How to Cook Carrots From a Can

Canned carrots come sliced into small rounds.

Commercially canned carrots provide most of the same nutrition as fresh vegetables. Canning makes vitamin A, one of the primary vitamins in carrots, more available for absorption by the body. Some canned carrots may contain added salt, though sodium-free options are available. Canned carrots are cooked briefly before and during the canning process. The carrots don't have the crisp texture of fresh, so they are best used in cooked dishes such as soups or served on their own as a cooked side dish.

Things You'll Need

• Can opener
• Saucepan
• Spoon
• Colander
• Butter
• Brown sugar

Instructions

1. Open the can with a can opener. Pour the carrots and the liquid in the can into a small saucepan.

2. Heat the carrots over medium-high heat, stirring occasionally. Bring the carrots to a boil.

3. Reduce the heat to medium-low. Simmer the carrots for two to three minutes.

4. Pour the carrots into a colander. Drain off the liquid. Alternatively, add both the carrots and the liquid to a soup or stew.

5. Serve the carrots plain or return them to the pan and season them to taste. Add 1 tsp. of butter and 1 tsp. of brown sugar to make a sweet candied carrot, or add only the butter for a more savory side dish.

Tips & Warnings

• Lower the sodium in salted canned carrots. Pour the carrots in a colander before cooking and rinse under cold water. Place the carrots and a ½ cup of water in the saucepan and cook as usual.

References

• University of Kentucky Extension; Vegetable Preparation for the Whole Family; Sandra Bastin
• University of Maryland: Food Pantry Staples: Canned Vegetables