[Sca-cooks] RE: Bolognese (OOP)

[ekoogler1 at comcast.net]

Actually, I canned some  pear butter and some other preserved-type things in glass jars with screw caps, wrapped them thoroughly in bubble wrap, put more bubble wrap on the bottom of a good, sturdy box, put the canned goods inside, then a layer of bubble wrap on the top and shipped the resulting package to a friend in Alaska.  She let me know that it all got there in good condition with no problem.  It would seem to me that if the sauces were cooked, then properly canned using glass jars and a hot-water bath for canning, they should be fine to ship.  

Kiri


> >> Well, after the cookie exchange, we could always try a list-wide pasta
> >> sauce
> >> exchange.
> >>
> >> Admiteddly it would be somewhat messy :-)
> >>
> >> Petru
> >
> > Not at all. Sterilize and can the sauce.
> >
> > We've had lots of discussions on that.
> >
> > Gunthar
> >
> 
> Possible, but expensive and time consuming. THe UPS website has the current
> regulations for shipping perishables at
> http://www.ups.com/content/us/en/about/news/fda_food_reg.html. It says that
> "Prior Notice is not required for home-made non-commercial food shipments
> shipped by an individual, to an individual, as gifts for personal use." So we
> do not need to register with the government.
> 
> Also it suggests the AirLiner packing box (from Cargo Technology at
> www.cargotech.com). These turn "boxes into coolers for up to 48 hours".
> 
> Also canning would not be the best idea:
> "United States postal regulations state that jars and bottles must have screw
> tops or locking lid devices. There must be enough packing material around the
> item to absorb all liquid in case of breakage or leakage."
> -from  How to Mail Perishables
>   (http://www.ehow.com/how_258_mail-perishables.html)
> 
> My suggestion: Freeze the sauce in plastic containers, double bad in ziplocs,
> ship overnight in sytrofoam (or Airliner packs) with dry ice.
> 
> :)
> Elisabetta
> 
> 
> 
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