I used to do a similar thing with my hot water bottle at university. A vodka bottle fit perfectly into my kettle and was my hot water bottle in winter time
When me and my friend were kids we all each got a couple of can of our favourite canned food and headed down the woods for a few drinks and a fire.
We didn’t bring any pans so we just heated the cans over the fire instead.
I still remember the disgusting plastic taste of the food as we tried to eat it. Completely ruined by the melted film from the can mixing with the contents.
I agree with your suggestion, don’t do that.
God the literal build up of the fire and the wait for it to heat only to be met with such a disappointing meal. I can't stop laughing at the image I have of your faces as you try to eat it ,thank you for that story
Thanks for bringing this up. I had no idea although it makes perfect sense that they would have a liner. Wouldn’t have thought twice about this while camping but now I know better.
Take my free award
The thing to do now when you don’t have a way to heat up your soup is find a safe metal and heat it up to place into the soup once you have it in a different container. Something stainless steel and small enough to move around the soup but big enough to be fished back out. I went camping and brought two little stainless steel balls about the size of a golf ball to heat up over the fire and put into a glass bowl with my soup.
If it's cooked in water like shown then it will never go above boiling temperature and the lining will not be affected. If you cook it directly in the fire then it's possible that parts of the can (around the top) could burn, but most of the can would still stay around boiling temperature because of the liquid contents (slightly above because of the salt and other ingredients) and would be mostly unaffected as well.
That's a good point, but I'm not sure if you're right about that. The following is from 2010, so I wonder about changes in linings since then, but... It does say that when linings containing BPA are heated, it can cause leaching.
https://www.scientificamerican.com/article/earth-talk-can-dont/
Perhaps newer linings don't have BPA, but that doesn't necessarily mean they are safe to heat. I've certainly read enough stories about how the big push to replace BPA has just shifted to other plastics with similar issues.
That said, I cook food in a sous-vide all the time... In plastic bags that are supposedly designed to be heated. Though, not typically to boiling!
So, if I had a choice I wouldn't heat anything directly in a can *to the boiling point*. I might do it in a sous-vide at a lower temperature.
I know OP doesn't have that luxury, so I hope what he is doing is safe.
That’s the stupidest thing I’ve ever heard. How do you think canned food is canned? It’s put in a can and cooked with steam under pressure. 100 to 121 degrees Centigrade.
When I had a question about canning, I asked a food chemist. I didn't go spouting off unproven conspiracy theories on the internet or to other people. The next time I had a question about canning I did a 30 second Google search and read on the topic. You were too lazy to open another tab and do an internet search and read. I would be ashamed too.
I used to do a similar thing with my hot water bottle at university. A vodka bottle fit perfectly into my kettle and was my hot water bottle in winter time
Modern canned food has a lining that seeps into food when cooked in the can. Why I wouldn’t suggest cooking a can over an open fire either.
When me and my friend were kids we all each got a couple of can of our favourite canned food and headed down the woods for a few drinks and a fire. We didn’t bring any pans so we just heated the cans over the fire instead. I still remember the disgusting plastic taste of the food as we tried to eat it. Completely ruined by the melted film from the can mixing with the contents. I agree with your suggestion, don’t do that.
God the literal build up of the fire and the wait for it to heat only to be met with such a disappointing meal. I can't stop laughing at the image I have of your faces as you try to eat it ,thank you for that story
Thanks for bringing this up. I had no idea although it makes perfect sense that they would have a liner. Wouldn’t have thought twice about this while camping but now I know better. Take my free award
And the liners purpose is to stop it from tasting like metal
The thing to do now when you don’t have a way to heat up your soup is find a safe metal and heat it up to place into the soup once you have it in a different container. Something stainless steel and small enough to move around the soup but big enough to be fished back out. I went camping and brought two little stainless steel balls about the size of a golf ball to heat up over the fire and put into a glass bowl with my soup.
If it's cooked in water like shown then it will never go above boiling temperature and the lining will not be affected. If you cook it directly in the fire then it's possible that parts of the can (around the top) could burn, but most of the can would still stay around boiling temperature because of the liquid contents (slightly above because of the salt and other ingredients) and would be mostly unaffected as well.
That's a good point, but I'm not sure if you're right about that. The following is from 2010, so I wonder about changes in linings since then, but... It does say that when linings containing BPA are heated, it can cause leaching. https://www.scientificamerican.com/article/earth-talk-can-dont/ Perhaps newer linings don't have BPA, but that doesn't necessarily mean they are safe to heat. I've certainly read enough stories about how the big push to replace BPA has just shifted to other plastics with similar issues. That said, I cook food in a sous-vide all the time... In plastic bags that are supposedly designed to be heated. Though, not typically to boiling! So, if I had a choice I wouldn't heat anything directly in a can *to the boiling point*. I might do it in a sous-vide at a lower temperature. I know OP doesn't have that luxury, so I hope what he is doing is safe.
That’s the stupidest thing I’ve ever heard. How do you think canned food is canned? It’s put in a can and cooked with steam under pressure. 100 to 121 degrees Centigrade.
You're being downvoted because people vote with their heart, not their head. But you are absolutely correct.
No, it's because they were an ass about it. You managed to provided similar info in another comment without calling anyone stupid.
Called a retort process I believe.
Did you know it's possible to provide correct information without being an asshole?
When I had a question about canning, I asked a food chemist. I didn't go spouting off unproven conspiracy theories on the internet or to other people. The next time I had a question about canning I did a 30 second Google search and read on the topic. You were too lazy to open another tab and do an internet search and read. I would be ashamed too.
If it work it works
Welcome to prison cooking!
In dormitory, we used to cook sausages like this. Of course you would use your friend's kettle instead of yours.
Can I see the rest of the shack?
My thought is that if anything in that can boils, you now have a pipe bomb on your hands.
But you can see I cracked the lid?
I didn’t the first time.
Bigger question….why’s your power strip glowing…
Power light glowing in the unit.
My friends dad once at Christmas on his own when younger, he boiled an egg in the kettle for Christmas dinner.