The magazine “Medieval History” had an article about making meat pies in.. issue 5 I think (NOTE: Article by same author here: http://cunnan.sca.org.au/upload/1/18/Pyes_de_pares.pdf). It was a very interesting article. The author said that in period pies or coffins were used instead of canning. Essentially, the pie shell was so thick and totally sealed that it kept the food good for…