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A flavorful vinegar made from the cider of fermented apple juice. Apples that are grown during the fall or winter when higher sugar levels are present are the varieties commonly used for Cider Vinegar.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A thick, gelatin substance containing bacteria that forms in vinegar most often when the vinegar warms to temperatures between 60ºF to 85ºF.

A beverage produced from pressing the pulp of apples to extract the liquid. Sweet cider is apple juice that has been pasteurized, but has no alcohol content.

A common alcoholic beverage in Canada that is made from sweeter varieties of frozen apples, such as McIntosh or Spartan.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

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 type of beverage that is produced from fermented fruit, usually apples. The fermentation produces alcohol and the alcoholic content may vary between different commercial brands.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.