If the vocabulary of food preserving is a mystery to you, here are some definitions to help!

Appertisation (preserving process) :
A heat treatment that enables food to be preserved in waterproof packaging for a long period without refrigeration.

Brine:
A mixture of water and salt.

Heat treatment:
Action of heating up preparations ready for preserving. 

Jam jar:
Glass jar for preserving jam. Once filled the jar is then sealed with some paraffin wax and\or a square of cellophane.

Marinade:
A preparation in which meat or fish is immersed prior to cooking, which flavours and tenderises the meat or fish. A marinade can include a combination of wine, vinegar, oil, herbs and/or spices.

Oreillon:
Half of an apricot or peach.

Pasteurization: 
The process of warming up an ingredient to a defined temperature (between 70°C and 85°C) for a specified period of time before quickly cooling. After pasteurization, pasteurized food must be kept cool (at 3 to 4°C).

Skim:
To remove the white foam which forms on the surface during cooking.

Skimmer:
An accessory for skimming off the white foam.

Sterilisation:
A technique to eliminate germs and bacteria from any food preparation

UHT process:
The process of heating milk to a high temperature - around 150 °C - to destroy all micro-organisms. This method changes the taste of milk because the high heat distorts the milk proteins.