Michigan State University Extension
Preserving Food Safely - 01600901
10/13/97

### Glossary of Terms

    ACID
    FOODS -

        Foods which contain enough acid to result in a pH of

    4.6
    or lower. Includes all fruits except figs; most

    tomatoes;
    fermented and pickled vegetables; relishes; and

    jams,
    jellies and marmalades. Acid foods may be processed

    in
    boiling water.

    ALTITUDE
    -

        The vertical elevation of a location above sea level.

    ASCORBIC
    ACID -

        The chemical name for vitamin C. Lemon juice contains

    large
    quantities of ascorbic acid and is commonly used to

    prevent
    browning of peeled, light-colored fruits and

    vegetables.

    BACTERIA
    -

        A large group of one-celled microorganisms widely

    distributed
    in nature. See MICROORGANISM.

    BLANCHER
    -

        A 6- to 8-quart lidded pot designed with a fitted

    perforated
    basket to hold food in boiling water, or with a

    fitted
    rack to steam foods. Useful for loosening skins on

    fruits
    to be peeled, or for heating foods to be hot

    packed.

    BOILING-WATER
    CANNER -

        Large standard-sized lidded kettle with jar rack,

    designed
    for heat-processing 7 quarts or 8 to 9 pints in

    boiling
    water.

    BOTULISM
    -

        An illness caused by eating toxin produced by growth

    of
    CLOSTRIDIUM BOTULINUM bacteria in moist, low-acid food,

    containing
    less than 2 percent oxygen and stored between

    40
    degrees and 120 degrees Fahrenheit. Proper heat

    processing
    destroys this bacterium in canned food. Freezer

    temperatures
    inhibit its growth in frozen food. Low

    moisture
    controls its growth in dried food. High oxygen

    controls
    its growth in fresh foods.

    CANNING
    -

        A method of preserving food in air-tight

    vacuum-containers
    and heat processing sufficiently to

    enable
    storing the food at normal home temperatures.

    CANNING
    SALT -

        Also called pickling salt. It is regular table salt

    without
    the anti-caking or iodine additives.

    CITRIC
    ACID -

        A form of acid that can be added to canned foods. It

    increases
    the acidity of low-acid foods and may improve

    the
    flavor.

    CLOSTRIDIUM
    BOTULINUM -

        Vegetables, some tomatoes, figs, all meats, fish,

    seafoods
    and some dairy foods are low acid. To control all

    risks
    of botulism; jars of these foods must be (l) heat

    processed
    in a pressure canner, or (2) acidified to a pH

    of
    4.6 or lower before processing in boiling water.

    COLD
    PACK -

        Canning procedure in which jars are filled with raw

    food.
    "Raw pack" is the preferred term for describing this

    practice.
    "Cold pack" is often used incorrectly to refer

    to
    foods that are open-kettle canned or jars that are

    heat-processed
    in boiling water.

    ENZYMES
    -

        Proteins in food which accelerate many flavor, color,

    texture
    and nutritional changes, especially when food is

    cut,
    sliced, crushed, bruised and exposed to air. Proper

    blanching
    or hot packing practices destroy enzymes and

    improve
    food quality.

    EXHAUSTING
    -

        Removal of air from within and around food and from

    jars
    and canners. Blanching exhausts air from live food

    tissues.
    Exhausting or venting of pressure canners is

    necessary
    to prevent a risk of botulism in low-acid canned

    foods.

    FERMENTATION
    -

        Changes in food caused by intentional growth of

    bacteria,
    yeast or mold. Native bacteria ferments natural

    sugars
    to lactic acid, a major flavoring and preservative

    in
    sauerkraut and in naturally fermented dills. Alcohol,

    vinegar,
    and some dairy products are also fermented foods.

    HEADSPACE
    -

        The unfilled space above food or liquid in jars.

    Allows
    for food expansion as jars are heated, and for

    forming
    vacuums as jars cool.

    HEAT
    PROCESSING -

        Treatment of jars with sufficient heat to enable

    storing
    food at normal home temperatures.

    HERMETIC
    SEAL -

        An absolutely airtight container seal which prevents

    reentry
    of air or microorganisms into packaged foods.

    HOT
    PACK -

        Heating of raw food in boiling water or steam and

    filling
    it hot into jars.

    LOW-ACID
    FOODS -

        Foods which contain very little acid and have a pH

    above
    4.6. The acidity in these foods is insufficient to

    prevent
    the growth of the bacterium CLOSTRIDIUM BOTULINUM.

        Vegetables, some tomatoes, figs, all meats, fish,

    seafoods
    and some dairy foods are low acid. To control all

    risks
    of botulism; jars of these foods must be (l) heat

    processed
    in a pressure canner, or (2) acidified to a pH

    of
    4.6 or lower before processing in boiling water.

    MICROORGANISMS
    -

        Independent organisms of microscopic size,  including

    bacteria,
    yeast and mold. When alive in a suitable

    environment,
    they grow rapidly and may divide or reproduce

    every
    10 to 30 minutes. Therefore, they reach high

    populations
    very quickly. Undesirable microorganisms

    cause
    disease and food spoilage. Microorganisms are

    sometimes
    intentionally added to ferment foods, make

    antibiotics
    and for other reasons.

    MOLD
    -

        A fungus-type microorganism whose growth on food is

    usually
    visible and colorful. Molds may grow on many

    foods,
    including acid foods like jams and jellies and

    canned
    fruits. Recommended heat processing and sealing

    practices
    prevent their growth on these foods.

    MYCOTOXINS
    -

        Toxins produced by the growth of some molds on foods.

    OPEN-KETTLE
     CANNING- A NON-RECOMMENDED CANNING METHOD.

        Food is supposedly adequately heat processed in a

    covered
    kettle, and then filled hot and sealed in sterile

    jars.
    Foods canned this way have low vacuums or too much

    air
    which permits rapid loss of quality in foods.

    Moreover,
    these foods often spoil because they become

    recontaminated
    while the jars are being filled.

    PASTEURIZATION
    -

        Heating of a specific food enough to destroy the most

    heat-resistant
    pathogenic or disease-causing microorganism

    known
    to be associated with that food.

    pH
    -

       A measure of acidity or alkalinity. Values range from

    0
    to l4. A food is neutral when its pH is 7.0: lower

    values
    are increasingly more acid; higher values are

    increasingly
    more alkaline.

    PICKLING
    -

        The practice of adding enough vinegar or lemon juice

    to
    a low-acid food to lower its pH to 4.6 or lower.

    Properly
    pickled foods may be safely heat processed in

    boiling
    water.

    PRESSURE
    CANNER -

        A specifically designed metal kettle with a lockable

    lid
    used for heat processing low-acid food. These canners

    have
    jar racks, one or more safety devices, systems for

    exhausting
    air, and a way to measure or control pressure.

        Canners with 20-21 quart capacity are common. The

    typical
    volume of canner that can be used is 16 quart

    capacity,
    which will contain 7 quart jars. Use of pressure

    saucepans
    with less than 16 quart capacities IS NOT

    RECOMMENDED.

    RAW
    PACK -

        The practice of filling jars with raw, unheated

    food.
    Acceptable for canning low-acid foods, but allows

    more
    rapid quality losses in acid foods heat processed in

    boiling
    water.

    SPICE
    BAG -

        A closeable fabric bag used to extract spice flavors

    in
    pickling solution.

    STYLE
    OR PACK -

        Form of canned food, such as whole, sliced, piece,

    juice
    or sauce. The term may also be used to reveal

    whether
    food is filled raw or hot into jars.

    VACUUM
    -

        The state of negative pressure. Reflects how

    thoroughly
    air is removed from within a jar of processed

    food--the
    higher the vacuum, the less air left in the jar.

    YEASTS
    -

        A group of microorganisms which reproduce by

    budding.
    They are used in fermenting some foods and in

    leavening
    breads.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.