2,500 canned recipes

Boston brown bread steamed in coffee cans with cornmeal, rye flour, whole wheat, buttermilk, molasses, and raisins. Dense, moist, and slightly sweet with no oven required.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Canned sweet potatoes baked in applesauce with brown sugar, butter, and nutmeg. A 5-ingredient side dish casserole that takes all of 5 minutes to assemble.

Mom's easy canned corned beef hash simmered with diced potatoes, onion, and milk, served alongside cooked cabbage. A nostalgic weeknight dinner that's ready in 40 minutes.

With the help of this simple recipe, you will be able to make a tasty white sauce that can accompany any of the meals you make!

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Non-alcoholic peach daiquiri blended with canned peaches, peach juice, milk, lemon juice, ice, and rum flavoring. A kid-friendly frozen mocktail ready in 10 minutes.

Creamy sour cream clam dip with lemon juice, celery salt, and minced onion. A no-cook retro appetizer that comes together in minutes using canned clams.

Quick Valentine's Day cake using a boxed cake mix, white frosting, and chocolate candy hearts. A simple, festive dessert anyone can make with just 3 items.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Peanut butter caterpillars made from banana slices connected with peanut butter and topped with a grape head. A fun, no-cook snack kids can build themselves.

Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.

Yam chili with smashed canned yams, dried beans, tomato puree, barbecue sauce, chili powder, and cinnamon. A hearty vegetarian chili with natural sweetness from the yams.

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Homemade picante sauce simmered with canned whole tomatoes, fresh jalapenos, onion, and apple cider vinegar. Adjust the heat by adding more peppers. Serve chilled with chips.

Chole (Indian chickpea curry) with potatoes, mustard seeds, cardamom, and garam masala. A vegan, one-skillet dish with warm spices and hearty texture from canned chickpeas.