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.

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."

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.

See crisping agent.

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

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.

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.

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

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.