Great Outdoor Recipe For Cream Can Supper
Now that people are getting out more and some people are camping, this is a great dinner that is easy to cook and makes quite a bit.
Here's a great family recipe for Cream Can Supper. You can find all sorts of versions on the internet, and all types of bulk too. It depends on how many you are cooking for. The COVID-19 rules right now are 10 people I believe. All you need is a cream can from a dairy farm, you can buy your own, you don't have to stick up a farmer to get one. (You can also just use a huge pot to cook this in).
Take the cream can, fill it with the food below, and put it on top of a fire, can't be easier than that. By the way, you can change any part of this recipe to make it your own or adapt it to your family likes and dislikes. This is a family recipe so it has changed over the years.
Cream Can Supper
Remember, this is not a recipe to be a perfectionist with. All measurements are approximate, and this is hard to screw up.
Start with an 8 to 10-gallon milk cream can.
- 12 -15 potatoes, washed and cut in half
- 6 onions, left whole
- 12 carrots, cut into 3 to 4-inch chunks
- 2 heads cabbage, quartered
- 1 whole stock of celery
- 12 ears corn on the cob, cut in half (stand them up on the bottom of the can)
- 12 bratwursts (Italian sausages are good, as are spicier versions.) or
- 12 other sausages (Italian sausages are good, as are spicier versions.)
- 6 (12 ounce) cans beer, some recipes say more (optional) use beef stock, chicken stock or water if you don’t want the beer
- salt and pepper, to taste
- Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
- Pour in the cans of beer and season with salt and pepper. (Can also add garlic, Montreal Steak seasoning, or whatever other seasonings you prefer.).
- Cover and bring to a boil. Steam on propane burner for about one hour, or on a grated fire pit, make sure it steams well. DO NOT PUT LID ON TIGHT. it could blow off and hurt you or burn you.
Do not overcook, it will cook the flavor right out of the meal. 1 hr total or 30 minutes after you see good steam coming from the top of the cream can is just right. The can doesn’t need to be spewing steam like a locomotive, just nice steam output. You want some good pressure, but not enough to blow the lid off.
WARNING: For those of you who didn’t read the warning above, never have your face or any body part above the can when cooking or taking the lid off. The steam is burning hot and the can is hot as well. Always use gloves when handling the hot can….and by the way, don’t run with scissors.