There are a great many things to be thankful for this Thanksgiving. Most people are very thankful for their family and friends. This seems to be the normal thing to do. Seeing as how we are a packing company, we are putting a whole new spin on the idea of being grateful.
The top three inventions We Have to be thankful for
1) Vacuum packing is the first one. This packaging is used mostly with chicken and other kinds of poultry. This type of packaging will remove the oxygen, thereby extending the life of the item. This works out well for all types of frozen foods.
Before the item is sent out, a nozzle is inserted inside the package. This nozzle removes the air and the item is good to go. Butterball is a big believer in this type of packaging. A rep from the company says that their frozen turkeys and other meats can last for more than two years due to vacuum packaging.
You can also extend the life of Thanksgiving leftovers. Take the leftovers and put them in their freezer. Your food will last for a long time. This is one big reason to be thankful. Hungry for some turkey a few weeks after the big feats? Take the package out. Thaw and heat it up. You are good to go.
2) Canning is the second biggest way to go. Millions of homeowners have gotten involved with canning. Most of us take the items from the can and throw the can away. This is very wasteful. Studies have shown that canned food can last over 100 years or more.
Say you decide to can some green beans. Come back to it 100 years later, it is still free from bacteria and other toxins. Canning is one of the more underrated ways of preserving foods for the Thanksgiving holiday.
Take fruits and vegetables for example. Most of them go out of date by November. These canned items can last well beyond this time frame. Many of them work well in stews, casseroles, and pies.
3) Flash freezing is something that many do not know about. Though it is unknown by many, it still makes the list for the top 3 things to be most thankful for. There are some who are not keen on the idea of fresh fruits and vegetables. They prefer the frozen items. The only thing that gets in the way are the ice crystals. Ice crystals can change the taste and texture of your food, even after Thanksgiving is long gone.
It started back in the 1920’s. It is a freezing process that freezes the item faster, but at a lower temperature than traditional freezing. The better way to do this is to use liquid nitrogen.
This process helps to reduce the number of ice crystals that form. This way the taste of your food will not change before, during and after your Thanksgiving meal. Have you ever noticed how some foods form these crystals after they have been sitting in the freezer for a while? This process changes all this. Your food will still have the same appeal and the extended shelf life.