Canned vegetables can be a healthy supplement to your dinner menu, but sometimes canned vegetables absorb the metallic taste of their cans. This flavor can be off-putting if you weren't expecting your vegetables to taste less than organic. Two techniques can help you remove the metallic taste from vegetables.
Fill a pot with water and place it on the stove. Set the burner's heat to high.
Open the can of vegetables with a can opener. Drain the water from the can then rinse the vegetables with fresh water to eliminate extra sodium and other impurities.
Submerge the vegetables into the water in the pot once it begins boiling. Wait up to two minutes before removing the pot from the stove and draining the vegetables with a colander.
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Submerge your vegetables in the bowl of ice water immediately after you drain them. Wait several seconds to over a minute before draining them a second time. Your vegetables will have only cooked slightly, so you can continue cooking them as you would have otherwise.
Cook your vegetables with spices and other flavored ingredients. The blanching process should have removed most if not all of the metallic taste. Flavoring your vegetables should mask any remnants of unwanted metallic tastes.
Sarah Clark has been writing since 1997, with work appearing in Northern Arizona University's "Student Life Organization Newsletter." She holds a B.A. in anthropology with a minor in art history from Northern Arizona University.