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Q: Are products contained in a dented or bulging can safe
to eat?
A: A dent will not affect the contents of the can unless
it is on the side or end seam of the can. If a can is leaking
or bulging, we recommend destroying it. If the safety of any
product is in question, our motto is:
"When in doubt, throw it out."
Storage Tips: Keeping a good supply of Allens canned vegetables
in your cupboard can be a real time-saver. Keep these tips
in mind when storing unopened vegetables or leftovers.
• Keep canned vegetables in a cool, dry place, away from
heaters or extreme temperatures.
• Properly stored canned vegetables will maintain their
advertised quality for four years or more, and are safe and
nutritious until the can is leaking or bulging.
• Store leftover vegetables in glass or plastic containers
in the refrigerator for up to 3 or 4 days.
• Leftovers can be frozen for up to 6 months; however,
freezing may change the texture of some vegetables.
• Keep a container in the freezer for leftover vegetables.
Then add to cooked meat, pasta, or rice, and broth for a quick,
delicious vegetable soup.
Q: What is the difference between a Sweet Potato and a
Yam?
A: A Sweet Potato is not the same as a Yam. Yams are
rarely grown commercially in the United States; it is unlikely
you will encounter them. The true Yam might resemble a Sweet
Potato in color or shape, but it grows on a tropical vine
and can be as large as 100 pounds. Some Latin American stores
in the United States sell Yams in chunks.
Two main types of Sweet Potatoes are grown in this country.
The firm-fleshed Sweet Potato is the paler of the two. Tan
in color, it has a creamy, yellowish flesh. It has a mealy,
dry texture when cooked and lacks a real sweet taste. On the
other hand, the bright, soft-fleshed Sweet Potato is moist
and sugary. Its jacket is copper-red and its flesh is orange
to deep red. This is the variety that often is advertised
and sold under the name "Yam."
The FDA Standards of Identity for Miscellaneous Vegetables
States:
"***The term "yam" in certain parts of the
country, notably the South, has come to mean not Sweet Potatoes
in general but certain varieties, and perhaps different ones
in different localities. The current identity standard for
canned Sweet potatoes does not recognize yams, as synonymous
with Sweet Potatoes and the former product name is not, therefore,
a proper one. However, until such time as the practice is
shown to be confusing or misleading there will be no objection
to the name yams in parentheses following the name sweet potatoes
when the food conforms to the local conception of "Canned
Yams." –T.C. 32
Q: Can Allens products be eaten cold from the can?
A: Canned vegetables are thermally processed and rendered
commercially sterile. Unless the product is of questionable
quality or spoiled, it should be safe eaten right out of the
can.
Q: How are Allens products processed?
A: Allens places strong emphasis on
quality assurance, utilizing competent, well-trained people
and the best equipment in our plants and Corporate Laboratory.
After half a dozen washing and inspection processes, our vegetables
are dispensed into the cans with the liquid by mechanical
fillers, capped and cooked right in the sealed can rendering
the product hermetically sealed and sterilized. It is our
goal that each can of merchandise bearing the Allens signature
will please the consumer. The code tells us which plant packed
the product, which shift, which day and, in many cases, even
the field in which it was grown.
Food processing dates back to Napoleon Bonaparte, who offered
a prize of 12,000 francs "to any Frenchman who could
devise a method of ensuring fresh, wholesome food for his
armies and navies." A confectioner named Nicholas Appret
experimented for 14 years and in 1809 won Napoleon’s
prize for his preservation method of sealing foods in airtight
bottles and immersing them in boiling water for varying periods.
Q: Do Allens products contain cholesterol?
A: Nutritional content will vary slightly in every
single can of product, depending on factors such as variety,
growing conditions, soil, etc. At the time we print our label,
we use the most current laboratory analysis available. For
the most up-to-date information, we recommend reading the
label to address any concerns.
Q: How do I prepare Allens canned vegetables?
A: Microwave instructions are included on the label.
To prepare vegetables on the stovetop, pour undrained contents
into a saucepan. Heat just to boiling but do not allow to
continue to boil. Drain; season to taste and serve.
Q: What are Southern Peas?
A: The Southern pea family includes Blackeyed Peas,
Cream Peas, Field Peas, and Purple Hull Peas. These peas provide
hearty taste in a low-fat, high-protein, high-fiber package.
Southern Peas are grown mainly in the Southern states, as
they are very susceptible to cold weather. They blossom in
shades of purple, yellow, and white and are known for their
attractive leaves. Pods hang down or thrust up and out from
the stems, changing color as they mature. Most Southern peas
produce pods in the 6 to 7 inch range. Mature pods can be
eaten whole, like snap beans or snow peas. But more commonly
they are left to grow and then harvested at the "green
shell" or "dry seed" stages. The green shell
stage is when the peas begin to swell in the pods but they’re
still soft, chewable, and sweet. This is the stage at which
we can our Southern pea products. The dry seed stage is when
the pod is shriveled, discolored, and too dry to dent with
your thumbnail. These peas can be boiled or baked.
Q: What are Crowder Peas?
A: Crowder peas are so named because the peas are square
shaped from "crowding’ up against each other in
the pod. Crowders are often the largest peas. They are also
the strongest flavored, with a granular texture.
Q: Does Allens manufacture gluten-free or
lactose-free products?
A: No. Most of our products are agricultural commodities
which grow in diverse geographical areas. Therefore, we are
reluctant to publish a list of gluten or lactose-free products.
We have limited control in agricultural operations and are
never 100% certain of what crops may have been grown or harvested
prior to production of our crops. Also, we use modfied food
starch, produced by our suppliers, in many of our products.
We require that our suppliers provide us with a certificate
of analysis. However, we are not in their plants when these
items are manufactured; as such, we could never feel 100%
confident. Because of the critical nature of claiming gluten-free
or lactose-free products, we would never provide information
of this nature incorrectly.
Q: Where did the legend of eating Blackeyed Peas on New
Year’s Day for good luck originate?
A: There is a tradition, which says if you eat Blackeyed
Peas on New Year’s Day, you will have good luck throughout
the New Year.
The Blackeyed Pea or cow pea has been around since the dawn
of time. The Blackeyed Pea remains have been found in the
excavations of the Swiss Lake dwellers of the Bronze Age (2500-1000BC).
African slaves brought the Blackeyed Pea to America in 1674.
They quickly became a vital source of nourishment for slaves
and they could be grown in virtually any type of soil. During
the Civil War, Yankee soldiers destroyed cash crops such as
cotton and staples such as tomatoes and potatoes, but overlooked
the fields of Blackeyed Peas.
Southerners, gentry, commoners and former slaves alike, turned
to the Blackeyed Pea as a staple. The legend that eating Blackeyed
Peas on New Year’s Day brought good luck emerged from
this period of American history. Many old families of Charleston,
South Carolina, began preparing a dish called "Hoppin’
John" out of Blackeyed Peas, bacon, and rice to feed
families in the war-ravage South. As the area began to redevelop,
many partakers of Hoppin’ John probably had a better
year than the year before, hence, the legend that eating Hoppin’
John on New Year’s Day brought good luck.
People throughout the South, and those Southerners who have
migrated to other parts of the country, would not think of
starting a New Year without keeping this tradition. We hope
you enjoy Allens Blackeyed Peas on New Year’s Day. You
might want to try some of our Blackeyed Pea recipes.
BLACKEYED PEAS AND HAM
2 15.5 oz. cans of Allens Blackeyed, do not drain
2 Slices of cooked ham
6 Green onions or 1 medium red onion
1 tbsp. Shortening
Salt to taste
Dice ham and onions. Brown together in the shortening. Empty
Blackeyed Peas in a saucepan. Add the cooked ham and onions.
Add a dash of salt and simmer 15 minutes. Serve hot.
HOPPIN’ JOHN
2 15.5 oz. cans Blackeyed Peas, do not drain
1 cup Chopped ham
1 cup Finely chopped onion
1š2 tsp Hot pepper sauce
2 tbsp Oil
3 cups Cooked rice
Salt to taste
Sauté ham, onion and hot pepper sauce in oil over moderate
heat for 3-5 minutes. Stirring frequently, until the onions
are soft but not yet browned. Combine Blackeyed Peas, then
heat. Garnish with thin slices of ham and mustard greens.
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