[Sca-cooks] Pennsic food

[james rich]

----- Original Message -----
From: Pixel, Queen of Cats <pixel at hundred-acre-wood.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, July 19, 2001 8:47 AM
Subject: Re: [Sca-cooks] Pennsic food


> I have the current Blue Book, which, after comparison with Mom's, I have
> determined is substantially more paranoid than her edition--I'd never
> heard of boil-processing *jelly*, for instance. Peaches, yes. Pickles,
> yes. But *jelly*?

I do a 5 or 10 minute boil with my jellies.  When I first started
jelly-making, I didn't and always had at least one jar that didn't "pop".
Since I started using a brief processing, *all* of my jars seal nicely.
AElfwenna

>
> I've just never done canning for war. My sweetie is trying to convince me
> to can a batch of the rabbit saupiquet to bring. ;-)
>
> Margaret
>
>
> On Thu, 19 Jul 2001, Elaine Koogler wrote:
>
> > I'm not sure it's still available, but Ball, the folks who make probably
the
> > vast majority of canning jars, etc., used to publish a "Blue Book" that
> > contained information on how to can all sorts of things.  It was my
mother's
> > bible when she canned stuff, which was all the time...my dad seemed to
think
> > he was trying to feed Custer's army when he planted his garden!  I don't
> > recall her ever canning meat, but she did can all sorts of veggies and
> > fruits.  However, my aunts used to can traditional mince meat.  After
all
> > that, given the fact that they were very careful to follow proper
canning
> > procedures, we never got sick.  I know you'll need new lids or rubber
rings,
> > make sure the jars are spotlessly clean and use a canner of some sort to
> > process the jars to seal them.  Mama had a real canner, but I believe
you can
> > use a large pot into which the jars can be placed under water...they
have to
> > be completely immersed.  See if you can find a copy of the Ball Blue
Book for
> > complete instructions.
> >
> > Kiri
> >
> > "Pixel, Queen of Cats" wrote:
> >
> > > On Wed, 18 Jul 2001, Angie Malone wrote:
> > >
> > > > 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.
> > >
> > > Pasta is period. It's the tomato sauce which is questionable. ;-)
> > > >
> > > > 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.
> > > >
> > > >
> > > Not physically sick, anyway. Hi, Ang! [waves] :-)
> > >
> > > Ok, here's the deal. N19 is on the other side of Pennsic from the
> > > source of ice--it's right underneath the parking lot on the highway
> > > side--and I want to avoid a cooler full of frozen meat as much as
> > > possible. Heck, I'd like to skip the whole cooler thing entirely, but,
> > > since both of us will be being retinue, and we will both be spending a
> > > certain amount of time on the fighting field, we just won't have the
time
> > > or the energy to cook.
> > >
> > > Especially if this last weekend is any indication. Kraft macaroni and
> > > cheese was a huge effort.
> > >
> > > I have lots of Classico mason jars, so I am planning on single usage.
We
> > > will empty the jar, rinse it out, then recycle it. I have three
shelves
> > > full of these things--I'm not worried about running out of them.
> > >
> > > Margaret FitzWilliam
> > >
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