| Term | Definition |
|---|---|
| Citric Acid | A natural acid derived from citrus fruits, such as lemons and limes. It is available as white crystals or granules and is used as an ingredient in commercial produce protectors to prevent oxidation and in pectin products to aid in gel formation by increasing the acidity of the jam or jelly.
|
| Clearjel | A commercially available modified food starch that is approved for use in fresh preserving. Unlike regular cornstarch, products thickened withClearJel do not break down when heated to high temperatures and/or cooled and reheated. ClearJel can be ordered from online sources or by mail order.
|
| Closure | See two-piece closure.
|
| Cold-Packing | See raw-pack method.
|
| Condiment | A sweet or savory sauce used to enhance or garnish entre's.
|
| Conserve | A soft spread similar to jam, made with a combination of two or more fruits, along with nuts and/or raisins. If nuts are used, they are added during the last five minutes of cooking.
|
| Cool Place | A term used to describe the best storage temperature for fresh preserved products. The ideal temperature is 50F to 70F (10C to 21C).
|
| Crisping Agent | Any one of many substances that make pickles crisp and firm. Some older pickling recipes call for pickling lime, alum or grape leaves to crisp pickles, but these are no longer recommended. Using fresh, high-quality produce, the correct ingredient quantities and a current, tested fresh preserving recipe will produce firm pickles without the addition of crisping agents. The texture of some quick-process or fresh-pack pickles, however, can be enhanced with the use of a product called Pickle Crisp Granules.
|
| Cucumber, Pickling | A small variety of cucumber used to make pickles. Pickling cucumbers are usually no more than 6 inches (15 cm) in length. Cucumbers deteriorate rapidly at room temperature and should be stored in the refrigerator and used within 24 hours of harvest.
|
| Dill | A pungent, aromatic herb that can be used fresh or dried. Fresh dill has feathery green leaves. The most useful dried form is dill seeds. In fresh preserving, dill is primarily used for pickling. One head of fresh dill is equivalent to 1 to 2 tsp (5 to 10 mL) dill seeds or 2 tsp (10 mL) dried dillweed.
|
| E. Coli | A species of bacteria that is normally present in the human intestines. A common strain, Escherichia coli 0157:H7, produces high levels of toxins and, when consumed, can cause symptoms such as diarrhea, chills, headaches and high fever. In some cases, it can be deadly.
|
| Enzyme | A protein that acts as a catalyst in organisms. In food, enzymes start the process of decomposition, changing the flavor, color and texture of fruits and vegetables. Enzyme action can be neutralized by following recommended food preservation methods.
|
| Ethylene Gas | An odorless, colorless gas that occurs naturally in nature. It is produced by and released from fruits during the ripening process. In turn, the ethylene gas acts as a ripening agent and, when exposed, speeds up the ripening of under-ripe fruits.
|
| Exhausting | See venting.
|
| Fermentation | A reaction caused by yeasts that have not been destroyed during the processing of preserved food. Bubble formation and scum are signs that fermentation is taking place. With the exception of some pickles that use intentional fermentation in preparation, do not consume fermented fresh preserved foods.
|