Frozen vs. Canned Vegetables
Expert Advice from Food Editor Karen Scales
DEAR KAREN: When a recipe calls for frozen vegetables, can I use canned vegetables instead?
—Dave Bremson, Plantation, FL
In our Test Kitchen, we prefer to use frozen vegetables since they provide a firmer texture and are brighter in color than canned. Another advantage is you can pour out the amount you need and return the remaining to the freezer. However, canned vegetables can be an inexpensive alternative. Simply substitute with the same amount of drained canned vegetables.
Keep in mind that since canned vegetables are precooked, they should be added towards the end of the recipe's cooking time if possible. If sodium in your diet is a concern, I'd suggest using a frozen product because the sodium is significantly less than in canned products.