Read on for the answers.
As the popularity of canned goods increased, so did the demand for foods made from these new “products”.
Canned fruits were the most popular “apples of the sea”. Other canned goods were made with vegetables, fruit and even fish. In order to keep up with the demand, some firms introduced their own canned products, such as tomato paste, potato soup and fruit juice made from fruit.
Most fruits were either canned or preserved in a liquid to preserve them.
Canned meat came close to the canned fruit category.
If the food contained more than two percent fat or carbohydrates, it was canned. If the food contained less than 2 percent fat or carbohydrates, it was preserved, usually with a water content of about 14 percent.
Greens that were hard to digest were usually canned. Meat and seafood that were too soft to keep could be frozen.
Canned peas, beans and legumes were popular for protein. The most popular legumes were black or yellow kidney beans.
Canned vegetables tended to be dry and hardy, and did not grow well in the temperate regions to which the American pioneers originally migrated. But most Americans found them tasty and nutritious compared and contrasting with their native-grown vegetable meals. Green beans were one well known example.
As the American population increased, so did the number of Americans who sought to eat more fresh vegetables. So, during the summer months, cans and bottles were used to store fresh vegetables.
Canned fruits and vegetables were very popular in the 1930s. They contained many of the fruits that were available in the original home kitchen – peaches, plums, nectarines, cherries, apples, plums, pears, bananas, pears, cherries and plums. And this popular fruit category included a wide variety of tomatoes and all kinds of herbs and spices.
When canned fruit was canned, it was usually mixed with sugar or honey to taste great.
If a fruit had no acid, it was sometimes combined with vegetable oil or sweetened with sugar.
Canned vegetables were also a popular “dish to eat for lunch”.
Fresh vegetables such as lettuce, carrots, onions, mushrooms, onions – all types of carrots – tomatoes, peppers, beans, peas, and spinach were often incorporated into salads with dressing and a dipping sauce.
Most of the fresh vegetables consumed in America in the
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