Search

A chemical compound that is used to preserve food by retaining the moisture in the food to make it juicy and more pleasing when consumed.

A chemical compound that is used to preserve foods and food colors, and food flavors, particularly in processed meats.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.

Salt used in curing and preserving food, consisting of a mixture of approximately 94 percent salt and approximately 6 percent sodium nitrite.

A fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

A description of a food that has been preserved and packaged in a manner that allows the food to be stored for an extended period of time without having to be refrigerated.

A type of dried meat that is processed in long strips and preserved for consumption in South Africa....

A canner used to cook, sterilize and preserve high acid foods that are to be canned for future use. The steam canner consists of a water pan, a jar rack and a dome steam cover.

A chemical used in food processing to provide flavor, to preserve the food, and to deepen the natural colors of the food.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

Refers to various types of beans that have been dried in order to preserve them for future use. Among the most popular dried beans are navy, black, pinto, and kidney, which are available in bulk or in small packages.

A substance that is combined with food in order to improve food for a variety of needs. Food Additives are commonly introduced into the food in order to enhance the appearance or taste, to preserve or retain the freshness, to keep the product safe for consumption, to improve the nutritional value, to improve the appearance, taste or texture, or to assist with the processing and/or preparation.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

A chemical substance, also referred to as potassium nitrate, that is used in the kitchen to preserve meat.

To make sour or somewhat acidic. Foods are made sour to enhance the flavor or a solution is made acidic to preserve foods.

A cooked mixture of fruit and nuts that are heated until they become thick and heavy textured. Similar in consistency to a preserve, a conserve is served as a spread for breads, pastries, meats, and similar foods.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A California olive that has a large oval shape and is green in color. It is brine-cured and preserved with the natural lactic acid produced by the olive or by a commercially produced grade of lactic acid.

Used as a spice, a green peppercorn is an under ripe peppercorn berry which is available whole or preserved in a brine and packed in jars.

A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables.