Canned foods have long had a bad rap in Jamaica. From canned curried goat to ackee, callaloo, mannish water, and even sugar cane — social media erupts with disbelief whenever a new canned version of a traditional dish surfaces. The outrage is often emotional, with many Jamaicans questioning the authenticity, taste, and healthiness of such products.

However, while scepticism is understandable, it’s time to look beyond the label and see canned foods for what they truly are: a powerful tool for food safety, food security, and resilience in the face of climate change.

The Science Behind Canning

Canning is not just a matter of putting food in a tin. It is a carefully controlled scientific process that relies on heat and hermetic sealing to ensure safety and shelf stability. Foods are placed in containers — traditionally metal cans, but also glass jars, retort pouches, and other hermetically sealed packaging — and then heated to a temperature high enough to kill bacteria, yeasts, and moulds.

The critical target is Clostridium botulinum, the bacterium that produces the deadly botulinum toxin. By heating food to the right temperature for the right length of time, spores are destroyed, and the food remains safe. Once sealed airtight, no new microorganisms can enter. This creates a shelf-stable product that can last months or even years without refrigeration — all without the need for chemical preservatives.

It’s also important to note that the liquid often seen inside canned foods — the brine or packing medium — is typically just water, sometimes with added salt or sugar. These aren’t harmful chemicals, but simple solutions that help preserve texture, flavour, and safety. In the case of fruits, syrups are often used; for vegetables and meats, plain brine (a mixture of salt and water) is commonest.

In short, canning is food safety science at work: heat to destroy pathogens, hermetic sealing to keep them out, and a simple brine or syrup to maintain quality — not a cocktail of harmful additives.

The Climate Crisis is Changing Our Plate

Jamaica, like many other small island developing states, is already feeling the heat of climate change — literally. Droughts are becoming more severe. Flooding is more frequent. Soil health is declining. Rising sea temperatures are impacting fisheries and marine ecosystems. More intense hurricanes mean increased destruction to crops and livestock.

Even our beloved jerk chicken may not escape unscathed. Pimento wood, used to infuse that signature smoky flavour, comes from slow-growing trees that depend on stable forest conditions. As deforestation and erratic weather increase, the availability of this key resource is at risk.

These aren’t distant threats — they’re happening now. And they’re already influencing how, when, and what we eat.

What is Food Security, and Why Does it Matter?

Food security means having reliable access to sufficient, safe, and nutritious food to maintain a healthy life. It’s not just about full supermarket shelves — it’s about making sure food remains accessible during natural disasters, trade disruptions, or economic shocks.

Canning helps to stabilise our food supply. It extends shelf life, reduces waste, and allows for the storage of foods that might otherwise spoil. When fresh produce becomes scarce due to drought or a hurricane wipes out a harvest, canned foods can fill the gap safely.

Busting the Myths Around Canned Foods

One of the biggest concerns people have about canned food is that it’s “unhealthy” or “full of chemicals”. Most canned foods contain exactly what’s stated on the label — the food itself, often with a little added salt, sugar, or water for preservation or taste. This is furthermore verifiable via the label.

There are no mystery chemicals or strange additives in properly canned callaloo, ackee, or mackerel. In fact, unlike some “fresh” produce that may travel long distances and sit for days before reaching your plate, canned foods are sealed and processed at peak freshness, locking in nutrients while preventing spoilage.

Canning is also one of the safest food preservation methods available. The high heat used in the process destroys harmful bacteria like Clostridium botulinum, the one responsible for botulism. Furthermore, with modern manufacturing standards, most reputable brands do not use BPA-lined cans anymore, responding to health-conscious consumers. In short, canned foods are not junk food. They’re just preserved differently — and safely.

Canning as Climate Adaptation

As climate change threatens agricultural yields, canning helps reduce post-harvest losses. Fruits and vegetables that would otherwise spoil due to transportation delays, poor storage, or market oversupply can be canned and sold year-round. This supports local farmers, strengthens rural economies, and keeps culturally important foods in circulation.

Jamaica has a proud agro-processing sector, with companies already producing canned ackee, breadfruit, and other traditional staples. With more investment and public trust, this sector could become a cornerstone of Jamaica’s climate-resilient food system.

Feeding the Diaspora, One Can at a Time

For Jamaicans abroad, canned foods are more than just convenient — they’re a lifeline to home. In places where fresh breadfruit or callaloo are hard to find, a can becomes a connection to culture. It helps maintain our food identity across generations and continents. Whether it’s a college student in Canada missing his grandmother’s cooking or a retiree in the UK craving mannish water, canned Jamaican foods deliver comfort, nostalgia, and nourishment.

The Road Ahead: Changing Perception, Shaping the Future

It’s time to evolve the way we think about canned food. Instead of shaming or dismissing it, we should embrace it as part of a modern food safety solution, especially in a world shaped by unpredictable weather, migration, and global market disruptions.

While nothing beats fresh food or traditional preparation methods, we must make space for both. Canned food is not the enemy of culture — it is its insurance policy.

So, the next time you see a can of curried goat or ackee on the shelf, don’t scoff. Think about what it represents: a nation preparing for the future, preserving its past, and protecting its people.

About the Author

Allison Richards is a food safety communicator and the founder of The Food Safety Girl, a consumer awareness platform dedicated to promoting food safety in Jamaica. She is also the host of The Big Bite Food Safety Show, a radio program that educates listeners on food safety issues. With over 14 years of experience in food safety regulation, Allison is passionate about empowering consumers and industry stakeholders to make informed choices that protect both health and the environment.

Allison Richards | thefoodsafetygirlja@gmail.com.

Canning is food safety science at work: Heat to destroy pathogens, hermetic sealing to keep them out, and a simple brine or syrup to maintain quality — not a cocktail of harmful additives.

Most canned foods contain exactly what’s stated on the label — the food itself, often with a little added salt, sugar, or water for preservation or taste.