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1 1/4 Gallon Cream Can Supper Can

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3.00 LBS
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Product Description




  This listing is for our smallest can but..watch a video featuring our largest can: Cut and paste this address into your browser:



These cans are in stock and will ship within three business days after purchase via UPS or Priority Mail.

This a beautiful PURE STAINLESS STEEL cream can. Please see our picture below. This DOES NOT contain food or a propane burner! It is a method of cooking the food with the recipe provided. If you can find a cream can this good anywhere for less, buy it! We don't think you will. Many times even old cans at farm auctions go for much more than what this can costs.

Now if you are not from Nebraska, you may be asking yourself what the heck is a cream can supper? Well, quite simply it is a fast and easy way to feed a passel of folks a delicious (and nutritious) meal in nothin’ flat. We’ll get to that in a minute but first you need to know how this came to be in these parts.

From 1870-1885 Ogallala was the destination of countless cowboys driving cattle north from Texas to the railhead. And ever since then, this has been cattle country. Well with cattle, you gotta do some branding. And a very popular way of feeding a bunch of hungry cowboys was with a cream can meal. If you don’t think this is still done to this day, well…you haven’t been to cattle country.

Cream can suppers are perfect for back yard get-togethers, tailgate parties, wedding rehearsal dinners…actually any time you want to feed lots of folks. This is the baby of our cream can supper family and will feed about 4 hungry people in less than an hour after ya start cookin’. We have a somewhat larger can that will feed 8 - 10. And larger cans that will feed 15 -20, or 35 to 40! We’ll tell ya more about the cans after we tell you about the delicious stuff that comes out of em!

You’ll get a basic recipe 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 ones we do starting from the bottom up.

Rocks..well, thats what a lot of people used to use and you still can. Cleaned and sterilized of course. It keeps 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 (or roastin’ ears if you call em that)
Sweet Potatoes
Bell peppers (green, red and yellow)
Summer Squash
Zuchinni Squash
And ….brats of all sorts…beef brats, Italian sausage, polish sausage, german sausage, etc. Mix it up! Use several kinds. (Wiener dogs have been known to get MORE nervous when witnessing this preparation.)

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!” …..Unless you’re a darned fool then all bets are off.

For heat, this little guy will fit right on your range top! Or you can use one of those small propane cookers you've seen for camping...or your barbeque side burner.

For serving use a large container of some sort or perhaps a big clean plastic tote. You’ll come up with something’. Then folks will fill their plates and come back for more! The flavors of this concoction are so darned good you won’t even need butter on your corn. Hard to believe…but you just wait and see!

Now the tricky part of this is…where in tarnation do you get a cream can these days? Good thing you found us! Some folks will pick one up at a farm sale or auction but till ya try it out you don’t know if it’s gonna leak. And then, you have to ask yourself..what kind of metal is this made of anyway? Is there lead in it? Years ago people weren’t concerned about that. Now we know better. And even if the metal has no lead, if it has been soldered to repair leaks (many have)…guess what’s probably in that solder?!

Our cans are pure stainless steel. NOT aluminum…pure stainless steel. You’re kids will probably fight over this someday when you’ve cooked your last cream can supper.

These babies have no seams for food to get caught in and that also makes clean up easy.
There is a hole in the lid to let steam out when cooking. (By the way about 40 minutes after you see steam, time to eat!)
Carefully remove the lid and dump the goods into whatever you are using to hold all this wonderful food. By the way, we figure about 2 - 4 bucks a head (depending on where you shop) is all it costs for a supper that will be talked about until you are begged to make the next one!

We’d like to tell you these beautiful cans are made in the good ole U.S. of A…but sadly, if there is a cream can manufacturer left in the U.S., we sure couldn’t find one. Actually we talked to a stainless steel manufacturer in the U.S. about making cans for us and they were going to come in at over six hundred bucks for our large can…our cost! We wanted to sell more than one or two so we are importing these from India, which is one of the leading manufacturers of quality stainless steel in the world. You’re going to be very impressed with the quality and workmanship that went into these cans. They’re a lot nicer than anything you saw on the farm!

There you have it! The history of a cream can supper and now you know what the heck it is. Now all you have to do is see what you’ve been missing and impress your friends and family with what you’ve discovered about a Genuine Ogallala Cream Can Supper. We hope to be of service to you.

Phil and John





Feeds about 4 people

202 grade stainless steel

Weight approx. 2 pounds - boxed weight approx. 3 pounds

Height - approx. 9 1/4 inches

Bottom Diameter - approx. 7 inches

Neck opening - approx. 5 1/4 inches


Does the lid lock?

Answer: NO! We will not sell a cream can with a locking lid. We have heard too many horror stories of people opening a can with a locking lid and ending up with a steaming hot volcano of food spewing out. In our opinion that is just too dangerous. Our lids are a compression fit...meaning you can pull them out. They fit snug and will build up a little pressure which speeds up cooking time but the long and short of it is that you are steaming, not pressure cooking.

How much steam should we see?

Answer: It doesn't have to steam "hard" like a locomotive of yesteryear....just nice tufts of steam. Too much pressure and you will pop off the lid, which will be caught by the safety chain. Unless you are steaming too hard, you shouldn't have to worry about that, but never have any body parts over a can while cooking and always allow a few minutes for any pressure to subside before you remove the lid.

Do I have to cook a full can?

Answer: Nope! Just scale down the recipe accordingly (except for the liquid) and cook the same as you would for a full can...about 40 minutes after you see steam. It will just reach steaming stage sooner with less food in the can.

Do I have to use beer for the liquid?

Answer: Certainly not but we have done a lot of these and find that it does add some flavor and all the alcohol steams off anyway. But we have made them with water and they are still great. We have also heard of people steaming with wine or broth instead of beer.

Where can I get the stainless steel rings we see in the video? We will sell them to you but frankly we don't recommend them anymore. They are expensive ($12.00 a dozen), you need a lot of them, and we have found a better alternative! The rings you use on canning jars. You can find them easily and they "fish" out easier when you dump you can. They also clean up fine in the dishwasher so you can use them over and over. Of course you can also do it the way folks (even us) used too...use rocks. Cleaned and sterilized, of course. It's just that we found found some people a bit skiddish about that and no one has complained about the canning jar rings.

Can I cook other things in the can?

Answer: No doubt about it. But we think the cream can supper recipe that comes with the can (scaled to the size can you purchase) is about as good as it gets. Now, for people who say they don't like sausage, brats, etc. We say, you haven't had a cream can supper! The sausage is also the "magic" in what flavors all those veggies!

We have heard of folks making seafood, crab boils, low country boils, etc in them, but that is not our area of expertise so we only provide the basic cream can supper recipe but we're sure you'll find lots of uses for it! (By the way our 2 1/2 gallon can DOES come with an additional recipe because we have perfected another one just for that size can! Great prime rib slices made from seasoned ribeye steaks and steamed to make great prime rib in less than 15 minutes!)




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Product Reviews

  1. excllent product and excellent service! 5 Star Review

    Posted by on 7th Jan 2016

    Great company to do business with and the product is well built!

  2. Tasty, easy meals 4 Star Review

    Posted by on 17th Nov 2013

    I am new to Can Cookers. I have used slow cookers and pressure cookers that also deliver good cooked food. The can cooker rates some where in between. Other bulk methods certainly have their pros and cons. For the can cooker there pros are the ease, short cooking times and quick clean up (along with a great tasting meal). There is also a bit of the novelty factor. Only real con is that it is easy to over cook stuff. As with most things there is a learning curve.

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