[Sca-cooks] OOP canning adventures

David Walddon david at vastrepast.com
Tue Oct 14 06:52:04 PDT 2008

How fun.
I had a similar experience this weekend.
Lemons were on sale REALLY cheap so I got two large bags  
(approximately 24 lemons) and several boxes of salt and now salted  
lemons curing in the garage.
Canning will take place later this year.
I think the act of preservation (in many different forms) is a huge  
turn on!


Food is life. May the plenty that graces your table truly be a VAST  

David Walddon
david at vastrepast.com

On Oct 14, 2008, at 3:18 AM, Georgia Foster wrote:

> The weather ASPIRATED (blowing and drifting snow) so I could not  
> make it to Crown Tourney. As I was driving through town I saw a  
> poor bedraggled fruit vender hunkered down in the front cab of the  
> panel truck, so I stopped to see what he had. I came home with a  
> box of pears and very limited idea of what I was going to do with  
> them. I think I was beginning with fruit paste, but then it started  
> to work through my brain that nobody needed THAT much fruit paste.
> I spent the weekend canning. A 36 lb box of Bartlett pears makes 3  
> dozen 12 oz jars if the pears are cut into quarters. The skins,  
> when boiled down and strained through a jelly cloth make 1 dozen 8  
> oz jars of pear jelly. The used up skins are then turned into the  
> compost bin (no waste, which pleases me GREATLY). There is still 6  
> lbs of pears that will be becoming fruit paste later.
> It has been 30 years since last I did any home canning. I had  
> almost forgotten how addictive it can be. Now my head is racing  
> through all the various things I can put into jars for later.
> Happy Harvest Time EVERYBODY!!
> Cheers
> Malkin
> Jo (Georgia L.) FosterNever knock on Death's door.Ring the doorbell  
> and run ... he hates that.I don't want to set the world on fire,  
> I'm just trying to light a candle.
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