It all spilled on Deadman's Curve in Birmingham. The smell will be disgusting. I cannot imagine how it well be cleaned up, but I suppose there are experts at that kind of cleanup. Still, the stench will linger.
That is a lot of schmaltz!
Have your ever cooked with schmaltz? I did once, making biscuits.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
As you may remember, I bought 12 or so cans of Hunt's Petite Diced Tomatoes for $0.72/14.5 oz can. The sodium content was 200 mg. I was horrified. The No Salt version was 15 mg.
I decided to look at the can of green beans, my favorite canned vegetable and the one I eat most. I almost had a stroke when I discovered there were 380 mg of sodium. I have some cheap green beans in my sights, but I need to see if there is a No Salt or Low Sodium version on sale also.
While I thought about the several dozen cans of green beans I have, I wondered if I could reduce the sodium. I always drain the beans before I heat them to eat. When I put them in soup, I never drain the liquid. When I looked it up on the internet, I discovered I only reduced the sodium by 8% by draining the liquid. By soaking for 30 minutes, I can reduce the sodium by 45%.
Then, the article goes on to talk about cooking the dried beans, so I wonder if this method only works for dried beans canned commercially. I hope it works on green beans.
If this is the fact with green beans, the can of green beans that had 380 ms sodium would only have 209 mg of sodium. This is a significant reduction and good for our health. Of course, the fresh green beans I cooked and froze have no added sodium.
Sodim content reduction by draining, rinsing, and soaking.
I only know I won't be canning green beans, maybe freezing. I have avoided much sodium for years, but it appears I have not done well with the canned food.
Do you look for ways to reduce sodium? Do you need to reduce sodium? Do you can or freeze green beans?
