| Term | Definition |
|---|---|
| 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.
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| Acid | Any substance in a class of sour compounds.
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| Altitude | The vertical elevation (distance in feet or meters) of a location above sea level.
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| 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.
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| 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.
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| 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.
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| 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.
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