Some people are afraid that canned vegetables will prove unwholesome; but if removed from the can as soon as opened and heated to boiling before they are eaten, we are recently assured that the danger of food poisoning will be materially lessened.
Even when such vegetables are wanted for salads, boiling and subsequent cooling are advised.

The mineral salts of vegetables dissolve into the water in which they stand, and in any shortage of such food, or for the greatest economy, it would seem wise to save the water in the can, which is often thrown away to secure a more delicate flavor.

Water from the cooking of fresh vegetables which are not protected by skins (among them spinach, peas, carrots, and asparagus), can often be reduced to a small amount by steaming instead of boiling the vegetable, or any drained off can be used in gravy, soup, sauce, or some similar fashion.

The strong flavor of some vegetables, however, makes such economy rather impractical.
Some people discriminate against canned and dried vegetables because they do not taste like fresh ones.

This seems rather unreasonable, as we want a variety of flavors in our diet and might welcome the change which comes from this way of treating food as well as that which comes from different methods of cooking.