Glossary Of Terms (m-z)

INGREDIENTS

INSTRUCTIONS

Microorganisms - Independent organisms of microscopic size, including
bacteria, yeast, and mold. When alive in a suitable environment, they
grow rapidly and may divide or reproduce every 10 to 30 minutes.
Therefore, they reach high populations very quickly. Undesirable
microorganisms cause disease and food spoilage. Microorganisms are
sometimes intentionally added to ferment foods, make antibiotics, and
for other reasons.  Mold - A fungus-type microorganism whose growth on
food is usually  visible and colorful. Molds may grow on many foods,
including acid  foods like jams and jellies and canned fruits.
Recommended heat  processing and sealing practices prevent their growth
on these foods.  Mycotoxins - Toxins produced by the growth of some
molds on foods.  Open - Kettle canning A non-recommended canning
method. Food is  supposedly adequately heat processed in a covered
kettle, and then  filled hot and sealed in sterile jars. Foods canned
this way have low  vacuums or too much air, which permits rapid loss of
quality in  foods. Moreover these foods often spoil because they become
recontaminated while the jars are being filled.  Pasteurization -
Heating of a specific food enough to destroy the most  heat-resistant
pathogenic or disease-causing microorganism known to be  associated
with that food.  pH - A measure of acidity or alkalinity. Values range
from 0 to 14. A  food is neutral when its pH is 7.0: lower values are
increasingly  more acidic; higher values are increasingly more
alkaline.  Pickling - The practice of adding enough vinegar or lemon
juice to a  low-acid food to lower its pH to 4.6 or lower. Properly
pickled foods  may be safely heat processed in boiling water.  Pressure
canner - A specifically designed metal kettle with a  lockable lid used
for heat processing low-acid food. These canners  have jar racks, one
or more safety devices, systems for exhausting  air, and a way to
measure or control pressure. Canners with 20- to  21-quart capacity are
common. The minimum volume of canner that can  be used is 16-quart
capacity, which will contain 7 quart jars. Use of  pressure saucepans
with less than 16-quart capacities is not  recommended.  Raw pack - The
practice of filling jars with raw, unheated food.  Acceptable for
canning low-acid foods, but allows more rapid quality  losses in acid
foods heat processed in boiling water.  Spice bag - A closeable fabric
bag used to extract spice flavors in a  pickling solution.  Style of
pack - Form of canned food, such as whole, sliced, piece,  juice, or
sauce. The term may also be used to reveal whether food is  filled raw
or hot into jars.  Vacuum - The state of negative pressure. Reflects
how thoroughly air  is removed from within a jar of processed food--the
higher the  vacuum, the less air left in the jar.  Yeasts - A group of
microorganisms which reproduce by budding. They  are used in fermenting
some foods and in leavening breads.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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