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ELLEN'S KITCHEN
heating canned veggies
Dorothy
10/05/10
I am catering for the Noon Lion's Club; just 'pinch hitting' for unspecified time frame because a friend's wife is losing her battle with cancer. People are eager to help, but sometimes I drown in questions and/or advice. (The day rolls on to become a 'community dinner', so it's a 7 am to 7 pm gig).

The fellow who I am subbing for has always heated his very Large cans of vegetables by peeling off the label and placing the can, unopened, into a pot of water, bringing it to a boil and then simmering (in the last hour of prep). He then opens the can slightly to drain part of the liquid off, pouring the remainder into a serving dish, which is covered with plastic to keep it Hot in case the Number One lion talks too long before sending people through the buffet.
A friend (whose daughter has Cordon Bleu training) insists that this is a dangerous way to heat canned vegetables. I can go either way with this, as I am not tall and muscular for dealing with the darn cans in the first place...but I am curious about the Food Safety issue.

ellen
10/05/10
The food safety issue is that boiled unopened cans can literally blow up.
Either puncture the cans, or heat in an open pan, which can be covered.
 
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