I roast the whole ones in butter in the oven until the outside is a crispy shell. Maybe doesn’t taste like a potato, but I love them
I don’t like canned corn. It’s like canned peas - too sweet and too mushy. Frozen in both vegetables are noticeably more crunchy to my taste. And I can taste the can. It’s like cake mixes, I can taste the preservatives. Yuck.
I’d say so. First from what you and I understand, they typically only can ripe tomatoes and pretty close to harvest, so it’s likely you might be getting riper tomatoes in a can than what you’d get in the produce section, especially when it’s not peak tomato time.
Second, cooked tomatoes are a lot more fungible than raw ones anyway. We’ve cooked down a bunch of homegrown ones, and they taste just any other cooked tomato, canned included.
Third, in a lot of cases, you can skip a lot of effort without any real impact. Let’s say a recipe calls for 15 oz of crushed tomatoes. You can buy a can and use it as-is,or you can cook and crush an equivalent amount of grocery store tomatoes… just to have it taste 99% the same as the canned stuff.
I should do that as well. I like using cream style corn in cornbread or the cornbread topping for tamale pie.
I use canned potatoes for making ‘Danny’s Taters’ - my brother loved the old school baby salt potatoes that are a local thing to western NY, but didn’t really want to make the effort to cook, so he would drain and nuke a can, dollop on butter, salt, garlic powder and half sharp hungarian paprika and sort of toss around to coat the baby taters, then serve. The have a slight metal taste from the can, but I like them because my brother came up with the recipe waaaay back in high school in the 70s so it is a blast of nostalgia.
I think I may try popping them into the oven to finish with a bake, might be interesting.
I like the retort pouches of ready to serve rotini, I can nuke them per directions, dress with butter, garlic powder and parmesan cheese [shredded, not the green can crap] or fine dice cuke, radish, carrots, onions and finish with mayo for an impropmptu pasta salad served cold [the pasta is a bit solid/tough, it really is meant to cook slightly during reheat in the microwave]
I also like the nuke and serve packs of rice [just made breakfast with brown basmati nuke in pouch rice - that Japanese thing with topping with a raw egg, but I slosh on some soy sauce and ‘sprinkle’-garlic powder, salt, pepper and powdered lemon juice]
In the pantry right now - canned diced tomato, tomato paste, whole and sliced water chestnuts [I like the crunch] capers [glass jar] marinated and plain artichoke hearts [glass jar] 3 bean salad [glass jar] cream style corn, kernal corn, white asparagus [for rouladen] assorted types of pickles [glass jars] most anything else is frozen rather than conserved.
I am horrified to remember that I used to regularly feed my precious little children Spaghetti-Os. They loved them. I also used to try to feed them canned spinach, no wonder they hated spinach. I later sneaked spinach into spaghetti sauce and there were no complaints. (I actually like spinach but, um, not canned spinach.)
Canned foods that are acceptable now: Chick peas for making hummus (for some reason I am allergic to chick peas, but once tahini is added, it’s fine)
French-cut green beans for salade Nicoise
Black beans for certain recipes, but if I’m making black bean soup I will get dried beans
Uh, tamales? Freshly made are better but what a pain.
Tomato paste (can you even get it in something other than a can?)
I used to do canned evaporated milk in the occasional recipe that called for it. One day I was too lazy to go to the store so I evaporated it myself, with the addition of a cinnamon stick, and that was about 100 times better so now I do that, either with a cinnamon stick or a vanilla bean, depending on the recipe and what I have in the pantry. I now think of canned milk as really disgusting, but I should note that except in cooking I am not much of a fan of milk in any form.
I do like smoked kippers for snacking, but most other canned fish/seafood doesn’t do it for me.
Corn, diced/sliced tomatoes, or tomato paste, and beans for chili, are about the only canned veggies I can stand.
Canned meats are hit-or-miss; Spam as an occasional treat is okay, corned beef hash likewise, but things like canned beef tips or some such, or canned bacon? Nope.
Canned fruit is usually okay taste wise, since they tend to be packed in sugary syrup, but fresh has them beat on taste and texture hands down.
I like canned pastas. Canned pie fillings are good as are canned soups.
I enjoy canned meats too. Mostly Tuna or chicken but Vienna sausages too.
Canned fruits and vegetables aren’t as good as fresh but still edible
Germany makes a cheeseburger in a can that is supposedly terrible. Never ate that.
Ya know, Pringles ain’t what they used to be.
Red Gold is a brand of tomatoes that have tons of different varieties of diced and seasoned blends (roasted garlic and onions… Basil, Oregano, and Garlic, etc). They are locally produced and I have a friend who is an exec there and I can tell you that they definitely do 90% of their processing in a very short time when the tomatoes are freshly picked. We keep a wide variety in our pantry for all sorts of quick throw together meals after a busy work day.
Beans (mainly Chili beans) are also always on hand.
Canned corn… can’t do that. If it isn’t summer when fresh is everywhere then frozen is the only option.
I recommend tubes of concentrate. A tube lasts for a while.
Are you able to find smoked sprats locally? They’re usually in flat tins labeled in black with gold lettering from the Baltics.
Now also comes in a squeeze tube like tooth paste, for those recipes that only need a tablespoon or other < 4oz amount.
see e.g. this amazon item.
ETA: Dammit - Ninja’d and with almost the same link too.
As far as I know, pickled jalapeños ONLY come in cans, and they are a necessary garnish for homemade nachos and pretty much any other homemade Tex Mex dish.
They pack ‘em with sliced carrot for some reason, but the carrot is so laden with pickled jalapeño goodness that they are interchangeable with the chiles themselves.
I am personally an enthusiastic advocate of canned chili. Anybody who doesn’t like it can send theirs my way. Thanks in advance.
Canned garbanzo beans are pretty good too, and I am partial to Sylvia’s black-eyed peas.
If you search for nacho slices, a lot more jarred ones come up.
Is that even medically possible, to be allergic to an ingredient, but non allergic if another ingredient is added? :dubious:
Some allergies, like some migraine triggers, can be psychosomatic.
Hey…check the supermarket shelves the next time there’s a hurricane warning. The canned tuna shelves will be empty, at least the Coral tuna, da locals favorite! 
Spam is the canned food of the gods! 
Canned vienna sausages, has to be Libby’s is a close second.
And while not exactly canned, but in a tin, is caviar.
I’ve tried Spaghetti-Os and Beef-A-Roni a few times because of the commercials, but can’t get past the orange saw and mushy pasta.
I don’t think anyone’s mentioned cranberry sauce. Somewhere between acceptable and horrifying, but always a staple everyone’s Thanksgiving table when I was growing up, even though it always went mostly untouched and eventually ended up in the trash.
Growing up, we only ate canned corn (if we didn’t have fresh on the cob) or canned peas. Frozen mixed vegetables were reserved for hamburger stew, in which the veggies must be overcooked to mush. Only the lima beans retained any texture and I loved them. But upon my request, my Mom bought and cooked up a frozen box of them for me. Wasn’t the same. Probably not cooked long enough. Seriously, even today, when I cook hamburger stew, if I leave even a little bit of snap to the veggies, the stew’s not right!
Canned pineapple is acceptable (though nothing like the real thing) and is required for baking because the acidity of fresh pineapple is too strong and variable.
Since I now live alone, I make my own fruit cocktail by buying canned fruit because I often forget to eat the fresh fruit I buy in time. Just remembered there a withering pear in the back of the fridge that I bought weeks ago. I used to wonder why people would buy only one or two pieces of fresh fruit at the market. Now I know.
I like making refried black beans with the Bush seasoned variety. I’m lazy though. I’m sure I could cook and season dried beans then mash and they’d be an amazing taste sensation but I like 'em enough canned when I’m dolloping a spoonful on a tostada. I also like cheap canned pork 'n beans dressed up with bbq sauce and broiled with bacon and fried onions on top. I am quite fond of canned tomatoes, especially Muir Glen. I think they’re organic and I don’t usually worry about stuff like that but I had a coupon for a can once and I can’t go back to store brand. It’s like eating a bowl of mashed fresh tomatoes. I can eat them straight out of the can but I like to heat and season and sprinkle a little parm (yup, canned!) on top.
I cannot stand canned corn, spinach, peas or green beans. Every once in a while I get a can of seasoned purple hulls or field peas but they’re only okay and only if I have some chow chow to mix in.
I don’t think I’ve ever had a canned potato. If I can’t be bothered to cut potatoes I’ll just use instant or frozen, like those thick cut fries. But now I want to try them roasted in butter!