Frequently Asked Questions
1. Are all Moody Dunbar products grown in the US?
Moody Dunbar is very proud of the fact that all our products are grown and processed strictly in the United States.
2. How long may peppers or pimientos be kept in the refrigerator after opening?
Under ideal conditions - our products in a covered container - would keep between three to five days at refrigerated temperatures of 35º. Please remember these are freshly canned vegetables similar to green beans and corn.
3. How can you tell if the seal is broken on the pimientos and roasted peppers?
The top of the jars has a pop up safety seal. (Similar to that of a baby food jar)
4. Are all Moody Dunbar Products Kosher Certified?
All products are Kosher certified, except our Candied Yams.
5. Are Sweet Potatoes different from Yams?
Folks in the South were the first to apply the term "yams" to sweet potatoes. They called the root "nyami", a common term in Africa for true yams. Louisiana growers adopted and modified the word and began labeling their sweet potato crop "yams" as part of an advertising campaign in the 1920's.
Current FDA labeling regulations allow the names "yams" and "sweet potatoes" on the same label. There is no recognition by the FDA or USDA that yams are only those sweet potatoes grown in only one area of the country.
6. What are the Black specks found in the jars of Roasted Peppers and Marinated Roasted Peppers?
The small amount of charred peel that we do leave in roasted peppers is a natural result of the fire roasting. It is left in our fire-roasted canned pepper intentionally and is very carefully controlled. We could remove all of the charred peel, but then the product would just lack the traditional roasted pepper appearance.
Fire roasting and the charring of foods has been a common practice since Man discovered fire many thousands of years ago. Mankind’s taste buds must have developed a preference for this special charred flavor because many of our modern foods are prepared specifically to create this roasted taste.
7. What is the white film sometimes evident in a can of Vacuum Pack Sweet Potatoes?
The material is the sugars naturally contained in the sweet potatoes. The canning process can release the starch and sugary fluid in the potato and that thickens as a gel. This disappears when heated.
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