| Term | Definition |
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| Produce Protector | A commercially available antioxidant that prevents cut fresh produce from browning when exposed to the oxygen in the air, a reaction known as oxidation.
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| Raw-Pack Method | Filling jars with raw, unheated food prior to heat processing.
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| Refrigeration | The process of decreasing the temperature for cold storage of produce. Refrigeration slows the growth of microorganisms and prolongs deterioration for a short period of time.
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| Relish | A pickled product prepared using chopped fruits and/or vegetables cooked in a seasoned vinegar solution. If a sweet relish is desired, sugar is added. Hot peppers or other spices may also be added for flavor.
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| Reprocessing | Repeating the heat processing of filled, capped jars when a lid does not seal within 24 hours. The original lid must be removed and the food and/or liquid reheated as recommended by the recipe. The food and/or liquid must be packed into clean, hot jars and covered with a new, clean lid with the screw band adjusted. The filled jars must then be reprocessed using the preserving method and full length of processing time recommended by the recipe.
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| Rubber Gasket | See gasket.
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| Salt, Kosher | A coarse-grained, textured salt that is free of additives. Kosher salt may be used when making pickles. Because of the variance in density and form, contact kosher salt packers for information regarding equivalencies.
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| Salt, Pickling Or Preserving | A fine-grained salt used in pickling and fresh preserving. It is free of anti-caking agents, which can cause the pickling liquid to turn cloudy, and iodine, which can darken the pickles.
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| Salt, Sea | A type of salt produced by the evaporation of sea water. It comes in fine- and coarse-grained textures and is usually more costly than other types of salt. Sea salt should not be used for pickling because it may contain minerals that could darken the pickles.
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| Salt, Table | A free-flowing, fine-grained salt. Table salt is the most common salt and is used as a table seasoning. It contains additives that may yield unfavorable results when pickling. Iodized table salt (sodium iodide) is not recommended for pickling because it contains an anti-caking ingredient that can make brines cloudy, as well as iodine, which may darken the pickles. Non-iodized table salt can be used for pickling. The pickling liquid may be cloudy, but the pickles will not be dark.
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| Saucepan, Large | An 8- to 10-quart (8 to 10 L) heavy pot essential for cooking soft spreads. The pot must have a broad, flat bottom for good heat distribution and deep sides to prevent food from boiling over.
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| Screw Band | A threaded metal band used in combination with a flat metal lid to create vacuum seals for fresh preserved food. The band holds the lid in place during processing.
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| Sealing Compound | The red, shiny material, also called plastisol, found in the exterior channel on the underside of the flat metal lid. The sealing compound comes in contact with the lip of the jar and forms a seal when the jar cools after processing.
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| Simmer | See boil gently or simmer.
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| Skimmer | A metal kitchen utensil that has a long handle attached to a wide, flat surface with perforated holes. Skimmers are used to skim foam from soft spreads after cooking or to drain hot liquid from hot vegetables.
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