How To Get Rid Of The 'Canned' Taste In Canned Vegetables

Canned foods are something you should always have on hand, a reliable resource for those days when you need a quick and easy meal, a substitute for out-of-season fresh foods, and of course, something to sustain you in your doomsday shelter. Capable of lasting for years on end and offering good value for your dollar, canned foods prioritize convenience and cost efficiency. But unfortunately, quality can fall by the wayside. 

The taste and texture of canned goods are never going to match those of their fresh counterparts, something particularly notable in canned vegetables, being so far removed from their harvests. You may have noticed something off in the taste of canned vegetables — a metallic essence that throws the whole flavor profile out of whack.

The reason for this metallic taste lies in the canning process. Canned vegetables are packed in saltwater, which can pick up the flavor from the metal around it. This happens during the cooking process. Canned vegetables are actually cooked inside the can, after it has already been sealed (some are cooked twice, once before canning and once after). Cooking vegetables in the can entails heating the can under steam pressure. This is done at a low temperature, around 250 degrees Fahrenheit, although the cooking time can vary significantly depending on the type of vegetable. When all is said and done, the brine, as well as the vegetables themselves, are left with that metallic taste. Fortunately, there are ways to prevent this from affecting your meal.