3 ways to make canned vegetables taste fresh (2024)

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3 ways to make canned vegetables taste fresh? ›

Here are some ways to make canned fruits and vegetables a healthy, delicious part of your diet: Reduce sugar and salt content by rinsing canned fruits and vegetables in a strainer.

Here are some ways to make canned fruits and vegetables a healthy, delicious part of your diet: Reduce sugar and salt content by rinsing canned fruits and vegetables in a strainer.

Try herbs and spices like paprika, cumin, oregano, chilli powder, curry powder, basil and more. These Spiced Cauliflower Tacos use smoked paprika, mild chilli powder, ground cumin, salt and pepper together to make ultra-flavourful cauliflower bites. A bit of oil or butter adds so much flavour to vegetables.

In the video, she makes canned mushrooms, garbanzo beans and hearts of palm go from drab to delicious with a simple trick: she roasts them. Simply rinse them well, toss them with some of your favorite spices and throw in the oven at 475ºF for 20 minutes to turn them into crispy roasted delights.

To infuse your vegetables with flavor and mouth-watering aromas, sauté them in olive oil, garlic and herbs of your choice (basil, oregano, thyme, etc). Spice Them Up! Slice up some green and yellow squash. Add sliced mushrooms, diced tomatoes and onion.

Use seasonings

Seasonings like garlic powder, onion powder, dried basil, oregano, and chili powder can be used in different combinations to give your vegetables an extra kick of flavor without adding extra calories.

“A lot of recipes say to throw them in toward the end,” Milne explains, “but canned [beans and legumes] can really benefit from a bit of a cook when you're making a soup or stew or sauce.” Letting canned beans and legumes simmer with their fellow ingredients—spices, herbs, onions, garlic, stock, tomatoes—also gives ...

Draining and rinsing of canned vegetables can reduce the sodium content from 9 23%. Analytical values for the three vegetables tested were lower than that declared on the label. Of all the nutrients tested, vitamin C decreased from 5-28% with draining and rinsing.

Go beyond basic salad and casseroles.

Mix in eggs, bread crumbs, onions, mustard, garlic powder, and Sriracha to turn canned tuna into Spicy Canned Tuna Fish Cakes, or plate it up with boiled eggs, canned beans, and steamed green beans to make a Nicoise-Style Tuna Salad With White Beans and Olives.

What can be used to enhance the flavor of most vegetables? ›

Fresh herbs, onions, garlic, ginger and chili peppers are also good choices. Toasted nuts, sauces like oyster sauce, soy sauce and tomato sauce do the trick too. You can also use juice, a fresh-squeezed lemon, or vinegar to give the taste of your veggies a twist.

The sodium content was reduced by 9% by draining the total can contents, and an additional 12% on rinsing (Figure 3). Other minerals (calcium, iron, magnesium, phosphorus, zinc, copper, and manganese) changed only slightly, and with the exception of potassium, were not present at nutritionally significant levels.

The amount of minerals, fat-soluble vitamins, protein, fat and carbohydrate remain relatively unchanged by the process of canning. But, because the canning process requires high heat, canned goods may have less water-soluble vitamins such as vitamin C and B vitamins.

Chef Smith agrees: "Rinsing the vegetables helps to reduce the sodium and makes it easier to balance the salt in a dish." Indeed, the United States Department of Agriculture (USDA) reports that draining and rinsing canned vegetables can reduce the sodium content by 5 to 10 percent.