Making Canned Heat

DISCLAIMER: I am not a chemist, nor do I have any training in this field. I'm just a guy that found this recipe, bought the ingredients put them together, and it worked. Any production you might do, is at your own risk.

Ingredients:

Calcium Acetate
Ethanol
6 oz tuna can or cat food can
2, Clean 35 millimeter film canisters
Coat hanger (strong metal)

Mixing Procedure:

Mix 11 Milligrams of Calcium Acetate (1/2 a film canister) with 10 mills of water. (fills up the canister) Then shake for 10 seconds, let it sit for approximately one minute then shake once more for 10 seconds, make sure the Calcium Acetate is completely dissolved.

Measure 10 mills of the solution and pour into can. Slowly add 40 mills of ethanol. As you add the ethanol, the mixture should "Gel" instantly. At this point I poured off any remaining Ethanol (a very small amount, looked like about 1/10 of an oz.) Because this mixture gels instantly, you do not have to combine the two until you need to use it for cooking

Once the solution has Gelled (approximately instantly), it is ready to use.

Cooking

Each can of "Canned Heat" will put out enough heat to fry anything for a period of 22 minutes. We used a 12 inch aluminum frying pan for the testing. (we were able to cook two eggs, two pancakes, and 6 pieces of bacon with one can.) If what you are cooking will take more than 22 minutes, have a second can ready to use.

STOVE:

You can use or make whatever is necessary to support the pan over the canned heat while cooking. I used a heavy metal coat hanger. I bent it with some pliers to form a support stand with four legs.

The above mixture produced enough canned heat to cook 2 eggs, and 2 pancakes. It only filled ¼ inch in a tuna can and lasted for about 20 minutes).

Good luck and I hope that should you ever need to use it, you will think of

Original at: Unknown