 Can anybody explain please, ps congratulations kevin on squeezebox 1st place at colab
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 as food is sterilised in can by heat or even cooked in can e.g. rice pudding, the answer would seem to be yes.
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 In the can, must either pierce lid top or dent in side first, or heating may cause can to explode/burst of course. The old rat pack Brit Army foods tins too, one just simply punched in the side with fist, then placed in water in mess tin over stove to cook. When heated up enough to eat the side pops back out naturally! 
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| Edited: 19/04/09 15:00 |
So yes, easy peasey lemon squeezy David! 
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I was wondering if certain foodstuffs have certain linings or coatings , i'm sure I read that tomotoes had a special lining because of the acid,I suppose the humble beef stew would not- I would imagine when the military used canned rations I would expect at times it would have been easier to cook them directly on the fire
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It is preferable to cook over the fire contents out yes. The army do not use cans anymore now far prefering using easier no nonsense squaddie proof simpler boil in the bag pouched meals instead. Also the idea of cooking in the can like that was for tactical reasons mostly, not simplicity, or ease. If one was cooking and got bumped suddenly by a bigger enemy force in one's safe position, you could chuck everything into the bergan and bug out of the position, with can of food intact; so not losing your valuable days nourishment of meal.
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| Edited: 19/04/09 15:12 |
Many cans today now do have that white inner plastic coating, you cannot just assume all cans are ok to use over a fire like this cooking in cans, no. Prior experience, trial and error, as in everything else in life outdoors ok!  In Waitrose I know the smaller portion cans, like baked beans, sausage and beans etc, do not seem to be anything other than straight old fashioned metal construction, except for the newer idea ring pull lids that is!
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| Edited: 19/04/09 15:16 |
Thanks trevor
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You are most welcome mate, always good to talk to you here David. Be good to yourself ok, talk soon mate, bye.
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 David DO NOT puncture the can. Clean off label and any gunge left from the paste that sticks it on, place can in mess tin, pot whatever, fill with water and boil on stove or fire. I usually keep it boiling for a bit longer than the time given for heating on the label. Do NOT let pan boil dry. Remove, carefully open, watching out for spurt on puncturing, enjoy. Use water for a brew. Providing the can is kept in water it will not explode. I have a recipe (for cakes) in which I have to simmer a can of condensed milk for 3 hours, the result is fantastic. Never tried it using a MSR pocket rocket tho.
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That's why the alternative is denting the can side in though! I have seen cans explode though, with a bang! That were neither dented nor punctured first before cooking.
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ong. you do not need to puncture the tin if you are not going to boil it e.g. the condensed milk toffee should be simmered rather than boiled. otherwise you takes yer chances. condensed milk also doesn't have that much liquid it an is unlikely to boil inside the can (well, not dageruosly so) whereas something with a lot of liquid may do.
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 Providing the can is kept in water it will not explode Perhaps... but the contents will expand if heated, and heat is heat is heat, whether supplied through water or not. It's how much heat is the point. As Parky notes, low amounts shouldn't be a problem, for more heat then to repeat "you takes yer chances". As for a special lining, often it's the plating of tin over the steel (why they're called "tins"). On one hand, heating tins and eating from them saves a bit of weight/bulk, but on the otherif you're eating more than one thin/one meal then tins are a heavy way to carry food with rather minimal flexibility as regards quantities. For multiple meals (say, dinner and then breakfast the next day) it's probably at least as light to carry a light pan and food in light (i.e., paper and plastic) packaging separately. Pete.
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 The trick is to simmer/rolling boil the can in sufficient water.
If you want to experiment use the cans of Heinz Treacle Sponge, Chocolate pudding etc which you have to have in BOILING water for about 35 mins!! You just fill a pan with enough boiling water to allow the sponge tin to float and remember to keep checking the water level in the saucepan, don't allow it to boil dry. No denting or piercing of cans here!
As ONG says, the hard part is the opening of the can, making sure you don't get a spurt of hot contents on you or your clothing. A tea towel, face cloth or doubled J cloth over the can opener will help here.
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 A sponge pudding, by its spongy nature, will be able to absorb pressure changes, perhaps...? Anyway, cans are far too heavy for lightweight backpacking... ;-)
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Pete, that lining referred to is a light plasticised coating on the inside of many food tins now. You can easily see it in many canned foods as it is a bright white. It is the bane of lots of folks making DIY tin can stoves, as you need to burn it off first before trying to cook anything over the tin can stove! Otherwise its presence there can be a problem.
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| Edited: 22/04/09 05:41 |
A sponge pudding, by its spongy nature, will be able to absorb pressure changes, perhaps...? Anyway, cans are far too heavy for lightweight backpacking... ;-)
Yes, for long trips, not for short ones outdoors, and the smaller tinned basic foods can be most useful.
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CAN? CAN? What poor soul takes food in cans backpacking these in enlightened days? Eric
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 Not every trip is a backpacking trip
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Matt, Just thought I'd rattle a few cages. Actually I sometimes carry canned sardines or potted ham for lunches - but not in bear country. Eric
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| Edited: 04/06/09 02:18 |
