Canned Foods That Are Just As Tasty As Their Fresh Counterparts

While canned tomatoes aren't great for recipes that require fresh tomatoes, namely salads, their soft texture makes them especially useful in slow-cooked dishes.

Unlike fresh tomatoes, which can vary greatly depending on the time of year, canned tomatoes are a reliable choice you can always count on.

Fresh artichokes demand lots of time and effort for a small yield of edible parts, while canned artichokes come in the jar already tender and ready to use.

Since canned artichokes are usually pretty soft, add them at the end of the cooking process. This way, you can enjoy their tenderness without them turning mushy.

Canned beans are pre-cooked and ready to go, which cuts down immensely on prep time and effort compared to the six to eight hours it can take to soak dried beans.

Before you use canned beans, all you need to do is give them a quick rinse, which helps reduce sodium content and washes away any metallic taste from the canning liquid.

You may not use canned tuna for a delicate sushi roll or a fresh ceviche, but for an easy and satisfying tuna salad or a hearty pasta dish, it's unbeatable.

Canned tuna is also far more cost-effective than fresh tuna and provides the same nutrients: high-quality protein, omega-3 fatty acids, and essential vitamins and minerals.

The delicious, earthy flavor and satisfying texture of canned lentils is no different from fresh, dried lentils, and you won't miss out on any vitamins and minerals, either.

The only major difference is that canned lentils have a lot of added sodium, but giving them a good rinse before including them in your recipes can wash some of it off.