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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