SC - canning

[Mark.S Harris]

There was a message recently asking whether pickled foods had to be packed
in a special container. There were further comments that preasure canning
was not period. While this is true, there were methods that worked similarly,
ie: keeping air out.

I ran across this message when I was editing my files and thought some of
you might be interested.

Stefan li Rous
stefan at texas.net
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From: david friedman <ddfr at best.com>
Date: Mon, 7 Jul 1997 10:49:46 -0700 (PDT)
Subject: Re: SC - Meat for a week

At 9:35 AM -0400 7/7/97, Uduido at aol.com wrote:

>This is not a period solution to the cooler question but ...

>As you can see, the fresh meats are used during the first couple of days and
>then the remaining meals are meats which we purchase, etc. in advance and
>pressure can.

There is actually an early Islamic recipe--from a 10th century collection,
the recipe attributed to Jafar al-Barmaki, c. 800--for a cold chicken in
oil which, although not literally canned, ought to work the same way. We've
only tried it once, so I don't have a clear idea how long it keeps.
- - --
Bridah (a cold dish) of Abu Ja'far al-Barmaki
Translated by Charles Perry from a 9-10th c. Islamic collection.

A fowl is taken, roasted, jointed and thrown in a jar into which are put
coriander, pepper, cumin and cinnamon. Verjus is added, and mint, tarragon
and fresh thyme are cut over it, and good oil is poured over it. Fresh
spices are minced onto it, and it is decorated with chopped cucumber.
- - --
David/Cariadoc
http://www.best.com/~ddfr/
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