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A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality.

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.

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

A vegetable having a short stem surrounded by large wrinkled leaves that are packed together in a round broad head.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a very chewy texture if completely dried and not marinated in oil.

A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color.