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A process where jars are filled with food, covered with lids, and placed in a large pot of simmering water for a specific amount of time.

A method used to preserve low-acid foods by using a specialized pressure canner to reach higher temperatures than boiling water.

The space between the surface of the food in the jar and the underside of the lid, which allows for food expansion and proper sealing.

A potentially fatal illness caused by a toxin produced by the Clostridium botulinum bacteria, which can occur in improperly canned foods.

The process of adding acid (usually lemon juice or vinegar) to foods before canning to lower the pH and prevent microbial growth.

A technique used during canning where the air is removed from the jar to create a vacuum, which helps to seal the lid in place upon cooling.

The process of killing all microorganisms in the canning jar and its contents by heating them to a sufficient temperature for a specific duration.

A technique used to make jellies and jams where the natural pectins in fruit are combined with sugar and acid to form a gel.

The process of preserving food by fermenting it in brine (salt water) or marinating it in a vinegar-based solution.

A high concentration solution of salt in water used in the pickling process to preserve and flavor the food.

A canning method where food is heated before being placed into jars and then processed, which helps to remove air and increase jar shelf life.

A canning technique where food is put into jars uncooked and then processed, often resulting in more floating and less color retention.

A type of jar lid with threads that screw on and off the jar, designed to form an airtight seal during the canning process.

The duration that canned food must be heated under specific conditions to ensure the destruction of bacteria and proper sealing of jars.

The temperature at which a jam or jelly reaches the right consistency for setting when cooled, typically around 220°F (104°C) at sea level.

A chemical reaction involving oxygen that can lead to color and flavor changes in canned foods, particularly if jars are not sealed properly.

The process of removing air from the contents of a jar by heating before sealing, helping to create a vacuum seal during cooling.

Also known as weeping, it refers to the separation of liquid from a gel, which can occur in gelled items like jelly due to improper balance of pectin, sugar, and acid.

Changing the processing time or pressure in canning based on elevation since boiling point of water decreases as altitude increases, affecting sterilization.