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.
A sour-tasting substance.
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.
Distance of a location in feet (or metres) above sea level.
[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.



Filtration, Charcoal

Filtration, Enhanced




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.


Reverse Osmosis

Water, Bottled

Water, Ionised

Water, Spring

Water, Tap

Water, Well


Share the knowledge of home food preservation via:

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2023 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer