Fresh fruits and vegetables are harvested at their peak of ripeness and canned within hours, making the can one of the best ways to lock in nutrients and get food from its source to your family table. Like the home canning process, canning seals in food’s natural goodness and nutrition so it’s there for you any time.
Cans Get You Cooking
Canned foods are one of the best ways to get food from the farm to your family table. The canning process locks in foods' freshness, flavor and nutrition until you’re ready to get cooking. Canned Foods are Nutritious, Easy and Affordable.
10 Reasons Cans Will Get You Cooking
Studies conducted by researchers at Michigan State University, University of California at Davis and Oregon State University all concluded that canned foods have similar (or better) nutritional profiles as their fresh or frozen counterparts. For example, canned tomatoes have more lycopene, which is associated with reducing cancer risk and has more B vitamins than fresh tomatoes. Canning also helps make fiber in certain vegetables, like beans, more soluble and therefore more useful to the human body.
Families can stretch their grocery budgets by choosing canned produce and meat. For example, fresh green beans are nearly 500 percent more costly than canned green beans, according to a Michigan State University analysis.1 Plus, you save money because canned foods don’t easily spoil!
Families have fast-paced lives and they can’t always plan meals around work and kids’ activities. Having canned foods in your pantry provides a great option for a quick and easy meal so families don’t have to eat out. All canned foods are stamped with a “best by” or “use by” date to help you determine how long the items should be stored. In general, the canned foods you buy in the store today are good for at least one year.
Metal cans are endlessly recyclable making canned foods an environmentally friendly choice. In fact, they’re the most recycled package in America today, with a recycling rate that is more than 2.5 times higher than that of most other packaging options.6
More than 1,500 food items come in cans. This provides you with almost limitless options in creating flavorful and nutritious meals for your family and friends. And, because fruits and vegetables are harvested at their peak of ripeness and canned within hours, you can enjoy nutritious produce all year long!
An analysis shows that adults and children who ate 6+ canned food items over two weeks were more likely to meet or exceed their recommended daily allowance for 17 essential nutrients than those who ate 1-2 canned food items over the same two-week period.3 Plus, the 2015-2020 Dietary Guidelines for Americans reported that only 2 percent of added sugar in the diet comes from fruits and vegetables, including canned options. And only 11 percent of sodium comes from vegetables.4
The can is a protective container, sealing in freshness and great taste and protecting against microbes. Even if a can has a small dent (no deeper than a finger) and no sharp points, the food is safe to eat as long as the dent is on the side of the can and not in the seam. Dents along the seams may damage the seal and allow bacteria to enter, so the can should be discarded.
According to a study, Americans throw away approximately 15 to 20 percent of the fresh fruits and vegetables they purchase every year.5 Because fresh produce can spoil before people have the chance to eat it, keeping a well-stocked pantry helps them reach their daily consumption goals for fruits and vegetables. Plus, canned food portion sizes are just right for both individuals and families, and most recipes are designed around these sizes.
According to the Centers for Disease Control and Prevention, at least 128,000 Americans are hospitalized every year with foodborne illnesses.2 The high-heat canning process is one of the safest when it comes to preserving food because it prevents the growth of microorganisms that cause foodborne illnesses.
Homemade, nutritious meals are just moments away thanks to the convenience of canned foods. Get cooking with one of these great recipes tonight. View all of our Cans Get You Cooking Recipes here.
This traditional dish is homemade made easy thanks to the canned ingredients in your pantry, like canned peas, carrots, white potatoes and tomatoes. Canned foods mean less prep and year-round availability, making healthy and hearty meals like this, a reality more often.
Chicken Burrito Salad
No need to wait in line! Make a Chicken Burrito Salad from the comfort of your own home. Canned chicken is a convenient and tasty way to incorporate more nutritious protein into your diet. In fact, studies have shown that eating protein helps people feel fuller longer!
Artichoke Spinach Dip
Featuring nutrient-rich canned artichokes and spinach, this easy-to-make dip will quickly become a favorite in your home!
Nantucket Clam Chowder
It doesn’t have to be sweater weather to enjoy this delicious soup! Featuring canned diced potatoes, clam juice and chopped clams, this soup can be made in just 20 minutes, so you can have a hearty, homemade meal on the table in no time.
For more inspired recipes and fun canned foods facts please visit www.CansGetYouCooking.com
CansGetYouCooking® is a multifaceted program created by the Can Manufacturers Institute. Visit www.CansGetYouCooking.com to learn more.
1. Miller S and Knudson B. Nutrition and Cost Comparisons of Select Canned,Frozen and Fresh Fruits and Vegetables. American Journal of Lifestyle Medicine. 2014. 8(6): 430-437.
2. CDC Estimates of Foodborne Illness in the United States. http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html. Last updated: January 8, 2014. Accessed February 16, 2016.
3. Comerford K. Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children andAdults. Nutrients. 2015. doi:10.3390/nu7075240.
4. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2015-2020. 8th Edition, Washington, DC: U.S. Government Printing Office, January 2016.
5. Buzby, et al. The Value of Retail – and Consumer – Level Fruit and Vegetable Losses in the United States. Journal of Consumer Affairs, Fall 2011: 492-515.
6. Steel Recycling Institute Stats. August 2010. Available at http://www.recycle-steel.org/sitecore/content/Global/Document%20Types/News/2010/Container%20-%20North%20American%20Steel%20Industry%20Honors%20the%20Steel%20Food%20Can.aspx.