non-acidic meals?

[Homesteader]

Okay lads & lasses... I've been an outdoor cook for more decades than I care to think about, and cook daily on my good ole black iron. I'm new to copper, bronze, brass, all that sorta metal, though, and really need some recipes. I bought a new tin-lined copper "Hudson's Bay Kettle" (1 quart), and a used bronze 3/4 gallon cookpot with questionable tin. I'm told I can cook anything but acidic foods in it, but I don't know what the devil that leaves! (No chili?! Aaaaiiieeee!!!)

Can anyone please give me some recipes, and some basic guidelines, on what I can and cannot cook in these pots? I've run searches online, but it seems to me that most foods are listed as acidic.

My apologies if this is too basic or goofy a question, but I sure could use a little guidance.

Thanks very much.

 

[Swampman]

You can cook anything in the new tin lined kettle. Cooking anything in the old one might be dangerous. Tomatoes are acidic. Many fruits are acidic.

 

[TANSTAAFL]

http://www.google.com/search?hl=en&lr=&q=non+acidic+foods

 

[chipper]

Can anyone please give me some recipes, and some basic guidelines, on what I can and cannot cook in these pots? I've run searches online, but it seems to me that most foods are listed as acidic.

My buddy does historical trecking. He and his friends dry every type of veggy immaginable except tomatoes. They stop everynight, start a fire and add jerky and the veggys to the pot. Simmer until the water turns to stew and you have your dinner. Boil water for tea and oatmeal for breakfast. Eat hard tack and jerky for lunch. Keep a bunch of dried fruit along for snacks but don't cook.
I hope that helps.
Regards
Wounded knee