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A large pot with a lid and a special rack used for holding jars. The pot is filled with water and heated in order to heat-treat pints and quarts of food for home canning.

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.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

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.

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

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 type of rice that has been altered through various processing methods to improve it for cooking and eating.

Bands and lids used to seal foods in canning jars. The set includes a lid that has a rubber seal around the outer edge and a screw on band that is placed over the lid and screwed down to hold the lid in place.

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

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

The edible leaf or paddle of the prickly pear cactus. Nopal is the Mexican word for cactus and the leaf growing on the stem is referred to as Nopales.

A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.

The most popular tuber vegetable in the world, which is available in hundreds of varieties. Some varieties are better for specific purposes than others, such as red potatoes, which are best for boiling, and russets, which are best for frying and baking.

A traditional Asian ingredient that is the ivory-colored young growth, harvested from a species of edible bamboo plants, which are prepared and served as a vegetable.

A type of corn that is often considered to be a vegetable rather than a grain because it is most often eaten fresh like a vegetable.

A smooth, shiny-skinned fruit first grown in Asia centuries ago that are now grown in all regions of the world.

A sweet juicy fruit that has skin that ranges from white to rich yellow to reddish brown and flesh that ranges from yellow to deep gold and red.

A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.