Canned Goods (Metal Cans and Glass Jars)

Liquid Milk



Preserved liquid milk comes in a number of forms, none of which are very similar to each other. The most common forms of these packaged milk are as follows:





Canned Milks

These are commonly called UHT milks (Ultra High Temperature) for the packaging technique used to put them up. They come in the same varieties as fresh liquid milks: whole, 2%, 1% and skim. Just recently I've even found whipping cream in UHT packaging (Grand Chef - Parmalat), though this may be offered only in the commercial/restaurant market. In the U.S. they have vitamin D added. The lesser fat content milks do not keep as long as whole milk and their "use by" dates are correspondingly shorter term. This milk is packaged in aseptic containers, either cans or laminated paper cartons. It has the same composition as fresh milk of the same type, and can be stored at room temperature because of the special pasteurizing process used. The milk has a boiled flavor, but much less than evaporated milk. I buy the whole milk and the dates are usually for as much six months. The milk is still usable past their dates, but the flavor soon begins to go stale and the cream separates. I am told by a friend who lived in Germany not long after this kind of canned milk began to come on the market there that they were dated for a year.

With only a six month shelf life this type of canned milk naturally requires a much faster rotation cycle than other types. The only brand name for this milk I've seen is Parmalat. It's a lot of bother, but to me it's worth it to have whole, fluid milk. Recently, I have discovered that it makes excellent yogurt, with the boiled tasted disappearing. We have begun using this method for using up our Parmalat as its dates come up and it is rotated out of storage.





Evaporated

This is made from fresh, unpasteurized whole milk. The process removes 60% of the water; the concentrate is heated, homogenized, and in the States vitamin D is added. It is then canned and heated again to sterilize the contents. It may also have other nutrients and chemical stabilizers added. A mixture of one part water and one part evaporated milk will have about the same nutritional value of an equal amount of fresh milk. There is generally no date or "use by" code on evaporated milk.

Health and nutrition food stores often carry canned, evaporated goat's milk, in a similar concentration.





Sweetened Condensed

This milk goes through much less processing than evaporated milk. It starts with pasteurized milk combined with a sugar solution. The water is then extracted until the mixture is less than half its original weight. It is not heated because the high sugar content prevents spoilage. It's very high in calories, too: 8 oz has 980 calories.

Although it is often hard to find, the label has a stamped date code which indicates the date by which it should be consumed. Sweetened, condensed milk may thicken and darken as it ages, but it is still edible.





Shelf Life of Canned Milks

Unopened cans of evaporated milk can be stored on a cool, dry shelf for up to six months. Canned milk (UHT) should be stored till the stamped date code on the package (3 - 6 months). Check the date on sweetened, condensed milk for maximum storage.



Corrosion Prevention of Canned Goods



Some areas have difficulty storing metal canned goods for long periods of time. This is usually caused by very high humidity or exposure to salt in a marine environment. If this is a problem, it is possible to extend the life of metal cans by coating their outsides. I've seen this used on boats here in Florida, especially when loading for a long trip. There are at least four methods that can be used to do this:





Paraffin Method

PARAFFIN METHOD: Using a double boiler, paraffin is melted and brushed on the clean, unrusted cans. Be certain to get a good coat on all seams, particularly the joints. If the can is small enough, it can be dipped directly into the wax. Care must be taken to not cause the labels to separate from the cans. Do not leave in long enough for the can to get warm.



Paste Wax Method

Combine 2-3 ozs of paste or jelly wax with a quart of mineral spirits. Warm the mixture CAREFULLY in its container by immersing it in a larger container of hot water. DO NOT HEAT OVER AN OPEN FLAME! Stir the wax/spirits thoroughly until it is well mixed and dissolved. Paint the cans with a brush in the same manner as above. Place the cans on a wire rack until dry.



Spray Silicone

A light coating of ordinary spray silicone may be used to deter rust. Spray lightly, allow to dry, wipe gently with a clean cloth to remove excess silicone.



Clear Coating

A clear type of spray or brush on coating such as Rustoleum (tm) may be applied. This is best suited for larger reseable cans, but will keep them protected from corrosion for years.

Olive Oil Making

Brief history of olive oil

Types of olive oil

How to buy olive oil How to store olive oil

How to make olive oil

Olive Oil

The origin of olive oil remains a mystery, but evidence of cultivated olives dates back over 6,000 years. The ancient Greeks and Romans both told tales of olives and their creation by the gods (and subsequent cultivation by humans); Roman mythology ascribes the birth of olives to Hercules, who struck the ground and caused an olive tree to sprout.



In Greece, olives were said to have been created by the goddess Athena, and were considered so esteemed that only "virgins and chaste men" could tend the groves. Olives were a rare and precious commodity to lovers of fine foods.



Olive oil is the result of grinding and pressing the fresh flesh of the olives. Olives are generally harvested from November until March. Olives are picked just as the olive changes color. The color changing indicates that most of the oil has formed and is at peak flavor. For pure olive oil, the olives need to be pressed quickly from when they are picked since they begin to oxidize the moment they are removed from the tree.



Types of Olive Oils

There are three basic types of olive oils: extra virgin, virgin and pure olive oil. The extra virgin olive oil is the top grade of the olive oils. The oil has less than 1% acidity, the olives have been picked and pressed the same day, and the oil has a strong, green color with a perfect aroma. Essentially, extra virgin Olive oil should smell and taste just like the olive from which it came from.



Virgin olive oil is the next grade. It has less than 2% acidity with good color and aroma. This may be the result of the next day olive pressing.



The final grade is pure olive oil. This is much lighter in color with little or no aroma. Pure olive oil is the result of a blend of virgin olive oil and refined oil, which is generally extracted from olive pulp, skin and/or pits.



How to buy Olive Oil

When you want to buy olive oil, buy it in small quantities (or small containers) because olive oil does get old and continues to oxidize. If you do buy large containers of olive oil, separate the olive oil into smaller containers and keep them tightly sealed. Examine the bottled olive oil and determine where the olive oil was bottled. Look for the DOP or DOC label, both of which are standard organizations that define the various grades of olive oils. Also look at the color and make sure that it is green or a dark green. Look at the percentage of acidity. And always taste it if at all possible before you buy. In general, good olive oil is sweet with a peppery taste to it. It is full of body and aroma, very fruity and lively. For the most part there is no single best olive oil; it's more of a matter of personal taste. In general, buy only what you can use. Olive oil does not improve with time.



How to store olive oil

One basic thing to remember about olive oil is that it is constantly oxidizing as a result of age, heat, air and light exposure. Always store olive oil in a dark glass bottle or stainless steel container. Do not store in plastic bottles because olive oil is very reactive and if in contact with plastic will take on the properties of the plastic container. Place the container in dark places and in areas that are slightly cooler than room temperature. Tightly close the container when you are not using it. Always check the date on the bottle and don't buy oil, which has been bottled for more than 9 months. Do not refrigerate olive oil, the condensation can mix with the oil and make the final result less flavorable.



If financially permitted always cook with extra virgin Olive oil, it is the sweetest and the purest oil possible. Use Olive oil when baking, frying, on salads, pasta and rice dishes and to preserve vegetables. Recommendation on some extra virgin olive oils are Catello di Ama – it is from the Tuscany area of Italy. The olive oil is rich, smooth and not too peppery. Or you can also try Davero from California – very fruity and with a slight flavor of artichoke and fennel aroma.


How To Make Olive Oil

HARVESTING



The olive harvest occurs every year when the olives achieve their maximum weight, gently ripened and plump with oil. Olives are harvested by many means, from hand-picking to automated processes; the most appropriate harvest technique is used for each individual grove. Olives are collected in nets spread beneath the olive trees, and are taken to the mill the same day they are picked.







CRUSHING

Within 24 hours of harvest, the olives are taken to a mill for pressing. At the mill, an olive paste is created by crushing the whole fruit; the paste is then pressed again to release the oil. (This process requires no heat, and is thus called "cold-pressing.") After undergoing a natural filtration process to remove sediment and water, the oil is ready for the next step: selecting.







SELECTING

takes place after Filippo Berio Olive Oil Masters receive samples from the finest olive producing areas in Italy and throughout the Mediterranean. Only the best oils are selected — the "cream of the crop." After the final selections are made, the oils are ready to be tasted.







TASTING

is performed by Filippo Berio's panel of Olive Oil Masters, each of whom has decades of experience. The Masters taste and classify each oil according to its nuances and subtleties.







ANALYZING

is conducted throughout the olive oil production process to ensure authenticity, quality, and purity of all Filippo Berio olive oils. This stringent analysis is conducted according to standards set by the European Economic Community and the International Olive Oil Council.







REFINING

is the step that perfects both Olive Oil and Extra Light Olive Oil. Both oils are carefully refined, and then blended with Filippo Berio Extra Virgin Olive Oil (a small amount for Olive Oil; a very small amount for Extra Light Olive Oil) to achieve the appropriate color, taste, aroma and other characteristics associated with each variety.







BLENDING

Ensures that each Filippo Berio olive oil exhibits its own unique set of tastes and characteristics. This step of the production process, wherein oils with distinctive flavor notes (fruity, sweet, bitter, peppery) are blended to achieve perfect harmony, is truly an art form — an art that makes Filippo Berio blenders famous around the world.







PACKING

Is our final step. Before the olive oil is exported it is packaged in glass, tin or plastic through a completely automated and strictly controlled process to ensure the purity of all oils.

Bucatini all'Amatriciana

Serves 6



Ingredients



500 grams bucatini

2 onions, sliced

100 grams guanciale, sliced

15 grams lard

1 kilo tomatoes

salt and pepper

100 grams pecorino, grated

10 basil leaves ‚ optional



Method



Fry the onions and guanciale in a pan till the onions are slightly coloured and add the lard.



Peel and seed the tomatoes and cut into pieces, season well with salt and pepper but be careful not to over-salt as the guanciale is already salty.



Cook over a fierce heat for a few minutes until the tomatoes are cooked but not broken up



Cook the spaghetti in plenty of salted water till just cooked. Season with the sauce and the grated pecorino