Canned foods are an excellent choice for storage and ingredients for many recipes. In addition to being tasty, they do not require the use of chemical preservatives, as the steel packaging preserves the proteins, lipids and carbohydrates, as well as the nutritional values of the food.
According to the Brazilian Association of Steel Packaging (Abeaço), this is possible because the food undergoes an hermetic filling process that eliminates microorganisms and preserves nutritional properties, without any need for chemical additives.
So, how about taking advantage of the benefits of canned food and stocking your pantry? Abeaço has listed five types of versatile canned foods that will increase any recipe.
SARDINE
Sardines and tuna are rich in Omega 3, a good fat that helps prevent cardiovascular disease, lowers cholesterol levels and helps maintain memory. “Fish, when preserved in soy oil or olive oil in the can, does not have its nutrients dissipated, since the process of preparing canned food is different. The fish is placed raw inside the can and, after being hermetically closed, the package is taken to ovens at high temperatures, further ensuring the preservation of nutrients, such as omega 3”, explains Thais. Canned fish can be the main dish or an ingredient in several recipes, such as pies, pizzas and pastas. The average shelf life is four years.
PEELED TOMATOES
Although more expensive, cans containing peeled tomatoes are also those that present the fruit in the most natural way. After harvesting, the tomatoes are sanitized and packed in cans, along with a little tomato juice. Therefore, they are considered minimally processed products. Once closed, the cans are cooked in an autoclave, which preserves all the flavor and nutrients, without the need to add chemical preservatives. “The only preservatives used are citric or ascorbic acids, which are also naturally present in the fruit”, explains food engineer Thais Fagury, president of Abeaço. Jokers in the kitchen, cans of peeled tomatoes, whole or in pieces, can be used in any preparation that uses the ingredient. “It is the most natural way possible to use, with practicality, tomatoes harvested at the height of the harvest. Due to its characteristics, this type of tomato product is only bottled in steel cans”, he explains.
CORN
Corn is great in vegetable stews to accompany grilled meats.
It comes already cooked, it is rich in carbohydrates, so it can be a great option to replace rice or other sources of carbohydrates. Corn makes any recipe more colorful and makes dishes richer in nutrients. Versatile, it can be an ingredient for sweets (cakes, pamonhas) and savory (pies, stews), as well as a side dish for lunch and dinner. The average shelf life is two years.
MILK CREAM
Canned version has less fat than fresh cream: from 20% to 25%
(the fresh one has 35% of fat). Versatile, it can be consumed in sweet and savory preparations, such as stroganoff, pasta, gratin potatoes, chocolate ganache, whipped cream, and can also add a special touch to accompany fruits, such as canned peaches and fresh strawberries. When using canned milk cream, it is possible to separate the whey (an integral part of the product, but which makes it more liquid) from the cream, gaining a more consistent ingredient. The average shelf life is 14 months.
CONDENSED MILK
Classic ingredient in many dessert recipes, such as paves, brigadeiros, pies, cakes and puddings. Condensed milk is made from fresh, pure, whole milk, sweetened with sugar. The average shelf life is 24 months. How about taking advantage of canned condensed milk and making a delicious dessert? Check out the tip of a simple pudding, quick and very easy to make, without giving up the flavor!
