Factory canning preserves food long-term but often adds preservatives and chemicals that may harm health. Risks include BPA from can linings, which can disrupt hormones—especially in acidic foods like tomatoes. High sodium levels and nutrient loss are common, and aluminum or tin toxicity is a concern, especially for vulnerable groups. Fresh or frozen foods reduce these risks. However, safe, traditional canning methods—like those used by the Amish—offer healthier alternatives without these drawbacks.
Canning myths debunked: Amish methods preserve quality; corporate canning often harms food safety.
