Acai Berry
[ah-sah-ee ber-ee]
A superfood that is harvested from an Amazon palm tree (grown in Brazil). They have a chocolate/berry flavour and are packed with antioxidants (more than any other berry), amino acids and essential fatty acids.
Acetic Acid
[uh-see-tik as-id]
A colourless acid that is the main acid in vinegar and is what makes vinegar taste sour. Vinegar is 5% acetic acid.
Acid
[as-id]
A sour-tasting substance.
Alum
[al-uh-m]
Chemically known as potassium aluminium sulphate, alum was previously used as a crispening/firming agent for pickling recipes. However, alum is no longer recommended for home canning use, as it causes nausea and gastro-intestinal problems when consumed in larger doses, and must be removed completely by rinsing pickles repeatedly if used to prevent illness.
Altitude
[al-ti-tood]
Distance of a location in feet (or metres) above sea level.
Antioxidant
[an-tee-ok-si-duh nt]
Something that stops oxidation and prevents fruit and vegetable discolouration, including ascorbic acid (vitamin c), citric acid (lemon or lime juice) - or a mixture of both acids.
Artificial Sweetener
[ahr-tuh-fish-uh l sweet-n-er]
Synthetic low-calorie sweet substances that are used instead of sugar. They are generally much sweeter than sugar.
Chloramines
Chlorine
Filtration, Charcoal
Filtration, Enhanced
Fluoride
Gliadin
Gluten
Glutenin
Gluten peptides
Pressure Canning
[presh-er kan-ing]
The fresh preserving method to process low acid food (i.e. non-pickled vegetables) in a pressure canner. Boiling water only heats up to 100°C (212°F), and Clostridium botulinum spores (which produce the botulinum toxin that causes food poisoning) can grow in low acid environments. Therefore, low-acid food must be processed in a pressure canner, which heats up to 116°C (240°F), via pressurised steam to destroy these potentially harmful bacteria. At sea level, a weighted gauge pressure canner will reach 116°C (240°F) at 10 pounds pressure. A dial gauge pressure canner will reach 116°C (240°F) at 11 pounds pressure. Pressure and time adjustments for higher altitudes may be required - please check individual pressure canning recipes for further details.
Prolamin
Reverse Osmosis
Water, Bottled
Water, Ionised
Water, Spring
Water, Tap
Water, Well
Water,
Artificial Sweetener
[ahr-tuh-fish-uh l sweet-n-er]
Synthetic low-calorie sweet substances that are used instead of sugar. They are generally much sweeter than sugar.
Chloramines
Chlorine
Filtration, Charcoal
Filtration, Enhanced
Fluoride
Gliadin
Gluten
Glutenin
Gluten peptides
[presh-er kan-ing]
The fresh preserving method to process low acid food (i.e. non-pickled vegetables) in a pressure canner. Boiling water only heats up to 100°C (212°F), and Clostridium botulinum spores (which produce the botulinum toxin that causes food poisoning) can grow in low acid environments. Therefore, low-acid food must be processed in a pressure canner, which heats up to 116°C (240°F), via pressurised steam to destroy these potentially harmful bacteria. At sea level, a weighted gauge pressure canner will reach 116°C (240°F) at 10 pounds pressure. A dial gauge pressure canner will reach 116°C (240°F) at 11 pounds pressure. Pressure and time adjustments for higher altitudes may be required - please check individual pressure canning recipes for further details.
Prolamin
Reverse Osmosis
Water, Bottled
Water, Ionised
Water, Spring
Water, Tap
Water, Well
Water,