2,500 canned recipes

Brownie batter baked in ice cream cones and topped with frosting. A fun, mess-free treat kids can make in the microwave.

A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

It is a very nice meat pie, easy to make, and just half an hour, you can taste a good meat pie.

These slow-cooked beans are very flavorful, and cook them by yourself, always can be flexible, and more tasty and healty too.

This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

A quick and easy snack that can be served plain or with a bit of jelly to give it a fruity taste.

Home-improved tomato sauce doctors canned tomato sauce with sauteed onion, garlic, and fresh herbs. Tastes like scratch-made in 30 minutes.

Thailand's iconic mango sticky rice: warm sweet rice soaked in coconut milk, drizzled with rich coconut cream, and served with sliced ripe mango. A street food classic you can make at home.

Pineapple crisp with a brown sugar oat topping, cinnamon, and nutmeg. A tropical twist on classic fruit crisp using canned pineapple chunks for an easy year-round dessert.

No-bake peanut butter nuggets with corn flake crumbs, coconut, and honey. Four ingredients, no oven needed, and kids can make these themselves.

Low calorie clam dip made with cottage cheese instead of cream cheese, canned clams, chives, and thyme. A lighter take on classic clam dip that's ready in 5 minutes.

Homemade canned fruit cocktail with fresh peaches, pears, seedless grapes, and maraschino cherries in sugar syrup. A from-scratch preserving recipe that beats store-bought.

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.