As for the storage, according to the Ministry of Agriculture“Most shelf-stable foods are safe indefinitely. In fact, canned goods last for years as long as the can itself is in good condition (no rust, dents, or swelling).” Don’t worry too much about the data, the desk says:† These indicate top quality, but know that low-acid preserves such as beans, corn, peas and green vegetables can be stored for two to five years. Acidic foods, such as tomatoes, should be consumed within 12 to 18 months.
If you’re looking for ideas on how to get the most out of some common canned vegetables, check out these recipes from our archives.
Mushroom dumplings† Keep a stash of these dumplings, which use canned mushrooms and canned bamboo shoots, in the freezer. You will thank yourself later.
Pan with mushrooms, white beans and rice, pictured above. In addition to canned mushrooms, this cozy recipe uses canned white beans, a can of condensed mushroom soup, and French’s crispy fried onions for a little green bean casserole.
Chicken stewed in wine with mushrooms† I adapted my mom’s version of our family recipe to use fresh mushrooms, but canned works just as well here. Use as many as you want; the amount is not that consistent.
Baked Tomatoes, Shrimp And Chickpeas With Feta And Breadcrumbs† Canned tomatoes in various shapes are a must-have in my pantry, mainly because they are more reliable than what you can buy fresh at the store most of the year. Here, whole peeled tomatoes form the basis of a sauce in an elegant casserole dish.
Chicken Wings With Tomatoes (Mbawa Ya Tomati)† You won’t be able to get enough of these one-pan chicken wings, which use a can of diced tomatoes.
No-Fry Eggplant Parmesan Cheese† Canned crushed tomatoes are so great when you want to satisfy your craving for red sauce, and this dish is no exception. You can find similar sauces in sicilian plate and mine Sausage, Spinach and Goat Cheese Lasagna†
corn pudding† This dish reminds you of a soufflé without fuss. Use canned, fresh, or frozen corn.
Corn and Cheese Oatmeal With Crispy Pepperoni† Sweet, chunky corn kernels are delicious in a savory oatmeal that channels the spirit of risotto.
Leaf Pan Chow Mein† It can be hard to find baby corn other than canned, so put it to good use in this fun, ingenious, and meatless dish. Baby corn also responds to Must-Go Edamame Salad† For more noodles, see Spicy Peanut Soba Noodles With Green Beanshighlighting many maligned canned green beans.
Easy Chickpea Curry† Canned beans pack a lot of nutrition into an inexpensive little package. In this curry, chickpeas share the spotlight with potatoes in a cilantro-tomato sauce.
Roasted Potato Wedges With Black Bean Chili† Jarred salsa and canned black beans make for a quick topping in what’s sort of a riff on chili fries.
White Bean Soup With Calabrian Chili Oil† Pureeing beans for dips or soups is a great idea. This soup boosts cannellini beans with Calabrian chili oil and Parmesan crust.
Sandwiches with jackfruit from the barbecue† Sure, it’s technically a fruit, but since you often use it in savory settings, I roll with jackfruit in a vegetable outline. Since it acts like pulled meat, you’ll love it in these summery sandwiches.
Jackfruit or Chicken Tinga† Go meatless (or not) with a spicy tinga that you can stack in tacos, on tostadas, or over rice or cabbage.
Chipotle Jackfruit and Black Bean Tacos† Here’s another twofer, with canned jackfruit and black beans, plus canned chipotle sauce.
