[Sca-cooks] period food preservation
Jadwiga Zajaczkowa / Jenne Heise
jenne at fiedlerfamily.net
Fri Jul 13 07:46:04 PDT 2007
I'm working on my handout for "Preserving the Harvest," a class I'm
teaching at Pennsic. So I'm looking for comments and feedback- and yes,
Stefan, I did look at the appropriate files in the Florilegium! :)
What I want to cover:
1. Spreading out the harvest
1. diversity of cultivars
2. early/late starting
3. cool, dry storage
2. Preservation Methods
1. Two main methods of preserving: excluding air, excluding
moisture
2. Fermentation/other bacterial/chemical methods; and why it
is a special case
3. Drying
1. Grains
2. Fruits/vegs
3. Meat/Fish
4. Air exclusion/carbon dioxide
1. burying
2. sealed containers
3. fat or aspic
4. other media, such as honey
5. Salting/Pickling, Fermentation
1. salt
2. vinegar
3. alcohol
4. fermentation
5. cheese
6. Sugar preservation
1. qualities of sugar
2. suckets, comfits & preserves
7. Smoking: an add-on
Samples:
dried fruit
dried beef (not jerky)
dried peaches with sugar (de Nola)
pears in honey
keg sourkraut
pickles?
pear compote
candied lemon peel or candied ginger
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"I thought you might need rescuing . . . We have a bunch of professors
wandering around who need students." -- Dan Guernsey
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