"<RJ>" > wrote in message
...
>
> I'm ready to try making some Boston Brown Bread for the holidays.
> ( corn meal, raisins, wheat flour, etc )
>
> Method;
> Place batter in a ( 1 lb.? ) coffee can, seal well,
> stand in a water bath, and bake....
>
> I don't have any smooth cans ! ( coffee or otherwise )
> What would be a clever alternative ?
>
>
>
> <rj>

I don't have one on hand right now, but in the past (when I've lost track of
my coffee cans) I've used the larger pork and beans cans. The product is
cheap and therefore the cans are cheap. BTW, I've never put my bread in
sealed cans or in a water bath. I've just measured for you. My old coffee
cans, filled to the brim with water, measure 33 fluid ounces. I've never
had a problem getting the bread out of the cans despite the little
indentations in the can. The bread shrinks as it bakes. Just be sure to
grease the inside of the cans. HTH
Janet