How to Cook With Canned Vegetables

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By Athena Hessong
eHow Contributing Writer

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Canned vegetables give you a source of greens any time of the year, but this convenience comes at the price of taste. To preserve the vegetables in the cans, manufacturers cook the contents and pack them in salted water. This changes both the flavor and texture of product. You can still successfully cook with canned vegetables if you know some tips to hide their tinny taste. These tips apply for all types of canned fruits, vegetables and beans.

Difficulty: Easy

Instructions

Things You'll Need:

Canned vegetables
Can opener
Colander
Saucepan or microwave (as required by the recipe)
Cooking container (as required by chosen recipe)
Recipes for vegetables

Step 1

Choose your canned vegetables carefully. Opt for those marked "no salt added" or "low sodium."
Step 2

Open a can of vegetables, drain into a colander over the sink and rinse.
Step 3

Choose recipes requiring the least amount of cooking possible: steaming, stir-frying, pressure-cooking or microwaving.
Step 4

Replace fresh or frozen vegetables with an equivalent amount of drained and rinsed canned vegetables.
Step 5

Shorten long cooking times or add the canned vegetables at the end of the cooking time.
Step 6

Puree legumes such as green peas or chickpeas with spices to create your own dips, or add water to the dip and serve it as a hot or chilled soup. Canned green peas pureed with mint and cream, served chilled, creates a light spring soup for an appetizer or first course.

Tips & Warnings

Salvage overcooked canned vegetables by pureeing and adding to sauces or soups to sneak an additional serving of vegetables to your family's dinners.
Use canned vegetables within one year after purchase, storing below 75 degrees.
Do not store canned goods above the stove or in the basement. Use acidic canned tomatoes and fruits within 18 months of purchase and other vegetables within two years. Longer storage or improper conditions lead to the degradation of the metal in the can, increasing the likelihood of contamination by the deadly botulism toxin. Discard older cans, and those with rust, dents or bulges. Avoid purchasing bulging, punctured or dented cans.