426 hot can recipes

Pasta with tomatoes, white beans, and pepperoni in a quick Italian sauce with basil, oregano, and red pepper flakes. A hearty, protein-packed weeknight pasta for two.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Artichoke chili dip with chopped artichoke hearts, Parmesan, canned green chilies, and mayonnaise baked until hot and bubbly. Four ingredients, 30 minutes, serve with tortilla chips.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Golden baked crab calzones stuffed with ricotta, mozzarella, cream cheese, scallions, and olives in a soft yeast dough. Makes 10 hearty hand pies from one batch.

Vegan western beans and rice with pinto beans, tomato sauce, hot sauce, and sautéed onion and celery, served over brown rice. 25-minute high-fiber dinner.

Quick Spanish-style scrambled eggs with canned tomatoes, onion, hot sauce, and grated cheese served over crackers. A spicy, Cajun-inspired egg dish ready in 15 minutes.

Gaslight Restaurant peppercorn dressing with Parmesan, cracked black pepper, garlic, Worcestershire, and hot sauce in a mayo base. A bold, restaurant-style dressing you can make at home.

Salmon tomato loaf is an old-fashioned baked dinner that turns canned salmon, cooked tomatoes, and breadcrumbs into a savory main. Pantry ingredients, hot-oven bake, ready in about half an hour.

Intensely rich chocolate mousse with semi-sweet chips, egg, vanilla, almond extract, and crème de cacao whipped with hot cream: few can eat more than one small serving.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

Retro orange jello gets a creamy upgrade with whipped cream and sweet mandarin oranges in this nostalgic potluck favorite from Gram's kitchen. Ready in minutes with just 6 ingredients.

Spice up your dinner with this scrumptious dish that can be used as an appetizer or can accompany any kind of meat.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.