22 au can recipes

My older sister made this recipe and just called it "Chinese." Very cheap,simple and delicious! What could be better? Enjoy!!

This homemade cranberry sauce is better than anything you get from a can!

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.

Chocolate brownies made with a can of chocolate syrup for that fudgy old-school texture. Six ingredients, one bowl, sliced into thin sheet-pan squares. A nostalgic American treat.

Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.

It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Sweet corn and juicy cherry tomatoes are combined with a quick, easy and smoky cheese garlic sauce. You can have it as a side dish or a simply delicious main course. Next day the leftover tastes even better.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Black licorice chocolate spiders are a 2-ingredient Halloween treat. Twizzler legs and melted chocolate form creepy little spiders kids can make themselves. No baking required.

Spagetti sauce with a twist from the Sizzlin' Mexican, this sauce includes beef, black beans and corn!

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Sliced sweet potatoes baked under a golden, flaky pie crust with cinnamon and sugar. This old-fashioned Southern cobbler is simple as can be and twice as good.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

Curried fruit compote with peaches, apricots, fresh pineapple, and cantaloupe in a curry-spiced sugar syrup with lime slices. A canning recipe that yields four quarts.

A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.