You can get it as canned chunks of jelly, or even as an energy drink. Grass jelly, or leaf jelly, is popular in across Asia, particularly in Vietnam, China, Indonesia, and Malaysia. The pressed juice from a combination of three regional plants is apparently high in nutrients and the drink is incredibly sweet.
While reindeer may be a staple and acceptable food source in Finland, there’s still no good reason the meat should be canned indefinitely. Canned reindeer sales also tend to peak around the Christmas season, and it's also controversial because of its questionably traumatic harvesting process.
This parasitic fungus that infects corn is widely popular for its unique earthiness and complex flavors. A quick look at the canned version, however, will probably remind you of the ick factor.
Edible birds’ nests have been used in Chinese cooking for more than 400 years and can be one of the world's most expensive food products. When dissolved in water, these swift nests have a slightly gelatinous quality that can be flavored sweet or salty. Still, that’s no reason it should be turned into an energy drink.
It’s hard to tell if you would eat this food, or if it would eat you! Russian herring is basically stewed fish heads with the sharp teeth intact… chew with caution.
In Texas you can enjoy your armadillo grilled or creamed on the half shell… we’ll pass, thanks.
Haggis is a bit of an acquired taste to begin with. So why not put it in a can too?
Horse milk is widely consumed in Russia and Mongolia. Still, in a powdered version, the milk is actually freeze-dried, and though it is 100 percent horse milk (note: no ponies), it is technically also 91 percent water.
Baked beans, tomato sauce, eggs, sausages, mushrooms, chopped pork… it’s all your favorite things about a full British breakfast fry-up, but in a can. I’ll repeat: a full British fry-up in a can! I rest my case.
Fried silkworm pupae are popular across Asia, usually skewered and deep fried or grilled. They also have very little of their own taste so are usually heavily spiced. The trick is to bite down hard on the outer pupae shell until the gooey insides come squirting out — to help you along these canned versions come drenched in a handy barbecue sauce.