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Cooking With Cream Cans

You’ll get a basic recipe with your cream can of course, but part of the fun of a cream can supper is in the experimenting! Here’s a sample of what’s in the suppers that we make starting from the bottom up.

Rocks, well, that’s what a lot of people used to use and you still can. Cleaned and sterilized of course. You want to keep the food out of the liquid, we are steaming not boiling! Now a modern alternative to rocks is the rings off of canning jars.

Corn on the cob
Potatoes
Sweet Potatoes
Carrots
Celery
Bell peppers (green, red and yellow)
Onions
Summer Squash
Zucchini Squash
Beer

Brats of all sorts…beef brats, Italian sausage, polish sausage, German sausage, etc. Mix it up! Use several kinds.

Now you might want to add some asparagus, mushrooms, green beans, snow peas, cabbage, whatever trips your trigger. In fact, a seafood version of this may be in your plans. Our motto is “You can’t screw this up!”, like we said, half of the fun is experimenting!

For your heat source, we recommend a propane burner (not included) like what you would use with a turkey fryer. Our smaller cans can use a stove top.

For serving, use a large shallow container of some sort, perhaps a big clean plastic tote. A clean wheelbarrow lined with plastic make a great serving option that will make a memorable experience for your guests! You’ll come up with something. Then folks will fill their plates and come back for more! The flavors of this concoction are so good you won’t even need butter on your corn. Hard to believe, but you just wait and see!