SC - Classes-long

[LrdRas@aol.com]

In a message dated 3/10/00 11:45:01 AM Eastern Standard Time, 
owner-sca-cooks at ansteorra.org writes:

<< I also use crab apples for the making of verjuis. I do however, put the 
juice 
 in a carboy and let it ferment until it stops, then can it in a pressure 
 canner for 10 minutes @ 10 LB pressure.  >>

That's a good idea.  
Do you think that this was a period method? I hadn't thought about the stuff 
being alcoholic at all, or would that not be a result of letting it ferment 
then pressure canning it?
I had the impression ( and I emphasize the word impression, I have no hard 
facts only observation) that the preserving quality would have been the acid 
or sugar content. I have only seen references to the composition of verjus in 
a few manuscripts ie Le Viander, mentions "verjus grapes" but never a 
direction to ferment the product. 

Please add your thoughts on this.

Hauviette