| Term | Definition |
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| 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.
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| 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 220F/104C, or 8F/4C above the boiling point of water). Always insert the thermometer vertically into the jelly and ensure that it does not contact the pot surface.
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| 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.
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| 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.
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| Canning/Preserving Salt | See salt, pickling or preserving.
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| Cap | See two-piece closure.
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| 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.
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| 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.
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| 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.
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| Clearjel | A commercially available modified food starch that is approved for use in fresh preserving. Unlike regular cornstarch, products thickened withClearJel 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.
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| Closure | See two-piece closure.
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| Cold-Packing | See raw-pack method.
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| Condiment | A sweet or savory sauce used to enhance or garnish entre's.
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| 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.
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| Cool Place | A term used to describe the best storage temperature for fresh preserved products. The ideal temperature is 50F to 70F (10C to 21C).
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