“Lots of older people used to cook tinned tuna and mushroom soup in a pasta bake.”
Not much wrong with it either. Great way to stuff hungry kids.
She argued: “There’s a lot of myths in tinned food – it’s quite surprising, tinned potatoes are a really good source of vitamin C, and tinned sardines give you your full daily allowance of vitamin B12, tinned fruit and veg is just as nutritious for you as fresh. Tinned tomatoes contain more lycopene. Because of the canning mechanism it retains nutrients.
This is Jack Monroe of course. Lycopene, well, it’s processed tomatoes. Ketchup is the same, more of it.
But an interesting point behind this. Some things are going to be better – in that mixture of cost and flavour/quality – when tinned than “fresh.” Much more used to be, that’s why canning arose in the first place. Because tinned sweetcorn was better than no sweetcorn out of season. But now we’ve frozen, world transport systems etc. So, there are things we used to can but which aren’t as good on that cost/quality axis as the alternatives.
Note that the same can be said about any food preservation method. Are strawberries better than strawberry jam?
But this does lead to a question. What things are still available canned which really aren’t as good as the newer methods? Either fresh or frozen etc. Alternatively, perhaps because the list is possible shorter, which things are in fact better using the older preservation technique of canning?
Baked beans – sure, make your own, but it’s a hell of a bore. Sardines? Fresh are lovely but even today getting today’s fresh across the country is not possible. Tuna? Again. fresh is possible but…..peas, no canned peas aren’t as good as frozen. Except for mushy peas but then that’s a style almost caused by canning itself.
You see what I mean? Where does the older technology of canning still hold sway? Soups?