[Sca-cooks] Preserved Foods

[Nancy Kiel]

Part of the preserving process is excluding the air, so directions I've seen 
often say to put a weight on the pickled items, to keep them under the 
pickle (no air), or for sweet preserves to put a piece of paper covering the 
surface and alcohol on top of that (no air), before sealing the container.  
You can use a pig's bladder to seal, since it becomes airtight as it dries, 
or put wax around the cork to seal bottles.  But yes, when preserving isn't 
done properly, bacteria develop; that's why you start learning food-related 
skills early on so you can do it correctly.

Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.





>From: "Dan Phelps" <phelpsd at gate.net>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] Preserved Foods
>Date: Wed, 14 Jan 2004 23:09:33 -0500
>
>
>Was written:
>
> > If the air is excluded, preserved items should last indefinitely.
> >
>Could someone with a biology/medical background explain about anaerobic
>bacteria and the dangers there of?
>
>Daniel

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