Serious Eats - seriouseats.com

black beans
beans in general
salted, whole anchovies
clams (for the occasional past w/clam sauce)
tomatoes
tuna
sardines
olives

guess that about does it for me

Tuna
Soups
Tomato sauces, purees, ect.
Baked beans, pork and beans ect.
Mandarin oranges
Devil foods spreads -chicken and ham.
Spam
Corn
Some chili's
Some canned veggies like sweet corn
Beans to make my own bean dishes I have given up on dry beans.
chiles

I'm pretty much in agreeance with most of these. I grew up eating every single kind of vegetable in a can-- Mother would often simply heat them in a saucepan and season, on busy weeknights. Actually, she still uses only canned green beans when she makes big batches of GB's for holiday meals. She knew how to make all these mushy things delicious.
Mother also makes this silly 'pea salad': canned peas, chopped hardcooked egg, minced yellow onion, mayo, wasabi mayo, etc.... it is so humble, but it's got an undeniable yumminess. The pea salad is something she picked up from my stepdad--who died a couple months ago.

I refuse ardently to eat canned 'tuna'. The smell makes me wretch. We feed it to the cat at home.

I think there is a law against making frito chili pie with anything except canned chili (although when I have the homemade stuff I do use it).

Oh, I forgot one:
Blue Runner red beans.........simply delicious

tomatoes
green chiles
garbanzom black, red, pinto, black eyed pea....beans
black olives
tuna

Black eyed peas. I open up a can of them, rinse them off, and eat them straight out with a fork. Strangely where I live, I can ONLY find them canned in one store that we rarely visit during the summer as it's a 45 minute drive away. I could eat them everyday, so I usually shyly try to put a decent number of cans in the cart when I can....And try to stretch them out.

I generally love canned beans of all kinds...but these. These hold a special place in my heart.

I don't not like canned foods, but I also don't eat many. The exception, however, is that am absolutely obsessed with canned Del Monte Cut Green Beans. Not Fancy Cut, not French Cut, not low sodium, just plain Del Monte Cut Green Beans. Typically, I open a can, pour them into a wide, shallow soup bowl, and eat them one by one like chips.

I like canned sweetcorn, sauteed in butter with hot peppers.

And you can't go with anything but canned pumpkin.

I also have a deep, abiding love of canned ravioli or tomato vegetable soup.

I get anxious if I don't have a stockpile of canned tomatoes.
I prefer to cook and flavor my own dry beans, but I do keep cans of beans I can't easily find dried, like gunga peas. Same goes for water chestnuts (awesome in spinach dip). As for canned meals, my not-guilty pleasures are the canned garbanzo and lentil dishes from Jyoti foods. I can eat that stuff out of the can. Mmm. When's lunch?

I was tortured during my childhood with meals made from canned peas and canned kidney beans. This led to a near phobia of canned vegetables-- even today, there are only two vegetables I can tolerate in a can.

San Marzano Tomatoes (I must always have at least two cans at all times in my pantry)
Tomatoe Paste
Mushrooms
Bloc de Foie Gras
Various Smoked Fishes
Small Cans of Pineapple Juice for my bar

Campbell's tomato soup.
Annie's spaghetti loops with soy meatballs
Pineapple chunks
Sliced black olives
Chickpeas

I believe it is the Hunt's company that makes "fire roasted" canned tomatoes. They are awesome.

@jay27 @Gator Pam: I love sauerkraut it any form. I love it from a jar: I haven't heard of it from a 'bag'. What brand do you get/who carries this?
tia :)

tomatoes (crushed, "kitchen-ready")
beans (any variety)
Ro-tel (the magical add-in to any quickie dish...)
jumbo black olives
sweetened condensed milk
coconut milk
sardines packed in olive oil
tuna (only solid white albacore...the other stuff smells like cat food to me)

I'm embarassed to admit, but there are quite a few vegetables that I like eating straight from the can: beets, asparagus, peas, green beans, mushrooms, water chestnuts, bamboo shoots, black olives... Maybe chalk it up to a horrible sodium deficiency?

Most beans (pigeon, black, kidney, pinto, etc...) Artichoke hearts, cause damn! Who wants to go through all the trouble of prepping those. Not me anyway. I know this probably isn't what was in mind by canned, but home picked and canned blueberries in midwinter on some nice french vanilla Ice cream..... Tastes just like summer!

Canned green beans are only fit for three-bean salad, the only context in which fresh or frozen just don't taste right!

All canned tomato products, however, are acceptable in any dish that calls for cooked (or cooking) tomatoes.

Canned olives are all right if you can't get the good Greek style. Unfortunately, I can eat a whole can by myself.

Canned beans are always welcome in our house, though home-cooked-from-dry always taste better (and so easy in the crockpot or solar oven).

Canned coconut milk is one of the cheapest luxuries I know.

Sardines and Kipper Snacks – in fact, any kind of canned fish except salmon. If you're not worried about mercury. (I'm reluctant even to eat fresh fish any more :(

I also agree with Pavlov about any kind of home-canned fruit. Haven't had any since my grandmother was still cooking for her family. I really need to keep in touch with the local gleaning group and see if I can score some fruit to can, before the summer's over.

I do use fresh pumpkin for pies and soups I chop it and roast it in the oven, then peel the skin off and rice, not puree. It does make for a very different pie custard texture than standard, but we enjoy it. And the Thunderstick takes care of texture when finishing the soup.

However, if Hubbard squash is recommended, I'll look for some fresh and give that a try. Thanks for mentioning it.

Pumpkin -- for pumpkin pie!
Whole kernel corn -- in my college days, I'd nuke a bowl of this in the microwave with some butter, mmm.
Canned crushed tomatoes -- wonderful for making pomodoro sauce.
Tomato paste -- 'nuff said.
Tuna -- it was good, but after a series of my mother-in-law's attempts at 'convenience dinner after work', I just lost the taste for tuna salad completely.
Garbanzo beans -- for hummus.
Coconut milk -- for Thai curries.
Evaporated milk -- I know a woman who uses this in her oatmeal, no joke.
Anchovies -- pastas, pizzas, flatbreads, butters.
Chinese preserved vegetables -- my mother uses this with a braised pork belly and lotus root dish, but I have yet to get the recipe from her.