Category Archives: *Random Food Facts

Food Canning and its History

What is Canning?

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils (beans or legumes), could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109 year-old food was determined to be still safe to eat.

In 1795 the French military offered a cash prize of 12,000 francs for a new method to preserve food. Nicolas Appert suggested canning, and the process was first proven in 1806 in tests conducted by the French navy. Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior.The packaging prevents microorganisms from entering and proliferating inside.

To prevent the food from being spoiled before and during containment, a number of methods are used: pasteurisation, boiling (and other applications of high temperature over a period of time), refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foods being preserved, a sufficient dose of ionizing radiation, submersion in a strong saline solution, acid, base, osmotically extreme (for example very sugary) or other microbially-challenging environments.

Other than sterilization, no method is perfectly dependable as a preservative. For example, the microorganism Clostridium botulinum (which causes botulism), can only be eliminated at temperatures above the boiling point.

From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C). To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables, meat, seafood, poultry, and dairy products. The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6, such as fruits, pickled vegetables, or other foods to which acidic additives have been added.

History of Canning:

During the first years of the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food. The larger armies of the period required increased and regular supplies of quality food. Limited food availability was among the factors limiting military campaigns to the summer and autumn months. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars. The reason for lack of spoilage was unknown at the time, since it would be another 50 years before Louis Pasteur demonstrated the role of microbes in food spoilage. However, glass containers presented challenges for transportation.

Glass jars were largely replaced in commercial canneries with cylindrical tin or wrought-iron canisters (later shortened to “cans”) following the work of Peter Durand (1810). Cans are cheaper and quicker to make, and much less fragile than glass jars. Glass jars have remained popular for some high-value products and in home canning. Can openers were not invented for another thirty years — at first, soldiers had to cut the cans open with bayonets or smash them open with rocks. The French Army began experimenting with issuing canned foods to its soldiers, but the slow process of canning foods and the even slower development and transport stages prevented the army from shipping large amounts across the French Empire, and the war ended before the process was perfected. Unfortunately for Appert, the factory which he had built with his prize money was razed in 1814 by Allied soldiers invading France.

Following the end of the Napoleonic Wars, the canning process was gradually employed in other European countries and in the US.



Why Soak Beans?

Is it really necessary to soak beans (black, red, white, soy beans, mung beans, any types of beans)? Is washing and rinsing several times and placing it in a slow cooking crackpot overnight not enough? Yes, it’s convenient to do it that way, but not necessarily the best way… And besides, soaked beans cook faster even when you cook it in regular pot with boiling water (Don’t put salt as it slows down the cooking/softening process. You can season it later). Ideal soaking time is about 24 hours. Overnight soaking is good. Eight hours is better than not soaking at all. 🙂

“Soaking beans for many hours before cooking them produces a lot of scum which is course, is rinsed and drained away when the soaking is complete. What is all that scum anyway? Anti-nutrients, that’s what! And those anti-nutrients such as phytic acid and enzyme inhibitors are going to be in your gut causing you gas, heartburn, reflux and whatever other digestive ills beset you when you eat something that isn’t particularly digestible unless you soak your beans before cooking them. Traditional cultures took great care to prepare their legumes with a long soak before cooking to enhance digestibility and nutrient absorption. ”

Qoute from

Super Fat Burning Foods

Eat fruits, they’re healthy, plus they burn fat, naturally! 🙂

Saloni Health & Beauty Supply - THE UNCOMMON BEAUTY

If you are on mission of LOSE WEIGHT then you should know which fruits you should include in your diet.

Summer berries on white

Small but mighty, berries are full with antioxidants and fiber. Take just one cup of raspberries comprises an enormous 6g. Plus, they’re low with calories too. Add some into a hale and hearty smoothie or sprinkle over your morning meal.


Grapefruits help burn fats and cholesterol more rapidly than any other fruit. A normal sized grapefruit has around 74 calories and has superior fiber related to lowering cholesterol and fat. High in vitamin C and potassium, grapefruits are also free of sodium.


Apples are marvels of nature and uplift your blood glucose in a harmless and moderate manner. Apples are also considered one of the lushest sources of soluble fiber that helps hunger pangs by protecting in contradiction of dangerous swings or drops in your blood sugar…

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Green Leafy Herbs

Saloni Health & Beauty Supply - THE UNCOMMON BEAUTY

Green leafy herbs have been in use for centuries for their aroma, flavor and digestive properties. A dash of chopped green leafy herb can add a nice aromatic flavor to your favorite recipe. Whether it’s a soup, salad, sauce, roasted or grilled meat and vegetables, curries, rice and noodles or even a drink, a green leafy herb can truly lift up the flavor, appearance and of course aroma. It’s amazing how a little green leafy herb can be 3 dimensional. That excites and pleases our eyes, nose and taste-buds.

Green leafy herbs can be used fresh, dry or frozen. It completely depends on convenience and availability. No doubt, fresh herbs taste best, but dry and frozen herbs fulfill their purpose too. You can easily plant your own herbs in your garden or flower pots. But if you don’t have enough space or time to look after the plants, you can…

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Random Food Fact: Kelp (sea vegetable)

Kelp seaweed (sea vegetable) are large sea weeds (algae) belonging to the brown algae. It grows in the shallow waters of the ocean.


What Are Kelp Granules?

Kelp granules are essentially dried seaweed. It’s used as a low sodium salt alternative. Kelp is also available in powder form.

Is it healthy?

Kelp is an excellent source of iodine, which helps to helps to stimulate the thyroid gland and control metabolism. It’s also very rich in nutrients derived from the sea. “Kelp granules are an especially rich source of potassium, iron, vitamin B-6, riboflavin, and dietary fiber. Kelp also contains a natural substance, glutamic acid, that enhances flavor and tenderizes. Phytochemicals in kelp have been shown to absorb and eliminate radioactive elements and heavy metal contaminants from our bodies”

Kelp granules are an excellent way to get all the nutritional benefits of sea veggies in a rather palatable manner. Sea vegetables offer the broadest ranges of minerals of any food, containing virtually all the minerals found in the ocean.



Serving: 1/4 tsp

Calorie: 2
Total Fat: 0g
Sodium: 25mg
Potassium: 25mg
Carbs: 0g
Protein: 0g

What to do with it…

Use as you would regular salt, to season things such as: soup, stew, chili, veggies, scrambled tofu, popcorn, etc.

I like to add to cooking water to infuse the water with a helping of iodine and nutrients.

It’s best not to bake with Kelp.

Can’t shake the idea of eating seaweed? Well if you’ve ever had sushi, you’ve already eaten it. Nori that green paper thin sheet helping to hold your sushi together is in fact, dried seaweed.

Where to find it…

Look for a product that contains only Organic Raw Kelp.

Most likely, you can find Kelp Granules at a health food store or Asian market. I get my stash of Maine Coast Sea Seasonings Organic Kelp Granules from Vitacost. I like Maine Coast Kelp because it is a raw food, certified organic and sustainably harvested in the nutrient dense waters of Maine. I also like that is comes in a convenient 1.5 oz. shaker container at a very good price. You can also find this product on Amazon.

Random Food Fact: Nutritional Yeast

Nutritional yeast “is a deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product. It is sold in the form of flakes or as a yellow powder and can be found in the bulk aisle of most natural food stores.” After the process of making the yeast they sometimes add vitamin B12 to it. Vegans use nutritional yeast as part of their seasoning because it has a cheesy or nutty flavor, and as such it is typically a key ingredient for making vegan cheeses or as a cheese alternative to some recipes that ask for cheese.

Read more information at

March 7 is National Cereal Day

Foodimentary - National Food Holidays

National Cereal Day

The History of Kelloggs the inventor of ‘Breakfast Cereals’

  1. Dr. John Kellogg invented corn flakes in 1894, considered the first breakfast cereal.
  2. The ‘Kellogg’s” signature on corn flake boxes is the actual signature of Dr. Kellogg
  3. He originally hand signed his boxes to prove their ‘authenticity’
  4. The puffed rice cereal, Rice Krispies, were introduced by Kellogg’s in 1929.
  5. In 1941, Kellogg’s introduced Cheerioats(later renamed Cherrios) the first ready-to-eat oat cereal

Today’s Food History

on this day in…

1804 John Wedgwood, the son of Josiah Wedgwood of pottery fame, founded the Royal Horticultural Society.

1849 Luther Burbank was born. American horticulturist, he developed many new varieties of fruits and vegetables, including the Burbank Potato (1873), the Shasta Daisy, over 100 varieties of plums and prunes and 10 varieties of berries.

1897 Dr. John Kellogg served corn flakes for the first time to his patients at his hospital in Battle Creek…

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