What to Do with a Leftover #10 Can (Part 2)
Hopefully you enjoyed part 1 of “What to do with a leftover #10 can.” Previously, we showed you how to use your can to create a lantern, candle and pin cushion. This time we’ll be showing you how to use your leftover can for gardening, cooking and camping.
You can use your leftover food storage cans for a variety of purposes. Here are a few:
The #10 can is a great option for indoor gardening and growing. Be sure to puncture a few small holes in the bottom of the can before you plant anything inside of them. This will ensure that the water drains correctly.
Believe it or not, there are a few recipes specifically for baking inside of a can.
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar or turbinado sugar
2 eggs, beaten
1 teaspoon vanilla
2 1/3 cup mashed bananas
Preheat oven to 350°. Lightly grease four soup or vegetable tin cans with cooking spray. In a large bowl combine flour, baking soda, and salt and stir. In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla, and mashed bananas until well blended. Stir banana mixture into flour mixture, until just moistened. Pour batter evenly into 4 greased soup or vegetable tin cans. Bake for 30-35 minutes or until skewer inserted in middle comes out clean. Allow bread to cool in cans. After cooling, pour bread out of the can, slice, smear with butter (optional), eat, and enjoy. Or you can wrap it up and give it away. (If you don’t give it away the same day it was baked, you will need to store in a sealed container or bag in the refrigerator to maintain freshness. You can store it up to 3 days in refrigerator or 2 weeks in the freezer. If placing in freezer, take the bread out of the can to freeze and return to cleaned can when presenting.)
There is also a recipe for tin can sandwich bread:
Tin Can Sandwich Bread
1 cup warm water
1 tablespoon olive oil
1 egg, slightly beaten
salt to taste
1/4 cup finely minced sun-dried tomato
1/3 cup finely grated Parmesan cheese
1 cup whole wheat flour
2 cups all purpose flour
1 package (or 1 tablespoon) yeast
Mix all ingredients to create dough
Spray insides of two tall tomato-juice-size cans
Divide dough and place in cans
Cover cans and let rise for an hour
Place cans in cold oven
Turn oven on to 400 degrees and allow bread to heat inside oven for 15 minutes
After 15 minutes, turn oven down to 350
Let bake for 15 more minutes at 350
Let cool and enjoy!
Be sure to check out our selection of cans and other food storage items for a more complete preparation.
Camp Cooking: A Practical Handbook