Fruits and vegetables used for canning are typically rushed from harvest to can within hours, for maximum freshness and nutrition. Those attributes, coupled with their long shelf life, make canned fruits and vegetables a standout addition to a well-stocked pantry—for ideas from entrée to dessert. Speaking of dessert, try chilled pears over ice cream or make a quick cobbler with canned peaches. �. Canned fruits and vegetables
�. Tomato sauce
If you’ve seen a tomato truck on the freeway, they’re each hauling 50,000 pounds of tomatoes. California farmers grow more than 90% of the nation’s processing tomatoes and this fruit (yes, a tomato is horticulturally a fruit) is on its way to the cannery to become tomato sauce, tomato paste, canned tomatoes, ketchup, salsa and other pantry essentials. Consider the meal possibilities of one can of tomato sauce: Toss with pasta, spaghetti squash or zucchini zoodles; season and pour over meatballs or chicken; stir into sloppy Joes; or drizzle atop stuffed peppers.
�. Beans
Beans were a staple of indigenous people in pre-Spanish California. Today, California farmers generally grow specialty beans such as limas, garbanzos, pinks, blackeyes, and dark and light red kidney beans. Beans are known for their high protein and fiber content, and are low in fat and calories. Add to salads, vegetarian entrées or a hearty pot of chili. You can even make your own hummus or use as a fat substitute in traditional baked goods. Who knew?
Sources: California Department of Food and Agriculture, California Rice Commission, California Tomato Growers Association, Canned Food Alliance, California Dry Bean Advisory Board
Powered by FlippingBook