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.

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

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