The word canned is a synonym for “non-canned,” which is how many people are now misusing the term.
But that doesn’t mean the term has no meaning.
It just means that people aren’t using it correctly.
It’s a term that originated in the 1960s, when it was used to describe the canned product of a variety of different countries.
It was also used to refer to a canned food that was less-than-pure.
It became a colloquialism in the 1980s, as the popularity of high-calorie canned goods began to rise, and as a result, canned fruit became the de facto choice for a healthy snack.
Nowadays, it’s used interchangeably with canned fruit.
The canned fruit can be used to make salad, pasta, soups, pasta sauces, fruit soups and even, sometimes, the meatballs used in the popular dish at the heart of this article.
And while it’s not as common as it once was, canned fruits still have a place in the diet, and are widely available.
As a snack, they’re great to have around, and you can make your own with a few ingredients, like applesauce, canned tomatoes, water and lemon juice.
But it’s important to remember that these items aren’t the same as the ones that came from the grocery store, so you should be careful when eating them.
The Best Way to Use Canned Fruit In this article, we’ll look at the many different ways to use canned fruit in a salad, and then explain how to determine whether it’s the right choice for you.
We’ll also explain what the canned fruit actually is and how it works.