increase to fingertip-tight. Do not use a utensil or the full force of your hand to over-tighten bands.


food poisoning.
Any illness caused by the consumption of harmful bacteria and their toxins. The symptoms are usually gastrointestinal.


fresh-pack pickles.
Cucumbers that are preserved in a spicy vinegar solution without fermenting, although they are frequently brined for several hours or overnight. All fresh-pack pickles should stand for 4 to 6 weeks after processing to cure and develop optimal flavor.


fresh preserving.
A modern term used to describe the process of preserving fresh produce and freshly prepared foods in glass preserving jars with lids and bands in the presence of heat to destroy microorganisms that cause spoilage. This term is synonymous with home canning.


fruit butter.
A soft spread made by slowly cooking fruit pulp and sugar to a consistency thick enough to mound on a spoon and spread easily. Spices may be added.


fruit pickle.
Fruit, usually whole, that is simmered in a spicy, sweet-sour syrup until it becomes tender or transparent.


funnel.
A plastic utensil that 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 spillage and waste.


gasket.
A rubber ring that sits along the inside circumference of a pressure canner lid and comes in contact with the base when locked into place. The gasket provides a seal between the lid and the base so steam cannot escape.


gelling agent.
Any substance that acts to form a gel-like structure by binding liquid.


gel stage.
The point at which a soft spread becomes a full gel. The gelling point is 220°F (104°C), or 8°F (4°C) above the boiling point of water.


headspace.
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 and for the formation of a strong vacuum seal as jars cool.


heat penetration/heat processing.
See processing.


hermetic seal.
A seal that secures a food product against the entry of microorganisms and maintains commercial sterility.


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. 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 boiling water canner.


high-methoxyl pectin.
A type of pectin that requires a high sugar content and the presence of acid to produce a gel when making jams and jellies. Powdered and liquid commercial pectin products are usually high-methoxyl.


home canning.
The process of preserving fresh or prepared foods in glass jars with two-piece closures, using heat processing to destroy microorganisms that cause spoilage. See also fresh preserving.


hot-pack method.
Filling jars with preheated, hot food prior to heat processing. Preheating food expels excess air, permits a tighter pack in the jar and reduces floating. This method is preferred over the raw-pack method, especially for firm foods.


inversion.
A fresh preserving method in which hot foods are ladled into jars, two-piece closures are applied and the jars are turned upside down (inverted) for a period of time. Since no heat processing takes place, this method is not recommended.


jam.
A soft spread made by combining crushed or chopped fruits with sugar and cooking 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. They should be firm but spreadable. Jams do not hold the shape of the jar.


jar.
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.


jelly.
A soft spread made by combining fruit juice or acidified vegetable juice with sugar and cooking to form a gel. Commercial pectin may or may not be added.


jelly bag.
A mesh cloth bag used to strain juice from fruit pulp when making jellies. A strainer lined with many layers of cheesecloth may be substituted. Both the jelly bag and cheesecloth need to be dampened before use.


jelly strainer.
A stainless steel tripod stand fitted with a large ring. A jelly bag is placed over the ring. The stand has feet that hold it onto a bowl to allow juice to strain from the bag into the bowl.


kosher salt.
See salt, kosher.


kPa (kilopascal).
A metric unit of atmospheric pressure (force).

L (liter).
A metric unit of volume. One liter is similar in volume to 1 U.S. quart.


lactic acid.
The acid produced during fermentation. The fermentation process 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 tart flavor and transforms low-acid foods into high-acid foods that can be safely processed in a boiling water canner.


lemon juice.
Juice extracted from lemons that is added to food products to increase the acidity. Lemon juice can also be purchased commercially. In fresh preserving, lemon juice is added to certain foods to increase acidity and ensure proper processing. In some soft spread recipes, especially those prepared with added pectin, 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, it is crucial for the success of the final product not to use freshly squeezed lemon juice. Where bottled is not specified, either freshly squeezed or bottled lemon juice may be used.


lid.
A flat metal disc with a flanged edge lined with sealing compound used in combination with a metal screw band for vacuum-sealing fresh preserving jars.


lime.
See pickling lime.


long-boil soft spread.
A sugar and fruit mixture boiled to concentrate fruit’s natural pectin and evaporate moisture until a thick or gelled texture is achieved. Long boiling works best with fruits containing naturally high pectin levels. It yields smaller quantities per amount of fruit used and creates a caramelized fruit flavor. It may require a smaller measure of sugar as an ingredient, but the final cooked-down product isn’t necessarily lower in sugar than other products.


low-acid food.
A food that contains little natural acid and has a pH higher than 4.6. Vegetables, meat, poultry and seafood are all low-acid foods. Bacteria thrive in low-acid foods. The only recommended and practical means of destroying bacteria naturally found in low-acid foods is to heat the food to 240ºF (116ºC) (at sea level) for a specified time in a pressure canner.


low-methoxyl pectin.
A type of pectin that does not require the presence of sugar to produce a gel when making jams and jellies. No sugar needed fruit pectins are usually low-methoxyl.


marmalade.
A soft spread that contains pieces of citrus fruit and peel evenly suspended in transparent jelly. Marmalade is cooked in small batches and brought rapidly to, or almost to, the gelling point. Marmalades are similar in structure to jam.


mason jar.
A glass jar that is suitable for heat processing food and/or liquids using a boiling water canner or a pressure canner. 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 regular mouth (70 mm) and wide mouth (86 mm) styles and in capacities ranging from 4 ounces (125 mL) to 1 quart (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. See also straight walls.


measures or measuring cups.
Standard kitchen utensils used to accurately measure liquid or dry ingredients. Liquid measures are commonly glass or plastic and have a handle and a pour spout. Dry measures can be either stainless steel or plastic. Both types are available in imperial (cups) and metric (mL) sizes.


metal band.
See screw band.


microorganism.
A living plant or animal of microscopic size, such as molds, yeasts or bacteria, that can cause spoilage in preserved or frozen foods.


mL (milliliter).
A metric unit of volume, 1/1000th of a liter. Measures for dry ingredients are available in 1, 2, 5 and 25 mL spoons and 50, 125 and 250 mL dry measures. Metric liquid measures, usually glass or plastic, show levels for quantities divisible by 10.


mold.
Microscopic fungi that grow as silken threads and appear as fuzz on food. Molds thrive on acids and can produce mycotoxins. Mold is easily destroyed at processing temperatures between 140ºF and 190ºF (60ºC and 88ºC).


mycotoxins.
Toxins (poisons) produced by some species of molds that grow on high-acid foods.


open-kettle canning/preserving.
A fresh preserving method in which hot foods are ladled into jars and two-piece closures are applied. Since no heat processing takes place, this method is not recommended.


oven canning/preserving.
A fresh preserving method in which jars are placed in the oven and heated. This method is not recommended.


overnight.
A period of time from 8 to 12 hours.


oxidation.
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.


paraffin wax.
A pure, refined wax used in an older fresh preserving method. The wax was melted and poured over soft spreads in the jar. It is not a reliable method of preventing contamination by microorganisms, and in many instances mold growth will occur. Since no heat processing takes place, paraffin wax has not been recommended as a safe closure for soft spreads for many years.


pectin.
A naturally occurring carbohydrate found in fruits and vegetables that is responsible for cell structure. The natural pectin content decreases as fruits and vegetables ripen. Thus, they become soft and lose their structure. Pectin is available commercially in powdered and liquid forms. Commercial pectin is used to make jams, jellies and other soft spreads.


pH (potential of hydrogen).
A measuring system in chemistry for determining the acidity or alkalinity of a solution. In preserving, foods are separated into high-acid and low-acid. A boiling water canner is used for processing high-acid foods; a pressure canner must be used for processing low-acid foods.


Pickle Crisp® powder.
A crisping agent that uses calcium chloride, a naturally occurring salt found in some mineral deposits, to enhance the texture of pickles. Pickle Crisp® powder may be added to jars of quick-process or fresh-pack pickles before processing. Look for it where fresh preserving supplies are sold.


pickling.
Preserving food, especially cucumbers and vegetables, in a high-acid (vinegar) solution, often with spices added for flavor. Pickled foods must be processed in a boiling water canner.


pickling lime (calcium hydroxide).
A white, almost insoluble powder, also known as slaked lime, used in some older pickling recipes to add crispness to pickles. Due to its caustic nature, pickling lime is no longer recommended for making homemade pickles. Failure to remove lime adequately may increase the risk of botulism. Lime can also cause gastrointestinal problems if too much is ingested.


pickling or preserving salt.
See salt, pickling or preserving.


preserves.
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.


preserve.
To prepare foods to prevent spoilage or deterioration for long periods of time. Some methods of preservation are fresh preserving (home canning), freezing, dehydration, pickling, salting, smoking and refrigeration. The method used determines the length of time the food will be preserved.


pressure canner.
A tall, usually heavy pot with a lid that is locked in place and a pressure-regulating device. The lid is fitted with a safety valve, a vent and a pressure gauge. Pressure canners are used to process low-acid foods, because steam at 10 lbs (68 kPa) of pressure (at sea level) will reach 240°F (116°C), the temperature needed to destroy harmful bacteria that thrive in low-acid foods.


pressure canning/preserving method.
The fresh preserving method used to heat-processs low-acid foods. Low-acid foods must be processed in a pressure canner in order to destroy potentially harmful bacteria, their spores and the toxins they produce. In practical terms, this can be done at 240°F (116ºC). Because the steam inside the canner is pressurized, its temperature can exceed the boiling point of water (212°F/100°C). In a weighted-gauge canner at sea level, the temperature will reach 240°F (116ºC) at 10 lbs (68 kPa) of pressure.


pretreatment.
Blanching or treating produce with an antioxidant to prevent browning, slow enzyme action or destroy bacteria.


processing or heat processing.
Heating filled jars of food to a specified temperature for a specified time to inactivate enzymes and destroy harmful molds, yeasts and bacteria. Heat processing is essential for the food safety of all home-preserved foods. Processing destroys microorganisms that are naturally present in food and/or enter the jar upon filling. It also allows gases or air to be vented from the jar to create an airtight vacuum seal as the product cools, thus preventing recontamination of the food.


processing time.
The time in which filled jars are heated in a boiling water canner or a pressure canner. The processing time must be sufficient to heat the coldest spot in the jar. The processing time is specified for every current, tested fresh preserving recipe and depends on several factors, such as acidity, type of food product and size of jar.


produce protector.
A commercially available antioxidant that prevents cut fresh produce from browning when exposed to the oxygen in the air, a reaction known as oxidation.

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).

Last Edited by Phennommennonn on 08/30/2009 07:36 AM

Cakes baked in Jars?

Did you hear right? Yes, that's right, they are baked in the jar. Is this safe? Certainly! These cakes are baked in a hot oven, then sealed securely in the jars by the great heat arrived at from baking. These recipes can be stored safely just as you would any other home canned food, in a cool, dry place. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for up to one year. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer. If you do not choose to freeze your cakes, be certain to check the seals on your jar cakes about once each month. If jar cakes are not stored in a cool, dry place, which is out of direct sunlight (dark is even better), the jar seals may become broken due to extreme changes in temperature. Simply push on the center of the seals, to make sure they are secure- a seal which does not have any 'give' should be fine, while a seal which will dent up and down is no longer secure, and the cake should be thrown away immediately. Be sure to pass any storage tips on to the 'receiver' if you give the cakes as gifts.

The jars you will need to use are wide-mouth pint size, thus the names for these recipes: 'Pint Sized Cakes'. Sterilize jars in boiling water for 15 minutes or run them through a 'sani-cycle' in your dishwasher. Remove and allow to air-dry. When recipe indicates, place lids and rings into hot water until you are ready to use them. Do NOT continue to boil the water after adding the lids and rings. Make sure that you bake your cakes at the recommended temperature for as long as the recipe indicates. The cakes must remain at a high temperature for a certain period of time in order to kill any possible bacteria which could be in the food. Under-baked cakes could contribute toward food poisoning. Again, if you are unsure of the safety of your cake- maybe not certain it was baked completely- the best alternative is to store it in the freezer as explained above.

A simple circle of cloth placed between the seal and the ring (of a two-part canning lid) makes a pretty effect and you can also tie a ribbon around the ring. All recipes, unless otherwise noted, are designed to fit into wide mouth 1-pint canning jars. These jars can be purchased in most grocery stores, and are normally found on sale in the late summer each year, or click here for more sources.


Please do not attempt to bake cakes in jars larger than the size recommended in each recipe. Larger jar cakes do not get baked completely and the doughy middle can contribute toward food poisoning. These recipes intended for personal use only and are not to be used for commercial purposes. Many major jar manufacturing companies only guarantee their jars for freezing & water bath, steamer and pressure cooker canning processes, and do not warranty them for baking purposes.


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Pint Sized Carrot-Raisin Bread


2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.







Pint Sized Chocolate Cake



1 stick plus 3 Tbsp. Butter or Margarine
3 cups White Sugar
4 Eggs
1 Tbsp. Vanilla
2 cups Applesauce, unsweetened
3 cups White Flour
3/4 cup unsweetened Cocoa powder
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/8 tsp. Salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.



[link to www.realfood4realpeople.com]

This thread brings back long ago memories of my grandma who would dish up some canned snap beans when we visited. They were so good. I have vague memories of her making soap as well. What a hard life she lived.

**seadog, where i stated that theres links to the bath method in regards to root veggies, (beets/carrots etc) here it is.

Boiling-Water Canning Chart
Carrots:Wash and peel carrots.Slice large carrots or leave small one whole. Bring carrots to a boil and pack into jars, adding 1/2 tsp. salt to pints;1 tsp. to quarts. Pour boiling water over carrots leaving a 1-inch headspace.Seal. Process 120 minutes.
[link to farmgal.tripod.com]

pressure canners are always gonna be the safest bc of its intense heat/pressure but ppl have been using the bath methods for YEARS and have no illness issues such as myself if done properly.

Last Edited by Phennommennonn on 08/30/2009 06:56 AM

How to Make lye Soap and Other Homemade Concoctions
[link to farmgal.tripod.com]

Getting Started

There are several things you need to know before you begin your soapmaking experience.
Lye which you can either make yourself from woodash, or purchase at a grocery store,is very irritating to the skin and can do severe damage to eyes and throats. Use extreme caution when using lye, aways keeping it away from children. You should use rubber gloves and saftey glasses when using lye. Follow the directions on the back of the lye box on how to handle lye. Red Devil is a popular brand of lye.
You can also make your own lye by pouring water over wood ashes and saving the biproduct--lye water. The lye water is then added to fat to make soap.
Although lard is the main ingredient in soap, one can successfully substitute other oils to use in its place. Possible substitutions for lard can be sunflower, canola, or just vegetable oil.(I have found that soap made from oil is greasier than that made of lard.) Lard can be purchased at a grocery store or a butcher shop.
The utensils you use in soapmaking should be saved for soapmaking use only and should not be use thereafter for food purposes. This goes for the kettle you cook the soap in too, although I have used my enamelware canning kettle to can in after using it for soapmaking...I gave it a good scrubbing, of course.
You must not use metal pans and utensils,like aluminum,iron,tin,or teflon for soap making. You can use cast iron (as in a kettle, if you are making it outside over a fire)or enamelware,stoneware,wood, glass or plastic.
Always add lye to cold water. Not vise-versa.Remember to stir slowly to avoid splashes. The water will start heating up once the lye is added, due to a chemical reaction.Afterwards, pour the lye solution into the fat, once again stirring slowly.
Chunks in your bar soap is caused by the separation of the lye and the lard. The chunks are the fat. If this happens, melt the mixture and add a cup of water at a time, until the mixture is thick and syrupy again.
You can make your own soap molds out of a rag-lined box or glass cake pans or casseroles. Simply slice the bars with a knife after the soap has cured for a week.

Soap Recipes
I know the trend right now is to add wonderful smelling scents and beautiful tints to homemade soaps. I have given up doing this because both the scents and the colors fade after a very short time, and to me it isn't worth the extra expense and effort. You are suppose to use essential oils when adding scent to your soap, but I cannot tell a diffence between it and any other scent.


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Boiled Soap No.1 For cooking outdoors in a kettle.
32 pounds lard

16 quarts soft water

8 cans lye

Boil 2 hours and then add 1 more gallon of water.Stir and remove fire from kettle and pour into molds.



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Boiled Soap No.2
2 gallons of soft water

1 can lye

5 pounds lard

Heat the fat. In a separate container, add lye to water. Add the lye water to the fat and cook for 2 hours.



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Cold Soap No. 1
6 lbs melted fat

1 can lye

2 1/2 pints water

Add lye to water and dissolve. When container which holds the lye water is warm, add the fat and stir until cool. Pour into a cloth lined box, or a box that has been dipped in cold water, and cover. Cut soap into squares when set.



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Cold Soap No.2
1 cup fat

1/2 cup cold water

1 1/2 T. lye

1 T. powdered borax (optional)

1 T. ammonia (optional)

Melt fat. In a separate container,add borax and ammonia to lye. Add lye( with the borax and ammonia in it) to water. Then, add the lye solution to the fat. Beat with an egg beater for 20 minutes.



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Cold Soap No.3
1 can lye

2 1/2 pints of cold water

5 1/2 pounds lard

Dissolve lye in water and set aside until temperature is less than 80 degrees. Melt the fat and set aside until temperature is 115 degrees. Very slowly pour dissolved lye into fat. Stir until it thickens, and pour into mold.



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Laundry Soap
11 cups water

1 cup borax (found at the grocery store in the detergent aisle.)

1 cup bleach

9 cups melted fat (around 95 degrees)

1- 13 oz. can lye

Using an 8 quart or larger pan, add water. Then very slowly add the lye to the water. Stir constantly until the lye is dissolved. Slowly pour the lye water into the fat. Stir and add the bleach, borax, and any scent if you so desire. Stir. Every half hour, stir the mixture. It will soon resemble cottage cheese. You can break up chunks with a potatoe masher. Leave overnight, and for the next several days, stir occasionally to dry the soap out. When almost dry, pour into a plastic-lined box and leave until completely dry (about 2 days.) To use,blend one cup of soap in the blender to a fine consistency. Keep in mind that this soap is low sudsing. The harder the water you have, the less suds you will have. Softening your water will produce more suds.

Good stuff, OP..Thanks.

Perhaps you could make it a 'Recession proof' thread?

ill make the edit

Thanks for inspiring me to unpack the new Presto pressure cooker/canner I got on E-bay last month. I was waiting on an American 21-25 qt. but new ones are never cheap. The Presto is a great starter one for less than $100 including shipping.

i have one that holds 7 qt jars and only cost me 29.00 new off amazon

common pressure canners >> [link to www.extension.umn.edu]

image one - the gauge
[link to www.storeitfoodsblog.com]

image 2 - the weight
[link to www.spoilthecook.com]

bath canner
[link to www.simplycanning.com] and
[link to i.ehow.com]

Last Edited by Phennommennonn on 08/30/2009 07:13 AM

ive been using this recipe to satisfaction


canning butter


1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.


2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.

3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.


4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.


5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.


6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.


7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.

[link to www.endtimesreport.com]

slightly off topic but applicable (ive made them - system works) ive posted this a few times already in other threads w/thanks to the AC who originally posted it.

How to Make Powdered Eggs

Powdered eggs are not only easy to make from home, they can also be used in many different recipes. Having them handy can also save time if you are baking in a hurry. Follow these simple steps to making your own powdered eggs

How to Quickly Make Powdered Eggs
Step 1 Scramble your eggs in a bowl. Pour them in a saute pan and cook until done.

Step 2 Drain the excess grease for a few minutes on a paper towel.

Step 3 Break the eggs into tiny pieces.

Step 4 Spread the eggs out onto a baking sheet.

Step 5 Dry at 135° F for at least 10 hours.

Step 6 Run the eggs through a blender until they form a fine powder.

Step 7 Store your powdered eggs either in a heavy plastic bag, or a jar with a tight lid. **Vacuum seal bag

Tips & Warnings
Cook your eggs in a light, non-stick spray, for quicker drying time.

Reconstitution Instructions: To reconstitute one egg, mix 1 Tablespoon of powdered whole egg with 2 Tablespoons of water. Use for any recipe that calls for eggs. When using with other dry ingredients, it is not necessary to reconstitute egg. Simply add to other dry ingredients and increase water measurements in mixture to necessary amount.

thanks for the pin mods. but i have to give credit where its due - shr suggested the making of this thread due to our VC topic last night - myself along with the seadog. he should be in later.

***add to favorites***

im lookn fwd to others posting some of their ideas and suggestions.

this is the recipe i have for dill pickles - onkly mine come out limp as a ****. however mr predictor informed me im supposed to let them sit in the jar for like 3-4 weeks before opening and i wasnt doing that.


***mind you i was taught to marinate in the brine for like a week before canning. this doesnt call for it.


Dill Pickles
PREP TIME 2 Hrs
COOK TIME 15 Min
READY IN 2 Hrs 15 Min
Original recipe yield 8 - 1 quart jars


INGREDIENTS
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Add to Recipe Box
My folders:





DIRECTIONS
Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.

In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place

I grew up in a city and canning was far from my vocabulary and domestic abilities and needs. However, given the dire economy, and the fact that I have two fruit bearing trees 50 feet from my back door, I decided to learn. I canned successfully for the first time this summer. I canned pears, from the tree that grows out back. I'll post instructions when I return from church, but I say again, it is REALLY EASY! If this domestically challenged city gal can do it, anyone can can. LOL

youre talking to green acres (ala ava gabor) here. if i can anyone can.

good info right here, it pays to be prepared. Educate yourself, could save you life.

Great Thread!!!

i hope others will contribute be it large or small i dont wanna dominate the thread tho i do have a shitload of stuff to share - id like to see others toss the ball too.

Excellent information Phen! you are an encyclopedia, LOL Got it all copied and pasted to my supply files.
Keep up the good work!

cool!

Thanks Phen, this is a great thread. You have helped make up my mind about getting a canner. I'm gonna try the dried eggs recipe this week!

Check out this web site: dehydrate2store.com

Dehydration is also an excellent way to preserve food. This web site is excellent in that this woman tells you how from start to finish. Shelf life is increased by years!!!

A couple of good books to have are :

The Ball Blue Book Of Preserving

About $10.00 where ever they sell Ball canning supplies or you can get it on Amazon. Loaded with recipes and how to tips.

The 1896 Boston Cooking School Cook Book
by "Fannie Merritt Farmer"

Yes this book was first printed in 1896 and is still available thru Amazon. $ 20.00.
All of the recipes in this book show how to make from scratch- bread, pie, cake, how to bone a chicken, fillet a fish ect.... A must have !

... canning, freezing, and drying is great folks... and for anyone who hasn't ever done it, please give it a try too... and cuz its rewards are also mucho great.

Course now too, lol, two weeks ago one of my co-workers, Paul, asked me if I like beets... and I said, "Yeah, I like beets." And this past Wednesday, I go up in the morning, took me doggie out for to do his thang, and on my front porch was like almost 25 pounds of beets... and yikes!