Search

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A controlled method used for preserving foods with a pressure canner, also referred to as a pressure cooker, that is used for the heating and cooking process.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.

A fine-grained salt that is very pure, which is produced without any additives such as iodine or anti-caking chemicals.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.