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Canned veggies must have certainly  been one of the original "convenience foods" especially in the dead of winter when the snow was 3 feet deep over the garden.

When I was wondering "what would grandma do?" to for an emergency food pantry I went searching for recipes specifically for canned vegetables.  Here are some of the ones I found that are more than simply "open, heat & eat"  to help chase away food storage blahs.  Canned vegetables are good long term storage items, lasting for years without electricity.  Here are some old and new ways to use canned foods in food storage meals.



1 gal. canned red beets                                                                      3 c. sugar

3 c. beet juice                                                                                       1 1/3 c. 5% vinegar

Drain beets. Mix beet juice, sugar and vinegar in pot; bring to boil. Boil 5 minutes. Add red beets to water mixture and bring to boil. Boil 5 minutes. Put into jars. Put into ice box. Ready to eat after 10 days.



2 (15 oz.) cans julienne beets                                                            1/2 large red onion, thinly sliced

juice of 1 lemon                                                                                   2 tbsp. olive oil

1/2 tsp. coarse-grind black pepper                                                 

Drain beets well. Add thinly-sliced onions. Add lemon juice, olive oil and black pepper. Mix well. It is best if made the day before so flavors will blend. Refrigerate until ready to serve.  Serves 8 as a side dish.



Drain & rinse canned vegetables to reduce sodium (salt)  Use drained liquid in gravy, soup, or sauce.

• Boost nutrition by adding chopped up carrots to marinara sauce or mashed potatoes.

• Try adding carrots to soups, stews, chilis, stir fries and casseroles.

• Sprinkle canned carrots with cinnamon for a sweet taste or curry powder for a spicy kick!

• Heat them up in the microwave or sauté them on the stove with butter, garlic and herbs.



1 (14oz) can of carrots, drained (reserve liquid) 1 tbsp butter or oil

Choose your glaze!

1. Honey Mustard Glaze: 2 tbsp honey or brown sugar + 1 tbsp Dijon mustard

2. Warm Apple Glaze: 2 tbsp applesauce or juice + 1 tbsp maple syrup + 1/4 tsp cinnamon

3. Maple Cinnamon Glaze: 2 tbsp maple syrup + 2 tbsp vinegar + 1/4 tsp cinnamon

4. Sweet Citrus Glaze: 1 tbsp lemon or orange juice + 1 tbsp maple syrup or brown sugar

5. Orange Spiced Glaze: 2 tbsp orange juice + 1 tbsp sugar + pinch cayenne pepper

6. Hawaiian Style Glaze: 2 tbsp crushed pineapple + 1 tbsp sugar + 2 tsp soy sauce

Stovetop: In a small saucepan ove r medium-high heat, combine 1 tbsp butter or oil with your choice or glazing

ingredients. Cook, stirring frequently, until mixture begins to bubble. Add carrots and stir to coat. If needed, add 1-

2 tbsp of the reserved carrot liquid to thin the sauce. Cook, stirring constantly, until carrots are heated through. Add salt and pepper to taste. Serve warm.

Microwave: In a microwave-safe bowl, combine 1 tbsp butter or oil with your choice of glazing ingredients.

Microwave for 1-2 minutes on high, or until mixture starts to bubble. Add carrots and stir to coat. If necessary, add 1-2 Tablespoons of reserved carrot liquid to thin the sauce. Cook for 1 more minute or until heated through. Add salt and pepper to taste. Serve warm.


FRITO CORN SALAD            

2 (16 oz. ea.) cans whole kernel corn, drained                              1/3 cup mayonnaise

1 cup shredded cheese                                                                      1/4 cup chopped green pepper

1/4 cup Chopped red onion                                                               1 1/2 cups slightly crushed Chili Cheese Flavored

`                                                                                                                   Fritos corn chips                                                             

Mix first 5 ingredients together and refrigerate. Add 1 cup Fritos before serving and garnish with remaining 1/2 cup chips. Recipe can be easily doubled or tripled. 



2 15 oz cans whole kernel corn                                                        2 15 oz cans black beans

2 avocados, diced                                                                                juice of two limes

1/8 - 1/4 cup of finely diced red onion                                            3/4 of a 16 oz jar salsa (spiciness is up to you)

1 8 oz block of Pepper Jack cheese, grated                                   

Rinse corn and black beans well and pour into a medium sized bowl. Dice avocados and add to mixture.     

Cut limes in half and squeeze on top of avocados. Add onion, salsa and Pepper Jack cheese. Mix well.

Refrigerate until ready to eat. This salad improves with time as the flavors blend.




Add spinach to your scrambled eggs for an extra boost of vitamin C at breakfast!

Boost nutrition by adding spinach to packaged foods like Macaroni & Cheese or Riceroni

Add canned spinach to soups, stews and casseroles. Add it to lasagna and pasta sauces.

Season a can of drained spinach with 1 teaspoon of garlic powder and 1 teaspoon of italian

seasoning and serve on top of frozen pizza!

Add canned spinach to mashed potatoes to vary your vegetable intake.



2 tbsp butter or oil                                                                              1 cup low fat or non fat milk

2 tbsp flour                                                                                           1/2 tsp salt

2 tsp garlic powder                                                                              1/4 tsp pepper

1 (14oz) can spinach, drained & rinsed

In a small saucepan, heat butter or oil over medium heat. Add flour and cook, whisking until smooth.

Add milk, garlic powder, salt and pepper. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Stir spinach into saucepan and cook to heat through. Serve warm.



It may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper.

Prep Time 5 mins                 Cook Time 5 mins                Total Time 10 mins              Servings: 4 people

15 ounces canned peas, do not drain                                              2 Tablespoons butter

2 Tablespoons flour                                                                            1/4 cup milk

1/4 teaspoon salt                                                                                 1/8 teaspoon black pepper

Heat undrained peas in a small saucepan.  Creamed Peas using Canned Peas may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper.

In a second small saucepan; melt butter. Add flour and whisk for 30 seconds.

Creamed Peas using Canned Peas may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper.

Add milk to the butter mixture, stirring over medium heat until thickened.

Creamed Peas using Canned Peas may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper.

Pour the mixture into the peas, and continue to cook until thickened to your desired consistency. Add salt and black pepper, and stir before serving.

Creamed Peas using Canned Peas may not be fancy, but it's fast, economical, easy, and my kids love them. All it takes is a can of green peas, butter, flour, milk, salt and pepper.


This is Mom's version of creamed peas. While it uses canned peas, I also love my other version that uses frozen peas. You can find that recipe here.

Be sure to leave the peas undrained; you'll need the juice for the recipe.

I use two small saucepans for this recipe, while my mom uses a skillet instead. You can use whatever is readily available.

This makes enough for 2-4 people, so double or triple up the recipe if needed.

Be sure to season with salt and black pepper.


EASY BACON PEA SALAD  - A Pea Salad Recipe With Egg and Bacon

The simple mixture of peas, bacon, shredded cheddar cheese, hard boiled eggs and mayonnaise marries together into the perfect summertime salad fit for any picnic or family get-together.

Prep Time 10 mins               Cook Time 10 mins              Total Time 20 mins              Servings: 8 people

15 ounces canned peas, drained                                                      3 hard boiled eggs, chopped

1/4 cup minced onion                                                                         2/3 cup shredded cheddar cheese

2/3 cup bacon, fried and chopped                                                   1/2 cup mayonnaise

1/4 teaspoon salt                                                                                 1/8 teaspoon black pepper

Prep your ingredients, including frying and chopping bacon, draining peas, shredding cheese and chopping onion.

Easy Bacon Pea Salad is absolute perfection. The simple mixture of peas, bacon, shredded cheddar cheese, hard boiled eggs and mayonnaise marries together into the perfect summertime salad fit for any picnic or family get-together.  Combine all ingredients in a bowl and mix gently.  Refrigerate until ready to serve.



1 box macaroni & cheese                                                                  1 (6oz) can chicken or tuna, drained

1/4 cup low fat or fat free milk                                                         1 (15oz) can peas, drained & rinsed

Black pepper to taste                                                                          1/2 tsp garlic powder (optional)


1. Cook pasta according to instructions on package. Drain and return to saucepan.

2. Add milk and contents of sauce packet to pan. Mix well and add chicken and peas.

3. Season with black pepper. Serve hot.



2 c. pumpkin puree                                                                             1 c. flour

1 tsp. vanilla                                                                                          1/2 tsp. salt

3 eggs                                                                                                     2/3 c. sugar

1 tsp. nutmeg      

In a heavy skillet, heat 1/4 inch butter until hot. Drop mixture by tablespoons and cook until browned on both sides. Powder with confectioners' sugar.



2 medium cans mixed vegetables                                                    1 small onion, chopped

1 green pepper, chopped                                                                  4 sticks of celery, chopped

1 C sugar                                                                                                1/2 C wine vinegar

1/4 C oil

Drain veggies and mix with onion, green pepper and celery. Mix sugar, wine vinegar and oil together and pour over veggies. Refrigerate overnight before serving.  Can substitute yellow beans, green beans, lima beans or kidney beans for mixed vegetables



1 qt. water                                                                                            4 cubes chicken bouillon

1 c. diced onion                                                                                    1 c. diced celery

2 1/2 c. diced potatoes                                                                       1 c. diced carrots

1 (20 oz.) bag frozen mixed vegetables                                           2 cans cream of chicken soup

1 lb. Velveeta cheese

Mix first 4 ingredients and cook for 20 minutes. Add diced potatoes and carrots. Add bag of frozen vegetables. Cook covered 20 minutes. Add 2 cans cream of chicken soup. Add Velveeta. Simmer until cheese is melted.


VEG-ALL CASSEROLE (Any Mixed Vegetables)  

2 cans Vegal (drained)                                                                        1 c. mayonnaise

1 c. chopped onions                                                                            1 c. grated cheese

1 can sliced water chestnuts                                                             1 can English peas

Salt and pepper                                                                                  

Mix all in a large bowl. Put in long baking dish and top with crackers. Melt and pour over 1 stick of butter. Bake 45 minutes at 350 degrees.



1 tbsp oil                                                                                               black pepper to taste                                                         

2 (14.5oz) can potatoes, drained & cut into bite sized pieces    1/2 cup cheese

4 eggs                                                                                                     1/4 cup salsa

1/4 cup milk or water                                                                         1/2 cup crumbled tortilla chips (optional)

1/4 tsp salt                                                                                            1 tbsp fresh chopped cilantro (optional)

Heat oil in large nonstick skillet over medium-high heat until hot. Add potatoes; cook, covered, stirring occasionally, until golden, about 8 minutes.  Beat eggs, milk, salt, and pepper in medium bowl until blended.

Reduce heat to medium. Pour eggs over potatoes in skillet. As eggs begin to set, gently pull eggs from the sides and

flip over.  Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Sprinkle with cheese, removed from heat. Cover pan. Let stand until cheese is melted, about 2-3 minutes. Top with

salsa, chips and cilantro, if desired.



2 (14.5oz) cans potatoes, drained & rinsed                                    1/4 cup diced red onion

1/2 cup mayonnaise                                                                           1/4 cup diced green pepper

1/4 cup sweet pickle relish                                                                3 diced hard boiled eggs

2 tbsp mustard                                                                                     salt and pepper to taste

1/2 cup diced celery                                                                           paprika (garnish)

Cube potatoes and add to a large bowl.  Add all remaining ingredients (except paprika) and stir to mix well. Garnish with paprika.  Refrigerate until ready to serve. 



2 (14.5oz) can of potatoes, drained & rinsed                                 1 tsp garlic powder

1 stick of butter, sliced into tbsp size pieces                                  salt and pepper to taste

Preheat oven to 325F and place the butter slices in a nonstick 13x9 baking pan. Place the pan on the center rack of

the oven until the butter is melted.  Remove from the oven and add the garlic powder. Mix well.  Add the drained potatoes and roll to grease the potatoes completely with the garlic butter.  Sprinkle with salt and pepper. Roast for about 25-30 minutes or until tops are a light golden brown. Flip potatoes and roast for another 25-30 minutes or until they are golden brown and the outsides are a bit crusty.


POTATO SALAD 2 WAYS                                     Serves 8                 Prep time 15 min.

1 can (28 oz.) OR 2 cans (14.5 oz. each) Diced                               1/2 cup chopped celery

     New Potatoes, well drained                                                         2 green onions, sliced

1/2 cup shredded carrot or diced red bell pepper, opt                1/2 cup mayonnaise

1 Tbsp. Dijon mustard                                                                         1 tsp. dried dill

Freshly ground black pepper, to taste                                             2 hard cooked eggs, peeled and sliced

Combine potatoes, celery, green onions and carrot, if desired, in a large bowl. Combine mayonnaise, mustard, dill and pepper in a small bowl; add to potato mixture and gently toss. Cover and refrigerate at least 1 hour.

Just before serving, gently stir in eggs.

VARIATION:  For a mayo-free salad, prepare recipe as directed, except omit the mayonnaise and mustard. Combine 1/2 cup bottled honey mustard dressing and 4 teaspoons cider vinegar with the dill and black pepper. Toss with potato mixture and chill at least 1 hour before serving.

NOTE:  Recipe can be doubled.



2 cups canned mushrooms                                                3/4 teaspoon kosher salt, divided                   

1/2 teaspoon black pepper                                               1 pint canned boneless meat

4 cups thinly sliced cremini mushrooms                         2 cups thinly sliced onion (about 1 medium)

1 tablespoon tomato paste                                               1 teaspoon chopped fresh thyme

4 garlic cloves, crushed 1 cup dry red wine     1 TB flour or more

1 cup fat-free, less-sodium beef broth

Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.

Drain meat, saving liquid.  Shred meat in large skillet.  Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth reserving 1/4 cup; bring to a boil. Add meat to pan; heat through.  Stir in remaining 1/4 teaspoon salt. Mix flour with reserved 1/4 c liquid, stir into meat mixture to thickeServe over pasta or cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.  Makes 4 1/2 cups or six 3/4 cup servings.


 Many folks I know forget about canned vegetables as a dietary item, thinking that frozen or fresh are superior.  This is not necessarily so, as frozen vegetables are also "processed"  and also have the disadvangate of requiring electricity to store and water to heat or cook.  Fresh vegetables in the stores are who knows how old, whereas many canned vegetables are canned immediately upon picking by the processors and, of course have the advantage of not requiring power to make them ready to eat or to store.  Plus yoiu get the advantage of not needing additional water to  reconstitute,  or heat for consumption.  If you save the liquid from the cans you have a ready made "veggie broth" to start soups or gravies, or sauces with.  

Jest saying...you might want to consider canned vegetables and their role in a storage pantry.  









Edited by kappydell
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  • kappydell changed the title to USING CANNED VEGETABLES IN FOOD STORAGE MEALS

Kappydell, your mother must have known my mother! :laughkick:  There were only a couple recipes there that DH didn’t say,,,”we do that” on.  Good solid easy but interesting meals.  Thanks for posting them. 

Edited by Mother
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Thank you Kappydale. Those are great. I have made many a can of glazed carrots over the years. Grandson will eat those. Such a picky eater he is. 

Not sure if you are talking about store bought canned veggies or the ones, we can ourselves. But I do use both. I like to keep a stock of store bought just in case I have a short turn out of the garden. Those are my backups but do get rotated in with what I have canned as well. Need to start soon getting my soups canned for next winter. Lots to catch up on in that field as well as spaghetti sauce, ketchup, and so much more. 

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