426 hot can recipes

Canned asparagus topped with a hot bacon and onion dressing made with vinegar and sugar substitute. A low-calorie Southern-style side dish at just 31 calories per serving.

A spicy dinner for those who can handle the fire, but enjoy the flavor. Warning..Don't try unless you know you can eat hot and spicy foods.

If you're in a hurry, but have the chicken out already, try this simple crockpot recipe that will have you licking your fingers at dinner!

This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour.

Sweet potato, lentil and green beans are cooked IN a curry, garlic and ginger flavoured vegetable broth in foil packets, so flavourful. Enjoy these small and tasty packets.

Avoid having to clean up a mess and cook this traditional spaghetti sauce by following the simple crockpot recipe.

Cinnamon red hots melt into this ruby gelatin salad layered with crushed pineapple and cherries, then crowned with a cooked, creamy dressing. A retro, sweet-tart molded salad for holiday tables.

No one can resist this decadent cake made with hot applesauce and a pinch of cinnamon.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.

Add a fruity touch to your chicken with this delicious recipe that's extremely easy to follow.

Vietnamese-style coconut flan baked in a water bath with homemade caramel. Silky coconut milk custard with a bittersweet caramel sauce that pools around every slice. Elegant, simple, and make-ahead friendly.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Shrimp sauteed with fresh pineapple, papaya, orange juice, and lime in a glossy cornstarch-thickened fruit sauce. A bright Salvadoran-inspired seafood dinner served over rice.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.