When I was studying food science, we spent a lot of time learning about food preservation techniques.
I loved the story of the invention of canning as a preservation process.
Apparently Napoleon offered a prize to develop a new method to preserve food. So he could keep feeding his troops.
Nicholas Appert came up with the idea of cooking food inside a sealed bottle. Winner!
The only problem with canning is that modern tin cans are lined with plastics.
Plastics and food always make me nervous.
And even though it’s possible to get BPA-free cans these days, I’ve read there are other harmful compounds still present in BPA-free plastics.
So about a year ago I decided to experiment and stop buying canned tomatoes.
We haven’t missed them at all.
Because I’ve been using bottled tomato passata instead.
Works like a charm.
A regular jar of passata is about 700g (24oz).
So 1/2 jar passata (about 1.5 cups) = 1 can tomatoes.
It’s actually slightly less, but I haven’t had any problems with this rule of thumb.
Now I just need to figure out an affordable alternative to my beloved canned sardines.
What about you?
Are you a passata fan? Do you know what I mean when I say passata?
Are you worried about using canned food?
I’d love to hear your thoughts in the comments below.
Have fun in the kitchen!