[Sca-cooks] Re: Pennsic food and Canning

[johnna holloway]

Greetings.

I'd call the local USDA Home Extension office and speak to their
Home EC person.  I've got to wonder about storing glass anything
in what might be very hot conditions. Also the problem of
transporting glass jars across the country is another concern.

One group from Calontir when I was last there in 1989 had a good
setup where they had prepared basicly boil in the bag dinners ahead.
These were just dropped into a pan of boiling water and cooked until
heated.

Sincerely,

Johnnae llyn Lewis

Johnna Holloway



"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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