Enjoy A Bunch Of Benefits Eating The Humble Banana

In terms of global sales, no other fruit tops bananas. This curved tropical fruit is loved the world over, but there are some interesting facts you may not know about this highly popular, and delicious, fruit.

What is it?

Banana is the common name for a number of different fruits around the world. What we think of as bananas is not necessarily the same as many other cultures. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and even shades of red. A visitor from the tropics to the United States might not even recognize those little yellow bunches in the grocery store.

History

Native to tropical South and Southeast Asia, and likely to have been first domesticated in Papua New Guinea, bananas are cultivated today throughout the tropic regions of the world. They are grown in at least 107 countries, and are harvested primarily for their fruit, and to a lesser extent to make wine and decorative plants.

Recent findings suggest that banana cultivation goes back to at least 5000 BC in the Asian regions and possibly even to 8000 BC. It is likely that other species were independently domesticated at later times elsewhere in Southeast Asia and finally into Africa.

Health Benefits

Bananas are a good source of vitamin B6, vitamin C, manganese, potassium, and iron. One new catch phrase, probiotic “friendly” bacteria, is old hat to the banana; this fruit has been “friendly” to our digestive systems long before we heard the term. Along with other fruits and vegetables, consumption of bananas may be associated with a reduced risk of a variety of cancers, including colorectal cancer and breast cancer.

Some studies have found that banana ingestion may increase the ‘feel good’ chemicals, dopamine and serotonin, in the brain. Other studies have shown positive results using bananas in the diet to treat jaundice and kidney stones. Many people who workout or play sports know the benefits of eating a banana after their workout is over. Bananas help prevent lactic acid from building up in the body after we quit exercising, preventing sore muscles. You can’t go wrong with the humble banana when it comes to eating healthy.

Fun Facts

The word ‘banana’ usually refers to the soft, sweet dessert variety. By contrast, other countries grow and eat bananas with a firmer, starchier fruit, called plantains or cooking bananas. The terms ‘plantain’ and ‘banana’ in these countries are widely interchangeable which means you need to be careful when asking for a banana ? you never know which one you might get.

The banana plant is a very large flowering plant and is often mistaken for trees. Their main ‘trunk’ is actually a pseudo-stem that grows almost 25 feet tall. Each pseudo-stem can produce a single bunch of bananas, which actually grow point up rather than hanging down, making them look upside-down.

Bananas are slightly radioactive due to their high potassium content with a naturally occurring isotope, potassium-40. Proponents of nuclear power sometimes refer to the ‘banana equivalent dose’ of radiation to support their arguments for safe nuclear power.

How to eat

If you can peel it, you can eat it. Every culture has numerous ways to eat bananas, from deep frying, baking in their skin, or even steaming with rice. Banana pancakes are a favorite of hikers along the Southeast Asian trails. When dehydrated, banana chips make for a great snack and can even be used as special treats to train dogs.

Bananas may be relegated to snack time or dessert time in many households, but try thinking outside that pie pan. Bananas can perk up a spinach salad with vinaigrette dressing like nobody’s business. Grilled bananas can add a very interesting flavor and aroma as a side dish with grilled pork. Of course, you’ll want to keep a bunch hanging around for your morning smoothie. There are countless ways to enjoy bananas daily.

Grab a bunch of bananas and begin to experiment with different recipes. Not only do bananas taste great, they offer a whole bunch, pun intended, of nutrients. Any time you feel tired, run down, exhausted after a workout, grab this easy snack and you’ll feel better fast.

There’s More To An Apple Than Meets The Eye

If you haven’t spent a lot of time in the apple growing regions, you may not know how versatile this fruit is. Apples come in all sorts of shapes, colors, and tastes; not just the two or three you may know from your local grocery store’s bagged produce department. Apples grow in just about every corner of the globe. Apples can be used in a variety of dishes from appetizers to main dishes to desserts. Let’s get down to the core and see where apples come from and how they earned their rightful place in almost every aspect of our dietary lives.

What is it?

Apples are the fruit borne from, well, apple trees, of course. They come in various shades of red, yellow, and green and most have a white flesh that varies in texture from crisp to soft. Spanning the taste spectrum from sugary sweet to pucker-up tart, apples are one of the more versatile foods in the marketplace.

History

Apples have been around in one form or another for over 4,000 years. They were first brought to the United States in the early 1600′s by explorers and settlers. Apples were highly valued and became a staple food in most households because they stored well fresh and were easily dried, then became the star of the home-canning world. Today, apples are still treated the same way ? with appreciation for their versatility in recipes, ease of storage, and variety of preservation methods. For these reasons, apples are enjoyed by thousands around the globe.

Health Benefits

Apples have proven to be beneficial in every health aspect from bone protection to alzheimer’s prevention, and even diabetes management and cancer prevention. The reason apples are linked to all of these health benefits is because of the two integral layers ? the skin and the pulp ? both being an excellent source of vitamin C, just to name the most obvious and well known nutrient. Along with the added nutrients, the things that are missing from apples also make them noteworthy under the ‘health benefits’ tag; namely, apples are fat free, sodium free, and cholesterol free.

Pectin in the meaty part of the apple helps manage diabetes by supplying galacturonic acid which lowers the body’s need for insulin. Phloridzin, a flavanoid found only in apples, may help protect menopausal women from the frightening occurrence of osteoporosis. A nutrient found in apple skins, boron, has been found to strengthen bones.

Fun Facts

Apple trees can live for many years; sometimes well over a century. There are more than 7,500 varieties of apples grown in the world and about 2,500 of those are grown in the United States. Red Delicious is the most popular and well-known apple in the USA, with Golden Delicious following behind in a close second. Granny Smith apples are fast approaching these two powerhouse apples in popularity. The average American eats more than 70 apples a year, and considering apples are free of fat, salt, and cholesterol, as well as being a good source of dietary fiber and vitamin C, it’s no wonder our doctors are trying to get us to eat one a day.

How to Eat Raw Apples

Eating a raw apple is as simple as diving teeth-first through the crisp skin right into the sweet or tart insides, and letting the juice run down your chin. If you wish to give your teeth a more gentle approach, and keep a neater smile, you can also core and cut the apple into wedges. Once you have these juicy little wedges, you’ll be looking for goodies to dip them into. You don’t have to look much further than peanut butter for a classic snack.

Apples can be diced and added to a fruit salad, tossed into a crunchy tuna salad with celery, or dipped in chocolate and caramel and topped with nuts. There are hundreds, if not thousands, of ways to eat a raw apple. If you are lucky enough to be around an apple orchard, then there is nothing like picking a ripe apple from a tree, still warm from the sun, and enjoying each bite right in the shade of the branches of the apple tree.

How to Eat Cooked Apples

You can get as fancy as you want or as down-home simple as can be with apples. From apple pie to apple crisp and apple pastries to apple omelets, cooked apples are a favorite food around the world. Looking for something simpler than a pie? Just simmer the apples until they get soft, throw in a little sugar and cinnamon, and mash them into, you guessed it, applesauce. Eat it as it is or serve over ice cream.

What if you don’t have a sweet tooth? Apples are often found in side dishes with cabbage, collard greens, spinach, or other savory vegetables. You will find a delightful mix of flavors when you add apples to a skillet full of harvest vegetables, onions, and a splash of balsamic vinaigrette. And, don’t forget to try your hand at an apple glaze for your next pork tenderloin. Think beyond apple pie and you’ll discover a whole world of recipes for your next bag of apples.

No matter how you decide to eat your apples, just remember the old adage, ‘an apple a day keeps the doctor away.’ Now we have the scientific studies showing all the nutrients there are in apples, so there’s no excuse not to add this versatile fruit to your diet. Of course, that cool, crisp crunch of an apple alone should convince you to take a bite!

Do I Really Need To Use A Recipe?

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If you are looking for actual canning recipes, this article will not give them to you. This is an article about the importance of using canning recipes. There are so many things that cause a canned food to spoil that it is important, until you know the science behind canning each type of food, to have a recipe to help guide you through the safe storing process.

Why Do I Need Them?

When canning items, it is important to keep them safely stored. This could mean adding citric acid to some jars while adding simple syrup to others. The best way to know which is which, is to have a recipe for the item you want to can. Just like you might look to a recipe for how to make the best Chicken Parmesan in the world, a recipe for canning does the same thing.

Canning recipes can give you different flavors to try out and also develop over time. The best way to pick out a recipe is to try it out. Cook a small batch with the recipe and see if it would be something that you would eat as a meal. It is also important to pick out a recipe that has been tested at your altitude. If you are uncertain about what a recipe for your altitude looks like, check out your state extension service for verification.

Seriously, Do I Really Need a Recipe?

The short answer is always. You will be able to tinker with recipes once you get comfortable with time and temperature as well as what ingredients are strictly needed. If you are just starting, be sure to stick with a tested recipe. Also, if you are trying to can something for the first time, it is suggested that you use a recipe in order to make sure the ingredients reach the proper temperature and pressure to be safe in the can.

Ok, Fine. How Do I Use A Recipe?

Using a recipe is as easy as reading a book. Just like baking is a matter of exact measurements, canning is also an exact science of food making. It is important to make sure canned foods are safe. The only way to do that with some types of food is to follow the directions for the recipe exactly. Keeping the foods in the canner at the right temperature and time ensure the lack of bacteria and the less chance for the food spoiling.

Be sure to look at all of the ingredients needed before you start the canning process because the last thing you want to do is have to run to the store because you forgot something while you are trying to can.

Canning is a lot of fun and a great way to store your hard work for a later time. Recipes are there to make the process easier and to take some of the guesswork out of how to bottle your goodness safely and with a lot of flavor. If you are just starting out or trying something new, stick with the recipe on the first go-round because the last thing you would want is a spoiled jar of hard work.

Sweet Pickle and Bell Pepper Relish

What You Need:

6 cucumbers
2 green bell peppers
2 red bell peppers
3 onions
1/4 C of pickling salt
5 qts of cold water
3 C of sugar
2 C of cider vinegar
2 1/2 tsp celery seed
2 1/2 tsp mustard seed
1/2 tsp turmeric

How to Make It:

Peel the cucumbers, cut them in half lengthwise, remove the seeds and chop very fine to measure 6 C.
Remove the stems and seeds from the bell peppers and chop very fine, measuring out 3 C.
Peel the onions and chop very fine to measure 3 C.
Place the cucumbers, peppers and onions into a 5 qt. bowl and sprinkle with the salt.
Add enough cold water to completely cover the vegetables.
Let the covered vegetables stand at room temperature for 2 hours.
Run the vegetables under cold water to rinse and allow them to thoroughly drain.
Place the sugar, vinegar, celery and mustard seeds and turmeric into a 5 qt. pot.
Place the pot over high heat and bring to a boil, stirring to dissolve the sugar.
Place the vegetables into the pot and return to a brisk boil.
Reduce the heat to medium high and cook the vegetables for 25 minutes or until the liquid has evaporated.
Prepare the canning jars and two piece caps as directed by the manufacturer.
Lightly compact the hot relish into the jars leaving a 1/4 inch head space.
Release the air bubbles and add more relish if necessary to preserve the correct head space.
Wipe the jar rims and hand tighten the lids.
Process the relish in a water bath canner for 10 minutes from the point of boiling.
Cool in a draft free area and check the seals before storing.
Any jars that are not sealed correct should be refrigerated and used within 2 months.

Makes 7 half pints

There’s nothing like a good relish to liven up burgers, hot dogs or your favorite salads. Try adding a little of this relish to tuna salad, macaroni salad or even to salad dressing. Make your own Thousand Island dressing and add a little of this sweet delight to give it a special touch.
This relish is ready to eat as soon as it has been processed and cooled. Hold one back to try on your family that very night. You all will be happy you did.

Preparation Time: approximately 30 minutes
Standing Time: approximately 2 hours
Cooking Time: approximately 25 minutes
Processing Time: approximately 10 minutes
Total Time: approximately 2 hours 05 minutes

Nutritional Information: (approximate values per 2 tbsp serving)
Calories 51; Fat 0g; Saturated Fat 0g; Carbohydrates 13g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 499mg

No Peel Canned Summer Squash

What You Need:

18 lbs. of summer squash
2 gals of water
7 tsp canning salt

How to Make It:

Prepare the jars and lids according the manufacturer’s directions keeping them hot.
Pour the water into a 12 qt pot and place over high heat to bring it to a boil.
Cut the squash into 1 in cubes and gently place the cubes into the boiling water.
Return them to a boil and cook for 5 minutes or until just softened.
Loosely pack the squash into the jars using a canning funnel.
Add enough hot cooking liquid to maintain a 1/2 in headspace.
Release any air bubbles and add more liquid if necessary to maintain the correct headspace.
Wipe the jar rims and tighten the lids by hand.
Place the jars into the pressure canner and process at 10 lbs of pressure for 40 minutes.
Let the pressure drop to 0 and leave the jars in the closed canner for 10 minutes.
Carefully remove the jars and place in a draft free area to cool.
Check the seals before storing and use any jars that must be refrigerated within 2 weeks.
Boil the squash for 10 minutes before eating or tasting.

Makes 7 quarts

There is always an over abundance of summer squash in the garden. Whether it is zucchini, crookneck or any of the other types of summer squash available there’s always more than we can use or give away. Because the skins are thin and edible there is no need to peel your squash before you can it. That makes canning summer squash one of the easiest things to can out of the garden.

Preparation Time: approximately 15 minutes
Processing Time: approximately 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 28; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 3g; Protein 2g; Cholesterol 0mg; Sodium 294mg

Fall off the Bone Canned Chicken

What You Need:

7 (3 lb.) chickens
7 chicken bouillon cubes

How to Make It:

Cut the chicken into parts, separating the leg and thighs.
Remove the breasts and freeze as they do not can well.
Prepare the canning jars as directed by the manufacturer keeping them hot.
Fill the jars with the chicken pieces until full leaving a 1 inch headspace.
Add a bouillon cube to each jar.
Release any air bubbles, wipe off the jar rims and tighten down the lid by hand.
Process the jars in a pressure canner at 10 lbs. of pressure for 1 hour 15 minutes.
Let the pressure return to 0 and wait 10 minutes before removing the jars.
Let the jars cook in a draft free area then check the seals.
Any jars that did not seal correctly can be refrigerated and should be used within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 7 quarts

It’s really not difficult to can your chicken. You can even can already frozen chicken if you wish. Let it thaw completely in the refrigerator. Separate your chicken pieces then cook the chicken until it’s cooked about two thirds of the way through. Finish processing as the above recipe calls for. It’s best not to can chicken that has been frozen for 4 months or less. It’s a guarantee that this chicken will fall off the bone making it even better for those recipes that call for shredded or chicken meat pieces.

Preparation Time: approximately 30 minutes
Processing Time: approximately 1 hour 15 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 55 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 214; Fat 10g; Saturated Fat 3g; Carbohydrates 0g; Fiber 0g; Protein 29g; Cholesterol 97mg; Sodium 85mg

Can This – But Not That

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While it seems like everything can be canned and put away, there are some food items that are less safe to can. Many foods are great for canning, either partially cooked or raw, in order to properly store the food. Food between 2.0 and 6.9 pH levels are usually ok to can at home. Anything over 6.9, like black olives, becomes difficult to can because they have to be specially cured before the storage process begins.

The Cans:

On the flip side, if you have pumpkin and squash that you would like to can, putting them in a jar in raw chunk form will allow them the proper canning temperature in a pressure canner. It also begins to moisten them up for later use. Other than that, just about everything falls into the category of able to be canned. Foods such as lemons, plums, figs, apples and some tomatoes can be home canned with ease.

Here is a brief list of foods and their respective pH levels, which are good for canning:

  • pH 2.0-3.0 – Lemons, limes, gooseberries and under-ripe plums
  • pH 3.0-3.5 - Ripe plums, under-ripe apples, ripe oranges and grapefruit, strawberries, rhubarb, blackberries, cherries, raspberries, blueberries, very under-ripe peaches and apricots
  • pH 3.5-4.0 – Ripe apples, oranges, grapefruit, overripe blackberries, cherries, raspberries, and peaches, ripe apricots, under-ripe pears, pineapple, sauerkraut and other pickled items
  • pH 4.0-4.6 (BORDERLINE) Tomatoes and figs Above 4.6 or so, must be pressure canned.
  • 4.6-5.0 - Some tomatoes, depending on the variety (Green tomatoes are below 4.6). Pimentos, pumpkin.
    NOTE: The USDA suggests that pumpkin butter cannot be canned safely.
  • 5.0-6.0 – Carrots, beets, squash, beans, spinach, cabbage, turnips, peppers, sweet potatoes, asparagus, mushrooms, white potatoes
  • 6.0-7.0 - Peas, tuna, lima beans, corn, meats, cow’s milk, salmon, oysters, shrimp.

The Can Nots:

Besides the pH issues there are some other foods that make canning difficult. For instance, how gooey foods are, play into the canning process. Foods such as pumpkin and squash purees are not the best things to can. These thick liquids make it difficult to heat through, creating cold spots in the middle, which allow bacteria to grow and become prevalent in your canning process.

Other items, which shouldn’t be canned, for much the same reason, are refried beans, butter and leafy greens, like spinach and chard also make it difficult to can due to the cold spots in the middle of the food. Creams and soups also have a difficulty with canning because, you guessed it, and they become scorched and curdled on the outside while trying to raise the temperature in the middle.

Our Conclusions:

Please make note of the borderline items, which must be pressure canned. Remember the pumpkin butter, along with many other purees and thick substances, which the USDA does not consider safe for canning. The USDA site is always a fail-safe place to check when determining which foods can be properly canned and which ones are not recommended. Go gather up everything you can think of and start preserving for your own household stash.

Canned Freshwater Chowder Fish

What You Need:

25 lbs. freshwater fish
12 tsp canning salt

How to Make It:

Prepare the canning jars and two piece screw cap lids as directed by the manufacturer.
Keep the jars and lids hot while filling.
Remove the entrails, scales, head, tail and fins off the fish.
Cut the pieces of fish with the skin intact small enough to fit in the jar leaving a 1 inch headspace.
Place the fish inside out into the jars and sprinkle 1 tsp of salt into each jar.
Wipe the jar rims clean and tighten the lids with your hand.
Process the fish in a pressure canner at 10 lbs. of pressure for 1 hour 40 minutes.
Allow the pressure to fall to 0 and leave the jars in the canner undisturbed for 10 minutes.
Carefully remove the jars and cool completely in a draft free area.
Check the seals and refrigerate any jars that did not seal correctly using within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 12 pints

If you have an avid fisherman in your home and love fish chowder this recipe is perfect for you. It’s a great way to keep all that fish out of the freezer. It makes a great base for chowder or any other soup or stew you make using your fish. Always follow a fish can recipe exactly and use care when packing and processing your fish because fish are very delicate and can fall apart or go bad very easily.

Preparation Time: approximately 1 hour
Processing Time: approximately 1 hour 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 50 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 212; Fat 9g; Saturated Fat 2g; Carbohydrates 0g; Fiber 0g; Protein 30g; Cholesterol 83mg; Sodium 788mg

Canned Summer Tomatoes

What You Need:

12 lbs. whole tomatoes
Bottled lemon juice
Canning salt
Boiling water

How to Make It:

Follow the manufacturer’s directions for preparing your jars and two piece lids.
Wash and peal the tomatoes and cut any large ones in half or in quarters.
Fill the jars with the tomatoes then press them down to release their juices.
Add 2 tbsp of lemon juice and 1 tsp of salt to each jar.
If the tomatoes didn’t produce enough juice to maintain a 1/2 inch headspace add enough boiling water to allow for the necessary headspace.
Release any air bubbles and add more tomatoes and water to achieve the correct headspace.
Wipe the rims and seal the jars.
Process the tomatoes in a water bath canner for 45 minutes from the point of boiling.
Allow the jars to cool in a draft free area and then check the seals.

Makes 4 quarts

Anyone who has a garden knows that tomatoes multiply quickly in the summer. This is a great way to savor those tomatoes during the long winter months. Use them in all your favorite soup, casserole or pasta recipes. Adding lemon juice will increase the acidity level of the tomatoes. This ensure a nice fresh tomato taste every time.

Preparation Time: approximately 15 minutes
Processing Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per 1/2 C serving)
Calories 44; Fat 1g; Saturated Fat 0g; Carbohydrates 10g; Fiber 2g; Protein 2g; Cholesterol 0mg; Sodium 19mg

Sweet Packed Canned Pears

What You Need:

12 lbs. of pears
5 1/4 C of water
2 1/4 C of sugar

How to Make It:

Prepare the canning jars according to the manufacturer’s instruments.
Wash, peel and core the pears then cut them into even size chunks.
Place the water and sugar into a saucepan over medium high heat.
Bring the mixture to a boil, stirring constantly so the sugar dissolves.
Pack the pear chunks into the jars tightly then add enough syrup to maintain a 1/2 inch headspace.
Remove the air bubbles adding more pears and syrup if necessary to maintain the correct headspace.
Clean the jar rims and tighten the seals by hand.
Process the pears in a water bath canner from the point of boiling for 25 minutes.
Cool completely and check the seals.

Makes 4 quarts

Canned pears are great to have on hand over the long winter months. Eat them as they are or add them into pies and other baked goods. They make a great replacement for apples in all your favorite dishes. Pears hold up well to canning so use any or all of your favorite variety. Always check the seals after your jars cool down. If the jars did not seal correctly store the jars in the refrigerator and use them within two weeks. This recipe will also make 8 pints of pears. Just process them for 20 minutes instead of 25 minutes like the quarts.

Preparation Time: approximately 15 minutes
Processing Time: approximately 25 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 79; Fat 1g; Saturated Fat 0g; Carbohydrates 21g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 2mg