Pile of broccoli.
Why You Don't See Canned Broccoli In Grocery Aisles

NEWS

By TIM FORSTER
Broccoli cut up into smaller pieces on a cutting board.
While various canned vegetables are pantry staples, although theoretically possible, broccoli doesn’t yield appetizing results when canned like potatoes or carrots.
Canned vegetables on a grocery store shelf.
Before you can any vegetables, they need to be cooked for a certain amount of time (this varies by vegetable). Broccoli would break down and get mushy in this situation.
Two broccoli pieces.
Not only will canned broccoli have a gross texture, but the taste and color will also suffer in the canning process. It can become discolored and develop an intense flavor.
Broccoli on a plate with fork.
Additionally, canned broccoli is unavailable due to the challenges associated with canning low-acid veggies, which require pressure canning to prevent botulism and other pathogens.
A woman lowering jar into a pot.
If you’re curious about canning broccoli at home, it’s generally not recommended due to safety concerns and the difficulty in achieving proper sterilization.