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By Evelyn Rios 07/29/2008
I always post this when I see people reusing cans for food items. Please read it and then research for yourself about the dangers of BPA in metal can linings.
Please please don't re-use empty food cans for any reason. Nearly all cans nowadays have a toxic plastic material called Bisphenol A (BPA) inside them to keep the metal can from affecting the taste of the food. Unfortunately the BPA is the same as has been used to make baby bottles and many other hard plastic water bottles that have recently been recalled at Wal-Mart and other stores.
BPA has been linked to breast cancer in women and early puberty in young girls. When they tested very low doses on mice and rats they found the same problems plus diabetes, enlarged prostate and prostate cells prone to cancerous changes among the many health problems it can cause. The food that is in these cans is also contaminated by the BPA but not as much as anything cooked in the can. When the can is heated by cooking anything in it, it can release up to 50 times more BPA than normally released into the original food inside the can. This means you are upping your chances for BPA poisoning big time.
By Joyce 07/28/2008
Don't know what kind of bread recipe you are looking for ,but for years I have made Boston Brown Bread in cans. It is delicious with any meal.
Boston Brown Bread
1 3/4c whole wheat flour
1 c fine yellow cornmeal(self rising)
1/3 c self rising flour
1 c molasses
2 c milk
1 c raisins (optional)
Combine all dry ingredients. Blend milk and molasses. Add dry ingredients to wet ingredients. Grease 3 large (like baked bean cans) Grease well. Fill cans 3/4 full.Cover cans tightly with foil. Place in 2 inches of boiling water. Cover kettle. Turn heat on high till steam begins to escape,then lower heat but to keep steaming. Steam 3 hours, replenishing hot water in kettle as needed to prevent kettle going dry. This could probably be done in soup cans as well. The bean cans are the size the bread is made in in the New Wngland States. Remove from cans to racks to cool. This bread is moist and freezes well. I like mine with butter or cream cheese. One batch makes 3 loaves of bread in that size can.
By Mairmie (Guest Post)07/28/2008
Logged on to http://tinyurl.com/5nubbq. there was no recipe for soup can bread at that site...only directions to put your batter in the cans to bake it. Does anyone have an actual recipe for soup can bread as requestedby Nicholas from Salinas, CA?
By Molly Garza 07/27/2008
Mini-loaves in cans
If you'd like to make mini loaves of bread but don't have tiny bread pans, never fear! Save the cans that house the sliced peaches, green beans, or cream of chicken soup you served for dinner. Wash and dry them thoroughly. Coat them with non-stick spray before filling 1/2 to 2/3 full of batter. Bake at 350-degrees for 45-50 minutes or until a toothpick, inserted in the center comes out clean. Allow to cool for about 5 minutes before sliding bread onto a rack to finish cooling. Wrap the mini-round loaves in plastic wrap leaving extra wrap on the ends to tie up with curly ribbon for a festive gift. If you have extra batter after filling your cans, make muffins. Grease the tins and fill cups 2/3 full. Bake at 350-degrees for 15-20 minutes, or until test done.
By guest (Guest Post)07/26/2008
Please go to this website for a recipe for soup can bread:
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