What about canned peaches or pineapple?
Yes, I believe in British English you would say a “tin of beans,” “tin of peaches,” “tinned beans,” “tinned peaches.”
There’s a Monty Python sketch in which a character requests “three tins of beans.”
And I recall reading about “tinned peaches” in an Enid Blyto book when I was a kid.
We also say “can of sardines” and “canned sardines.”
Both literally and metaphorically — It’s like a sardine can in here!
I wait until there are a good amount of bubbles, so just at the point that it’s starting to boil. However, if I happen to wait too long, I still don’t notice any change in flavor or texture. Of course, my experience is limited to Campbell’s Chunky and Progresso, and nothing milk/cream based.
Agree with WotNot that the terms are synonymous here. Nobody would look at you askance if you said either “tin of beans” or “can of beans”.
As an experiment I just performed a search on a couple of online grocery stores, and typing “tin” into the search box yielded suggestions of tinned fruit, tinned tuna, tinned pineapple, tinned salmon, tinned soup etc. Typing “can” suggested I might be looking for non-canned goods such as candles, Canderel, cannellini beans, can openers etc. (with a couple of exceptions.)
However, examining most of the individual items returned by a search for tins told me that the packaging type for each one was a can.
Make of that what you will.
I meant “what about boiling canned peaches”. I’m wondering if the OP feels the need to boil canned peaches or pineapple to kill off all the fruitcoodies and veggiegerms.
In terms of “canned” versus “tinned,” when I visited a friend in New Zealand in early 2016, he served us some home-canned peaches, but he corrected me and said, “they are jarred peaches. :rolleyes:”
Similarly, my very Ocker aunt was visiting and asked how my seasonal bottling was going. Or “bo’ling”, with a glottal stroke.
This. If there are pathogens in your canned soup, the danger isn’t the living bacteria, it’s the toxins that they’ve excreted into the soup for god knows how long. Boiling isn’t going to protect you from any real threat here.
Some soups, like Campbell’s Condensed Chicken Noodle, I eat at room temperature right out of the can!
It happened to me when I was served Campbell’s Condensed Chicken Noodle Soup by someone who didn’t know that it was supposed to be diluted. I found it way too salty and could tell immediately somethign was wrong.
No matter what the knobs say, the burners of the stove in our crappy apartment have 3 temperatures: surface of the sun (which takes a looooong time to achieve), warmish, and off. Since I don’t want food burnt the the pan, I never boil canned soup, and we have to be very cautious when we really do have to boil something, like rice or noodles.
By GOD, I enjoy reading English peoples’ posts.
How do you decide how long to reheat things like canned soup? Personally, I set the microwave timer to the midpoint of the time range in the instructions. So if it says heat for two to three minutes, I’ll set the microwave for 2.5 minutes. And I do the same thing for frozen meals, at least until I’ve prepared something enough times to know if it needs more or less time.
(And, BTW, usually I dump the contents of a can of soup in a microwave-safe mug that I can then eat from. It means only one dish to clean, instead of having to clean a cooking pot and a bowl.)
Just a little hotter than that, but yes.