Definitions

of Canning Terms

ACID FOODS: Fruits, tomatoes, rhubarb and pimientos are acid foods.

BOTULINUS: Bacteria found in the soil have been known to cause toxin to form in
carelessly canned foods. No danger when clean, sound, unblemished fresh produce
is selected, prepared and canned according to instructions. Low acid foods should
be boiled 15 minutes before tasting. The 15 minutes boiling is to destroy any toxin
which may be present.

COLD PACK: To fill jars with raw food to be canned.
ENZYMES: Substances which bring about natural changes in raw foods.

FLAT-SOUR: The most common form of spoilage in vegetables. Flat-soured food
may look good but it tastes, and usually smells, bad.

FRUIT JAR: Glass jars used by home canners when putting up fruits, vegetables,
meats, etc. Every good fruit jar has the name of the jar moulded in its side. We rec-
ommend the Improved Gem, the Wide Mouth Best or Wide Mouth Ideal Jars.

HEAD SPACE: The space left at the top of the jar when filling, or packing with food

to be canned.

JAR CAP: There are two kinds —
1. Jar cover made up of screw-on metal band, metal lid, and rubber gasket or metal

lid with flowed in compound.

2. Jar cover made up of screw-on metal band, glass lid, and separate rubber ring.
JAR LID: A shallow cover of glass or metal. Fastens on jar with metal band.

JAR RING OR RUBBER: A flat ring of rubber used as a cushion or gasket be-

tween glass lid and jar.

LOW ACID (Commonly called Non-acid Foods): All vegetables, except those
mentioned as acid foods; soups, meats, poultry, game and fish are low acid.

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