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:


Plant Pot
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.

Bread-In-A-Can Recipes
Believe it or not, there are a few recipes specifically for baking inside of a can.

Banana Bread
Ingredients:
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

Directions:
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

Ingredients:

Dough/Bread machine
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

Directions:
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.

124 thoughts on “What to Do with a Leftover #10 Can (Part 2)”

  • connie

    I have seen people do this and the bread comes out great.

    Reply
  • Gloria Moore

    We used to this when I was young but I heard that the cans are coated with something now that you should not cook into your food. Have you heard this?

    Reply
  • mary champion
    mary champion May 28, 2013 at 10:30 am

    i heard it will give u tin poison

    Reply
  • Tom White

    Plant Pot????? Thats illegal in most states lol.

    Reply
  • Storm

    Yes, cans are now coated with BPA and the last thing you want to do is heat it! It already leeches into your food (we don't eat canned anymore, except for Eden Organic who does not use BPA). So, don't bake in tins!

    Reply
  • Chris

    So if youre melting wax for candles in the cans... you'd be putting BPA in the candles as well? Wonder how that would work for burning afterwards?

    Reply
  • Ryan

    This is cool. But I also would be concerned about repeated BPA exposure. BPA is cleared from the body relatively quickly, I think, so doing this once or twice a year isn't going to kill you. The problem, however, is that we're exposed to BPA and similar chemicals so much already that we're probably getting some almost every day in some form or another, so why give yourself a big bolus of it unnecessarily?

    Just google BPA free cans and you can probably find lots of companies that don't use it. That being said, they most likely use something else, and who knows what it is any whether or not that's bad for you.

    Reply
  • David A. Carlson
    David A. Carlson June 6, 2013 at 10:15 am

    BPAwould be your main concern, nt tin poisoning. I dont thin that modern "tin cans have any tinin them. I believe they re made fom steel, now-a-days.

    Reply
  • Mike

    cooking in tin cans might be ok. I would watch out if the can ius lined inside with plastic. you failed to mentioned about this. would be great. i would use ones without the plastic inside them. if you can find any these days.

    Reply
  • NameEarleybird
    NameEarleybird June 6, 2013 at 10:34 pm

    The only thing you need to do prior to using the tin can is to condition it by burning it in a fire until the BPA is removed. It will be blackened somewhat but you can still clean it like you do a cast iron skillet. Then you can oil it and use it like any other baking dish. Correct about the bpa in canned food. The worst is canned anything with acid foods like tomatoes. America is in a sad state. No ethics any more...... only legalese.

    Reply
  • Earleybird

    Another thought/paradigm for you: The only reason to use a tin can would be the "cuteness" factor. Bored housewives love stuff like this. From my "practical" mind point of view, this is a total waste of time at home when you have a bread pan. The only good point of it is going light while backpacking/hiking. You can splurge for a canned convenience and then use the can or you can simply pack the can with the ingredients and only add water at the site. My practical mind just never gets the point of a bow around a tin can with bread in it. Venus and mars!

    Reply
  • fred the rabbit
    fred the rabbit June 7, 2013 at 2:26 am

    why do you have a bread machine listed as an ingredient, when the bread is baked in an oven?

    Reply
  • Leroy Jenkins
    Leroy Jenkins June 7, 2013 at 5:08 am

    WOW i have never cooked (anything complicated) in my life and I find this very interesting and i want to make it I also found this because of Imgur THANK YOU IMGUR

    Reply
  • Zeke

    First of all, that is a #5 and not a #10 can.

    If you are worried about BPA's then just use a coffee can.

    Reply
  • Thrall

    Find BPA-Free canned products (which are better for you anyway than buying canned foods with BPA) and use those cans.

    Reply
  • Elwin

    Actually, this would have some advantages over a standard bread pan, since all the slices would be identical. Sandwich loaf pans, aka "Pullman", pans are very expensive. I wonder if you couldn't put the pan in a 500 degree oven and "cook" the BPA off before use? Or just line the pan with foil?

    Reply
  • Cinmit

    The shape is perfect for a bologna sandwich!

    Reply
  • Jill Mays

    You can bake these in a Ball canning jar (jelly size) and not have to worry about the BPA.

    Reply
  • Rebecca

    I get previous poster's dig about this not being practical if you already have a loaf pan. However, this seems like a good idea for home made breakfast sandwich sized bread slice.. you know, for a single egg and a single slice of Canadian bacon or similar. for that use, it seems nice to have a home made option (even if you use a ball jar to avoid the BPAs)

    Reply
  • RJ

    How does one remove a loaf of cooked bread from a Ball canning jar? Spoon by spoon??

    Reply
  • Rem

    As a response to Earleybird, I really like the idea of cooking bread in the tin not for a couple of practical reasons. First, the bread is now the same shape as the ham slices, yay! Second, my husband and I hike. After baking the bread in the tin one can simply cover the top of the tin with plastic wrap and a rubber band and throw it in a pack. No worries about crushing your food with your gear.

    Reply
  • Jonana

    Cooking bread in a canning jar is easy...use WIDE MOUTH jars...fill it with whatever dough you'd like, and only fill it 2/3 full. Bake as directed for whatever recipe. You oil the jar first...and slide a slim knife around the bread, it will just slip out.

    Reply
  • Kim

    The recipe calls for tomatoe juice cans, I am not sure if they have BPA coating or not. You can easily tell if they are coated, the inside is white. Many products come in non coated cans, you would simply need to look inside the can prior to baking in it.

    Reply
  • Katz

    I could see this as a camping "tool" only if you could bake/cook it over a fire....has anyone tried it?

    Reply
  • KathyName

    This was a popular cooking activity at Scout camp when I was a kid. It works quite nicely. Don't use a can that's white on the inside--those are coated. A can that's had something relatively low-acid, such as green beans or spinach, will do fine. Another advantage of baking in a can is that the ridges imprint a built-in slicing guide onto the surface of the bread.

    And when you've mastered baking bread in a can and are looking for a new adventure, there's always making bacon & eggs in a brown paper lunch sack...

    Reply
  • Kathy

    My mom used to make rum-soaked fruitcake in cans for Christmas gifts.

    Reply
  • CapnChkn

    I tell you, society is doomed. So far I've seen everyone going on about BPA, nobody has suggested baking the tin cans in the fire to burn that coating off, then seasoning them the same as any good iron pot.

    Heat the steel and paint it with cooking oil. The oil burns into the metal and creates a coating, the reason your Grandma's iron skillet is black!

    Reply
  • Linda

    I have used cans for most of my adult life to bake bread in. They are great for most round lunch meats, and in smaller cans for bread makes the bread the correct size for a breakfast sandwich, or Hamburger, etc. I particularly like the tall sweet potato cans. They make a nice long round loaf. Thinner than a coffee can but longer. For us just right!

    Reply
  • Justin

    This is directed at early bird, considering this is a readiness site, I don't think it's intended for you to use this as your regular way of baking.

    Reply
  • Vikki

    I have heard of this being done in Terra Cotta pots..

    Reply
  • Carson

    Can I do this in glass jars too?

    Reply
  • Sandy

    You can bake in glass canning jars. Seal immediately with a sterilized lid and keep on a shelf or take camping. Nice for Christmas gifts also. most of us are slowly poisoning ourselves by cooking and baking in aluminum. Something they have been able to attribute to alzheimers. So stainless steel, cast iron or glass are the only cooking vessels we should be using.

    Reply
  • Heather

    What if you baked the bread in a #10 can let it cool and then sealed it with a can sealer? How long would this stay fresh?

    Reply
  • abbi

    whats wrong in using a regular loaf pan?

    Reply
  • dave

    this is more for camping than in the home, you dont even have to wash out the can all you do is put it in the fire for 5 mins that will sterilize it and burn off any food and plastic coating on the inside

    Reply
  • Barbara

    Look at a YouTube video and learn how to shape buns, and eliminate the pan or can completely. Expensive artisan bread - bada boom, bada bing.

    Reply
  • Barbara, R. N.
    Barbara, R. N. June 17, 2013 at 12:28 am

    That Alzheimer's attribution is a myth. It is NOT true.

    Reply
  • Marc

    I've used them as inside planters, but mostly I just scrap them, not worth a lot, but a nickel here and there adds up fast.

    Reply
  • kaasya

    Burning the plastic and/or BPA off the cans doesn't seem the most environmently friendly thing to be doing.

    Reply
  • Dave

    OK, I gotta try this. I make bread all the time in loaf pans or in my Dutch Oven but never in a tin can. This is a great idea cause you can use a plastic lid to seal it up and keep it fresh.

    Reply
  • slhaynes

    Great ideas here. I read all of the comments too! The only thing I can add is "damn the torpedoes; full steam ahead!"

    Reply
  • Sally

    When I go camping and I mean camping with a tent.I do not have an oven.We cook with an open fire.That is the reason to go camping to be outside.

    Reply
  • Linda

    Bread making day so thought I would give this a try. Perfect timing as going camping this weekend. Made bread as usual but instead of putting in loaf pan put in #10 can. Baked as usual. Allowed to cool in can. Put makings for vegetable/lentil soup in an old Cool Whip cotainer - just happen to fit perfectly inside #10 can on top of bread. When got to campground took all out of can, wiped out and made soup in the can. Worked well but #10can a bit large for easy carrying.

    Reply
  • Sharon

    Made bread in a can with my mom when I was a kid. My brother just got a solar oven and I would like to try to bake bread in it. Right now he is baking a cake for the holiday. Just save a few non-lined cans as you eat and have them ready. Tin is looong gone from cans but the name remains. Tin was used to seal (solder)the seams. Even longer ago lead was used to solder the seams. How does that scare you.

    Reply
  • Keith

    Check out the Blake Holliday booklet Baking with a 10 can.

    Reply
  • Chante LaGon

    This is a neat idea for camping! I plan to link to it on our Summer Activities pinboard. Check it out at pinterest.com/homedepot.

    - Chante

    Reply
  • Mark

    "tin" cans have always been made with steel and then lined with tin. Lots of modern cans are lined with plastic. Don't cook in plastic, but you can find cans still lined in tin, cooking in tin is now worse than cooking in most metals... If you open the can it is easy to tell if it is lined with plastic or tin.

    Reply
  • Mad

    There used to be a restaurant in my town that sold 'gourmet' sandwiches with bread shaped exactly like this - down to the little ridges. They'd hollow out the middle, cut off the top and add the ingredients to their bread-cup. SO STINKIN GOOD!!!

    Reply
  • IndyRose

    Would this work with the #10 cans? That would make a great monster loaf!

    Reply
  • Connie Y.

    Being raised in the south and by a very resourceful grandmother I learned a lot of how to recycle everyday items. Things we call novel ideas were just natural back then. Remembering how many times I wore dyed flour sack blouses. Baking in cans resulted in some of the best bread I've ever tasted. I can just taste granny's banana bread now. Thank you for sharing. I'll be grabbing some bananas on my next trip to town so I can try out this recipe.

    Reply
  • Mr. Ken

    Why does it have to be a bored housewife, and not a lame stay at home dad or male that doesn't work? Know plenty of those.

    I think this is a great idea for convenience, lightweight, and reusable drinking container.

    Reply
  • Cowgirl

    I think most r missing the point! You bake it before you go camping and use the can u baked it in to keep your bread from getting crushed! Crushed bread; common camping problem! Thx for info on removing BPA. Mason jars would break IF bakingvthe bread in them for the same reason! Have fun and be safe camping!

    Reply
  • blackbird

    Finally, someone with a brain! Thank you cowgirl for stating the obvious, that most on here, have some how neglected to observe!

    Reply
  • Kitchen Fairy

    To Fred the Rabbit,
    The bread machine is listed because it is an easy way to knead bread dough. You can use whatever method you prefer to make your bread dough.

    Reply
  • Diana

    To all of those thinking of canning baked bread:

    If you just put a lid on the can after your bread is baked, it will not have much longer shelf life than any other baked bread.

    If you actually can it, driving the air out in the canning process, or put an O2 absorber in when you seal it up, you will have bread in an anaerobic environment, and you will be risking botulism. It is possible to safely can SOME breads and cakes, but it is not possible for a home baker to test for that safety, which involves making them with both a slightly acidic dough and testing that there is not enough free water in the finished product to support botulinus growth at that pH. Please do not just go canning random breads and cakes. You have to know what you are doing and be able to test your baked goods for free water as well as pH for that to be safe.

    As for baking in cans, yes, you need to get the lining out of modern ones first, and yes, it only makes sense if you feel the need for a round loaf or you are baking many more loaves of something than you have bread pans for.

    Personally, I recycle many of my #2.5 and #10 cans in whole or in part for do-it-yourself food storage, either using them to protect sealed mylar bags of dehydrated storage food by removing the lids with a side-cutting can opener that allows the metal lid to be fitted down inside a plastic can cover and snapped back in place or using bottoms/tops from regular cans with lipped cans plus a rubber/silicone gasket and bicycle pump vacuum sealer to put up dry product with an O2 absorber and dessiccant. The ones I don't need for food storage or other household uses go into the metal recycling bin.

    Reply
  • Deborah

    My mom always made pumpkin bread in small one pound coffee cans when I was growing up. We wrapped them up in foil & gave them out as gifts. We called them "silver bullets". It was because the coffee cans were handy & bread pans expensive.

    I still do this as an adult. Now it is just a tradition. Everyone loves the round loaves. Now I'm gonna have to try making yeast bread this way, just for the novelty.

    Reply
  • ChrisW

    Am I missing something? Why wouldn't you just use a small bread pan instead of going through the trouble of cleaning/using the cans?

    Reply
  • Scott J

    I think I am going to try it in a Dinty Moore Beef Stew can. Its a lil wider for a nicer biger slice. I wonder if you could bake this in a camp fire. Does anybody have an idea about that ? Or am I just opening another can of worms ??

    Reply
  • m005kennedy

    You could just burn the coating off the can first.

    Reply
  • William

    Ok so an easy way to get rid of the plastic lining in the cans i just burn it off outside of course then it iw a bare metal can

    Reply
  • Renee

    Oh for the love, really? We all die from something

    Reply
  • Michelle

    How do you get the bread out of tge can?

    Reply
  • NamTime

    All of those campers making comments about open flame cooking and not having ovens I guess using hot coals left from the wood you are burning never occurred to you. The oven is the fire pit. Have you never wrapped up a spud and tossed it in the embers or better yes put the burger and some chopped onion carrot and Potatoes in a pack?

    Reply
  • Mooremules

    Earlybird, there is practical uses that make sense, it's not just board housewives that do this kind of thing! We pack mules into the Sierra's and this is a great way to make your bread ahead of time and pack it in so that it has some kind of shape left and isn't smashed.

    Reply
  • the smarter one
    the smarter one January 3, 2014 at 5:32 am

    You can't cook the coating off the can people that's common sense and why would you use the can after you thot you cooked off the coating (yikes) , simply use a coffee can our Dave the right cans as you find them when you open random cans when you eat, hello! Anyway I'm outta here peace! Still a great idea

    Reply
  • Caroline

    Tried the Tin can sandwich and the Banana bread on our camping trip, all I can say is Awesome! Everyone loved them, they were delicious.

    Reply
  • Tress

    If your so concerned about baking bread in a tin can, Use a wide mouthed pint canning jar!

    Reply
  • Jen M.

    I agree with Tress. Also, if you are honestly desperate enough to cook bread in a tin can, you probably would be more concerned with starving to death and less concerned about BPA. Just sayin'.

    Reply
  • the smarter one
    the smarter one January 21, 2014 at 5:52 am

    You can't cook the coating off the can people that's common sense and why would you use the can after you thot you cooked off the coating (yikes) , simply use a coffee can our Save the right cans as you find them when you open random cans when you eat, hello! Anyway I'm outta here peace! Still a great idea

    Reply
  • Lydia Cruz

    Then they should sell bake pans that look like cans. It would be great, BPA free.

    Reply
  • I M MOODY

    WOW What a riot! Reading through these comments is so much better than late-night comedy! Thanks so much for the laughs! And also for some great ideas... :-)

    Reply
  • June bug 2

    My mom used to bake dark brown bread in a can like this along with boston baked beans in a bean pot. Mmm it was delicious and fun to have round slices! Made it special. Good memories.

    Reply
  • Carol. R

    At our home, one of our uses for these cans is, we use them to put our toilet plungers in! We Use a new can every month! Keeps the plunger off the floor! PS> to keep the plunger clean, we add just enough water to cover the plunger combined with a couple Table spoons of a good smelling liquid soap & add 3 Tablespoons of corn starch. Keeps the bathroom smelling good while the cornstarch keeps the plunger from deteriorating! Works great!

    Reply
  • KC Jennings

    These look wonderful - however, have any gluten free options???

    Reply
  • Jean Lewis

    A person can bake over a campfire using a cast iron pot with lid as an oven. I remove the plastic from bottle caps and use the metal bottle caps to raise the pan/can off the the bottom of the pot. Place pan in pot, place lid on pot and place pot in coals. Add 6-10 coals on lid and bake.

    Reply
  • Robert

    How bout a coffee can

    Reply
  • Geeder

    HAHAHA oh man the BPA nuts have arrived in force. lol

    Boogita boogita the BPA gonna get cha and cause your "Fakermyalgia" to attack! lol

    Even worse if they are da deadly MONSANTO CANS! lol

    Reply
  • Tuboe

    "Boogita boogita the BPA gonna get cha and cause your “Fakermyalgia” to attack! lol"

    I have Fibromyalgia, could have come down with it from the stress I experienced from my Prostrate cancer surgery.

    It is real and it is vary painful. this is an uncalled for statement, read up on it before you make such stupid remarks.

    Reply
  • Boj

    User a lot of people are talking about BPA and the harmful effects of it but then talking about how nicely and uniform the slices of bread would be for round meats ie; bologna or pickle loaf. Don't you understand those are processed loaded with preservatives that no one can pronounce? Processed and preservatives are leaders in causing health diseases like cancer and heart disease.

    Reply
  • EBC

    If you're that freaked about the chemicals, go to the hardware store, buy a piece of threaded iron pipe and the fittings to cover the ends. When you get it home, wash it carefully, tighten one fitting on one end, then season it in your BBQ grill by brushing oil on it and putting it in the fire.make sure you leave one end open, without a fitting on it and season the unused fitting as well as the pipe. When it's cooled, wipe it again with oil and store the pieces together. To bake in it, grease the pipe, add the dough about 2/3 full, put the other fitting on loosely, then set it in the coals and heap them around it. Use care when pulling it out and taking the lid off, then wait for the bread to cool. It should slide right out, but it can be loosened with a long knife if need be.

    Reply
  • Robbi

    Ok this sounds great. But what if I actually am going camping in the good ole outdoors? How would I bake it over a fire or camp stove etc.?

    Reply
  • LB

    If you wanted to make the bread over the fire it would be the same way, either wrap the tin can in foil and stick it near the coals or put it on top of a camp stove - to check if it's done stick a skewer in the loaf after 15 minutes and then again every 5 minutes or so. When the skewer comes out clean your bread is done.

    Reply
  • kali austin

    Look up the staggering ox in billings montana they have sandwiches made out of this bread, only they hollow the middle and fill it with sandwich filling. Love the idea

    Reply
  • Amz76

    Hmm...so am I suppose to bring my oven with me while camping??...earth oven I suppose??

    Reply
  • Donna

    We use pie irons constantly when we camp. We place the bread into preheated pie irons and then trim the excess bread. This is a little difficult to do when the irons are so hot.

    So we have been using hamburger buns instead of bread. But the result is very crusty. Round bread from a can would be perfect for us. I never thought of this. Thanks for posting this idea.

    We have made our own bread for decades; it is free of preservatives and additives and it uses whole ingredients. We much prefer the taste of homemade bread.

    An improvement for us would be to slice the bread at home and place it back in the can--much easier than slicing when camping and, stored in the can, the bread would not be crushed as it normally is when packed in a cooler. The sliced bread would be ready right away for grandsons to make their pie iron grilled cheese and meat sandwiches, French toast, and even cherry pies on toasted bread instead of pastry crust.

    So I will start saving cans of the correct size for the round pie irons.

    If any of you are concerned about the chemicals from the tin can, you could use the method we used decades ago to make Christmas fruit cake. We greased three sheets of brown paper (usually from brown paper shopping bags) and lined the cans with the paper. The very sweet fruit cake did not burn and it slid easily out of the can.

    Purists will argue that the chemicals will leach through the paper to the bread. I think they are applying higher standards than the food processing industry applies to the food that they eat every day. To avoid chemical exposure, you need to stop drinking water, stop breathing especially when you drive your car, and stop eating even organic food because it absorbs toxins from the air. I am not being facetious or critical, just realistic. There are probably more toxins in the flour that you use than in the coffee can. If the can had a non-acidic food in it, you will probably not get any more toxins than are already in the food you consumed to get the empty can. It is a food-grade can. It should be safe for bread.

    We paddled down the Mackenzie River to the Arctic Ocean decades ago before the highway was constructed. We took 3 cast iron frying pans and 3 food cans with wire handles to use as billy tins. We were able to bake cornbread, biscuits and muffins in the frying pans over coals and bake butter tarts in empty tuna and salmon cans in a reflector oven made from aluminum foil. Food grade cans can be a resource if selected wisely. They are lightweight, disposable when burned, but still able to be recycled. Most camping areas today have recycling bins.

    We used to have a bread machine that made round loaves. We would pack that bread in coffee cans when we went backpacking. We saved the metal lid that we removed from the can, put the bread in the can, rested the metal lid on top and then closed it with the plastic lid. It kept the bread from getting crushed and kept the squirrels and other animals out.

    Reply
  • Janice

    This pin was about cooking for camping but directions are for baking in the oven. No directions for those campers who cook using open fire or camp stoves. Would love to try this but no idea how w/o an oven. I'm not that kind of camper ...

    Reply
  • Mary

    I have made pumpkin bread in coffee can for years - I just love it - but my cans are at the point of needing replacing - I am finding coffee cans that are metal are hard to find - they are paper or have pull top that causes lip on can. If you find the real thing let me know please.

    Reply
  • Tess

    Our cans here in England are made from aluminium, and in fact the contents are usually cooked inside the can during manufacture, so 100% safe :-)
    @ Janice - I think you're meant to bake this at home before you go camping - the can will protect the bread & keep it fresh :-)

    Reply
  • Eugene

    What a fascinating option for turning hum-drum into boy Howdy! I can't wait to try this recipe and pass it on to friends and family!

    Thanks!
    EM

    Reply
  • sharon

    Would think that where ever the cans came from company would have to put sum kinda label stating that BPA is in or on the can right?

    Reply
  • YAN

    YOU COULD ALWAYS POUR THE MIXTURE INTO THE THE TIN THAT HAS BEEN LINED WITH ONE OF THOSE HIGH TEMP COOK IN THE BAG BAGS, NOTTIN GONNA GET THROUGH DAT BAD BOY, THERE ARE SO MANY WAYS OF DOING THIS WITHOUT BEING CONCERNED WITH 'COATING THIS & BPA'S THAT'.
    JUST ENJOY THE FUN OF IT, IT'S ALL GOOD!.

    Reply
  • Tammy

    Some of you are right BPA's have only been a problem for the last 3 decades and the full extent of the damage caused by them has yet to be seen. NEVER heat BPA lined cans and eat food from them. Parchment paper nor oven bags can protect you from that! The best thing to use is unlined tin canned food cans. They look the same way on the inside as they do on the out side. There has been no scientific proof that you can get tin poisoning by cooking in tin cans several times a year. We use Coffee cans that are not lined. Be well educated when ever you cook in something. However you are always safe with cast-Iron and Tin cans. :-)

    Reply
  • JD

    That is not a #10 can

    Reply
  • Chris Jacobs Cook
    Chris Jacobs Cook August 26, 2014 at 6:43 pm

    When I was a child (more than 60 years ago!) we made Boston Brown Bread in 1 pound coffee cans to serve with homemade baked beans. The bread was wonderful, sweet from molasses and raisins, and so good warm with a bit of butter or cream cheese. I haven't done it in years, but You've inspired me...I'll be making some this week! Thank You for sharing!

    Reply
  • Bernie

    My mother used to make banana bread in cans. Us kids loved to slice and eat these cute round loaves. I can't wait to try this. Since she passed away, I can't get her recipe.

    Reply
  • Jonnie

    This was educational reading!! Anyway, my mom always made banana bread in soup cans. I still do and love that the bread bakes evenly and the slices are just the right size. When using a loaf pan I always had the problem of getting too dark on the edges while the center wasn't done yet.

    Reply
  • Wolf

    [[When I go camping and I mean camping with a tent.I do not have an oven.We cook with an open fire.That is the reason to go camping to be outside.]]
    Deep down in the under side of your campfire is an oven. guess you only been using half of your camping gear.......

    Reply
  • Annette

    The lip on the coffee cans is easily removed with a can opener

    Reply
  • Terri

    My response is for the jack hole who said this was for bored housewives. We'll I am sure you are single, or many times divorced....or married with a wife who is a jack hole too.

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  • jan randell

    I love making bread in cans. I can fit and bake 8 cans on one rack in my oven. (each can is a 48oz apple juice can that I have seasoned well and used for years) Great size for all toasters and making sandwiches.

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  • NameDona

    Jan Randell, Thanks! What size loaf recipe may I use. And if you have recipe to pass along I thank you in advance

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  • laverne

    I used to bake pumpkin bread in a small coffee can. Like 30 years ago. Glad I saved them coz coffee is in plastic now a days

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  • laverne

    Also make great english muffin bread in them

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  • Terri

    This is not a #10 can, a #10 can is the huge ones that most commercial kitchens use, if you put the bread in that it will be a huge slice and not too tall. This is a #5 juice can, big difference. And if it is white inside don't use it, easy enough to find one without this BPA. Personally I would use it for English muffins or maybe sweet quick bread, and use a coffee can. It's a neat idea for camping too, use a large coffee can, lined with pebbles, place prepared bread in greased smaller can and cover with foil, poke a few holes in top and bury in hot coals about 2 or 3 inches, done when top is brown and sounds hollow when tapped. Yummy! Actually you could probably set the coffee can inside the #10 can!

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  • Kathy

    I have been cooking my bread this way for 40 years. I use the tall juice cans. My grandmother cooked in these cans so she could bake 20 loaves at a time when she cooked for the ranch help. She made bread every other day. You temper the cans in a 450 degree oven for 30 minutes to remove the coating on the inside of the can. Makes delicious round bread. We loved it!

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  • rlowe

    I've cooked biscuits in beer cans over campfires but never thought about bread...cool!!

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  • Terry

    This idea is very old...look up making Boston Brown Bread. Heck B&M actually sells it in the can...its great with creamcheese.

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  • Emily

    Line the inside of the can with baking paper, making sure some is sticking out at the top. BPA free & easy removal of the bread (I put cake in it instead (much better treat than bread on a camp))

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  • Emily

    Make it before going on camp (not during camp) and only make it for camp.

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  • travsgrl

    Has nobody but me grown up in the north where brown raisen bread is at every holiday ,its even sold in stores in the can for the lazy or busy n forgetful,

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  • Name Ben

    For everyone worried about heavy metal poisoning such as lead, tin, mercury, etc. Doctors can give you EDTA intravenously and clean it out of your blood. This is the only remedy if you have accumulated metals. When younger,I played with mercury and was exposed to lead frequently. I am 78 years old now and in very good health. I have enjoyed reading about the bread, but to remain healthy I eat very little bread, sugar, and high cholesterol foods that cause weight gain and/or clog arteries, especially micro arteries in the brain and heart. I still enjoy primitive camping and backpacking in the mountains(not the Rockies).

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  • Name Ben

    Enjoy yourselves with moderation in everything.
    I hope everyone enjoys Thanksgiving (giving thanks). I wish everyone a merry Christmas too!
    The best of everything to all who read this!

    Reply
  • Matthew the Prepper
    Matthew the Prepper November 30, 2014 at 12:00 pm

    BPA is only an issue with a FEW steel cans -- the lining is always white. If you open a can and it's bare metal inside, there is NO BPA in the can. BPA is associated with certain plastics. If there is no plastic coating in the can, there is no BPA! How can people be so confused about this?

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  • Kathy

    If you bake the bread in glass canning jars why not screw a lid on and freeze them for later?

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  • LIN

    Geeeeezzz....You are ALL so picky!!!!

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  • Nameparkcitybob
    Nameparkcitybob January 1, 2015 at 10:45 am

    You can use any type can, as long as you line it with aluminum foil. If you press the foil real good, the cake might might not be so good looking, but you are just going to eat it anyway. Enjoy !

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  • Lynn H.

    To Terri: Ha ha ha ha I guess you told that dude off.

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  • NameCarole

    I read an article several years ago that talked about baking bread in canning jars and then putting the lids on to seal the jars. The,article said that the bread would be good for a year. I tried it just out of curiosity and it worked. This would be a good thing to have on a shelf for emergencies - especially with some pb&j! My mother used to make coffee can bread and I wish I had that recipe. It was so delicious, it had nuts and raisins in it. That was back in the 1960s.

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  • Baysal

    I see there's some confusion about the coating inside a tin can. Every can that stores food, aluminum or steel, has a plastic coating inside and also outside. ALL off them! The color of the coating doesn't tell you anything about the BPA either.
    Plastic melts around 150 C and burn around 450 C. So, baking bread in it at 350C will give you a nice loaf soaked with plastic.

    Lining it with paper or aluminum faoil is a good idea but I'd personally burn it out at max temp in the oven for 30 minutes before I do anything with it.

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  • The Walrus

    It's called hobo bread. Been around for years.

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  • Karen

    Boston brown bread has always been made in a coffee can baked in the oven, but the can is placed in a pot of water to steam it.

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  • Poulsbo RV

    This is great. It's amazing how a little creativity can take a camping or rving experience into a life long memory. We've been camping in a toy hauler for years and these little tricks help make our lives better. Thanks for sharing.

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  • Amanda

    I would not use cans but use mason jars to bake cakes so why not bread

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  • Cathy

    I have made the Banana Bread Twice!! Both time Perfect!! Now trying the White bread I omitted the tomato and the cheese and added 1 TBLS of Italian seasoning...It's in the rising stage now. Also I used my Kitchen Aid mixer which has the Dough hook, No one answered a lady who asked about the Dough/ Bread Machine...Your Ingredients are different than my bread book says for white bread, That's why I went with the mixer...So I'll post the Results on the bread when done....Oh also on the Banana bread it takes another half hour to bake so it should be an Hour not 30-35 mins at least for mine it was both times as well.

    Reply
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