This Is Why Canned Broccoli Doesn't Exist

Take a good look at the canned food section of your grocery store and you might notice something is missing: canned broccoli. Have you ever wondered why? They have everything else: corn, carrots, green beans, even creamed spinach. Yet, broccoli is where canners draw the line. Why? As you probably already know, broccoli is one food that just doesn’t can well. For starters, it would never survive the canning process. According to the USDA’s guide for canning vegetables, in order to kill off bad bacteria, most vegetables need to be boiled, placed in cans, and then heated again to ensure nothing bad survives. Unfortunately, broccoli disintegrates into a pulp when cooked above 200º F, and water boils at 212º F. Even if the florets managed to survive the first heating, they would be destroyed the second time when they would be heat-sealed inside the cans. Either way, the final product would be a mushy, unappetizing mess. In addition to looking like a pile of goo, canning completely ruins the flavor of broccoli, while also intensifying its odor. So, if you try to can broccoli, you’re going to end up with a gooey pile of green stuff that tastes and smells as bad as it looks. The best way to eat broccoli is to freeze it or serve it fresh.