What with all the manufactured media mania about Bisphenol-A (aka BPA) in our Nalgene and baby bottles, and owning more than a dozen Nalgene bottles, I’ve been following the story pretty carefully.
Once one burrows down through the hysteria, it looks to me like my exposure to BPA is much higher through commercially canned foods (nearly daily) than through drinking from my Nalgene (a few times a month). The exposure time for leaching from canned food liners is pretty much out of my control. One real handy commercially canned food is beans – pintos, black, white, garbanzos, etc. – but I can taste the can and they’re usually too salty.
So today I canned 4 quarts of pintos after precooking them. Tomorrow morning I’m going to try pints of black beans using the “cook in the jar” method which sounds like a whole bunch less work, but I’m skeptical…
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