[Leica] Flying with canned goods, cabin pressures

[gregj_lorenzo at hotmail.com (Greg Lorenzo)]

Thanks Bill and Tina.

 

Victoria has the spaghetti sauce we made and pressure canned together last 
week at the top of the list of stuff she's flying back to school with. So we 
are going to take our chances. The jars will be sealed inside plastic zip 
top bags, wrapped with bubble wrap and then securely boxed before going into 
her suitcase with a cornucopia of other goodies she amassed over the last 
two weeks.

 

As homemade tomato sauce with pasta or gnocchi is her favorite food if jars 
break she'll probably strain any escaped sauce and freeze it in smaller 
portions for later consumption.

 

Greg Lorenzo

Calgary, Canada
 
> From: bs.pearce at cox.net
> To: lug at leica-users.org
> Date: Sun, 3 Jan 2010 15:34:45 -0600
> Subject: [Leica] Flying with canned goods, cabin pressures
> 
> Current commercial aircraft are pressurized to about 8,000 feet, as that 
> is 
> about as good as can be done without serious problems with metal fatigue. 
> We 
> older members can recall the English learned a hard lesson with their 
> pioneering jetliner in just that subject. CAbins and holds are pressurized 
> the same.
> 
> The Airbus A380 (the double deck aricraft) and the soon to be flying 
> Boeing 
> 787 will be pressurized to around 6,000 feet, as the composite 
> construction 
> flexes a bit better. The result will be a better flying experience, as 
> many 
> suffer slight cases of altitude sickness at 8,000 feet, and that's why you 
> feel not so hot after a long flight.
> 
> We have flown with check on luggage containing wine, scotch, olive oil and 
> other such things such as cigars from a small island repblic with no 
> problems.
> 
> Bill Pearce 
> 
> 
> _______________________________________________
> Leica Users Group.
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