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Aroogah
Few things. The coatings are food safe at storage temperatures. The temperatures when canning never reach anywhere near the smoke point of vegetable oil, that would be insane.
Taking cooking oil beyond the smoke point creates toxins by itself, burning food safe plastic also
creates toxins.
https://moffitt.org/endeavor/archive/does-the-use-of-plastic-containers-in-the-microwave-cause-cancer/
However, plastics don't contain dioxins. Rather, dioxins are created when plastics and other substances burn or melt
on heated vegetable oil:
https://www.telegraph.co.uk/news/health/news/11981884/Cooking-with-vegetable-oils-releases-toxic-cancer-causing-chemicals-say-experts.html
canning temperatures:
https://www.sciencedirect.com/topics/food-science/canning
just reheating in cans is not a great idea
https://www.scientificamerican.com/article/earth-talk-can-dont/