Scouts-L Mail Archive for August of 1999: Re: canning help for winter camp outs.
Re: canning help for winter camp outs.
Gary A. Musselman
Mon, 16 Aug 1999 09:37:19 EDT
Bob c. was "looking for recipes or directions on how to can pasta meals ie
tom. sauce. we intend to use this on winter camp outs."
Bob, I strongly caution against "canning" as a method of preserving food for
later campout use. Home canning is generally unacceptable for use outside
the home due to the potential for food borne illness. IMPO, the risk isn't
Try freezing in large freezer (Ziploc?) bags and even then make sure all
product is heated at least to 165 degrees before bagging and that it is
bagged in no more than gallon lots and frozen immediately.
Our troop does its pasta differently. We pre-cook pasta to its "al dente"
state (cooked, yet firm), chill it in cold water, drain, and bag for the
refrigerator a day or so before the event. We keep the pasta chilled in the
cooler until use. When it is time to serve, we dip the pasta in boiling
water to reheat ans then serve.
We prepare the sauce on site, being either "canned plain" or "from scratch".
Hope this is of some help.