A while back, Mr. Squirrel mentioned using a plastic bag to heat chili to avoid mess, maybe in his camper, maybe not. I had meant to respond with the proper way to heat chili (or any other canned food that is wanted hot) to avoid having to clean a pot. However, it was not Friday, and I forgot. Today is Friday, and I remembered. To heat canned chili, remove the label from the can. Put the can, unopened, no holes punched, in a pot and cover by at least an inch above it with water. Bring to a boil and allow to boil a few minutes, until the can is definitely heated through. Remove the can from the water, open it, and dump the chili into a dish. Eat. The can will not develop pressure inside as some might fear, because the water boiling in the pot is the same temperature and pressure as the can. There might be a slight increase in pressure when the can is removed from the pot, if the contents are at boiling temperature, but not much. A cloth or paper over the top when the can is opened will keep any slight spray from splattering things in the vicinity. This is quite safe. I have done it many times. I learned it from my father years ago on camping trips. David McNeely |
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