They may be just tinned.
Traditionally cans were made from mild steel, but plated with tin (hence the name "tins"). This is because mild steel will rust. (In fact, any type of steel will rust except stainless steel, which is steel with some chromium added and too expensive for that sort of use.) You don't want a rusting food can.
I don't know for sure, but I assume that coating the mild steel with plastic would probably be cheaper than using tin. Or it may be that the plastic is more resistant to some foods than tin is.
BPA is a hardener. If the steel isn't tinned, then it may be that it is coated with plastic but not a plastic that uses BPA as a hardener. They may be using something else instead, something that they know -- or assume -- to be safer.
I guess the bottom line is to buy fresh as and when you can. Canned goods will not be so nutrient-rich as fresh goods anyway. Keep those to a minimum. Insofar as you do use tinned, if you can get non-BPA tins then, yeah, that's probably best.



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