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Better than can

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By Kirsten Peters

If you are ever cut off from supermarkets and electricity due to a natural disaster (or because like some of us idiots you choose to go camping), you will be especially interested in this news. And even if your only interest in daily life is eating well, read on for the glad tidings that’s coming about how we will soon better process and store food in this country.

For about 200 years we’ve canned food in much the same way, putting it in cans (hence the name) and heating it under pressure for long periods.

The heat both cooks the food and kills the bad little critters in the food. But heating the food for a long time is the reason why canned green beans are not like freshly cooked green beans and why canned salmon and chicken just are not like their freshly cooked equivalents. Canned food is better than nothing – because it keeps, because it’s safe and because some of us actually like mushy baked beans from cans. But compared to fresh food, most canned food runs a distant second best.  


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