What I need the most often and how I make it last the longest...

[killarney_sailor]

Originally Posted by MarkofSeaLife

Provisioning to me seems very close to what we ate when we were living on land. So just work out what makes you take a drive to the store at home and its the same when cruising.




By the way, you hit it right when you said milk and bread!

For your provisioning list for the boat just steal the househhold shopping list.... make sure you delete the good stuff like ice-cream

We were able to buy powdered ice cream in Ecuador and the Galapagos You mix it with milk (UHT milk is the norm in most countries you will cruise in) and stick it next to the cold plate for three days. It has an almost too rich taste to me but if you like Haagen Daz (sp?) you might like it and anything like ice cream on a hot day at an anchorage in the middle of nowhere is going to taste pretty good.

We find that our provisioning reflects where we are cruising. If you try to have North American style foods everywhere it will vary from impossible to very costly. Eat what the locals eat is part of the fun.

[rockDAWG]

I have been thinking my provision for my future sailing around world alone with stop whenever I want. No intention to breal any records or prove anything. Just me and the sea having sex.

These are what I have been thinking, They should last me for at least 10 days in a non stop passage.
1. Vacuumed pack all my cooked food and eggs
2. Powdered milk, flour for bread, a lot of rice, pasta, noodles.
3. Green pepper carrots and broccoli, NPAP, celery, watermelon, cantaloupe apples oranges ete. All there can store for long time
4. Grow my own green spout
5. Buy block ice with dry ice if available
6. Canned meats
7. Sausages

[bdietrich]

Down in the E Caribbean islands, half the time pasta will break out with bugs if you keep it too long, and wheat-based cereals (raisin bran, etc) break out in bugs VERY quickly.

[tomperanteau]

Originally Posted by killarney_sailor

We had some success growing lettuce but you have to be careful since some countries don't allow you to import plants or soil. How strict they are varies from wink-wink to tally serious about the prohibition. Seems to be more of a problem in the South Pacific than it was in Eastern Caribbean.

Thanks for the information. Our cruising area will include the south Pacific.

[KnottyGurl]

powdered eggs, powdered milk, TVP beef, chicken, Freeze dried burgers and pork chops, lots of corn meal/flour, white flour, sugar, assort spices, lots of different beans dried, and stored in air tight bags, along with rice long grain and basmatti / jasmine, dried fruits and veg (dehydrator) I spend weeks at a time making beef jerky, chicken and turky jerk. then again sealed in portion sized air tight baggys.
I make my own bread, corn bread, tortilos, pasta, cookies, brownies.
cream cheese last for ever and is great as sauce, gravy, dessert snack.
MRE are stored in ditch bags along with those 3000 claorie cookies