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Old 01-04-2017, 12:02 AM
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Canned tamales to kill food fatigue (add it to rice or beans)
Chili the same way - prefer Wolf brand myself.
Don't know how long the shelf life is but various chow mien / oriental canned meals with the 2nd can of 'dry' noodles attached to the top of the first can - can be nasty but I like em
Mini Ravioli (add hot pepper sauce)
Vienna sausages (when the mood strikes me)
Canned chicken (w/mayo goes better on crackers than bread)
Campbells bean w bacon soup
canned pineapple (open the can, drink the juice, let the rest sit in the can and freeze it - flavor is doubled)
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Old 01-04-2017, 02:33 PM
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I much prefer canned roast beef hash to corned beef hash.

And I will finally admit that I keep a couple cans of roast beef spread around, too, rather than the corned beef spread. Cannot for the life of me remember the brand name, but it has a red devil on the label.

Also keep canned whole peeled tomates (or dices) (NOT stewed tomatoes), and Ranch Style brand canned beans. They are what I use in my chili. And that chili is one of my main comfort foods.

And since I am rambling, I will say that I make what I refer to as 10 Can prepper Beef Soup (obviously a play on 'tin can') that is also a comfort food, though it is not anywhere near as good as my homemade Beef Soup made with my homemade stock using oxtails. The 10 Can Soup uses canned items and makes about 6-quarts in just a couple of hours. Decent tasting, filling, and not all that expensive, even though I do use premium canned goods for it.

Just my opinion.
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Old 01-04-2017, 04:05 PM
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So could you share, or is it in one of your stories?
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Old 01-04-2017, 06:55 PM
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Quote:
Originally Posted by stloutdoorsman View Post
What brand? Don't know much about canned bread, but it sounds like a good item to add to my stock

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Haven't bought it in a while since I'm not supposed to eat bread but used to get canned Dromedary brand brown date bread at Kroger (seasonally) and on-line at Vermont Country Store (over-priced).

Canned B & M brand Brown Bread & canned Brown Bread w/ Raisins I used to order on-line from Wal-Mart.

Toasted with melted butter or softened cream cheese . . . . . oh, boy, I miss the good old days LOL

Last edited by LindaLou; 01-04-2017 at 06:56 PM.. Reason: Forgot: sometimes HEB carries it, too.
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Old 01-04-2017, 10:48 PM
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Quote:
Originally Posted by LindaLou View Post
Haven't bought it in a while since I'm not supposed to eat bread but used to get canned Dromedary brand brown date bread at Kroger (seasonally) and on-line at Vermont Country Store (over-priced).

Canned B & M brand Brown Bread & canned Brown Bread w/ Raisins I used to order on-line from Wal-Mart.

Toasted with melted butter or softened cream cheese . . . . . oh, boy, I miss the good old days LOL
B&M Canned Brown Bread w/ Raisins doesn't last long around here.
Gets eaten rather quickly.

Like it enough, since reading this:

Elizabeth says:

In 1999 I made a batch of banana bread in a jar for Y2K! I used the same recipe as this:
http://breadrecipe.com/recipes from Allrecipes.com. I made it exactly as the recipe directed, and it turned out perfectly. It has been kept in our root cellar with my other canned goods – no special treatment, and around 45F year round. The last time we had one was about 2 years ago, and I have 3 left …….This thread prompted me to look at them so I might help answer the questions. The bread has not dried out and is still quite moist, but more so in the lower half of the jar. In future, I will turn the jars upside down once a year to help with this. …….If the jars and lids are sterile and all is done correctly, I would not hesitate to say this will last 10+ years! Hope this helps.


This is the actual recipe:

Banana bread baked in a jar

http://allrecipes.com/recipe/7024/ba...aked-in-a-jar/

I make about 2 dozen per batch. None have lasted longer than 2 years, as they get eaten before that.

But, this I know, they last AT LEAST 18 months, in a cool clean dry root cellar.
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Old 01-04-2017, 11:27 PM
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I like canned pumpkin over fresh, its not watery or fibrous.

Sweet potato pie is even better though I have not made one myself.
Old 01-04-2017, 11:40 PM
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Originally Posted by dmas View Post
I like canned pumpkin over fresh, its not watery or fibrous.
Seems like most pumpkin cans these days say squash on the ingredients list. I know pumpkin is a squash but that distinction leads me to believe a lot of factory canned pumpkin isn't all truly pumpkin anymore. Just guessing, but that wording has me wondering why they picked that word instead of simply pumpkin like the front of the can says.

In any case, this is the time to buy it. Holidays are over. Bargain bins are filled with pumpkin this and pumpkin spice that, from hot beverage mixes, to muffin mixes, to all kinds of crazy stuff. It's crazy that every darn year the stores overbuy the hell out of this stuff, but they do. You see the first markdowns after Thanksgiving, but by January they have that stuff hacked down to pennies on the dollar for the odd assorted leftovers. January is the poor man's Thanksgiving if you are patient and find the last markdown stashes in the stores. You can even BS store managers for a bigger markdown if you promise to clean all the rest of it out. They just want it gone and the space freed up. It may be odd tasting junk food but it's hard to complain about 25 cent pumpkin cupcake mixes.
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Old 01-05-2017, 05:22 AM
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I like baked beans. Bush's brand beans are my favorite. I usually add bacon, green peppers and onions. We couldn't have won the West if it wasn't for beans.
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Old 01-05-2017, 03:46 PM
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Quote:
Originally Posted by IamZeke View Post
Yes, I keep cans. They are too useful as packaged. But I still prefer fresh in every form.

But I only wanted to make that one point, not start a diatribe against canned goods to derail this thread.

If you like a certain canned food a lot then I'm not going to tell you to stop eating it unless it is unhealthy.

Enjoy your Dinty Moore.

Just razzin you. Wasn't trying to sound like a smart a**.
Old 01-05-2017, 04:50 PM
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Quote:
Originally Posted by IamZeke View Post
Seems like most pumpkin cans these days say squash on the ingredients list. I know pumpkin is a squash but that distinction leads me to believe a lot of factory canned pumpkin isn't all truly pumpkin anymore. Just guessing, but that wording has me wondering why they picked that word instead of simply pumpkin like the front of the can says.
Winter squash is what's in most pumpkin cans, and it's always been that way--there isn't that clear-cut a distinction, and squash tends to be sweeter and less stringy than pumpkin. Libby does grow a strain of ****inson pumpkins for its canned pumpkin. However, although technically a pumpkin, that's not much like the pumpkins sold for jack o' lanterns at Halloween, being much closer to a butternut squash in flavor and texture.

Personally, I say make a sweet potato pie instead, which gives you a really smooth, flavorful, sweet pie.
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Old 01-05-2017, 04:54 PM
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Quote:
Originally Posted by bunkerbuster View Post
In 1999 I made a batch of banana bread in a jar for Y2K! I used the same recipe as this:
http://breadrecipe.com/recipes from Allrecipes.com. I made it exactly as the recipe directed, and it turned out perfectly. It has been kept in our root cellar with my other canned goods – no special treatment, and around 45F year round. The last time we had one was about 2 years ago, and I have 3 left …….This thread prompted me to look at them so I might help answer the questions. The bread has not dried out and is still quite moist, but more so in the lower half of the jar. In future, I will turn the jars upside down once a year to help with this. …….If the jars and lids are sterile and all is done correctly, I would not hesitate to say this will last 10+ years! Hope this helps.
[/I]
If this stuff is moist enough that you need to turn the jar to keep the moisture distributed, it's most likely moist enough to support the growth of botulism. It may last in the jars, but it doesn't sound safe to can--which is undoubtedly why the linked recipe calls for keeping it refrigerated.

I only know of one canned bread recipe ever tested safe for home canning, and that's a pumpkin bread.

For canned bread, I keep some B&M and a lot of German rye and pumpernickel in cans (which I had to order from Germany last time, but it was worth it). I've had German canned bread 5+ years old that was just beginning to dry out a little in the can. It keeps very well on the shelf at unclimate-controlled room temps.

https://www.dauerbrot.de/dosenbrot/b...rote/index.php

https://shop.conserva.de/de/88-dosenbrot

There are canned cakes as well:
https://www.dauerbrot.de/index.php/dosenkuchen.html
https://shop.conserva.de/de/89-dosenkuchen
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Old 01-05-2017, 05:18 PM
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Quote:
Originally Posted by IamZeke
Do they even sell 100% canned pumpkin?

I know that you can't home can pumpkin puree, only cubes in water. And those a lot of so-called pumpkin cans are actually some other kind of squash instead of risky pumpkin.
http://www.snopes.com/canned-pumpkin...ually-pumpkin/ (Snopes isn't always the most reliable source)


***WHAT'S TRUE: As much of 90 percent of pumpkin sold in the U.S. (and 85 percent worldwide) is a proprietary cultivar known as a ****inson pumpkin, which are less photogenic than the type of pumpkins commonly used for display purposes.

WHAT'S FALSE: The majority of canned pumpkin is not a blend of butternut and other winter squashes.

Origin:On 23 September 2016, Facebook users began sharing an article which claimed that the pumpkin typically used in pumpkin pie is in fact a multi-squash blend containing little to no pumpkin***



Quote:
Originally Posted by Jerry D Young View Post
I much prefer canned roast beef hash to corned beef hash.

And I will finally admit that I keep a couple cans of roast beef spread around, too, rather than the corned beef spread. Cannot for the life of me remember the brand name, but it has a red devil on the label.
Just my opinion.
Underwood deviled?
Attached Thumbnails
underwood-roast-beef-spread-425-ounce-cans-pack-of-24-886.jpg  

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Old 01-05-2017, 05:26 PM
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Quote:
Originally Posted by NY Min View Post
Winter squash is what's in most pumpkin cans, and it's always been that way--there isn't that clear-cut a distinction, and squash tends to be sweeter and less stringy than pumpkin. Libby does grow a strain of ****inson pumpkins for its canned pumpkin. However, although technically a pumpkin, that's not much like the pumpkins sold for jack o' lanterns at Halloween, being much closer to a butternut squash in flavor and texture.

Personally, I say make a sweet potato pie instead, which gives you a really smooth, flavorful, sweet pie.
The best "pumpkin" pie I ever made was from Blue Hubbard squash from my garden.
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Old 01-05-2017, 09:31 PM
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Jackfruit, Lychee,and Mangosteen if you can find it.

Always loved condensed milk as well, just spoonfuls straight out of the can.
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Old 01-05-2017, 10:22 PM
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I just ate at a Chinese buffet lunch. I had some canned lychee and Logan fruit, it wasn't very good, maybe some off brand. Fresh lychee is very good.

I'm on the corned beef hash side over roast beef.

My uncle was a boy scout leader, late 1950s, and used to mix up different cans to make soup or such. Sadly I can't remember what he used. He used to also start fires with steel wool and batteries. On which thought home depot has aa and AAA batteries, 24 for $5.
Old 01-06-2017, 07:55 AM
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Another vote for canned tamales. These days we only eat fresh homemade foods when we're at home. But the tamales go with me during my camping trips, and I keep a supply in my emergency pantry.
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Old 01-06-2017, 09:10 AM
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smoked vienna sausages, love the smoky salty protein pick-me-up
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Old 01-06-2017, 02:51 PM
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Quote:
Originally Posted by bunkerbuster View Post
B&M Canned Brown Bread w/ Raisins doesn't last long around here.
Gets eaten rather quickly.

Like it enough, since reading this:

Elizabeth says:

In 1999 I made a batch of banana bread in a jar for Y2K! I used the same recipe as this:
http://breadrecipe.com/recipes from Allrecipes.com. I made it exactly as the recipe directed, and it turned out perfectly. It has been kept in our root cellar with my other canned goods – no special treatment, and around 45F year round. The last time we had one was about 2 years ago, and I have 3 left …….This thread prompted me to look at them so I might help answer the questions. The bread has not dried out and is still quite moist, but more so in the lower half of the jar. In future, I will turn the jars upside down once a year to help with this. …….If the jars and lids are sterile and all is done correctly, I would not hesitate to say this will last 10+ years! Hope this helps.


This is the actual recipe:

Banana bread baked in a jar

http://allrecipes.com/recipe/7024/ba...aked-in-a-jar/

I make about 2 dozen per batch. None have lasted longer than 2 years, as they get eaten before that.

But, this I know, they last AT LEAST 18 months, in a cool clean dry root cellar.

I am going to have to try this this weekend Sounds great
ZRT
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Old 01-06-2017, 04:48 PM
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Canned fruits.
Hominy.
Pickles.

Chili.
Brands vary, so test a can first, then a case so you get what you like.

Don't store Snow's clam chowder, trust me on this one...
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Old 01-06-2017, 06:12 PM
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Quote:
Originally Posted by stloutdoorsman View Post
What are some of your guilty pleasure canned items?

Mine were ravioli, spaghetti with meatballs, smoked trout, and anything Spam. Recently, I discovered the canned Indian food at Trader Joe's, and it's top notch (brings me back to my childhood, not Indian, but my uncle was.)

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Guilty pleasure in a can = Bud
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