A preservation method achieved by smoking food, usually meat or fish, at a certain temperature to partially or fully cook it and to impart a smoky flavor. Even if meat or fish is smoke-cured prior to fresh preserving, it must go through heat processing in a pressure canner to become shelf-stable.

A small muslin bag used to hold whole herbs and spices during cooking. The bag allows the flavor of the herbs and spices to seep into the food or liquid, and makes removing the spices easy when cooking is complete. Spice bags come in various sizes. If a spice bag is not available, tie herbs and spices in a square of cheesecloth.

The evidence that a food product has not been completely rid of microorganisms. If microorganisms are present, the nutrients in the food product will allow them to grow and multiply. Spoilage occurs when food products have not been processed correctly. Signs of spoilage include broken seals, mold, gassiness, cloudiness, spurting liquid, seepage, yeast growth, fermentation, slime and disagreeable odors.

See pressure canner.

See pressure canning method.

The process of killing all living microorganisms. In fresh preserving, this is achieved by heating food in capped jars to a high enough temperature for a length of time sufficient to destroy the most heat-resistant microorganism known to be associated with that food.

A cool, dry, dark place where fresh preserved goods can be kept until ready to be consumed.

Some glass preserving jars possess straight sides that taper downward and allow for expansion during the freezing process. Jars with straight walls can be used when freezing.

The separation of liquid from a gel. In fresh preserving, this can happen to soft spreads, usually during storage. It is not a safety concern.

A mixture of water (or juice) and sugar used to add liquid to canned food, usually fruit.

Stress exerted on preserving jars when glass is exposed to sudden temperature differentials. This stress weakens the glass and can lead to glass breakage, commonly evidenced by the bottom breaking out.

A two-piece metal closure for vacuum-sealing fresh preserving jars. The set consists of a metal screw band and a flat metal lid with a flanged edge lined with sealing compound.

The state of negative pressure in properly heat-processed jars of home-canned foods. When a jar is closed at room temperature, the atmospheric pressure is the same inside and outside the jar. When the jar is heated, the air and food inside expand, forcing air out and decreasing the internal pressure. As the jar cools and the contents shrink, a partial vacuum forms. The sealing compound found on the underside of fresh preserving lids prevents air from re-entering.

1.) Forcing air to escape from a closed jar by applying heat. As a food or liquid is heated, it expands upward and forces air from the jar through pressure buildup in the headspace. 2.) Permitting air to escape from a pressure canner, also called exhausting.

A type of vinegar derived from apples that is light golden in color and has a tart fruit flavor. Cider vinegar has a milder flavor than distilled white vinegar. Because it has color, it may darken white or light-colored fruits and vegetables. In fresh preserving, use 5% acidity (50 grain).