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

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 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.

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 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.

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.

A sauce that is typically smooth yet fluid-textured, made of tomatoes and flavored with sugar, vinegar, onions, garlic, and spices.

The fruit that grows from either wild or domestic rose bushes. Rosehips are typically harvested at the end of a growing season when the bright to dark red fruits are fully matured and well formed.

The process of lowering the temperature of a liquid or solid to its freezing point. At this point the item becomes solid.