Hassle-Free Homecooking

Mike Hayden's blog of various ideas from "The Handbook of Hassle-Free Homecookin'"

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Name: Mike Hayden
Location: Mountain View, California, United States

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Tuesday, February 27, 2007

How to preserve nutritive values in the foods you buy 6.

Logo:Hassle-Free-Cookbook Preserving Nutrients in Canned Foods.

Canning, one of the most familiar forms of food preservation, has made an important contribution to the variety, quality, and safety of our food supply. The canning process causes some vitamin loss. However, improved processing techniques have reduced vitamin loss considerably.

Keep canned foods in a cool, dry place and limit how long you store them to conserve the nutrients. Generally, the longer the storage period and the higher the storage temperature, the greater the loss of nutrients.
Home-canned Food
Effects of Storage on Canned Fruits and Vegetables

Keep canned foods in a cool place to best retain vitamins. Only small losses of vitamin C, about 10%, occur when you store these foods for a year at 65° F. When the temperature is 80°, you may lose up to 25% in a year.

Canned citrus juices especially hold vitamin C well.

Canned fruits and vegetables retain carotene, a precursor of vitamin A. Losses average only about 10% in a year when cans are stored at 80° F. Canned tomato juice, a particularly stable, year-round source of carotene, shows no loss of this nutrient.

Thiamin in canned fruits and vegetables is well retained when stored for 1 year at 65° F. When stored at 80° for 1 year, thiamin losses may increase to 15% in canned fruits, and to 25% in canned vegetables.

Effects of Storage on Canned Meats

Some thiamin is lost from canned meats in storage. Pork luncheon meat, for example, may lose about 20% of its thiamin in 3 months, 30% in 6 months when it is stored at 70° F. Losses accelerate at higher temperatures.

Ordinary storage temperatures do not affect riboflavin, another B vitamin supplied by meat.

Effects of Storage on Nutrients in Liquids

To get the full nutritive value from canned vegetables, serve any liquid in its container along with the vegetables. Or, you can make use of the liquid by adding it to gravy or soup.

Usually, the drained solids in canned vegetables make up about two-thirds of the total contents of the cans. Soon after canning, the water-soluble nutrients in the vegetable distribute themselves evenly throughout the solids and the liquid. The solids thus contain about two-thirds of the soluble nutrients, and the other third is in the liquid.

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Handbook of Hassle-Free Homecookin' Manual Print and place The Handbook of Hassle-Free Homecookin' in a 3-ring binder and it becomes a GIANT 344-page manual you’ll want in your kitchen (or restaurant).

(Photo taken with my el cheapo .5 mhz "digital pinhole" camera.)

Most "cookbooks" are recipe books that tell you WHAT to cook... But, The Handbook of Hassle-Free Homecookin' tells you HOW to cook...

...whether you’re wondering how to cook a turkey, how to interpret cooking recipes, how to cook light, how to cook a prime rib, turkey cooking time, how to shop for cooking utensils, pot and pans ... you name it!

Are You Consuming Soy Products?

Read this series of articles for your health and enlightenment.

Bon Appétit!

Mike Hayden
Slightly Famous Author of
The Handbook of Hassle-Free Homecookin'.

© 2007 Mike Hayden

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