Meet Tammy

Tammy Litke is a homeschooler to one girl aged 16.  Blogging since 2008 she loves to watch movies, play video games, spend time in the kitchen, and go on Disney Cruises.  Between recipes and reviews you'll find many helpful and some just plain funny posts on her blog. Welcome, pull up a chair and stay for a while!

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Tuesday
Feb232010

Canned Food From Field To Table & a Recipe

I usually don't use a lot of canned food in my cooking, but I always have some on hand in my pantry.  Part of the reason is my mom never really used canned food, and that kind of passed along to me.  Twitter Moms and the Canned Food Alliance have paired up for a campaign and are promoting a video on YouTube called from Field to Table (you can watch it below on the widget), where I learned a lot about how food is canned.

I learned that:

  • The process of canning food as been used for almost 200 years. 
  • The sealed cans are heated to a specific temperature, that is precise to ensure quality control.  Then cooled quickly so that the product remains fresh.
  • Canned foods are at their peak freshness when they are canned.
  • Because of the way they the canning is done, protein is not affected by it, so canned meat is readily available.
  • Fiber is going to be found in fruits, vegetables and beans.
  • Canned food can be used in so many recipes and it's affordable, and using it can save a lot of time when you're cooking

Here is a recipe that I do make with canned vegetables:

Creamy Green Bean Casserole

Ingredients

  • 1 (16 ounce) can green beans, drained
  • 1 (14 ounce) can whole kernel corn, drained
  • 2 (10.75 ounce) cans cream of celery soup, undiluted
  • 1 onion, chopped
  • 2 cups coarsely crushed buttery round crackers
  • 1 pinch garlic powder, or to taste
  • 2 tablespoons margarine, melted

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Combine the green beans and corn in the bottom of a 9-inch square baking dish. Pour soup over the vegetables and top with chopped onion. In a small bowl, stir together the crackers, garlic powder, and margarine until cracker crumbs are coated. Spread over the top of the casserole.
  3. Bake for 1 hour in the preheated oven, or until the sauce is thick and the top is browned.

 

Watch the Field to Table VideoCanned Food Alliance

Reader Comments (2)

Wow, great facts on canned goods. I use canned green beans and corn alot..the kids love em'!

February 24, 2010 | Unregistered CommenterDeal-ectible Mom

Wonderful post... Very informational and educational as usual!

March 8, 2010 | Unregistered CommenterAcai Berry

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