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Preserved lemons are used by many chefs today because of their distinct flavor and smooth texture. The lemons are preserved in a mixture of salt and lemon juice for approximately 25 to 30 days.

Chunks or whole fruit cooked with sugar and pectin that are suspended in a firm jelly base. A preserve is generally used as a spread for bread, toast or rolls.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A utensil that removes excess oxygen remaining in an opened bottle of wine in order to preserve the flavor of the wine for a longer length of time.

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

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

Often referred to as a preserve, this fruit spread can be used like a jam or a preserve to be spread on crackers, bread, toasted foods, or baked goods.

A preserve used as a pie filling or tart filling, which contains minced raisins, dried currants, apples, candied fruit, sweeteners, and spices.

A French term used in reference to a jam or a preserve. A variety of foods such as Tomato or Strawberry Confiture are produced and referred to as both confiture and preserves.

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.

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

Preserved mustard greens made from large mustard leaves, which have a slightly bitter taste. The greens are packed in a spicy Sichuan pepper sauce to be served as a condiment.

Preserved fruit that has been stewed or cooked in a heavy, sugary syrup to be served as a dessert. Compote may include many different combinations of fruits, which can begin as fresh, canned, or dried fruits.

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.

Salmon eggs preserved in salt, which brings out their mild, briny flavor. It is served as the hors d'oeuvre "caviar", or used as a garnish.

Food items that are preserved with a process that quickly freezes the item and then removes the moisture content inside a vacuum.

A gas used to preserve, remove impurities, and reduce the oxidation of wine.

A French term for chestnuts that are preserved in a sweetened syrup resulting in a "candied" nut. Marron glacé is considered a delicacy that may be served as a dessert accompaniment, a snack, or as a topping that is chopped into pieces and spread over baked goods, fruits, ice cream, and puddings.