|Topic Review (Newest First)|
|07-06-2006 08:19 AM|
A good website on food preservation
|07-05-2006 11:18 AM|
|jheldatksuedu||Just wanted to say thanks for the tip, I'll give this a try, sounds good. I'm also on a 38, it's a Hughes and also getting ready to embark on a circumnavigation. I've learned the hard way on two gulf crossings that's this or something like this is very necessary. If you know a gal/mate or meet one, I'm looking. Feel free to add me to a blog about your trip. Jon|
|07-04-2006 10:23 PM|
the best can treatment!!!
I made this up and it works like a charm...I have tested it for months now.
I got 500 ziplock bags [made for sewing machine parts]...very heavy duty on Ebay for $13...packaging catagory.
I put one regular can or 2 small veggie cans [1 serves us 2] in each bag with about a tablespoon of silica gel cat litter. Not a speck of rust and I reuse them with the silica litter still good.
This silica cat litter is great...I used it in all our spares when I vacuum packed them.
You can't buy regular ziplock bags as cheap as Ebay if you keep looking.
|04-29-2006 07:24 AM|
Sprouting rocks !!
While the Europeans were dying off with scurvy and eating boiled grain and salted meat... The Chinese were happily not having to buy barrels of lime juice from the West Indies.... simply sprouting beans and seeds...
Mung Beans sprout really fast...
Alfalfa (lucern as we OzTralians call it) and many other grains/beans, keep for ages and provide ALL the vitamins you'll ever need + minerals when sprouted. (in salt water !!)
Plenty of info on the net re: sprouting.
Fresh is best, and easily attained.. Less cans. Most countries have meals in sachets...
We buy vegeterian meals from an Indian Food shop
product is MTR firstname.lastname@example.org for distributors worldwide. Yummy indian cooking on the boat comes in very flat box containing a sachet.
Wrap citrus fruits in alumunium (aluminum to you yank types) foil... stays fresh for WAY longer... wrap tight!
Got this hint from "dolphins at sunset" book ....doubted it.... was wrong
Say hi when you get her for local contacts huh?
|04-28-2006 07:07 PM|
Open eggs carefully...
I used to buy refrigerated store eggs and keep them without cooling in the southeast USA in the summer. They were probably never kept more than a couple/few weeks and I only had one egg ever go bad, but 'boy was it bad'. Put me off eggs for long time.
IF you keep eggs w/o a fridge it would be good to get in the habit of float testing or sniffing or maybe pricking with a needle and sniffing before breaking because "YOU WILL KNOW RIGHT AWAY" and if you break a rotten egg into a bowl in the galley it will ruin your day. When we go back to living aboard I plan to get into that habit so as not to relive "that terrible day".
|04-28-2006 05:16 PM|
|Alchemist909||As I remember, Lynn Pardy recommended a light coat of vaseline (petrolatum) on the eggs to preserve them. Sounds easier than wax.|
|03-19-2006 04:09 PM|
One other method I've heard of for preserving eggs is to dunk them in boiling water for about 5-10 seconds. This will cook the membrane on the inside of the shell and make it much less permeable, making the eggs last longer. It also sterilizes the exterior of the egg as a side benefit, reducing your chances of getting salmonella from them.
I'd also avoid coating the cans in anything that isn't safe to eat. Coating them in wax is probably safer than coating them in paint. Generally, when you open a can, there will be little particles of whatever the can is coated with getting into the food... Personally, I'm not too fond of eating paint.
|06-25-2005 09:10 PM|
Well Tammy it is good to see you are coming to this fine country. And tell your husband "good on yer mate" from me.
There is some very good information on what you need in Annie Hill''s book. Certainly it accords with what I have found and I even learned a few things.
You''ll love Airlie Beach and the surrounds.
|08-16-2004 07:26 AM|
My wife and I spent 2 years cruising in the tropics without refrigeration...or electricity. We stocked cans for 6 months at a time. Our method on cans was to mark the top of each can for contents, remove the label and dip the can in hot liquid wax. It leaves a coating that keeps them from rusting.
The downside is whatever you coat the cans with WILL get in your food. Wax is ok and not a problem but I wouldn''t use paint or any other material that could be hazardous to you health. Try it at home to find out how it works.
We took a few glass items too. Our preferred method was to wrap them in plastic bags that newspapers come in. Those bags are long, narrow and wrap easily...a few bags will provide a cushion and catch any liquid should a break happen. We never had glass break but were careful in packing. The bags are dirt cheap and you can buy them from the paperboy.
Eggs...we bought them straight from the chicken farm before they were processed. 12 dozen at a time. We didn''t coat them or do anything to preserve. 12 dozen lasted us about 2 months before they were eaten. No problems with spoilage.
|08-15-2004 05:07 PM|
We are in Melbourne (Australia, not Florida). If you need a mooring and some tranportation/native guides (My lady just also contributed; "And laundry facilities"...She seems to think it important )when you get down this way, drop me an email (email@example.com).
Watch out around Cape Llewyn...its a doozie!
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