#bonus xp

1. Blanch it.

Rinse the veggies and then pour them into a large pot filled with super-salty water. Boil it for a few minutes (depends on the vegetable as to how long), then strain the water and IMMEDIATELY dump veggies into a bowl/pot of ice-cold water to keep them from cooking further.

2. Season it.

Anything from salt to sugar to bouillon cubes/veggie stock can help add a little flavor to the food to hide the metallic taste.

3. Brighten it.

Lemon or lime juice after you’ve cooked it to enhance the flavor and bring out the food’s taste rather than the artificial flavoring.

Each vegetable should be approached differently, and you don’t have to do this to ONLY canned veggies, of course, but these are just ways to try and get passed the metal taste (tasting metal is also one reason I don't drink soda, even if it comes from tap or a glass bottle; it's all gross to me and makes me sick). For example, I would simply rinse canned beans rather than blanch them if I plan to use them in chili. Why? Because I'm going with option 2; there’s enough seasoning that it doesn’t matter. If I’m making fresh brussel sprouts, I will blanch them which cooks them too. You get the idea.

Obviously, some people can still taste the difference, but for a home cook, it’s a nice way to trick your mother-in-law into believing that you’re a fresh-food believer.