The best canned foods to keep in your kitchen cupboards, ranked

It's in the can

A pantry that's well-stocked with canned foods makes life so much easier. Canned foods have a long shelf life, are generally inexpensive, and can save you from making endless trips to the shops – plus, they can be very nutritious, counting towards your five a day. To help you on your way to tasty meals in next to no time, we've compiled the ultimate ranking of the best canned foods ever.

Click or scroll through our gallery to discover the canned foods that deserve a spot in your pantry – counting down to the most indispensable of all.

We've based our ranking on the handiness, versatility, and cost of each canned food, and on the opinions of our well-traveled (and well-fed) team. The list is unavoidably subjective.

41. Figs

Canned figs may be hard to come by, but they’re fantastic for whipping up quick desserts. Buying them canned overcomes the challenge of finding fresh figs when they're out of season. You can use them in any recipe, sweet or savory, where you'd otherwise use fresh figs – but they'd also be delicious straight from the can (just add some yogurt and chopped nuts). You could even try topping a pizza with a few halves or quarters.

40. Pumpkin purée

If you've ever had a go at making pumpkin purée, you'll know how much time and effort it takes – so it's definitely worth buying it canned. You can add it to risottos, soups, pumpkin pies and cheesecakes, or use it as a stuffing for cannelloni. It also works well in warmly spiced, citrussy or nutty cakes, giving them a beautifully moist texture.

39. Sauerkraut

Famed for their gut health–boosting properties, fermented foods like sauerkraut and kimchi are all the rage right now. Sauerkraut is made from fermented cabbage, and it's traditionally served with sausages. However, there’s so much more you can do with it, from turning it into a robust side dish to putting it in a grilled cheese sandwich for tangy, delicious results.

38. Spinach

Fresh spinach often turns before you have a chance to use it all – so buying it canned or frozen could be the answer to all that wasted spinach that just gets thrown out. Once you've drained your canned spinach, you can simply add it to any dish, then allow it to warm through. Wait until the last minute when cooking a curry or soup, then drop in your spinach for an extra hit of iron, vitamin C, and fiber.

37. Cherries

Fresh cherries are undeniably delicious, but their season is short. They're also fiddly to stone – but happily, most recipes that call for fresh cherries can be made with canned. Cook them for 10 minutes with star anise and a splash of balsamic vinegar to make a hot chutney to serve with duck or pork, or simply use them to stud cakes and desserts with sweetness.

36. Mushrooms

Canned mushrooms can be used to add a meaty texture to a whole host of dishes – and unlike the fresh ones, they don’t require careful cleaning. They’re already sliced and cooked, making them ideal to toss into a quick stir-fry, pasta dish, or soup. Top some toasted crusty bread, create a mushroom pizza (or perhaps even just elevate a frozen one), or add them to a gravy or sauce for extra bite.

35. Mango

You can buy canned mango in slices or chunks – and you can get canned mango pulp, too. Both types are equally handy to have in your pantry. Mango pulp is a shortcut to a tropical sorbet, and it'd also be wonderful in anything from a cheesecake to a mango lassi. Slices or pieces of mango make a simple but delightful dessert with yogurt or ice cream, and they could also be layered on top of a tart or pavlova for a pretty finish.

34. Chipotle chilli peppers

Chipotle chili peppers are essentially smoked jalapeños, so you can use them whenever you want to add heat and a smoky barbecue flavor. They'd be perfect in a chili con carne or a meaty casserole, and they could even be added to mayonnaise to slather on a burger. You can also mix them with butter to make a warm, smoky sauce for fish.

33. Jalapeños

An essential ingredient for all your Tex-Mex favorites, these pickled chilies would be great added to guacamole, refried beans, and chili con carne. Any time you want to add a little spice (and some tartness from the pickling), just throw some in – whatever you’re making will be elevated immediately. You can even use the pickling liquid in salad dressings and marinades.

Liking this? Click the Like button above. And click the Follow button above for more great stories from loveFOOD

32. Olives

Some canned olives are better than others, so you may need to try a few varieties to find your favorite. If they're very salty from the brine, give them a rinse under cold water, then leave them in olive oil for an hour or two before eating them. You can use them in a tapenade – a paste that's made by blending olives with oil, anchovies, garlic, and parsley – or try them in a Spanish omelet.

31. Pineapple

Look for canned pineapple in natural juice, so you can use it in both sweet and savory dishes. Love spice? Mix it with chili, chopped red onion, and fresh cilantro to make a zingy salsa – or try adding it to a coconut-based veggie curry. Alternatively, you could have a go at making an easy pineapple sorbet. To do so, freeze two cans of pineapple, then spread the slices out on a tray. Once frozen, add them to a blender with the zest and juice of two limes, blitz until smooth, then freeze for another hour or two.

30. Chilli

Not all types of canned chili con carne are created equal; some cheaper brands may not be worth the pantry space they require. However, there are quality products out there, and they can prove very helpful in a pinch. When you don't have time to make chili from scratch, heat canned chili straight from the can instead – and try jazzing it up with any extra ingredients you like. You could serve it with rice or a baked potato, or use it to top a hot dog in a fluffy bun.

29. Corned beef

Canned corned beef can sometimes be seen as a little old-fashioned, but it can be incredibly useful when you're in need of a quick meal. Corned beef hash is a classic dish that's made by combining the meat with potatoes (they can be canned too), onion, Worcestershire sauce, and whatever else you might like to include. Corned beef is great in sandwiches too, and it can even be turned into a tasty pie filling.

28. Crab

Canned crab can't quite replicate the taste of fresh – but it's a good alternative to have to hand. You can add it to fish soups and curries, mix it with chili and olive oil for a speedy pasta sauce, or try using it in a fancy risotto. It's also fine to use in crab cakes, especially when you're planning on adding other big flavors to lift the crab and give it a bit more oomph.

27. Artichoke hearts

Fresh artichokes can be hard to track down, and they need quite a bit of preparation. So, why not opt for canned instead? They'd be delicious added to a pizza – and you could also try tossing them in extra virgin olive oil and fresh herbs to add to a pasta dish. Alternatively, use them to give salad a boost of meaty texture, or turn them into a dip to enjoy with crackers, potato chips, or bread.

26. Jackfruit

From zero to hero in what seems like no time at all, jackfruit has become a go-to meat substitute for vegans and vegetarians. It's a hassle to prepare it from fresh, though, so canned is the best option. It has quite a meaty texture – and once heated, you can shred it just like pulled pork. Use it like pulled pork too; cook it in barbecue sauce, then top fries or fill sandwiches with it.

25. Potatoes

Fresh potatoes will last a long time when stored correctly, so you might wonder if canned new potatoes really offer anything more. Apart from lasting even longer – possibly years – they also take up less of your time. Use them to make the quickest potato salad of your life, try whipping up a creamy potato soup, or use them to create a topping for a shepherd’s pie. You can even 'roast' them in your air fryer.

24. Mackerel

One of the simplest ways to put a can of mackerel to good use is to have mackerel on toast. It’s easy to elevate this humble dish with some delicious sourdough and quality tomatoes, which can also come straight from a can. You can get mackerel canned in a range of sauces for extra flavor – or, alternatively, you could buy it in olive oil to add to salads or pasta.

23. Condensed milk

Dessert lovers just can't be without a can of condensed milk. You can use it to make a salted caramel sauce – just melt 3.5oz butter and the same amount of muscovado sugar together, add a standard 140z can of condensed milk, then stir until a rich, dark caramel forms. Add a good pinch of sea salt to finish. Alternatively, try using your condensed milk in a no-churn ice cream recipe.

22. Beetroot

Preparing and cooking beetroot from scratch takes time and can be quite a messy job – so a can of beets is a handy thing to have in the pantry. Use them in a potato salad, blitz them into a soup, or add them to your morning smoothie with orange and apple. It’s even easy to whip up a simple beetroot tart when you have a can to hand; readymade puff pastry will get the job done in no time.

21. Refried beans

If you enjoy Mexican or Tex-Mex cuisine, refried beans are a staple you should always have. These spreadable beans are excellent in quesadillas and burritos, on top of tostadas and nachos, and even in soups. Buying them canned makes it incredibly easy to include them in your cooking – although you might want to test a few different brands to find the right taste, texture, and spice level for you.

20. Butter beans

Here's another canned bean you should definitely stock up on. Butter beans work well in soups and stews, and they can also be mixed with chopped tomatoes and garlic for Italian-style bruschetta. Alternatively, they'd be really tasty mashed up in a quesadilla. Butter beans are a good choice to have around to throw into one-pot dishes and tray-bakes too, helping to cut down on the washing up.

19. Water chestnuts

The great thing about water chestnuts is that they keep their crunch, no matter how long you cook them for. They're usually used in stir-fries, but you can also make a fun appetizer by marinating them in soy sauce for a few hours, then wrapping them in bacon; simply secure them with a cocktail stick and bake until the bacon is crisp. If you want to go down the classic stir-fry route, add your favorite vegetables and plenty of punchy ginger and garlic.

18. Sardines

If you're looking for a quick, healthy lunch, canned sardines on wholemeal toast will do the job perfectly. They'd also make a tasty pasta sauce; simply sweat down an onion, add a can of drained sardines, then cook gently until the sardines have melted and broken up. Add a can of chopped tomatoes, and cook until thickened. Finally, stir in a spoonful of the cooking water from your pasta before serving. 

17. Beansprouts

Canned beansprouts don't have quite the same crunch as fresh, but they're a perfectly good substitute, especially given that fresh ones have a very short fridge life. You can use them in stir-fries and salads – just dry them well on kitchen paper after draining and rinsing. For something a little different, try making gado gado, an Indonesian warm potato salad served with a chili, peanut, and coconut dressing.

16. Bamboo shoots

If you love Chinese and Thai food, a can of bamboo shoots is a handy ingredient to have. They'd be perfect for any Thai curry – and they'd also be great added to ramen, soups, or stir-fries. Rinse them well before use, and dry them off to get rid of any excess moisture before cooking with them. Dumplings, spring rolls, and vegetable-packed poke bowls are all great ways to use bamboo shoots, too.

15. Black beans

Black beans make a great side dish when added to sautéed onions and garlic, with fresh coriander and paprika stirred in at the end. Alternatively, you could try blending them with other canned beans to make a veggie burger, or serve them in a salad with sweetcorn, scallions, and avocado. They’re excellent for Mexican and Tex-Mex dishes too, including burritos, quesadillas, and veggie tacos.

14. Apricots

Canned apricots in natural juice are a perfect substitute for fresh. You can guarantee their sweetness – so they'd be great in your morning smoothie, or puréed and used as a cake filling instead of jam. They work well for tarts and other desserts too, or as a simple (and retro) sweet treat straight out of the can. Just add some vanilla ice cream!

13. Spam

Those who remember Spam from their childhood may recoil at the idea of having it in their pantry. But this canned meat has had a resurgence in popularity – partly because in some places, such as Hawaii and South Korea, it never went away. Spam fries beautifully and can be added to fried rice, scrambled eggs, and mac ‘n’ cheese, among other tasty dishes. You can also use it to make Spam musubi, a popular Hawaiian snack.

12. Salmon

Just like fresh salmon, canned salmon is high in protein and omega-3 fatty acids. You can use it for fishcakes, add it to pasta with a little cream and frozen peas, or pair it with quinoa for a healthy salad. For a spreadable taste of heaven, make a quick salmon pâté to enjoy on crackers or a crusty piece of bread.

11. Tomato soup

You just can't beat tomato soup when you're feeling under the weather – or if you've had a long day and need an instant pick-me-up. Keeping a can in the pantry means it’s there to reach for whenever you might feel the urge. Add a swirl of pesto, some grated cheese, toasted seeds, or thick cream to make it your own.

10. Anchovies

Canned anchovies can be used to add a savory umami note to so many dishes, from pasta sauces to legs of lamb. If you're cooking with them, the standard brands in olive oil are fine. But, for a salad (or just as a treat on toast), look for Spanish anchovies from the Cantabrian Sea, which are fatter, bigger, and juicier – a real gourmet treat.

9. Sweetcorn

Sweetcorn is incredibly versatile. It's perfect as a side, it can be mixed with tuna mayo for a sandwich, and it'd also be great added to a chicken soup. Not only that, but you can use it to make delicious sweetcorn fritters. To do so, just mix it into a spicy batter, then fry it up, one tablespoon at a time. Serve your fritters with a zingy tomato salsa for the ultimate dippable snack.

8. Baked beans

Few would dispute the simple joy of cheesy baked beans on toast, but beans are a useful ingredient for many other dishes, too. You can add them to a tomato soup or vegetarian chili, or even make a vegetarian pie with them. If you prefer them for breakfast, you could try a baked bean twist on Turkish shakshuka by cooking them with tomatoes, cumin, cilantro, and baked or steamed eggs.

7. Lentils

Lentils, being high in protein and fiber, are an excellent pantry standby. Eat them cold in a salad (they'd be lovely with chopped tomatoes, dressed with vinaigrette), or use them in soups, stews, or shepherd's pies. Lentils also work well in a variety of dishes from around the world – so why not try your hand at making Indian dal, Spanish lentil stew, or some classic French lentils with a piece of delicate fish?

6. Kidney beans

A firm favorite in bean salads and chillis, kidney beans are a great source of protein. Give them a good rinse before using, then put them to use in all kinds of tasty ways. They work fantastically in soups, stews, curries, and casseroles, and they’re also handy for bulking up a wide range of dishes (especially if you want to cut down on meat). Looking for something a little different? Try using them as the base for a tasty veggie burger.

5. Tuna

Tuna in spring water can be a little dry – so unless you're counting calories, swap it for canned tuna in olive oil, which tastes better. It's not just useful for tuna melts and sandwiches, either; try adding it to a stuffed pepper mixture, a pasta bake, a quick poke bowl, a salad, or even fish cakes. Even the more expensive cans of tuna in olive oil are cost-effective, making it easy to put together a cheap and cheerful meal.

4. Coconut milk

Coconut milk is the perfect creamy base for a huge range of dishes, so it makes sense to always have a can to hand. Look for a brand with a high coconut content to get the best quality, and a tasty curry, soup, or stew will never be far away. Curry paste (which keeps well in the fridge) is a must-have companion, giving you bags of flavor without having to measure out or grind any spices.

3. Chickpeas

Blended with tahini, lemon, garlic, and oil, chickpeas can be made into a quick and easy homemade hummus. They’re also a fantastically thrifty ingredient in curries, soups, and stews – the Spanish dish espinacas con garbanzos is a great example. That's not all, though. Did you know that you can also use chickpea water (called aquafaba) to make vegan meringues?

2. Cannellini beans

These little white beans have so many uses. Make a healthy mash by mixing them with cooked cauliflower or broccoli, or try them on their own as a side dish – simply heat them through, then drizzle them with extra virgin olive oil and chopped fresh rosemary. They’re incredible in soups and stews too, soaking up flavor and adding a creamy texture.

1. Tomatoes

Who doesn't have a few cans of tomatoes knocking around in their pantry? It's well worth keeping a selection of chopped, plum, and cherry tomatoes in stock – but remember that cheaper supermarket brands can be watery, so spend a tiny bit extra if you can, and buy an Italian brand. Canned tomatoes work wonderfully in pasta sauces, from spicy arrabbiata to comforting spaghetti Bolognese.

Now discover how long you can safely store your favourite foods

Liked this? Click the Like button above. And click the Follow button above for more great stories from loveFOOD

Last updated by Laura Ellis.