An illness caused by ingesting a toxin produced from the spores of Clostridium botulinum bacteria under conditions favorable for its growth. Proper selection, preparation, packing and heat processing destroys this bacterium in canned foods.

A deep kettle equipped with a jar rack and lid. It must be large enough to completely immerse capped canning jars, allowing 1 to 2 inches of water to cover jars. A boiling-water canner is required for heat processing high-acid foods.

To dip fruits and vegetables in boiling water to loosen their skins. Blanching vegetables in boiling water or steam also slows the action of enzymes.

A threaded metal band used in combination with a flat metal vacuum sealing lid to form a two-piece cap.

Microorganisms which are found in the soil, water and air around us. In certain low-acid conditions, some bacteria can produce harmful toxins. Proper heat processing of low-acid foods in the steam-pressure canner destroys harmful toxins.

Is an affect agent that inhibits the oxidation of cut fruits and vegetables as well as controls discoloration. Lemon juice, ascorbic acid or a blend of ascorbic and citric acid are all antioxidants.

The chemical name for vitamin C. Lemon juice contains
large quantities of ascorbic acid and is commonly used to
prevent browning of peeled, light-colored fruits and
vegetables.