[Sca-cooks] Pennsic food

[Angie Malone]

If you want to do soups and stews I recommend freezing them.  You
could also buy very large canned soup/stews and then do what my
mother called 'doctoring them up' which meant adding spices, more
veggies, assorted pasta other stuff to make it taste better or be
more filling.

If you are not trying to do all period cooking you could also have a
pasta night.

I usually pack some cans of broth and mixed vegetables and other
stuff so that the night we get the down pour of rain I can make a
quick hot soup for people in the camp which consists of me opening a
bunch of cans and pouring them into a stock pot and adding some
seasoning and any meat I have frozen in the cooler and some kind of
pasta.

I've never canned meat before but I've heard it's tricky.  Although
I've also heard people say home canning is dangerous and tricky, and
ate my mothers canned food for 25 years and never got sick.


	Angeline


>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
>