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Mar 1, 2012 01:32 PM

Where to find non-BPA canned or jarred or boxed tomatoes?

In light of this article from this week's JAMA: http://jama.ama-assn.org/content/306/... , I am recommitting myself to eliminating BPA from the food I buy. The only thing really giving me trouble over the past year are canned tomatoes. I use canned tomatoes a few times per week!

Any leads on where I can buy either: jarred tomatoes (I know Eden makes them) or the Pomi-style tetrapak tomatoes? Muir Glen has eliminated BPA from their cans, but I don't think they are sold in Canada. Any other companies use BPA-free cans that you know of?

Perhaps this summer I will try my hand at home canning. . .

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  1. Milano on St-Laurent has pomi.
    2 or 3 kinds I think (strained and chopped for sure).
    A little pricier than I'd like (I think maybe around $3-4 box) but there really don't seem to be many other BPA-free options.

    1. to answer my own question!

      It looks like Eden's canned tomatoes (pretty readily available here, but also pricey) have a very miniscule amount of BPA:

      Are Eden's canned tomatoes packed in cans with enamel lining that contain bisphenol-A?
      Eden Organic Tomatoes are packed in steel cans coated with a baked on r-enamel lining. Due to the acidity of tomatoes, the lining is epoxy based and may contain a minute amount of bisphenol-A, it is however in the 'non detectable' range according to independent laboratory extraction tests. The test was based on a detection level at 5 ppb (parts per billion).

      1. Any can, whether it is steel or aluminum is lined with epoxy of some type or another to various degrees. Depending on the food, fruit , beverage being put in the can dictates the type and amount which is used. Very simply, the higher the acid of the contents the higher the use of the coating inside the can. Tomatoes, which are a friut and very high in acid need heavier linings Without this lining the acid would eat through the metal within 5 days. I have worked in the metal container industry for for over 30 years in the labaroatory testing exactly the linings/internal coatings you speak of. Without getting scientific, it is virtualy impossible to line the inside of a can without using an epoxy.

        Stick to your original thought, plant a garden and can or freeze the tomatoes. That's what I do, and stay away from high-acid canned foods. It can be risky.

        1. What about passata di pomodoro, often sold in bottles at Italian markets (like Milano) or supermarkets in areas with lots of Italians? (such as the Metro on Somerled in NDG)? It's smoother than canned tomatoes, of course, but perhaps another option to consider til you can get that home canning operation under way this summer. ;-)

          1. I think I have seen Glen Muir tomatoes at La Branche d'Olivier on Wellington in Verdun.