Beech nut jar baby food

A Beech-Nut Love Story

Dear Beech-Nut,

My name is Trish and I recently adopted a beautiful baby boy named Harry. I have been waiting so long to be a mom and he is the most wonderful gift. As he gets to be the age where I will start adding baby food to his diet, there is only one choice: Beech-Nut. I am writing to tell you why Beech-Nut is the only option for our family.

Our family history runs deep with the original Beech-Nut Factory in Canajoharie, N.Y. Harry’s grandfather, Donald, worked summers at Beech-Nut from 1951 – 1954 delivering supplies, while he was a high school and college student. Harry’s great-aunt, Dorothy, worked at Beech-Nut in 1944, during World War II. She worked for a secret project that Beech-Nut did “on the side” for the federal government. Beech-Nut was commissioned to assist in the war effort with a special electronics project using microfilm. The workers were cautioned never to discuss what they did, not even with locals.

Harry’s great-grandmother, Helen, worked at Beech-Nut over a 40-year period. In the 1920’s, Beech-Nut gave away beautiful, tin boxes decorated with images of the Canajoharie, N.Y. valley. Helen packed these boxes with products (many no longer made by Beech-Nut today) for big customers as Christmas gifts from the company.

During WWII, Beech-Nut needed women to work because so many men went to war. Helen worked in Ration K, preparing food in cans and packages for soldiers throughout WWII. I am proud to say my grandmother was a part of this important war effort.

One really interesting thing Harry’s great-grandmother did during her time at the factory was testing baby food jars. I am sure today you have more high-tech ways to do this, nowadays, but Helen would hit the tops of the jars, one by one, with a wooden drum stick. One could tell from the sound it made if a jar had spoiled!

Back then, people who worked in the baby food section also worked in a conveyor belt setting, picking out the bad fruits and vegetables. My father fondly remembers standing behind the workers with his buddies so they could eat the sweet pears that were discarded!

Harry’s great-great uncle, Ray, worked in the Beech-Nut his whole adult life, except for four years when he fought in WWII, from the 1930’s until he retired in the late 1960’s. He worked in Store One, where my dad worked, and later worked maintenance. Our cousin, Janet, worked for a long time making gum at the factory. Our cousin, Bill, worked a long time for the Beech-Nut and retired from there. He worked at Plant 2 near Fort Plain making hard candy.

Harry’s great-grandmother retired on a pension and lived her final years in Arkell Hall in Canajoharie, the home once owned by the Arkell family, who built Beech-Nut. When my dad graduated from high school, he won one of the Arkell College Scholarships. I will someday share this history with my son and explain to him why he only ate Beech-Nut baby food when he was a baby!

Sincerely,

Trish

Homemade Baby Food 101 - Beech-Nut

Moms and dads, this is a pep talk. You can make homemade baby food! And it doesn’t have to be a big production, a separate meal, or require a second freezer. Make a little bit at a time, or plan for a big batch, but give it a try and you’ll see that it’s really easy to do. Still don’t believe us? Check out these tips for a little inspiration (all things we kept in mind when we designed Beech-Nut foods, inspired by homemade!).

Forget the Gear

If you know your baby is ready for solids, the good news is that you probably have most of what you need to make homemade baby food. You can make puree with a food processor, a quality blender, or a handheld/stick blender. Heck, you can mash it up with a fork if you want!

Once you’ve identified the best food-musher in the kitchen, all you need are ice cube trays (we like the silicon 1 oz cube versions), freezer bags and a steamer.

Find Some Time

We hear you laughing…but hear us out!

Make your meal prep their meal prep: If you’re making veggies for dinner, chop up a few extra and put them in the steamer for a small batch of puree.

Take advantage of the grandparent visit: First, take a shower! Then go to the store, and don’t forget to keep it simple, stick to one or two ingredients. Pro move: get one for steaming, one for baking, and cook them simultaneously to save time.

Now Make It

Homemade baby food is more or less this simple: bake or steam fruits and veggies until they’re tender. Puree in a blender (or whatever you’re using) until you get the right texture for your baby, adding water or breast milk to thin if needed. Serve it then & there* or pour into ice cube trays & freeze.

Get Friendly with Your Freezer

Transfer frozen cubes to resealable bags and label them with the contents & date because YOU WILL NOT REMEMBER THIS and all food looks really similar in frozen cube form. Food will keep in the freezer for 3-6 months, and a full 1 oz. cube = 2 Tbsp. When you’re ready to reheat, take what you need and let it thaw in the fridge or throw it in the microwave* because no judgment here! You made homemade food and are already basically Supermom or Superdad!

That’s it! You’re ready to make your own baby food. Start with a simple single ingredient like sweet potato or carrot, or try an easy recipe with a blend, like our delicious Pineapple, Pear & Avocado Puree recipe. Either way, you’ve got this!

And when you don’t got it (we understand, life happens), you can always call for backup by choosing one of our homemade-inspired jar purees from our Naturals or Organics line. Two of our favorites: Naturals Beets, Pear & Pomegranate and Organics Banana, Cinnamon & Granola.

*You probably know this, but we have to say it anyway: Always check the texture and temperature of your baby’s food before serving to make sure it’s not too hot and doesn’t contain any lumps that could be choking hazards. Make sure you’re feeding age-appropriate baby food and always check with your doctor if you have any questions or concerns.

Beech nuts - properties, benefits, contraindications

02/05/2016

How to counter the ubiquitous products "enriched" with preservatives, thickeners or artificial colors? Take a walk for provisions . .. into the forest.

Among the many gifts from the forest, one can also find beech nuts, which are perfectly acceptable for use in the kitchen. They are an interesting addition to cakes, desserts, salads, and also act as the main component of a fragrant tincture.

Are beech nuts edible?
Health benefits of beech nuts
On a toxic substance in beech fruits

Are beech nuts edible?

The common beech is a very common tree in European forests. It begins to bloom only after reaching 60-80 years of age. Every 5-8 years, the beech abundantly “produces” thorny fruits, which fall to the ground from September to November, releasing nuts hidden inside - a favorite delicacy of wild boars, roe deer, deer, squirrels and many species of birds.

Beech nuts, slightly reminiscent of hazelnuts or walnuts, have been enjoyed by people for many centuries. They were enjoyed by the ancient Greeks. The ancient inhabitants of Scandinavia baked bread from ground beech nuts mixed with flour. The French steamed them and made a drink that served as an alternative to black coffee. In Germany, beech seed oil is still very popular, which is added with pleasure to various dishes. Once margarine was obtained from them, which replaced the more expensive and difficult to produce butter. The nuts of the American beech - a "relative" of the common beech - were also highly valued by the Indians. They ate them fresh and dried, cooked with various vegetables and fruits.

What are the benefits of beech fruit?

People who have ever eaten beech nuts pay special attention to their oiliness. This is hardly surprising, since fruits can contain up to 50% of various fatty substances. First of all, these are unsaturated fatty acids, which easily combine with cholesterol, provoking a decrease in its concentration in the blood, and also increase the body's resistance.

Beechnuts are a rich source of proteins, carbohydrates, trace elements (calcium, phosphorus, magnesium) and B vitamins, which are responsible for the efficiency of the nervous system, give energy, regulate metabolic processes, take care of heart health, skin and hair condition.

In beech fruits, you can also find many organic acids (in particular, coumaric, vanilla, ferulic, malic and citric), as well as saponins, which accelerate the digestion of fats, have anti-inflammatory, bactericidal and diuretic effects.

How can beech nuts be harmful?

The forest delicacy also supplies the body with many substances that are much less beneficial to health. First of all, it is oxalic acid. Its excess weakens teeth and bones, favors the formation of kidney stones, especially in people who have problems with the urinary system.

The second, to put it mildly, not the most useful substance is fagin, an alkaloid that is poisonous in large quantities and causes hallucinations. Also "on his conscience" may be headaches, vomiting, nausea, convulsions and a decrease in body temperature. So beech nuts should be eaten in moderation.

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