SC - summer feast

[Bonne of Traquair]

>From: ChannonM at aol.com
>Reply-To: sca-cooks at Ansteorra.ORG
>To: sca-cooks at Ansteorra.ORG
>Subject: Re: SC - summer feast
>Date: Sun, 17 Oct 1999 00:55:03 EDT
>
>I have had a lot of success working with period recipes that have potential
>to be OOP canned, ie, Menagier has recipes for working with veges etc that
>can be pickled. These can sit for months and just need to be opened and
>served up. I know that modern canning methods didn't originate until the
>1800's or so but the recipe really doesn't need to be adjusted, only the
>method so that there is food safety covered.

though if you are only doing the recipe a few days or weeks in advance, 
rather than months, and if you can get the refrigerator space, then just 
keep it covered and refrigerated as with refrigerator pickles.

Bonne

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