| Term | Definition |
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| L (Liter) | A metric unit of volume. One liter is similar in volume to 1 U.S. quart.
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| 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.
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| 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.
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| 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.
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| Lime | See pickling lime.
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| 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.
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| 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 240F (116C) (at sea level) for a specified time in a pressure canner.
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| 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.
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