Shocking Food Industry Secrets

[BlackBart]

I don't know anything about the Texas climate. So can't help you with planting times etc.. I am sure somebody else on this forum can.
I would plant the beans in 2 or 3 week successions so they will always be coming into harvest. Keep them picked and they will produce longer. What you don't eat fresh, you can freeze or can.
Remember beans do come in the bush type or the climbing variety. I like the climbing variety because vertical space is usually wasted and if you have a small area space is important.
Scarlet runners are a good hardy old fashioned climbing bean. Pretty flowers too.

More experienced home canning people could advise you on if frying then freezing will work. I sort of think they might go mushy.
I know peas can go in the freezer right out of the pod.

 

[PineappleMama]

I mean the pinto/black beans... heheh... OMG I can just see me telling MIL that I fried up and froze a bunch of green beans... woman already looks at me like she's got the committal papers pending.

Love the idea of the climbing... there's just so little sun in our yard... lots of trees. Which is great for keeping the house cool, especially in Texas heat, but the leaves and the inability to grow things in the dark does get old. But, minimum, how many climbers would you plant? Don't want to be overrun (though I could always send some to the In Laws in addition to canning) but don't want to overdo it too much... I think I read somewhere that you only need like 2-4 plants for a family of four when it comes to eggplant... not that we're too keen on eggplant, but is there a number somewhere like that for green beans?

 

[FarmerJamie]

Quote:
With regards to beans. for us it's just an overall time management issue. Last year, we canned a ton of black beans. This year, because of time constraints and an unplanned lack of propane

, we just bagged up the dried beans. If we're in a rush, we used the canned beans, if we have a little time to plan, we soak the dried beans the night before. I have always shied away from freezing beans other than green beans (those beans were destined for soups or pot pies). The Ball canning book is my info source for all things canning...

Meatloaf. We have a recipe from a cheap meals cookbook that has more vegetables in it than meat. We'll do mega batches up and freeze family-sized portions.

The downside of canning is the investment in jars, rings, and lids. As the parents of my friends age and pass, I am always on the lookout for the jars and equipment from their estates which help. It's sad that the grandkids loved grandma's pantry and good food, but have no interest in doing the work themselves.

 

[FarmerJamie]

Quote:
I have a chart somewhere, can't find it this morning, that provides that exact info...if noone posts an update, I will if I can find it today. I do have something that says a 10 ft row of green beans averages about 8 lbs of greens beans.

 

[chicken2010]

Quote:
Sorry, not aimed at you but it really annoys me when people make claims about e-numbers etc when they clearly don't have any idea what they're on about and aren't educated on the topic, MSG is used because it triggers the fifth basic taste - umami, just like how sodium (table salt) triggers the salt taste and sugar triggers the sweet taste. Secondly, MSG is made up of Sodium (table salt) combined with Glutamate which is the major amino acid found in the human body- we're loaded with this stuff as it's used for synthesizing amino acids or respiration, it's also the reason why meat taste good because of the free glutamate in the meat and is why cheese tastes so good too because it's concentrated full of this stuff. Both components of MSG are naturally occurring and is plentiful in our diet and in our bodies so it's very annoying when layman begin lecturing people on how toxic something is etc when it's completely a myth...feel free to pm if you have more questions.

 

[PaulaJoAnne]

Quote:
Sorry, not aimed at you but it really annoys me when people make claims about e-numbers etc when they clearly don't have any idea what they're on about and aren't educated on the topic, MSG is used because it triggers the fifth basic taste - umami, just like how sodium (table salt) triggers the salt taste and sugar triggers the sweet taste. Secondly, MSG is made up of Sodium (table salt) combined with Glutamate which is the major amino acid found in the human body- we're loaded with this stuff as it's used for synthesizing amino acids or respiration, it's also the reason why meat taste good because of the free glutamate in the meat and is why cheese tastes so good too because it's concentrated full of this stuff. Both components of MSG are naturally occurring and is plentiful in our diet and in our bodies so it's very annoying when layman begin lecturing people on how toxic something is etc when it's completely a myth...feel free to pm if you have more questions.

Free glutamate is VERY different from the manufactured stuff.
If it was not, then explain to me why I react violently to monosodium glutamate, but not to free glutamate?

 

[chicken2010]

Quote:
Sorry, not aimed at you but it really annoys me when people make claims about e-numbers etc when they clearly don't have any idea what they're on about and aren't educated on the topic, MSG is used because it triggers the fifth basic taste - umami, just like how sodium (table salt) triggers the salt taste and sugar triggers the sweet taste. Secondly, MSG is made up of Sodium (table salt) combined with Glutamate which is the major amino acid found in the human body- we're loaded with this stuff as it's used for synthesizing amino acids or respiration, it's also the reason why meat taste good because of the free glutamate in the meat and is why cheese tastes so good too because it's concentrated full of this stuff. Both components of MSG are naturally occurring and is plentiful in our diet and in our bodies so it's very annoying when layman begin lecturing people on how toxic something is etc when it's completely a myth...feel free to pm if you have more questions.

Free glutamate is VERY different from the manufactured stuff.
If it was not, then explain to me why I react violently to monosodium glutamate, but not to free glutamate?

I'm sorry but manufactured vs natural = YOUR BODY CAN'T TELL THE DIFFERENCE AS LONG AS IT'S NOT CYANIDE OR SOMETHING haha and people may ''react'' badly to MSG if they think it's going to be in their food, the placebo effect. I'm studying at a very renown university for this subject as well as studied chemistry at higher level, if you knew more about chemistry in depth then you would actually be fine with artificially synthesized molecules compared to natural, there's no difference. Just like how ''natural'' water distilled compared to water synthesized from its basic atoms hydrogen and oxygen- your body won't treat any differently

PS tbh I wouldn't trust hear say from people or the internet and until you could possibly find a scientific journal published and approved by some authority i wouldn't trust it

 

[chicken2010]

and just wanted to comment on raw milk as there seems to be a lot of fanatics on this post - the FDA require it to be pasteurized because if there even happens to be one case of the milk not being clean it could get very very dangerous, you could die as milk is a perfect environment for any deadly microbes to multiply to dangerous levels especially if the milk isn't fresh out the cow and has been sitting around so i guess it's better safe than sorry, every time you drink raw milk which may not be fresh out the cow it's like taking a gamble and eating puffer fish

 

[PaulaJoAnne]

Quote:
Free glutamate is VERY different from the manufactured stuff.
If it was not, then explain to me why I react violently to monosodium glutamate, but not to free glutamate?

I'm sorry but manufactured vs natural = YOUR BODY CAN'T TELL THE DIFFERENCE AS LONG AS IT'S NOT CYANIDE OR SOMETHING haha and people may ''react'' badly to MSG if they think it's going to be in their food, the placebo effect. I'm studying food science/ nutrition at a very renown university for this subject as well as studied chemistry at higher level, if you knew more about chemistry in depth then you would actually be fine with artificially synthesized molecules compared to natural, there's no difference. Just like how ''natural'' water distilled compared to water synthesized from its basic atoms hydrogen and oxygen- your body won't treat any differently

PS tbh I wouldn't trust hear say from people or the internet and until you could possibly find a scientific journal published and approved by some authority i wouldn't trust it

Reactions came before I knew it was msg. No hearsay around here.
Same for a friend. Severe reaction. finally eliminated msg containing foods. BAM! Better.
I am not prone to manufactured symptoms.

What you are saying is so dangerous. Our bodies know very well the difference between nourishing and fake.

 

[BirdBrain]