[Sca-cooks] Pennsic food

[jenne at fiedlerfamily.net]

> Can you send some details on how you canned you meats?  Did it require cold storage?  What containers were used?  What resource did you use for information on how to keep it safe?

Meat canning requires a pressure canner. Once pressure canned, sealed jars
do not require cold storage. My mom offered to pressure can some meat for
us for Pennsic, I think we are going to take her up on it-- she and her
boyfriend consider a pallet of mixed produce, a canner and a lot of jars
(or a deep freeze and a lot of freezer bags) the perfect date. (Go
figure.)

Any good book on canning from the library will have instructions for
pressure canning of meats, and the USDA has a brochure on it also.

Hey, wow!

The USDA has a new guide: Cooking for Groups
                          A Volunteer's Guide to Food Safety
http://www.fsis.usda.gov/oa/pubs/cfg/cfg.htm

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."