>>1446759>>1446593>>1446765Most food cans use an enamel lining to prevent corrosion. The pressure canning process exposes the cans to no more than 250F normally. When cooking food in the cans the max temp it can reach is 212F due to the fact there's water in it boiling away. If there's no more water then the temperature can rise. Which is why you can boil water in a plastic bottle without burning a hole in the bottle (it will soften and stretch usually and I don't recommend doing it.)
Thus, the amount of leached chemicals in the foodstuff will be at a maximum when it is originally canned. Every subsequent use after that which does not go over 212F will leach less out. If you use bleach a few times you can leach out even more prior to using it as it is used in
>>1446593 However, it will always leach something, but the amount it leaches will be minuet at that point. It will be similar to PVC/PEX cold water pipes for home use. They also leach, bleaching helps leach out surface chemicals faster all at once then normal water will leach hardly anything.
Personally, I'd rather use glass, cast iron, ceramic, or stainless steel as a cooking vessel. Copper is a good second while aluminum is last for metals and I won't use aluminum. Non-stick polymers like Teflon and its ilk along with plastic I won't touch. I only use stainless steel after I've gone through several tomato sauce treatments. If I had silver, I'd probably use that too.
