Reusing tin cans sounds like something from our grandmother’s days, when they used to carefully wash out any rare can they might have and put it to good use. Today, we seem bombarded with tin cans. They hold everything from asparagus to yellow squash. Although I try to cook from scratch using fresh ingredients, I still have a supply of cans in my cabinets. For example, yesterday I made a pumpkin pie which required (at least for my recipe) two cans. One for canned pumpkin and the other for evaporated milk. Many cans come with a pull top lid that … Continue reading →