Welcome, class, to Kitchen 101, where we teach you how to think like a chef: How to cook,
not what to cook.
Giving you the knowledge and comfort you need to create and modify recipes to fit your chosen
way of eating and lifestyle.
Today we will be taking on the great debate of fresh, frozen, or canned: which is better?
With a focus on canned.
So grab yourself a pen, paper, and a can opener because I'm Professor Kitchen and class
is in session!
Here in the second installment of our look into the great debate of Fresh vs Frozen vs
Canned we are going to be discussing canned products.
Please be sure to check out the first video of our series where we discuss the pros and
cons of fresh.
I'll put a link in the description section below.
I'll also put links to some of my source data in the description in case you want to
check any of those out.
Like many inventions, canning came about because of war.
Napoleon Bonaparte, who is reputed to have said "an army marches on its stomach",
was trying to find a way to keep his solders in healthy rations throughout their long times
away from the glories of France.
"In the name of the people of France." "Frawnce." "...Frawnce."
In 1795 he posted a reward for anyone who could come up with a way to preserve food
that was useful to his army.
15 years later, Nicholas Appert claimed that prize with the first heating-sealing-and-storing
method.
While nowhere near perfect, this method was a HUGE step forward.
Other folks used Appert's discovery to improve on his methods.
In 1810, across the pond in England, Peter Durand developed the first method for sealing
food inside of metal (in this case tin) cans to prevent breakage of the bottles.
This was a much more secure way to keep food from spoiling for a longer period.
Oddly enough, the can opener wasn't invented for another 45 years.
In the intervening years people used a hammer and chisel to open cans.
Not very convenient, to say the least.
Both armies in the US Civil War used preservation jars sealed with a metal clamp and replaceable
rubber rings to feed their troops.
These really awesome looking jars can still be found in use today, but not so much for
preserving as for plain old storage.
An interesting side note: Louis Pasteur, who is credited for proving that unseen organisms
were what caused things to spoil and make people sick, didn't complete his first successful
test on food preservation until April 20, 1862.
That's 1 year and 8 days after the first shots of the Civil War were fired.
Before then people didn't know why canning worked, only that it did.
In 1858, John Mason from New Jersey invented what is today still the industry standard
for home preserving, the Mason Jar.
*cheering*
Now, the astute among you will have noticed that 1858 is 3 years before the start of the
Civil War in 1861.
If the Mason Jar was so much better than the metal clamp jars that were used in the war
why didn't the Union and Confederate armies use them instead?
Well, that's because John Mason was a brilliant inventor but a lousy business man.
He was so bad that in 1876, just 18 years after its invention, the patent for the Mason
Jar was declared abandoned to the public by the US Supreme Court.
His Wikipedia page declares that John Landis Mason died in poverty in 1902 long before
his invention became as ubiquitous as it was destined to be.
Ouch.
Today, modern industrial canning practices combine Louis Pasteur's preservation methods
with Peter Durand's tin canning methods to make the products that we see on the shelves today.
What does that mean for you, the cook?
Well, first, that means that we are blessed to have a wide range of foods available year
around for our recipes.
Want to make creamed corn in the spring?
No problem!!
Just open a can and get to it.
The question naturally comes up "but is the canned food the same as the fresh food?"
No.
Why?
Canned food is cooked food.
Cooking is part of the canning and Pasteurization process.
In order for the bacteria to be killed, the food must be heated past a certain point for
a certain length of time.
If that's the case (and it is) what is the best way to use canned foods?
The best way to think of canned food is to think of them as leftovers that you're repurposing.
When you open a can of carrots to add to your casserole, use it the same as you would using
last night's carrots.
In other words, they don't need to be cooked, just heated.
If you're making, say, a soup using some canned ingredients.
Wait until the rest of the soup is cooked and then add the canned goods.
Then, all you need to do is wait for it to come to a simmer again and it's done.
This can be a great time saver.
Also remember that canned food are almost always pre-seasoned in some way.
If nothing else, they're going to have salt added.
When using canned foods, you're going to need to take into account any seasonings or
flavorings that are added to them.
These will affect the flavor of your dish.
So, going back to our soup example, if you're looking to add some beans to a soup and want
to use canned beans here are some things to keep in mind.
1. The beans don't need to be cooked, just warmed up.
Wait until everything else is cooked before adding your canned products.
2.
Make sure the canned product has the right flavoring.
If you're making a savory soup then a can of baked beans is the wrong thing to use.
Find a product that fits your dish's flavor profile.
3.
If you've already got the salt content balanced in your dish, wash the canning liquid off
before adding the product to your dish.
Most of the salt is going to be in that liquid.
That will help keep your dish from becoming a bowl of sea water.
Thank you for coming today, class.
Have you had any extremely good or extremely bad experience with canned goods?
Let me know down in the comments section below.
Hope you have a great week.
God bless. Class... Dismissed!
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