We know that canning is a way of processing and preserving food to extend its shelf life. This is done by using a method of sealing foods in an airtight container. A cans typical shelf life ranges from one to five years. In the late 18th century in France, the Emperor Napoleon Bonaparte was concerned about keeping his armies fed and offered a cash prize to whoever could develop a method of food preservation. After 15 years of experimentation a man by the name of Nicholas Appert came up with the idea of an airtight container so the food would not spoil. He used glass jars sealed with corks held in place with wire. In 1812, Thomas Kensett who immigrated to the United States, opened New York’s first canning facility for meats, fruits, and vegetables. At that time the cans were made of tin, now in 2014 today’s cans are made of 100% recyclable steel. Canned foods still remain an essential part of your modern day pantry.
1. Did you know that the “Can Opener” was invented 48 years after cans were introduced? Most people feel they still haven’t invented one that works all the time.
2. Almost 200 Billion cans of food are produced in the world each year.
3. The Hormel Company of Austin, Minnesota sold the first canned ham in 1926.
4. What a story! A 40-year old can of corn was found in the basement of a home in California. The canning process had kept the corn safe from contaminants and from much nutrient loss. In addition the kernels looked and smelled like recently canned corn.
5. Did you know the most common food found in a can are baked beans, canned sardines, canned tuna, Pineapple, Vienna Sausage, Tomato soup, and last but not least Spam?
"Tasty Turkey Chili"
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 large onion
2 tbsp corn oil
1-1/4 pounds fresh ground turkey
2 large cloves garlic, peeled & minced
2 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp ground cumin
1 15-ounce can pinto beans
1 15-ounce can black beans
1 (14-1/2 oz) can diced tomatoes in juice, un-drained
1 (6 ounces) can tomato paste
1 (14-1/2 ounces) can chicken broth (low salt)
1 can of corn kernels
4 green onions (scallions)
Peel and chop onion. Pour oil into Dutch oven or large saucepan. Place pot on burner. Turn heat to medium. Heat oil for 1 minute. Add onions to hot oil. Cook over medium heat, stirring occasionally with wooden spoon, for 5 minutes, or until onion is almost clear. Add ground turkey to pot. Stir with a wooden spoon, breaking up large pieces. Brown turkey for 5 minutes, stirring often. Stir in garlic, chili powder, black pepper, and cumin until well combined. Open cans of pinto and black beans. Pour both into large strainer. Place strainer under cold running water. Rinse beans thoroughly and drain. With wooden spoon, stir beans, tomatoes and their juice, tomato paste, chicken broth, and corn into pot. Heat 5 to 7 minutes, or until thoroughly hot, stirring often. Rinse and slice green portions of green onions. You should have about 1/2 cup. Stir green onions into pot. Remove from heat. Ladle hot chili into bowls. Serve with green salad and cornbread. Enjoy….
Yield: 8 one-cup servings
Till Next Time………………………………...........
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