| Term | Definition |
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| Boiling Water Method | The fresh preserving method used to process high-acid foods. Heat is transferred to the food product by the boiling water, which completely surrounds the jar and two-piece closure. A temperature of 212F (100C) is reached and must be maintained for the time specified by the recipe. This method is adequate to destroy molds, yeasts and some bacteria, as well as to inactivate enzymes. The boiling water method must not be used to process low-acid foods.
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| Botulism | Food poisoning caused by the ingestion of the toxin produced by spores of the bacterium Clostridium botulinum. Botulism can be fatal. The spores are usually present in the dust, wind and soil clinging to raw food. They belong to a species of bacteria that cannot grow in the presence of air, and they do not normally thrive in high-acid foods. The spores can survive and grow in any tightly sealed jar of low-acid food that has not been processed correctly. Using the correct processing temperature and time to preserve low-acid foods will destroy toxin-producing spores.
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| Bouquet Garni | A spice bag, or a square of cheesecloth tied into a bag, that is filled with whole herbs and spices and is used to flavor broth, soup, pickling liquid and other foods. This method allows for easy removal of the herbs and spices after cooking.
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| Brine | A salt-water solution used in pickling or when preserving foods. Although salt and water are the main ingredients, sugar and spices are sometimes added.
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| Brined Pickles | See fermented pickles.
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| Browning (Oxidation) | The unfavorable color change caused when the cut surface of some fruits and vegetables is exposed to the oxygen in the air. The reaction is called oxidation.
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| Bubble Remover | A non-metallic utensil used in fresh preserving to remove or free air bubbles trapped inside the jar. To ensure appropriate headspace, air bubbles should be removed before the two-piece closure is applied.
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| Calcium Chloride | A naturally occurring salt found in some mineral deposits, used as a crisping agent. The food-safe ingredient is added to the jar before processing, or used in a solution with water as a presoak. Calcium chloride is used commercially to produce crisp, firm pickles.
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| Candy Or Jelly Thermometer | A kitchen thermometer that usually comes with adjustable hooks or clips to allow it to be attached to the pan. During the preparation of soft spreads without added pectin, it is used to determine when the gel stage is reached (this occurs at 220F/104C, or 8F/4C above the boiling point of water). Always insert the thermometer vertically into the jelly and ensure that it does not contact the pot surface.
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| Canner | Either one of two pieces of equipment used in fresh preserving to process jars filled with a food product and covered with a two-piece closure. The two types of canners recommended for use in fresh preserving are a boiling water canner for high-acid foods and a pressure canner for low-acid foods.
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| Canning/Preserving Liquid | Any one of many types of liquids, such as water, cooking liquid, pickling liquid, broth, juice or syrup, used to cover solid food products. Adding liquid prevents darkening of food exposed to the surface and allows for heat penetration.
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| Canning/Preserving Salt | See salt, pickling or preserving.
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| Cap | See two-piece closure.
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| Cheesecloth | A lightweight, woven cloth that has many uses in the kitchen. For fresh preserving, it can be used in place of a jelly bag to strain juice from fruit pulp when making jelly or homemade juice, or it can be formed into a bag to hold whole herbs and spices during the cooking process, aiding in easy removal.
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| Chutney | A combination of vegetables and/or fruits, spices and vinegar cooked for a long period of time to develop favorable flavor and texture. Chutneys are highly spiced and have a sweet-sour blending of flavors.
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