(Family Features) Even though the cooler weather has arrived, you can still enjoy mouth-watering peaches, juicy tomatoes and sweet corn — all your summer favorites — thanks to the can. Fruits and vegetables are picked at the peak of their ripeness, when they’re at their best, and canned just hours after picking. The canning process, therefore, locks in their nutrients, freshness and flavor naturally, without the need for preservatives. So, they’re available and in-season all year long.
Additionally, many canned fruits and vegetables have equal or more nutrients than their fresh and frozen counterparts. Canned peaches, for example are more nutritious than fresh, according to an Oregon State University study, because they have higher levels of vitamins A, C and E, as well as folate and antioxidants.
These delicious recipes will allow you to enjoy the flavors of summer, no matter what time of the year it is. Remember, your favorite fruits and vegetables are only a can away.
For more recipe inspiration and to learn how you can get cooking with cans, visit:
Pineapple-Peach-Pear Skillet Crisp
- 4 ounces (1 cup) chopped pecans
- 1/3 cup butter
- 24 gingersnap cookies, coarsely crushed
- 1 can (20 ounces) Del Monte Pineapple Tidbits or Chunks, undrained
- 1 can (15.25 ounces) Del Monte Yellow Cling Sliced Peaches in Heavy Syrup, drained
- 1 can (15.25 ounces) Del Monte Sliced Pears in Heavy Syrup, drained
- 1/2 cup dried cranberries or raisins
- 1/3 cup sugar
- 2 tablespoons cornstarch
- Salt, to taste
- 1/2 teaspoon vanilla extract, optional
- Heat large skillet over medium-high heat. Add pecans and cook 2 to 3 minutes or until lightly browned, stirring frequently. Add butter and stir until melted. Remove from heat, stir in cookie crumbs until well coated with butter and set aside on separate plate.
- Combine pineapple, peaches, pears, cranberries, sugar, cornstarch, and salt, if desired, in same skillet. Bring to full boil over medium-high heat. Boil 2 minutes or until thickened, stirring occasionally. Remove from heat, stir in vanilla, if desired, and sprinkle evenly with cookie mixture. Serve immediately or at room temperature.
Leftover Turkey Tortilla Soup
- Vegetable oil
- 1 can (14.5 ounces) tomatoes
- 32 ounces chicken broth
- Coarse salt (sea salt or kosher), to taste
- 1 can (15 ounces) Allens Butterfield Potatoes
- 1 can (14.5 ounces) Freshlike Crinkle Sliced Carrots
- 1 can (15.25 ounces) Allens Whole Kernel Corn
- 1 can (15.5 ounces) Allens Pinto or Allens Black Beans, drained
- 2 cups cooked turkey, shredded
- 6 ounces bite-size corn tortilla chips
- 1 cup cheese (queso fresco, feta or Monterey jack) shredded or diced
- 1/2 cup scallions, chopped
- 1/2 cup fresh cilantro, chopped (optional)
- 1 lime, cut in wedges
- Heat vegetable oil in saucepan over medium high heat. Cook tomatoes for a minute, stirring frequently; add broth and salt. Heat to boiling. Add potatoes, carrots, corn, beans and turkey; simmer gently until all ingredients are hot.
- To serve: Ladle soup into bowls. Top with tortilla chips and cheese; garnish with scallions and cilantro. Serve with lime wedges.
Toasted Almond Green Beans
- 3/4 cup (3 ounces) slivered almonds
- 3 tablespoons butter, divided
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon lemon juice
- 1/4 teaspoon cumin
- 2 cans (14.5 ounces each) Del Monte Cut Green Beans, drained
- Salt and pepper, to taste
- Heat large skillet over medium-high heat. Add almonds; cook 2 to 3 minutes or until browned, stirring frequently, being careful not to burn. Add 2 tablespoons butter, Worcestershire, lemon juice and cumin. Cook until butter has melted, stirring constantly. Set almonds aside on separate plate.
- Melt remaining butter in same skillet over medium-high heat. Add beans, and cook 2 minutes, stirring occasionally. Remove from heat; season with salt and pepper, if desired.
- Sprinkle almond mixture over beans. Toss and let stand 5 minutes before serving.
Pasta Fagioli Soup
- 2 cans (14.5 ounces each) Red Gold Diced Tomatoes
- 1 can (15 ounces) great northern beans
- 1 can (14.5 ounces) chopped spinach
- 2 cans (14.5 ounces each) chicken broth
- 1 can (29 ounces) Red Gold Tomato Sauce
- 2 cups water
- 2 garlic cloves, minced
- 8 slices crisp cooked bacon, crumbled
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh basil
- 8 ounces seashell pasta
- Parmesan cheese
- In a large stockpot, combine all above ingredients except pasta and cheese. Bring to a boil; cover, and simmer for 40 minutes.
- Add pasta and cook uncovered until pasta is tender, about 10 minutes. Ladle soup into individual serving bowls and sprinkle with cheese.
Baked Ziti with Pumpkin & Sausage
- Nonstick cooking spray
- 4 cups dry regular or whole-wheat ziti
- 1 can (15 ounces) Libby’s 100% Pure Pumpkin
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Pinch cayenne pepper
- 1 can (12 ounces) Nestlé Carnation Evaporated Fat Free Milk
- 4 links (12 ounces) fully cooked Italian-seasoned chicken sausage, cut into 1/4-inch slices
- 1 package (6 ounces) or about 4 cups pre-washed baby spinach
- 1 cup (4 ounces) shredded part-skim or 2% milk reduced-fat mozzarella cheese
- 1/2 cup (1.5 ounces) shredded Parmesan cheese
- Preheat oven to 425°F. Spray 4-quart baking dish with nonstick cooking spray.
- Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.
- Meanwhile, combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.
- Spread half of pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased side down.
- Bake for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.