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canning-msg – 6/17/09

 

Use of canning in the SCA. Directions. Canning is a modern food process unknown within period. However, is a method that allows the same transport of food items to SCA events.

 

NOTE: See also the files: drying-foods-msg, food-storage-msg, campfood-msg, fruits-msg, vegetables-msg, pickled-foods-msg, potted-foods-msg.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I  have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I  have done  a limited amount  of  editing. Messages having to do  with separate topics  were sometimes split into different files and sometimes extraneous information was removed. For instance, the  message IDs  were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make  no claims  as  to the accuracy  of  the information  given by the individual authors.

 

Please  respect the time  and  efforts of  those who have written  these messages. The  copyright status  of these messages  is  unclear at this time. If  information  is  published  from  these  messages, please give credit to the originator(s).

 

Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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Date: Wed, 30 Jul 1997 08:26:40 -0500

From: L Herr-Gelatt and J R Gelatt <liontamr at ptd.net>

Subject: SC - Re: sca-cooks V1 #216

 

>From: rebecca tants <becca at servtech.com>

>Subject: Re: SC - Re: Pears

>

>> Anyhow, many many years ago, I made this recipe and canned the pears for a

>> camping event. Even though the event was sparsely attended, I ran out of

>

>Ok - pardon my ignorance  here, but how did you can them?  the whole "put

>them in ball jars and immerse in boiling water thing? or some other method?

>(mom served frozen dinners a lot and while my cooking is significantly

>better, i've made one marmalade so far and that's it for non-frozen preserved

>food)

> Raudh

 

Bell jars, seals  (lids), hot water bath. You sterilize the jars and

lids/rings by boiling them. Turn 'em upside down to drain on a sterile

towel. One by one use a well padded mitt or tongs to turn up the jars, fill,

wipe the rim clean, put on a lid and ring, and put back in the water. Leave

as little air as possible.Do not completely tighten the rings. You want a

loose but leak-free seal.

 

Boil them for about 10 minutes. Then remove from the bath.Tighten the rings.

Turn upside down for a few minutes to destroy any bacteria that might have

adhered to the lids. Turn right side up, and let cool. You've been

successful if the lids "pop" inwards, making a vacuum seal.

 

Handle these puppies with special tools or have a series of thick oven

mitts, since the mitts are useless when wet.

 

Aoife

 

 

Date: 30 Jul 1997 08:57:01 -0700

From: "Marisa Herzog" <marisa_herzog at macmail.ucsc.edu>

Subject: SC - canning

 

<snip>

Bell jars, seals  (lids), hot water bath. You sterilize the jars and

<snip>

mitts, since the mitts are useless when wet.

<snip>

 

In doing canning of jams with my mother- somewhere along the line she stopped

messing with the boiling water... if you have two people and a bunch of oven

mits/pot holders, and what you are canning is going in near boiling hot, the

first person fills the jars and the second person quickly (and carefully) puts

the lids on and flips the jars upside down.  About 10 minutes later flip them

back right side up and the seal has been made.  It of course won't work if

what you are putting into the cans is not in the molten lava state of

jams/jellies/sauces- but works quite well if you are.  Lay out a towel to work

on- that way drips can just be thrown in the wash, and your table has some

insullation, and it does take a little agility!

 

- -brid

 

 

Date: Wed, 30 Jul 1997 11:07:15 -0500

From: mfgunter at tddeng00.fnts.com (Michael F. Gunter)

Subject: Re: SC - canning

 

> In doing canning of jams with my mother.

>  It of course won't work if

> what you are putting into the cans is not in the molten lava state of

> jams/jellies/sauces- but works quite well if you are.

 

> -brid

 

I've been interested in canning for a long time but I've never had anyone show

me how.  One question, when I've gotten homemade jams from friends the jams

have a wax seal under the lid. Is this step necessary?

 

I would love to can stuff for later in the year or for feasts in the future,

I've just been chicken to try.

 

Yers,

Gunthar

 

 

Date: Wed, 30 Jul 1997 12:15:33 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - canning

 

Marisa Herzog wrote:

> In doing canning of jams with my mother- somewhere along the line she stopped

> messing with the boiling water... if you have two people and a bunch of oven

> mits/pot holders, and what you are canning is going in near boiling hot, the

> first person fills the jars and the second person quickly (and carefully) puts

> the lids on and flips the jars upside down.  About 10 minutes later flip them

> back right side up and the seal has been made.  It of course won't work if

> what you are putting into the cans is not in the molten lava state of

> jams/jellies/sauces- but works quite well if you are. Lay out a towel to work

> on- that way drips can just be thrown in the wash, and your table has some

> insullation, and it does take a little agility!

> -brid

 

I'm inclined to agree, in theory. This is probably one of those

techniques that will work 99.99999% of the time, but then fail miserably

.00000001 (please forgive if I include the wrong number of zeroes)

percent of the time. Since there are people who can things like beef

stew, and failure could mean fatalities under those circumstances, if I

were only going to teach or recommend one method, I'd recommend the

textbook method  Lady Aoife employs. On the other hand, it's probably

harmless for marmalade, which is why I usually do it myself that way. I

just felt a distinction needed to be made...

 

Adamantius

 

 

Date: Wed, 30 Jul 1997 12:36:59 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - canning

 

Michael F. Gunter wrote:

> I've been interested in canning for a long time but I've never had anyone show

> me how.  One question, when I've gotten homemade jams from friends the jams

> have a wax seal under the lid. Is this step necessary?

 

The wax seal seems to be a traditional way of sealing and expelling the

air before the use of vacuum-sealed (Ball, etc.) jars came into

widespread use. It might be a case of someone forgetting why it is there

and assuming it was still essential. Or, I could be talking through my

hat, which sometimes happens too.

> I would love to can stuff for later in the year or for feasts in the future,

> I've just been chicken to try.

 

There are plenty of books devoted to the entire spectrum of food

preservation, and, for the generalist, there's always "The Joy of

Cooking", although I understand the newest edition is going to be a

pretty, like, Wild and Crazy 90's cookbook, so the section may suffer

from Irrelevance. The books I'm thinking of are Jocasta Inness' "The

Country Kitchen", and there's one called "Putting Food By", whose author

I forget.

 

And don't forget the Usenet Newsgroup rec.food.preserving as a resource

for specific questions that might not be addressed by other books. Being

in the pursuit of keeping food from poisoning you, the folks there are

generally a responsible and well-informed.

 

For what it's worth, and I mention this mostly as a curiosity, it is

illegal in New York City, my home town, to sell home-canned food in

restaurants. So, while the chef in a NYC restaurant may make all manner

of preserves, pickles, and chutneys, they cannot be canned prior to sale

in a restaurant, either in or out of the canning jar. I realize that

other municipalities, counties, or whatever, may have health codes that

differ, but I thought it might have legal ramifications worth looking

into locally. I hope this doesn't create another thread like the one

about alcohol...

 

Tentatively,

Adamantius

 

 

Date: Wed, 30 Jul 1997 12:51:37 -0400 (EDT)

From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>

Subject: Re: SC - canning

 

  The wax seal seems to be a traditional way of sealing and expelling the

  air before the use of vacuum-sealed (Ball, etc.) jars came into

  widespread use. It might be a case of someone forgetting why it is there

  and assuming it was still essential. Or, I could be talking through my

  hat, which sometimes happens too.

 

I know the US Government has many handouts on how to can, safely.  Probably

as a throwback to the WWII era.  Ask your state of federal Agricultural

representative.

 

        Tibor

 

 

Date: Wed, 30 Jul 1997 22:43:58 -0400 (EDT)

From: Uduido at aol.com

Subject: Re: SC - canning

 

In a message dated 97-07-30 15:26:20 EDT, Master Adamantius wrote:

 

<< Since there are people who can things like beef stew, and failure could

mean fatalities under those circumstances, if I were only going to teach or

recommend one method, I'd recommend the textbook method Lady Aoife

employs.>>

 

I apologize for "correcting" you somewhat, m'lord. But I can all the time and

the textbook method recommended by Lady Aoife. although fine for acid fruits

like tomatoes, peaches, etc., or for jams and jellies, it should NEVER be

used for canning vegetables or , especially meat!

 

I have 3 dozen jars of vegetables and soups, stewa, lamb, chicken, beef, pork

that I am bringing to War. When canning those items the ONLY SAFE way is to

pressure can meats and items with meat in them for 90 minutes at 10 lbs.

pressure. Vegetables are pressure canned for 30-45 mins. at 10 lbs. pressure.

Some of the nasty pathonegenic germs can only be killed by the intense

pressure and heat generated by this method.

 

Another way is to process meats for 3 hrs. in a boiling water bath and

vegetables and fruits that are non-acid for 90 mins. in a boiling water bath.

Although I use this method rarely, it was de rigour before pressure canners

became available.

 

Thirdly, only use wax on jams, jellies and marmelade.

 

Finally, if you use a pressure canner NEVER turn your jars upside down. Such

action can and does produce explosions in the jars. Simply putting your lids

in hot water for several minutes before applying them to the jar will

sterilize them sufficiently.

<<On the other hand, it's probably harmless for marmalade, which is why I

usually do it myself that way. I just felt a distinction needed to be made...

Adamantius  >>

 

In the marmalade assessment your are indeed correct. :-)

 

Lord Ras ( who if he wasn't up to his ears in hot water probably is now. :-0)

 

 

Date: Wed, 30 Jul 1997 12:54:20 -0700

From: kat <kat at kagan.com>

Subject: SC - RE: canning/wax seals

 

Raudh originally asked:

 

Ok - pardon my ignorance  here, but how did you can them? the whole

"put them in ball jars and immerse in boiling water thing?  or some

other method?

 

and, to someone's response, Brid added:

 

Bell jars, seals  (lids), hot water bath. <snip>

 

In doing canning of jams with my mother- somewhere along the line she

stopped messing with the boiling water...

 

Actually (isn't it funny how everything comes back to: "Well, MY mom

always...") my parents never used a hot-water bath for jams and jellies;

they used the wax seal method instead.  The lid and ring were placed on

after the jar was cool, and did not seal.  If you make the paraffin at

least 3/4" thick, then ants can't smell through it and therefore won't

chew through it; and your jellies (devoid of any oxygen interactivity)

will keep indefinitely.  The trick:  The insides of the jar MUST be

completely clean above the top of the jelly.  Food particles or grease

will ruin the wax seal.

 

I don't know if they found this easier than using the hot-water bath; or

if they just did it because that's how THEIR parents did it... I suppose

I should ask someday...

 

Adamantius added,

 

There are plenty of books devoted to the entire spectrum of food

preservation,<snip> and there's one called "Putting Food By", whose

author I forget.

 

I'm tempted to say Kurt Saxon but I'll probably be wrong....

 

        - kat

 

 

Date: Wed, 30 Jul 1997 14:58:31 -0700

From: Lark Miller <lucilla at ponyexpress.net>

Subject: Re: SC - canning

 

No, the wax is not needed if they are using a canning lid. The little disk

that fits on the jar before the actual lid is screwed on. Like Brid says

though, you must put the lid on as soon as the jelly/jam etc. is in the

jar. (If you get surejell for your jellies they give you directions for

cold pack as well as the hot pack).

you can can other things...  I can peaches and pears.  I just cut up the

fruit into the sterilized jar and add a 1/2 to 3/4 cup sugar and add water

to fill up the jar to about an 1/8 of an inch from the top of the jar. Put

the tops and lids on and then I put the jars in a boiling water bath for

1/2 hour.  Take them out and let them cool. You will hear them popping and

that is the sound of them sealing.  Place them in your cabinet and let them

be until you want to eat them.  I still have some peaches I canned in 1992

in the garage.  I keep forgetting about them.  But I pull out a jar every

so often and they taste great.

You can hot pack tomato sauce and picante sauce too.

 

Lucilla

 

 

Date: Wed, 30 Jul 1997 16:22:59 -0400 (EDT)

From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>

Subject: Re: SC - RE: canning/wax seals

 

Adamantius mentioned:

  There are plenty of books devoted to the entire spectrum of food

  preservation,<snip> and there's one called "Putting Food By", whose

  author I forget.

  

Let's hear 3 cheers for the Library of Congress!

 

Putting food by

     Janet Greene, Ruth Hertzberg, Beatrice Vaughan.

     New York : Dutton, [1991]

     vi, 420 p. : ill. ; 24 cm.

     Reprint. Originally published: Brattleboro, Vt. : S. Greene Press,

     1973.  "A Janet Greene book."

     Includes bibliographical references (p. 395-404) and index.

     Call Number    LCCN          Dewey Decimal       ISBN/ISSN

     TX601 .H54 1991       91000179 //r91      641.4         0525933425

 

        Tibor

 

 

Date: Wed, 30 Jul 1997 15:26:04 -0700

From: Lark Miller <lucilla at ponyexpress.net>

Subject: Re: SC - canning

 

Most of the better cookbooks available today give directions for canning.

They also list what types of food are best for canning certain ways.  Beef

Stew would be one that they would not recommend for hot packing.  But,

jams, jellies, tomato sauces and picante sauces can all be hot packed.

Look in the cookbook and find out how they can the different kinds of

foods and follow those directions.

 

Lucilla

 

 

Date: Wed, 30 Jul 1997 15:05:44 -0600 (MDT)

From: "Jamey R. Lathrop" <jlathrop at unm.edu>

Subject: Re: SC - canning, very serious

 

> In doing canning of jams with my mother- somewhere along the line she stopped

> messing with the boiling water... if you have two people and a bunch of oven

> mits/pot holders, and what you are canning is going in near boiling hot, the

> first person fills the jars and the second person quickly (and carefully) puts

> the lids on and flips the jars upside down.  About 10 minutes later flip them

> back right side up and the seal has been made.  It of course won't work if

> what you are putting into the cans is not in the molten lava state of

> jams/jellies/sauces- but works quite well if you are. Lay out a towel to work

> on- that way drips can just be thrown in the wash, and your table has some

> insullation, and it does take a little agility!

> -brid

 

It's important to note that the USDA no longer recognizes the open kettle

method of canning (putting extremely hot food into a very hot jar and

hoping for a good seal) as safe!!!!  Yes, I realize that our grandmothers

and mothers canned many jams and jellies that way, and most of us have

probably eaten them and lived to tell about it, but please don't do it.

Acid foods need to be processed in a boiling water bath, and low acid

foods must be pressure canned to ensure their safety.

 

The best place for someone interested in canning to start reading is the

Ball Blue Book or the Kerr Home Canning and Freezing Guide.  One or both

of these should be readily available at your local Wal-Mart next to the

canning supplies (I know that there's also an order form for the Kerr book

in a box of jars, on the outside of the box containing the lids and

rings).  Ball and Kerr are the major manufacturers of the mason-type jars

and they are well acquainted with the CURRENTLY APPROVED safe canning

methods.  Get a _NEW_ copy and familiarize yourself thoroughly with the

instructions for the type of canning you're interested in. I have both of

the books and recommend having both, if possible.  Then, you can look at

some of the older cookbooks (and new ones who downplay or ignore the

current safe canning guidelines) and, in the case of many recipes,

determine the proper processing times for your product at your altitude.

 

As for the wax seals, that is an older method intended to keep both bugs

and air out.  Theoretically, one could then cover the jar with waxed paper

or some other thing to keep the jars dust free.  It's no longer

recommended, although I do understand that homemade jellies, which have a

shorter shelf-life and good-taste-life, are sometimes topped off with a

waxed disk and then IMMEDIATELY stored in the refrigerator since they will

be consumed in a relatively short period of time.

 

All this said, not that long ago I ALSO was "chicken" to try some home

canning, but now understand it and enjoy it.  It can be intimidating at

first, but give it a try and I think you'll be pleasantly surprised.

Since many fruits have been at their peak, my husband and I have been

canning some exotic jams and jellies and are getting a head start on our

Christmas gift baskets for this year!

 

Allegra Beati (paranoid and neurotic as usual-- I'll stick with the USDA

on this one!)

 

jlathrop at unm.edu

 

 

Date: Wed, 30 Jul 1997 23:15:27 -0700 (PDT)

From: rousseau at scn.org (Anne-Marie Rousseau)

Subject: Re: SC - RE: canning/wax seals

 

Tibor tells us about:>  

>Putting food by

>     Janet Greene, Ruth Hertzberg, Beatrice Vaughan.

>     New York : Dutton, [1991]

 

I highly recommend this book.

- --Anne-Marie, multiple blue ribbon winner for her pickles, jams, salsas

and canned fruits.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Anne-Marie Rousseau

rousseau at scn.org

Seattle, Washington

 

 

Date: Sat, 2 Aug 1997 19:30:17 -0400 (EDT)

From: Uduido at aol.com

Subject: Re: SC - canning

 

<< normal air pressure is

about 15 lbs/ sq in.  So should I infer that it blows its top when the

pressure inside is 13 lbs/ sq in greater than the outside air pressure of

15 lbs/ sq in for a total of 28?  Is this the standard for pressure

cooking?

  >>

 

Yes, it is in addition to (that is to say greater than normal air pressure. I

bought mine at a yard sale for $5.00 because the lady was "afraid" of it. The

safety valve on mine is the lowest setting you can purchase. I do not know if

it is a standard safety valve for the canning process. I bought it because I

wanted to be "safe" rather than sorry.

 

Lord Ras

 

 

Date: Fri, 2 Jan 1998 09:10:30 EST

From: LrdRas <LrdRas at aol.com>

Subject: Re: SC - shameless begging

 

<< Lets start a new thread about what to do with all the

   wonderful stocks we have (I'm presuming we all have, it is a cooks list,

   isnt it?) left over from the holiday feasts.  I would love to do something

   period,  >>

 

I reduce my stock to 1/2 or 2/3 and pressure can it in pints and quarts. A

very large portion of period recipes call for the addition of good stock and

this makes it handy to have year round.. It can be used as is or reconstituted

by adding water to the strength you prefer. This is an excellent way to avoid

the canned broths available commersially and saves time and dollars.

 

Unfortunately, I do not have any left from holiday cooking. It's all in jars

in the basement> 8 pints of turkey broth and 6 pints of ham broth. I also have

24 pints of beef broth and 36 pints of chicken broth canned and waiting to be

used.

 

The secret here is to buy when available on sale and/or debone your meats and

cook the bones, etc. off for stock, then pressure can. Often times I freeze

the bones, chicken skin and other bits until I have enough to make a kettle of

stock.

 

Ras

 

 

Date: Mon, 04 May 1998 22:55:53 -0400

From: Bonne <oftraquair at hotmail.com>

Subject: SC - spiced canteloupe

 

>      Are the jars sealed just through the heat of the cooked melon and

>      syrup?  Does it have to pressure cook also, or do you just wait for

>      the lids to dimple?

>

>      Mercedes

 

The book predates the all encompassing instruction to pressure seal

everything, in fact it instructs sealing the jars with paraffin. I haven't

made the cantaloupe, but for all other jams and jellies and preserves, I put

the lid on, twist the seal ring tight, flip them over and stand them on the

lid, and expect to hear the lid "pop" down almost immediately. (why?  Mom did

it that way.) If they don't dimple, I boil in a water bath, or plan to serve

those jars soon.  Don't own a pressure canner.

 

bonne

 

 

Date: Mon, 05 Oct 1998 15:41:59 -0500

From: Helen <him at gte.net>

Subject: Re: SC - canning links

 

http://www.ext.vt.edu/pubs/foods/348-078/348-078.html

http://www.foodsafety.org/can1.htm

http://www.foodsafety.org/he/he210.htm

http://hammock.ifas.ufl.edu/txt/fairs/7162

http://encarta.msn.com/index/conciseindex/28/02883000.htm

http://www.home-canning.com/

http://www.freep.com/fun/food/qsafe20.htm

http://www.geocities.com/Heartland/Acres/1962/rff1.html

http://soar.berkeley.edu/recipes/baked-goods/desserts/cakes/pumpkin-spice-jar2.rec

http://www.ohio.com/bj/stories/preserve29.htm

 

                                        Helen

 

 

Date: Mon, 5 Oct 1998 17:50:15 -0700

From: "Anne-Marie Rousseau" <acrouss at gte.net>

Subject: Re: SC - Canning-direct me for a good start?

 

Hi all from Anne-Marie, ex-4Her :)

Ras recommends the Ball Blue Book. I second this recommendation. Its

available through amazon.com, and not very expensive. It gives great

beginner instructions on canning and food preservation of all types and the

recipes arent half bad.

 

A good thing to start with is jams and the like...you cant die from doing

them wrong. If they dont set, you can still use it as pancake syrup or a

glaze for hams, etc. Once you get the hang of it, move on to simple

pickles, like pickled carrots, or bread and butter pickles, or pickled

onions. Again, the worst thing that happens is that the jar doesnt seal and

you keep it in the fridge till you eat it. Then, try a fresh salsa or other

acidic tomato project.

 

Onc you’ve gotten the knack of high acid canning, you may want to get a

pressure cooker and move to the low acid stuff (that's the stuff that if

you do it wrong you can get botulism, etc, but even then, its not hard).

 

good luck! canning is awfully fun. Pickled carrots, mushrooms, etc are a

super easy medieval-oide crunchy thing to serve at hot tourneys.

 

- --Anne-Marie, who used to win blue ribbons for salsa and stuff, and who's

mom cleaned up every year with dill pear pickles (ugh) and made jalapeno

jelly long before such things were so chic chic. (double ugh)

 

 

Date: Wed, 07 Oct 1998 10:47:03 -0600

From: "Diana Skaggs"<upsxdls at okway.okstate.edu>

Subject: Re: SC - Canning-direct me for a good start?

 

     Lady Elisabeth of Pendarvis asked about canning references.  My canning

     "bible" is "Putting Food By."  It covers many methods of canning &

     preserving, including drying and cellaring.  It is updated every so often

     to include new canning guidelines.

 

     Leanna of Sparrowhaven

     Mooneschadowe, Ansteorra

     (Stillwater, OK)

 

 

Date: Fri, 09 Oct 1998 11:15:22 -0400

From: Jeff Botkins <jbotkins at ime.net>

Subject: Re: SC - Canning-direct me for a good start?

 

Angie Malone wrote:

> If you have a used book store in your area check that out.  Canning hasn't

> changed much in the last 50 years.

>

> The ball canning book is in at least it's second edition, the first edition

> was very useful, my mother used it until it was falling apart.   I have

> quite a few pamphlet type books I inherited from my mother that came from

> the department of agriculture, and some other agencies that have already

> been mentioned.

>

>         Angeline

 

I just picked up the latest Ball "Blue Book" at my local Grocery Store

right in the Produce section for under $4....

It's a great source, plus it has  batch of recipes (stuff on preserving

and dehydrating, too)...

 

Jeff

 

 

Date: Mon, 12 Oct 1998 11:11:23 -0600

From: "Diana Skaggs"<upsxdls at okway.okstate.edu>

To: <stefan at texas.net>

Subject: Kosher salt

 

     Milord.  The canning book I use differentiates between table salt and

     canning salt.  Kosher salt is included in the canning variety.  Table

     salt contains "extras" to keep it from caking, and often adds iodine.  

     Occasionally, these extras will cause darkening of the product.  

     Canning and Kosher salts are supposed to be pure.

    

     I agree with the individual on the kraut recipe. Just shredded

     cabbage mixed with canning or Kosher salt, allowed to ferment in a

     crock.  The salt draws water out of the cabbage. Vinegar is used to

     supplement if liquid is not available from the fermenting process.

    

     Leanna of Sparrowhaven

     Mooneschadowe, Ansteorra

     upsxdls at okstate.edu

 

 

Date: Mon, 2 Oct 2000 14:56:43 EDT

From: KallipygosRed at aol.com

Subject: Re: Canning/Preservatioon (was Re: SC - Re: Easy period soups?)

 

NJSasso at msplaw.com writes:

> .  If done properly, then the food is nigh invincible as long as the lid

> doesn't pop.

 

My grandmother, during the heyday of bomb shelters, equipped all her shelters

and then canned them to the rafters with her "foods she felt wouldn't be

available anymore during a war" including peaches, etc. In 1989, after the

birth of my last son, she sent me a jar of peaches with the date 1966 on it

and the notation that "Now you can have a taste of history, and so can your

son, if you wait 6 months". When he started eating semi-hard food, I opened

the can and ground up the peach and fed it to him. It was delicious. No

problems. So, yeah, they can last **quite** a while if properly canned and

stored.

 

Lars

 

 

Date: Mon, 2 Oct 2000 14:46:07 -0700 (PDT)

From: Dana Huffman <letrada at yahoo.com>

Subject: Re: canned broth, was: non-member submission - Re: SC - Re: Easy period soups?

 

> Anybody have any idea how long home-canned chicken soup is supposed to be

> good for? Because I have a jar of soup that my mom canned in the summer of

> 1999 and I'm embarrassed to ask her whether it should still be good.

>

> -- Jadwiga (who can't find any of her canning books, and

 

I would think it should still be good.  My usual approach

to home-canned non-fruit is, if it looks OK and smells OK

and still has a good seal, cook it at a good boil for 20

minutes and eat it.  I've used this method on 2-year-old

turkey broth and survived, no problem.  Of course, if it

was canned with noodles in it, they'll probably dissolve by

the time it's cooked...

 

Dana/Ximena

 

 

Date: Sat, 17 Feb 2001 19:36:09 -0600

From: Diana L Skaggs <upsxdls_osu at ionet.net>

Subject: Re: SC - canned asparagus

 

>Anybody know if you can freeze it without blanching?

>

>Dana/Ximena

 

Blanching stops the enzyme action that causes vegetables to go bad.

According to my canning book, freezing alone slows, but does not stop the

process.  I sort my asparagus by thickness.

 

Little finger and smaller - blanch one minute

Little finger to thumb - blanch two minutes

Thumb thickness and bigger - blanch three minutes

 

I don't see much asparagus around here thicker than my thumb.

 

Liadnan

 

 

From: "Stephanie Drake" <steldr at home.net>

To: <sca-cooks at ansteorra.org>

Subject: Re: Re: Re: [Sca-cooks] Pennsic food

Date: Wed, 18 Jul 2001 16:25:04 -0500

 

Ok - here is a site where you can download pdf files that deal with

different sorts of canning.   http://extension.usu.edu/publica/foodpubs.htm

 

Mercedes

 

 

Date: Thu, 25 Sep 2003 07:48:29 -0700

From: Maggie MacDonald <maggie5 at cox.net>

Subject: Re: [Sca-cooks] OT: Quick question about canning

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

At 07:39 AM 9/25/2003,WyteRayven at aol.com said something like:

> I would like to try my hand at making some apple butter and canning it.

>

> I was wondering if I actually need to go out and buy a canner, or if I can

> just use one of the pots I already have? I know that the rack would make

> it easier to remove the jars, but I also dont have much disposable cash at

> the moment, and if I can just use what I have that would be great.

>

> Ilia

 

For water bath canning you can use what you already have on hand. Apple

butter could be water bathed just fine, it doesn't need pressure.

 

Maggie

 

 

Date: Thu, 25 Sep 2003 07:51:12 -0700 (PDT)

From: Huette von Ahrens <ahrenshav at yahoo.com>

Subject: Re: [Sca-cooks] OT: Quick question about canning

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

I have made apple butter and pear butter. You can

treat it like you do jams and jellies.  Take your

hot finished apple butter and pour it into

sterile jars, up to 1" or so from the top of the

jar.  Melt parafin and pour it directly onto the

hot apple butter.  I try to put a 3/8" layer,

that will seal your apple butter for at least one

year.

 

I have have a canner, but I prefer the above

method, as it is much less work.

 

Huette

 

 

Date: Thu, 25 Sep 2003 10:54:19 EDT

From: Etain1263 at aol.com

Subject: Re: [Sca-cooks] OT: Quick question about canning

To: sca-cooks at ansteorra.org

 

WyteRayven at aol.com writes:

> I would like to try my hand at making some apple butter and canning it.

 

You don't need to "can" it.   I'm assuming you mean a hot water bath canner.

You make sure your jars are clean (hot soapy water...rinse in hot and place

upside down on a towel until ready to use).  Make your apple butter (crockpots

with the lid off are great for this!)

   Now...you sit the jars upright, grate some parafin into the bottom...pour

in your HOT apple butter...and the wax will melt and rise to the top! When it

cools...it will seal.   You can put a lid and ring on it to keep it

clean...and it keeps very well.  Once the wax seal is broken...keep it

in the refrigerator.

 

Etain...who uses both water bath and pressure canning for other

things....

 

 

Date: hu, 25 Sep 2003 11:22:58 -0400

From: "Barbara Benson" <vox8 at mindspring.com>

Subject: Re: [Sca-cooks] OT: Quick question about canning

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

 

I have just begun to get into canning and such, and it was never at thing

that my family did so I do not have the fortune to have the years of

experience to draw on from my Mom, Grandma ect... So I had to relyon

"technical" information to figure out what to do. I am not saying that the

people who have been doing this the traditional way that their families have

been doing it are wrong. But I have found that the USDA has extensive

guidelines to help people nterested in preserving foods at home. Many of

their recommendations go against what has been common practice for

generations.

 

The National Center for Home Preservation can be found at:

http://www.uga.edu/nchfp/how/can_home.html

 

> From this site comes the following statement:

"Because of possible mold contamination, paraffin or wax seals are no longer

recommended for any sweet spread, including jellies. To prevent growth of

molds and loss of good flavor or color, fill products hot into sterile Mason

jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5

minutes in a boiling-water canner. Correct process time at higher elevations

by adding 1 additional minute per 1,000 ft above sea level. If unsterile

jars are used, the filed jars should be processed 10 minutes. Use of

sterile jars is preferred, especially when fruits are low in pectin, since

the added 5-minute process time may cause weak gels."

 

The Complete USDA guidelines can be found at:

http://foodsafety.cas.psu.educanningguide.html

Specifically the USDA Recipe for Apple Butter can be found at:

http://foodsafety.cas.psu.edu/usda/

2SelectingPreparing&CanningFruit&FruitProducts/AppleButter.pdf

 

I hope that this might be helpful. Again I am not contradicting the good

entles who use different techniques out of malicious intent or with the

belief that I am Right and they are Wrong. It is just what I have found  

on my own.

 

Serena da Riva

 

 

Date: Thu, 25 Sep 2003 17:59:31 -0400 (EDT)

From: <jenne at fiedlerfamily.net>

Subject: part 2 Re: [Sca-cooks] OT: Quick question about canning

To: Cooks within the SC <sca-cooks at ansteorra.org>

 

> I was wondering if I actually need to go out and buy a canner, or if I  

> can just use one of the pots I aleady have? I know that the rack

> would make it easier to remove the jars, but I also dont have much  

> disposable cash at the moment, and if I can just use what I have that  

> would be great.

 

The other thing you want to get is a jar lifter, even if ou don't have a

rack. The jar lifter looks like funny tongs and is designed to let you

lift the jars out of the water by their necks. There is NO other good way

to get the jars out of the bath (plenty of bad, painful ways, though,

and I know 'em all)

 

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net

 

 

Date: Thu, 25 Sep 200318:23:08 -0400

From: "Randy Goldberg MD" <goldbergr1 at cox.net>

Subject: Re: part 2 Re: [Sca-cooks] OT: Quick question about canning

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

 

> The other thing you want to get is a jar lifter, even if you don't have a

> rack. The jar lifter looks like funny tongs and is designed to let you

> lift the jars out of the water by their necks. There is NO other good way

> to get the jars out of the bath (plenty of bad, painful ways, though,  

> and I know 'em all.)

 

I beg to differ. I use a good STRONG pair of spring loaded tongs, 16" long

(mine are by OXO Good Grips), with a rubber band wrapped around each  

blade of the tongs. Works like a charm, and multi-tasks.

 

Avraham

*******************************************************

Reb Avraham haRofeh of Sudentur

      (mka Randy Goldberg MD)

 

 

Date: Thu, 25 Sep 2003 15:37:01 -0700 (PDT)From: Huette von Ahrens <ahrenshav at yahoo.com>

Subject: Re: [Sca-cooks] OT: Quick question about canning

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

Serena,

 

I understand where you and the USDA are coming

from.  When someone doesn't understand the

process, things can go wrong.  But at the same

time, I have seen people can food wrong also.

Home canning is something that requires skill

and knowldge to do right.  When it isn't done

correctly it can be more deadly than using

parafin on jams.

 

When I make jams and butters, I sterilize the jar

thoroughly.  Until recently, I would boil the

jars in my canner.  Lately, I have been running

them through he hottest cycle in my dishwasher.

When the jam is ready, I immediately take it off

the fire and start ladling it into a still hot jar.

When that jar is full, I take the parafin off the

fire and pour it into the top of the jam.  The

wax must be a minimum of 3/8" thick.  The liquid

parafin creates an airtight seal on the surface

of the still hot jam. Only then is the jam

allowed to cool.  I then start the next jar. I

also cover the jars with a lid or with seranwrap

and a metal jar ring, to keep dust, etc. of the

wax.

 

The wax usually remains tight for one year.

Beyond that it will start to unseal, which is

probably the why of the warning.  However, a

couple of years ago, I found a jar of jam that

was about 5 years old, that had been pushed to

the back of the pantry.  When I took off the lid,

the wax had shrunk so much that I could easily

remove the wax.  The lid had protected the jam.

There was no mold to be seen.  I still discarded

it because the sugar had crystalized.

 

I have seen mold on some home canned fruit that

had been given to me by a friend.  The jar had

been sealed, but obviously not properly.

 

I have also seen mold on home cooked frozen fruit.

This was in another friend's freezer.  Mold

happens.  It can happen anywhere.  It is

disgusting, but a fact of life. I usually make a

disgusted face and throw the food out.

 

Huette

 

 

Date: Tue, 21 Dec 2004 00:58:39 -0800 (PST)

From: Huette von Ahrens <ahrenshav at yahoo.com>

Subject: Re: [Sca-cooks] food safe temperature

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

Having canned for the past 44 years, I can tell

you that you should _never_ reuse metal canning

lids more than once.  It even says so on the box.

   Unless you like having jars that are not

airtight.  The separate rubber rings you have

described are for use with glass canning lids and are very

very difficult to position just right in order to

achieve an airtight seal.

 

Huette

 

--- Micheal <dmreid at hfx.eastlink.ca> wrote:

> Depends on whether  you buy the ones with rubber rings or with the rubber

> attached to the lids. (Rubber plastic same thing in this case) The lid type

> I personally don`t trust to se a second time. Canning process might leave a

> crease in the rubber. But the rings go into a pot of boiling water to be

> reused until they no longer flex before throwing them out.

>  

>  Da

>  Who regularly gets can on cordials, or is that

> cordially canned regularly

 

 

Date: Tue,21 Dec 2004 11:16:31 -0800

From: "Rikke D. Giles" <rgiles at centurytel.net>

Subject: Re: [Sca-cooks] food safe temperature

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

On 2004.12.21 11:03, Stefan li Rous wrote:

> Huette mentioned:

>> The separate rubber rings you have

>> described are for use with glass canning lids and are very

>> very difficult to position just right in orer to

>> achieve an airtight seal.

>

> *glass* canning lids? Are you saying that the lids themselves are of

> glass rather than metal? I don't think I've see any of these, unless

> I have but didn't realize they were for canning. I've seen various

> decorative jars with glass lids, usually with a metal wire

> arrangement which acts as a hinge and a clamp to hold them closed.

> These usually have a white rubber ring. The jars are often square in

> shape. Are these actually (originally?) canning jars?

 

Yes, hey are.  And they are still used in Britain.  I've several that

I got from my ex-mother-in-law, while I lived in Britain (was married

to a Brit).  The jars aren't square, but round.  They aren't as easy to

use as American canning jars and metal rings etc but they do have one

superiority.  Acidic foods do not cause them to rust.  In my,

admittedly limited, experience one of the most popular things canned

are pickles or chutneys.  Err, not the same as our pickles/pickle

relish.  Anyway these are quite acidic and need the glass jars and lids

or now, more modernly, they are put in plastic containers and frozen.

 

Aelianora de Wintringham

Barony of Dragon's Laire

Kingdom of AnTir

 

 

Date: Wed, 15 Jun 2005 13:09:31 -0400

From: "RUTH EARLAND" <rtannahill at verizon.net>

Subject: [Sca-cooks] Pickling turnips

To: <sca-cooks at ansteorra.org>

 

There are 2 reasons some sources advise against pickling turnips.

 

One is that they grow underground and are very likely to harbor pathgenic

bacteria. Sure, you're going to peel them, but you also have to be really

sure there are no cracks in the vegetables. It isn't unusual to buy pickled

turnips in an Asian or Middle Eastern market and bring them home only to

find that they've gone off.

 

The second is that as a low acidity vegetable, They need to be canned under

pressure.

 

Berelinde

 

 

Date: Wed, 15 Jun 2005 19:59:20 -0400

From: <kingstaste at mindspring.com>

Subject: RE: [Sca-cooks] Pickling turnips

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

 

I have a hard time understanding the bit about underground pathogens, since

pickled beet roots are a long-standing tradition.  Beets are likewise a

low-acidity vegetable, thus the pickling liquids being acidic.  What sources

are we talking about?  Modern canning recommendations?

 

Christianna

 

 

Date: Thu, 16 Jun 2005 03:02:50 -0400

From: "RUTH EARLAND" <rtannahill at verizon.net>

Subject: [Sca-cooks] Re: Pickling Turnips (long and slightly evasive)

To: <sca-cooks at ansteorra.org>

 

Christianna wrote:

> I have a hard time understanding the bit about underground pathogens, since

> pickled beet roots are a long-standing tradition. Beets are likewise a

> low-acidity vegetable, thus the pickling liquids being acidic.  What sources

> are we talking about?  Modern canning recommendations?

>

> Christianna

 

Please excuse my incomplete response.

 

The statements I made were based on modern canning recommendations and apply

to canned unpickled vegetables.

 

Botulism is the big culprit. The excrement of the botulism toxin is one of

the most lethal compounds known to man, and cooking the canned food after

the toxin is present does not make it less harmful. The bacteria responsible

resides in the ground and, in a normal aerobic environment, lives its life

in peaceful anomynity. When it attempts to survive in an anaerobic

environment, such as olive oil or canned food, it produces the botulism

toxin. That, by the way, is why you should never steep herbs or garlic in

cold olive oil. Vinegar is safe, but see below.

 

The acidity of the pickling solution is of critical importance here. If you

are canning turnips in an acidic solution, like beets, if the acidity was

sufficient, the chances of contaminated pickles would be slight.

 

Often, though, turnips are pickled in a less acidic solution than beets, so

care must be taken to be sure the pickles are safe. Compost is often not

particularly acidic, so I would be cautious. Sugar and salt do retard the

growth of bacteria, but not as effectively as vinegar.

 

The integrity of the vegetable or fruit is also an issue. If the skin is

broken, the interior of the vegetable has been exposed to pathogens. Which

is why preserving instructions, modern or period, often call for peeled,

unblemished (and often cooked) fruit/vegetables.

 

According to the canning recommendations of my aunt, who might not be THE

authority on unusual pickles, but used to can everything that wasn't still

breathing, low acidity fruits and vegetables, anything containing animal

protein (she canned spaghetti sauce with meat), or anything she wasn't sure

of should be canned under pressure in a pressure cooker.

 

If you've been canning pickled turnips successfully for years, there's no

reason to think your process is wrong. I've never canned anything besides

grape jelly, dill pickles, and bread and butter pickles, so I admit I'm no

authority on the process at all.

 

Having said that, there are 3 canning methods that I know: cold pack

(uncooked food, no pressure), hot pack (cooked food, no pressure), pressure

(self-explanatory).

 

I do not offer any opinion on which is the correct method to use. I simply

encourage you to read up on canning before deciding which is best for the

food you want to can.

 

Out of curiosity, has anyone ever tasted the contents of a bulging can or

one that has bubbled or squirted on opening? (I really hope the answer to

this is 'no')

 

Berelinde Cynewulfdohtor

 

 

Date: Tue, 14 Oct 2008 08:22:20 -0700

From: Susan Fox <selene at earthlink.net>

Subject: Re: [Sca-cooks] OOP canning adventures

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

I've been saving jars all year, much to the dismay of my housekeeper who

has to figure out where to put them.

 

A good brand of jar pasta sauce, Classico, sells their product in actual

Mason jars.  Better than average for commercial s'getti sauce, not full

of sugar like some of them.   A quick look at Google shows me that I'm

not the only one who buys that brand, in part, to recycle the jars.

 

Selene

 

 

Date: Tue, 14 Oct 2008 11:25:55 -0400

From: Sandra Kisner <sjk3 at cornell.edu>

Subject: Re: [Sca-cooks] OOP canning adventures

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

<<< A good brand of jar pasta sauce, Classico, sells their product in actual

Mason jars.  Better than average for commercial s'getti sauce, not full of

sugar like some of them.   A quick look at Google shows me that I'm not

the only one who buys that brand, in part, to recycle the jars.

 

Selene >>>

 

True - then all you need is new lids and bands, and the bands (once you buy

them) can *also* be reused.  Much cheaper than buying the whole lot.

 

Sandra

 

 

Date: Tue, 14 Oct 2008 11:23:44 -0400

From: "tudorpot at gmail.com" <tudorpot at gmail.com>

Subject: Re: [Sca-cooks] OOP canning adventures

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

I scour yard sales- scored two boxes of a dozen jars for $2 at one  

sale. The other day I found half a dozen of the wide mouth sealing  

rings for 25 cents. Just need to keep canning in the back of your  

mind when at sales.  Earlier this year at one yard sale- a fellow was  

trying to sell a 'Classico' jar for a $1.00-- I gently suggested that  

for another dollar someone could buy one full of sauce.

 

Freda

 

 

Date: Tue, 14 Oct 2008 16:20:32 EDT

From: Etain1263 at aol.com

Subject: Re: [Sca-cooks] OOP canning adventures

To: sca-cooks at lists.ansteorra.org

 

In a message dated 10/14/2008 11:21:56 A.M. Eastern Daylight Time,  

selene at earthlink.net writes:

<<< A  quick look at Google shows me that I'm

not the only one who buys that  brand, in part, to recycle the jars. >>>

 

That's true...but it doesn't have a standard size lid! You have to  reuse

the lids that come on them!

 

Etain

 

 

Date: Tue, 14 Oct 2008 11:59:57 -0400

From: Sandra Kisner <sjk3 at cornell.edu>

Subject: Re: [Sca-cooks] OOP canning adventures

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

<<< One caution, if you are pressure canning you should be using new jars,

since reused ones may have stress-induced flaws that cause them to shatter

under the pressure of the canner.

 

Margaret >>>

 

At least with pressure canning the damage should be contained.  Not so with

a boiling-water bath!

 

Sandra

 

 

Date: Tue, 14 Oct 2008 12:05:15 -0500

From: "Lisa" <ladyemp at sbcglobal.net>

Subject: Re: [Sca-cooks] OOP canning adventures

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

*snip*

One caution, if you are pressure canning you should be using new jars,

since reused ones may have stress-induced flaws that cause them to shatter

under the pressure of the canner.

 

Margaret

*snip*

 

Very valid point, although my mom for a good many years used the same jars

over and over.  We did most of our canning with hot baths to seal them and

only rarely (basically only when we HAD to) used the pressure cooker.  I

still remember how to do most of the canning my mom and I did, even though

it was enough years ago I should have forgotten lol...

 

Elizabeta of Rundel

 

 

Date: Tue, 14 Oct 2008 16:33:55 EDT

From: Etain1263 at aol.com

Subject: Re: [Sca-cooks] OOP canning adventures

To: sca-cooks at lists.ansteorra.org

 

ladyemp at sbcglobal.net writes:

<<< One  caution, if you are pressure canning you should be using new jars,

since reused ones may have stress-induced flaws that cause them to shatter

under the pressure of the canner. >>>

 

I pressure can all the time...and reuse jars.   What you can't use is

"commercial" jars such as recycled mayonnaise jars and such.  If you use the jars made for canning (Ball, etc.) you can reuse and pressure can every year.   I mostly consolidated my garden produce by making peppers, onions and tomatoes

for on hot sausage sandwiches and pressure canned them in pint jars to give to

my sons.  

 

Etain

 

 

Date: Tue, 14 Oct 2008 12:51:17 -0500

From: "Alexandria Doyle" <garbaholic at gmail.com>

Subject: Re: [Sca-cooks] OOP canning adventures---and gardening

        question

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

I did a quick look at a couple of sites about pressure canning, to see

if they warn about new jars, and they don't.  They do mention using

only jars made for canning since they are intended for reuse while

something like a mayo or peanut butter jar is not.

 

The check for chips or cracks is important regardless of the kind of

canning.  In thinking back I don't think we did anything but pressure

canning.  As an adult on my own I have done the boiling bath canning

infrequently, since I didn't get the pressure cooker (pouting here).

This next year my daughter and I are looking to putting in a vegetable

garden so at the same time as planning the planting I'm trying to get

the preservation method planned, so we are prepared.

 

alex

 

 

Date: Tue, 14 Oct 2008 13:58:41 -0700

From: Susan Fox <selene at earthlink.net>

Subject: Re: [Sca-cooks] OOP canning adventures

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

Etain1263 at aol.com wrote:

selene at earthlink.net writes:

<<< A  quick look at Google shows me that I'm

not the only one who buys that  brand, in part, to recycle the jars. >>>

 

<<< That's true...but it doesn't have a standard size lid!  You have to  reuse

the lids that come on them!

 

Etain >>>

 

Huh?  The ones I get seem to accomodate the standard mason lids just

fine.  Otherwise, why use the "mason" jar trade mark?

 

Selene

 

 

Date: Wed, 15 Oct 2008 07:54:16 EDT

From: Etain1263 at aol.com

Subject: Re: [Sca-cooks] OOP canning adventures

To: sca-cooks at lists.ansteorra.org

 

StefanliRous at austin.rr.com writes:

<<< Does  someone make the right sized  

lids? Or do you do as Etain suggested  and reuse the lids until the  

gasket gives out? >>>

 

I haven't bought these jars in years because of the size disparity. I'm

guessing that they have made the opening a standard size now.  If you reuse the

lid...you can only do so once.  Which is why I stopped buying the stuff.  

Then again, I grow enough tomatoes, I make my own sauce now.

 

Etain

 

 

Date: Wed, 15 Oct 2008 06:51:20 -0600

From: "S CLEMENGER" <sclemenger at msn.com>

Subject: Re: [Sca-cooks] Canning/Largesse

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

The vinegar probably does preserve the mustard, but I can mine anyways (at

our altitude, 15 mins in a boiling water bath).  It helps ensure against bad

buggy-do's, and it also seals the lids against leakage if they're being

transported.

 

--Maire

 

----- Original Message -----

From: "Mark S. Harris" <marksharris at austin.rr.com>

 

Gunthar commented:

 

<<< That's a cool idea. I'd love to hand out batches of

canned food or jellies as largesse. I'd personally

like to make a huge batch of spiced mustard

to hand out as gifts. I've been told that people have

gotten addicted to my mustards. >>>

 

Do you really need to can mustards? I thought the vinegar would

preserve them.

 

 

Date: Wed, 15 Oct 2008 09:30:48 -0400

From: "Elaine Koogler" <kiridono at gmail.com>

Subject: Re: [Sca-cooks] Canning/Largesse

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

There's a web site where you can order all sorts of bottles and jars, not to

mention small tins of various descriptions.  You can find it at

http://www.specialtybottle.com/

 

Kiri

 

On Wed, Oct 15, 2008 at 7:54 AM, Georgia Foster <jo_foster81 at hotmail.com>wrote:

 

<<< GREAT ideas!  I am temporarily the coordinator of largess for TRM Timmur

and Tianna, Artemisia (until a more local one can be hired).  Spiced wine

Jelly sounds WAY too cool.  Not experienced enough with mustard to try that

as yet.  If I can only find JARS!!!!

 

Malkin >>>

 

<the end>



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