Date:         Fri, 23 Oct 2009 13:08:07 -0400
Reply-To:     mcneely4@COX.NET
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Dave Mcneely <mcneely4@COX.NET>
Subject:      Friday content, heating chili
Content-Type: text/plain; charset=UTF-8; format=flowed; delsp=no

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