and even when using cheap ingredients at home it’s still miles better
surely they’ve figured out a way to can / pasturize it that doesn’t fuck it up?
and even when using cheap ingredients at home it’s still miles better
surely they’ve figured out a way to can / pasturize it that doesn’t fuck it up?
Something about the commercial canning process does give a distinctive taste though. I do meal prep for a person who receives food bank food and he gets these big cans of plain chicken. They smell exactly like canned tuna. For the life of me I can not figure out how they get that way.
I’ve got a friend who does all his own home preserving with a pressure canner (in glass jars) and he cans chicken the same way a commercial place would- raw chicken cooked during the canning process. His taste and smell like delightful chicken soup.
I bought a can of hummus made in Jordan one time. It also smelled like tuna - one of the most god-awful things I’ve ever experienced.
You’re right, there’s definitely a “canned-food” taste that turns me off most canned soups. For some reason I don’t notice with canned tomato soup, but every other canned soup I’ve tried has this weird flavor to it that I can’t put my finger on