There are 4 entries in this glossary.
| Term | Definition |
|---|---|
| Open-Kettle Canning/Preserving | A fresh preserving method in which hot foods are ladled into jars and two-piece closures are applied. Since no heat processing takes place, this method is not recommended.
|
| Oven Canning/Preserving | A fresh preserving method in which jars are placed in the oven and heated. This method is not recommended.
|
| Overnight | A period of time from 8 to 12 hours.
|
| Oxidation | The reaction that takes place when cut fruits and vegetables are exposed to the oxygen in the air. Oxidation causes the cut surface of the produce to brown and can also lead to texture changes.
|