Using Those #10 Cans

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This can of chocolate pudding has been sitting on the shelf since 2002.  Last week I had a request for a dessert that required chocolate pudding, so I decided to open it and see how it tasted.  I mixed 1 1/2 c. of the dry pudding with 2 2/3 c. water and it tasted great.

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In the past, I have wasted product because I opened a #10 can, put it back on the shelf, and forgot about it.  This time, I decided to be smarter, because I MAY want to make that dessert again.

I used pint jars for this project because they held exactly the amount of dry pudding necessary for one batch.

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I had these empty plastic jars available, so I even used them, because I know I’m going to use at least one of them in the next week.

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I then used my Food Saver to “dry pack” the contents.   All you have to do is use the attachment to pull the air out of the jar.  I do this with nuts and rice to extend the shelf life.  If you don’t have a Food Saver, I would definitely recommend looking for one.  I have had one for years and use it more often than you’d believe.  The trick is keeping it out on the counter so I remember I have it.  (I even use it to seal chips and crackers once they are open because it keeps the humidity out of it.  That’s important here in Houston.)

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Once finished, I wrote the directions on the lid so I won’t forget!  Add 2 2/3 cups of water.  I don’t even have to have milk, which is great, because I don’t drink it.  (I did go back later and write “chocolate pudding” on the lid so I wouldn’t mistake it for something else.)

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If you don’t have a Food Saver, you can still extend the life of your product by putting it in jars and either putting them in the refrigerator or freezer.  Whatever you do, though, don’t just put the lid back on that can and forget about it.  One day you’ll need what’s inside, and you’ll be disappointed that it is no longer good.

Out of this #10 can, I ended up with 8 servings of pudding, and I probably didn’t even pay $3.00 for it in 2002!

Oh!  In case you’re interested in the dessert, I got this from Raquel Barnes.   (Remember those nuts I told you I dry packed?  I was able to use some of them, too.)

Chocolate Cream Cheese Desssert
Crust
1 cup flour
1 stick butter- melted
1 cup finely chopped nuts (walnuts or pecans)
Mix well together and press on the bottom of a 9 x 13 pan. Bake at 350* for 20 minutes. Allow it to cool before proceeding.
1st layer
8 oz cream cheese- softened
8 oz Cool Whip
1 cup powdered sugar
Mix well and spread over cooled crust. Refrigerate for at least one hour.
2nd layer
2 large instant chocolate pudding boxes mixed with 4 1/2 cups of cold milk
Spread over cream cheese layer and refrigerate again for at least 1/2 hour.
3rd layer
12 oz Cool Whip
1/2 cup chopped nuts (whatever kind you used before)
Spread Cool Whip over pudding layer and sprinkle nuts on top.
Keep refrigerated until ready to serve. Enjoy!!!

All They’ll Need To Know

All They'll Need To Know