What is better canned vs frozen? And vice versa?
Peas and most veggies I’ve tried clearly seem to be better frozen, if you’re preparing them as they are. Are there dishes for which canned veggies work better?
Better canned:
Pineapple.
Tomatoes.
Beans.
Chickpeas.
Asparagus.
Not for me.
There are no canned vegetables on my shelves except tomatoes (whole, sauce and paste). The canned whole ones are only stop gaps until tomato season rolls around again and I am able to can my own. I admit to being too lazy these days to can my own paste and sauce.
If I can’t get fresh, my preference is for frozen – or do without until the season rolls around again (corn, e.g.).
And pickles. They just don’t make them frozen, do they? That includes sauerkraut, kimchi, olives and capers.
Chickpeas. I’ve made Chana Masala many times. Using canned chickpeas it’s always turned out better.
Lentils are fine out of a can. I always have a can or two of baked beans around. In my cupboard at the moment I have two other varieties of Italian beans. Great to mash as a base for other things. Tinned beetroot is pretty common in Australian households. As was corn, both kernels and creamed, when I had young kids.
I haven’t seen Frozen and I think Pixar is still working on Canned.
(I’ll see myself out.)
(Kick)
Oh, I just realized this thread is not just about vegetables! So tuna, anchovies, sardines, corned beef and caviar must be mentioned.
Or is it? Then I’ll take that back. But it is not clear from the OP, at least not to me 
(I have not found any can emoji).
It’s a fair cop.
Any type of food. I’ve never had frozen cooked tuna, though, so I’m not sure how that compares to canned.
I don’t know in the USA, but in Spain sushi, i.e. raw tuna, has to be frozen by law to -20°C (-4°F) for a week to kill the anisakis bug to avoid anaphylactic reactions. Therefore I guess you have eaten frozen tuna. Maybe that was not a good example. But caviar? Sure. Better canned.
Better canned (That haven’t been mentioned so far)
Hominy
Baked beans
Better Frozen (As above)
Chicken
Just as good either way (depending on brand)
Artichoke Hearts
Roasted Chiles
What I buy canned or jarred:
Chickpeas and black beans, because they take so long to cook from dried. Tomatoes in variety. Tuna. Olives. Artichoke hearts. Kippered herring. Sour pie cherries. I think that may be it. I buy sauerkraut fresh here, there’s several local micro-fermenteries.
Everything else frozen or fresh.
When I was a kid I used to eat frozen-in-the-can peaches in summer. Mmm!
There I disagree: both are bad compared to the fresh produce. Something you have to take fresh.
Things you cannot freeze at all (and I have tried!): potatoes and eggs. Neither raw nor pre-cooked.
@Pardel-Lux, I agree that they are both not even in the ballpark of fresh, just that to me there isn’t a huge difference between the final quality of, say, Trader Joe’s frozen artichoke hearts and their canned variety. Both are meh at best, compared to fresh, but one isn’t really better than the other, although some options work better for different cooking methods than others.
I had sardines in a Moroccan Restaurant. Two 8 inch fish served on a plate. They were scrumptious.
Please help a non native anglophile: does scrumptious mean they were cromulent in taste?
Scrumptious is much better than cromulent.
And fresh is almost always best of all, but Costco has a line of frozen green beans that it’s hard to tell the difference from picked-that-morning fresh.
Was thinking through the list, and I also think I have to disagree with @Pardel-Lux on one of his entries.
Note, this is not saying they are wrong, but a difference of opinion based on the brands I’ve had.
Frozen Asparagus is better than Canned Asparagus, with Jarred being a possible outlier due to huge levels of quality difference.