[Sca-cooks] Pennsic food

[Elaine Koogler]

Just a thought, for what it's worth....what we're going to do (and we're
copying another household nearby) is put our stews, etc., into bags and use
one of those vacuum sealer machines to vacuum seal them.  Then we'll freeze
them.  When we get up there, all we should have to do is drop the bags into
boiling water...not only will we not have to do much cooking, we won't have a
lot in the way of pots to clean, either.  These machines can be purchased at
BJ's, I know, and they're not terribly expensive...and they come with a fairly
substantial amount of bags which come on a roll and can be cut to any size.

Kiri

"Pixel, Queen of Cats" wrote:

> While we're on the subject of Pennsic...
>
> My love and I have discovered that, due to the heads of household being
> Prince and Princess, and not much household actually attending War, that
> we are going to be hugely busy. Too busy to do a lot of involved cooking,
> basically.
>
> So, I have God's own collection of mason jars and Classico sauce jars. I
> was thinking to put up things like stew and soup so we can just open a jar
> and heat up the contents, rather than living on beef jerky and dried
> apples all week.
>
> I have done a certain amount of canning, thanks to my mother, but I have
> always stored the finished product in the cool dry basement. Pennsic is
> neither cool nor terribly dry, usually, and I was wondering if anyone had
> gone this route before and if they had any useful advice.
>
> Margaret FitzWilliam
>
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