What to Do with a Leftover #10 Can (Part 2)

Written by The Ready Store

So, 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 4 soup or vegetable tin cans with cooking spray.  In a large bowl combine flour, baking soda, and salt; 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 wrap and give away.  (If not giving away the same day as having baked, you will need to store in a sealed container or bag in the refrigerator to maintain freshness.  Can store up to 3 days in refrigerator or 2 weeks in the freezer.  If placing in freezer, take bread out of 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!

Updated February 17, 2012

106 Comments

  1. connie wrote:

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

    October 31st, 2012 at 7:07 pm
  2. Gloria Moore wrote:

    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?

    May 28th, 2013 at 1:28 pm
  3. mary champion wrote:

    i heard it will give u tin poison

    May 28th, 2013 at 4:30 pm
  4. Tom White wrote:

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

    May 28th, 2013 at 6:11 pm
  5. Storm wrote:

    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!

    June 6th, 2013 at 8:32 am
  6. Chris wrote:

    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?

    June 6th, 2013 at 9:58 am
  7. Ryan wrote:

    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.

    June 6th, 2013 at 12:04 pm
  8. David A. Carlson wrote:

    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.

    June 6th, 2013 at 4:15 pm
  9. Mike wrote:

    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.

    June 6th, 2013 at 8:20 pm
  10. NameEarleybird wrote:

    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.

    June 7th, 2013 at 4:34 am
  11. Earleybird wrote:

    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!

    June 7th, 2013 at 4:40 am
  12. fred the rabbit wrote:

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

    June 7th, 2013 at 8:26 am
  13. Leroy Jenkins wrote:

    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

    June 7th, 2013 at 11:08 am
  14. Zeke wrote:

    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.

    June 7th, 2013 at 1:02 pm
  15. Thrall wrote:

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

    June 7th, 2013 at 3:40 pm
  16. Elwin wrote:

    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?

    June 7th, 2013 at 5:46 pm
  17. Cinmit wrote:

    The shape is perfect for a bologna sandwich!

    June 7th, 2013 at 9:53 pm
  18. Jill Mays wrote:

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

    June 9th, 2013 at 8:34 am
  19. Rebecca wrote:

    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)

    June 9th, 2013 at 11:20 am
  20. RJ wrote:

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

    June 9th, 2013 at 3:24 pm
  21. Rem wrote:

    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.

    June 9th, 2013 at 5:05 pm
  22. Jonana wrote:

    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.

    June 9th, 2013 at 7:46 pm
  23. Kim wrote:

    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.

    June 9th, 2013 at 8:13 pm
  24. Katz wrote:

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

    June 10th, 2013 at 2:53 pm
  25. KathyName wrote:

    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…

    June 11th, 2013 at 12:11 am
  26. Kathy wrote:

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

    June 11th, 2013 at 12:16 am
  27. CapnChkn wrote:

    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!

    June 11th, 2013 at 2:50 am
  28. Linda wrote:

    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!

    June 11th, 2013 at 10:56 am
  29. Justin wrote:

    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.

    June 12th, 2013 at 8:18 am
  30. Vikki wrote:

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

    June 12th, 2013 at 9:50 pm
  31. Carson wrote:

    Can I do this in glass jars too?

    June 13th, 2013 at 9:21 am
  32. Sandy wrote:

    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.

    June 13th, 2013 at 7:12 pm
  33. Heather wrote:

    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?

    June 13th, 2013 at 9:41 pm
  34. abbi wrote:

    whats wrong in using a regular loaf pan?

    June 15th, 2013 at 12:33 am
  35. dave wrote:

    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

    June 15th, 2013 at 5:44 am
  36. Barbara wrote:

    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.

    June 17th, 2013 at 6:24 am
  37. Barbara, R. N. wrote:

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

    June 17th, 2013 at 6:28 am
  38. Marc wrote:

    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.

    June 17th, 2013 at 7:31 am
  39. kaasya wrote:

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

    June 17th, 2013 at 2:00 pm
  40. Dave wrote:

    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.

    June 21st, 2013 at 5:14 pm
  41. slhaynes wrote:

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

    June 23rd, 2013 at 4:18 am
  42. Sally wrote:

    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.

    June 23rd, 2013 at 8:02 pm
  43. Linda wrote:

    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.

    July 4th, 2013 at 11:30 am
  44. Sharon wrote:

    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.

    July 4th, 2013 at 3:18 pm
  45. Keith wrote:

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

    July 9th, 2013 at 4:53 pm
  46. Chante LaGon wrote:

    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

    July 12th, 2013 at 12:51 pm
  47. Mark wrote:

    “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.

    July 17th, 2013 at 3:59 pm
  48. Mad wrote:

    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!!!

    July 18th, 2013 at 3:17 pm
  49. IndyRose wrote:

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

    July 28th, 2013 at 6:51 am
  50. Connie Y. wrote:

    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.

    August 12th, 2013 at 5:54 am
  51. Mr. Ken wrote:

    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.

    August 17th, 2013 at 5:48 pm
  52. Cowgirl wrote:

    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!

    August 22nd, 2013 at 12:26 pm
  53. blackbird wrote:

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

    August 30th, 2013 at 1:36 am
  54. Kitchen Fairy wrote:

    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.

    September 4th, 2013 at 2:57 pm
  55. Diana wrote:

    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.

    October 6th, 2013 at 7:28 am
  56. Deborah wrote:

    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.

    October 24th, 2013 at 6:44 am
  57. ChrisW wrote:

    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?

    November 8th, 2013 at 9:11 pm
  58. Scott J wrote:

    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 ??

    December 13th, 2013 at 8:06 am
  59. m005kennedy wrote:

    You could just burn the coating off the can first.

    December 13th, 2013 at 4:21 pm
  60. William wrote:

    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

    December 14th, 2013 at 11:52 am
  61. Renee wrote:

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

    December 14th, 2013 at 1:52 pm
  62. Michelle wrote:

    How do you get the bread out of tge can?

    December 30th, 2013 at 9:09 pm
  63. NamTime wrote:

    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?

    December 31st, 2013 at 12:31 pm
  64. Mooremules wrote:

    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.

    December 31st, 2013 at 2:02 pm
  65. the smarter one wrote:

    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

    January 3rd, 2014 at 12:32 pm
  66. Caroline wrote:

    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.

    January 5th, 2014 at 6:10 am
  67. Tress wrote:

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

    January 5th, 2014 at 9:10 pm
  68. Jen M. wrote:

    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’.

    January 14th, 2014 at 12:49 pm
  69. the smarter one wrote:

    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

    January 21st, 2014 at 12:52 pm
  70. Lydia Cruz wrote:

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

    January 27th, 2014 at 9:48 am
  71. I M MOODY wrote:

    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… :-)

    January 27th, 2014 at 1:37 pm
  72. June bug 2 wrote:

    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.

    January 28th, 2014 at 1:37 am
  73. Carol. R wrote:

    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!

    February 11th, 2014 at 1:05 pm
  74. KC Jennings wrote:

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

    February 12th, 2014 at 12:19 pm
  75. Jean Lewis wrote:

    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.

    March 3rd, 2014 at 7:18 am
  76. Robert wrote:

    How bout a coffee can

    March 13th, 2014 at 3:48 pm
  77. Geeder wrote:

    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

    March 13th, 2014 at 4:57 pm
  78. Tuboe wrote:

    “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.

    March 23rd, 2014 at 7:13 pm
  79. Boj wrote:

    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.

    March 27th, 2014 at 10:14 am
  80. EBC wrote:

    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.

    April 15th, 2014 at 7:12 pm
  81. Robbi wrote:

    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.?

    April 17th, 2014 at 3:30 pm
  82. LB wrote:

    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.

    April 19th, 2014 at 7:48 pm
  83. kali austin wrote:

    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

    April 24th, 2014 at 7:57 am
  84. Amz76 wrote:

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

    May 3rd, 2014 at 10:31 pm
  85. Donna wrote:

    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.

    May 14th, 2014 at 6:08 am
  86. Janice wrote:

    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 …

    May 23rd, 2014 at 10:16 pm
  87. Mary wrote:

    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.

    May 31st, 2014 at 9:08 pm
  88. Tess wrote:

    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 :-)

    June 13th, 2014 at 6:18 am
  89. Eugene wrote:

    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

    June 22nd, 2014 at 12:45 pm
  90. sharon wrote:

    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?

    July 3rd, 2014 at 3:16 am
  91. YAN wrote:

    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!.

    July 12th, 2014 at 10:17 pm
  92. Tammy wrote:

    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. :-)

    July 14th, 2014 at 3:51 pm
  93. JD wrote:

    That is not a #10 can

    August 24th, 2014 at 1:58 pm
  94. Chris Jacobs Cook wrote:

    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!

    August 27th, 2014 at 12:43 am
  95. Bernie wrote:

    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.

    September 5th, 2014 at 11:11 am
  96. Jonnie wrote:

    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.

    September 8th, 2014 at 10:21 pm
  97. Wolf wrote:

    [[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…….

    September 24th, 2014 at 8:32 am
  98. Annette wrote:

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

    September 24th, 2014 at 8:53 pm
  99. Terri wrote:

    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.

    September 30th, 2014 at 3:33 pm
  100. jan randell wrote:

    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.

    October 1st, 2014 at 11:30 am
  101. NameDona wrote:

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

    October 1st, 2014 at 12:53 pm
  102. laverne wrote:

    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

    October 2nd, 2014 at 12:06 pm
  103. laverne wrote:

    Also make great english muffin bread in them

    October 2nd, 2014 at 12:07 pm
  104. Terri wrote:

    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!

    October 3rd, 2014 at 11:41 am
  105. Kathy wrote:

    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!

    October 4th, 2014 at 11:20 am
  106. rlowe wrote:

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

    October 6th, 2014 at 9:00 pm

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