Canned food history

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It actually goes back much further than that. Napolean offered a substantial prize to anyone who could come up with a more effective way of feeding his troops. A chap called Appert won the prize in 1810 I believe and thus the canning process was born.
 
I see all over youtube and survival blogs of people cooking out of the can, I even mentioned here in the past not a good idea. Yes cans on the super markets shelve are far safer than in the past, providing you don't cook the food in the can.

Scott McCarty of Colorado-based Ball Corporation, a leading U.S. food and beverage packaging maker

Proponents of can-cooking cite the fact that many canned goods are already heated up in their cans to kill bacteria during the canning process, so what harm could a little more heating do? McCarty concedes that some cans are indeed heated during the packing process. “But that isn't all cans or all foods, and it is a carefully controlled and monitored process done in an environment that is made to do it.”

As for what metals may be leaching into your canned food, it depends. In the U.S., most food cans are made of steel. Chromium and nickel can find their way out of steel, but the amounts would be miniscule to nil.

The insides of most cans on grocery shelves today are coated with food-grade epoxy. But these liners have been shown to contain Bisphenol-A (BPA) and other potentially harmful chemicals.

Ball Corporation, back in 1999 to switch out traditional epoxy-based liners with a baked-on, BPA-free enamel lining derived from plant oils and resins. Not all can from manufactures are BPA free, looking at the can on the store shelves you're not going to know who made the can
 
Maverick said:
I see all over youtube and survival blogs of people cooking out of the can, I even mentioned here in the past not a good idea. Yes cans on the super markets shelve are far safer than in the past, providing you don't cook the food in the can.

Scott McCarty of Colorado-based Ball Corporation, a leading U.S. food and beverage packaging maker

Proponents of can-cooking cite the fact that many canned goods are already heated up in their cans to kill bacteria during the canning process, so what harm could a little more heating do? McCarty concedes that some cans are indeed heated during the packing process. “But that isn't all cans or all foods, and it is a carefully controlled and monitored process done in an environment that is made to do it.”

As for what metals may be leaching into your canned food, it depends. In the U.S., most food cans are made of steel. Chromium and nickel can find their way out of steel, but the amounts would be miniscule to nil.

The insides of most cans on grocery shelves today are coated with food-grade epoxy. But these liners have been shown to contain Bisphenol-A (BPA) and other potentially harmful chemicals.

Ball Corporation, back in 1999 to switch out traditional epoxy-based liners with a baked-on, BPA-free enamel lining derived from plant oils and resins. Not all can from manufactures are BPA free, looking at the can on the store shelves you're not going to know who made the can
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I remember as a kid my dad would cook ranch style beans in the can on his Coleman stove. I didn’t know why, but it bothered me. A few weeks ago, I saw my grandson put a whole plastic bottle of pancake syrup in the microwave. I saw it and asked him the obvious, ” You’re putting the bottle in the microwave?” He looks at me and says,”It’s microwaveable.” .. he really thought he was educating me.
 
DrPrepper said:
I remember as a kid my dad would cook ranch style beans in the can on his Coleman stove. I didn’t know why, but it bothered me. A few weeks ago, I saw my grandson put a whole plastic bottle of pancake syrup in the microwave. I saw it and asked him the obvious, ” You’re putting the bottle in the microwave?” He looks at me and says,”It’s microwaveable.” .. he really thought he was educating me.
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My wife does that too. I’ve always been suspicious that heating the plastic could put toxins in the syrup. Oh well, at least I only use it two or three times a year.
 
Indirect heating by placing the open can in boiling water would probably be a lot safer than direct heat. Heating a can on a Coleman stove would most certainly break down the plastic lining of the can. Back in the old days, the cans didn't have plastic linings, they were sealed with lead-tin solder. I think I'll take a little BPA over lead, thank you... In boiling water you may get a little BPA released but not enough to really worry about in a SHTF scenario where there are much more pressing dangers.
 
DrHenley said:
Indirect heating by placing the open can in boiling water would probably be a lot safer than direct heat. Heating a can on a Coleman stove would most certainly break down the plastic lining of the can. Back in the old days, the cans didn't have plastic linings, they were sealed with lead-tin solder. I think I'll take a little BPA over lead, thank you... In boiling water you may get a little BPA released but not enough to really worry about in a SHTF scenario where there are much more pressing dangers.
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Come to think of it we heated the c ration cans in a large kettle of boiling water. I’m still alive so I guess that was safe. All I know is when it’s winter and you’re outside for a few days, warm food was really appreciated.
 
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