Instead of draining tomatoes and other canned foods in a strainer, which I then have to wash, I punch a hole in the top of the can with a church-key can opener. It's easy and efficient.
I have accumulated many canned foods. There is a great variation in quality between brands and types of cans used (some with metal liners, some with white-coated liners). I am suspicious of any metals or coatings leeching into the canned contents, and there is usually a lot of sodium. So, rinse, rinse, rinse!
If there is an off-taste, contact the manufacturer and maybe they will send you complementary coupons for your dissatisfaction; and don't hesitate to throw out that can of food and try a better or different can. So many commercial canned foods taste terrible. I recently tossed some green beans, then opened some of a different brand and they were wonderful in flavor after rinsing.
As expensive as canned vegetables have gotten, I find it better to buy one super large can and divide portions into small size zip bags for freezing. I then am very happy with the ease of bag boiling my veggie (I have only done this with corn so far) and even better, I can pack it in whatever size portion I need!
When you open a can of tuna, vegetables or even fruits, empty the contents of the can into a strainer and rinse under running water for up to 5 minutes before adding them to a recipe. This cuts out lot of the salt and sugars added to canned foods. I love canned tuna and fruit cocktail but am on a restricted diet. This lets me enjoy the foods I love while worrying about the extra salt and sugar found in cans.
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Using Canned Vegetables