There are many who are concerned about storing a supply of canned foods thinking that they are storing a nutritionally inadequate supply of food. Several respected universities have researched this issue. A study conducted by the University of California – Davis showed that by the time food is consumed, fresh, frozen, and canned fruits and vegetables may be nutritionally similar.1 Canned foods are, in fact, a wholesome alternative to fresh or frozen foods.
The benefits of canned foods are many and varied.2
- There are more than 1500 canned food varieties.
- Canned foods are generally more affordable than fresh, frozen, or dried options.
- Canned food is processed when the fresh food is at its peak nutritionally.
- Canned fruits and vegetables retain most of the food’s vitamins and minerals.
- Canned food is nutritionally comparable to in-season fresh or frozen options.
- Many canned foods are more nutritious than fresh or frozen.
- Canned food helps prevent food waste.
- Canning protects food from contaminants.
- Canned foods remain safe to eat much longer than fresh foods.
- Canned foods are “convenience” foods speeding up meal preparation.
- Canned foods make it easier to eat a well-balanced diet.
- People who eat canned food eat more fruits and vegetables.
- Canned foods are versatile making it easy to prepare a variety of recipes.
- Canned foods are easy to store.
- Canned foods are always “in season.”
- Canned foods are an emergency food source.
- Canned foods are available in different sizes.
- Canned foods are more accessible for people than fresh foods.
- Canned food is easy to transport.
If you are worried about rotating your canned food, there are creative ways to keep a fresh supply:
- Try a completely new recipe using canned foods.
- Dehydrate canned fruit for snacking or puree’ and dry as fruit leather.
- Dehydrate canned vegetables to use in soups and soup mixes.
- Puree canned foods to make sauces and soups such as Durango Sauce, Green Pea Soup, and Peach Soup.3
- Donate to a food bank before the “use by” date on the can.
1 UC Davis study published in the Journal of the Science of Food and Agriculture. See www.mealtime.org.
2 Canned Food Alliance www.mealtime.org.
3 Driggs, Cheryl F., Pantry Cooking: Unlocking Your Pantry’s Potential, pages 80, 87, and 129.
