[Sca-cooks] Pennsic food

[Stefan li Rous]

Margaret FitzWilliam asked:
> 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.

Perhaps these files in the Florilegium might be of help.
In the FOOD section:
canning-msg       (29K)  6/ 6/01    Use of canning in the SCA. Directions.
compost-msg       (35K)  3/27/01    A pickled food of fruits and vegetables.
drying-foods-msg  (45K)  1/12/01    Drying foods in period and for the SCA.
food-storage-msg  (85K)  6/ 8/00    Storing and preserving food in
period. Non-
                                      refrigerated food for camping and Pennsic.
Lrds-Salt-Exp-art (15K)  9/11/00    "Lord's Salt Experiment" by Lady
Hauviette
                                       d'Anjou.
pickled-food-msg  (95K)  5/ 7/01    Medieval pickled food. recipes.
Preservng-CMA-art (32K)  1/24/01    "Preserving Foods in the Current
Middle
                                       Ages" by Hauviette d'Anjou.

In FOOD-MEATS:
pickled-meats-msg (43K)  5/ 7/01    Period pickled meats. Lord's Salt. recipes.

You don't mention if you will have access to a cooler or not. Stews can
be frozen and then easily warmed up. The same for soups.
stews-bruets-msg  (65K)  5/24/00    Period stews and bruets. Recipes.

I know that some of these techniques are probably not usuable due to
the short time until Pennsic, but it does give you some other choices.

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****