Refrigeration: Let It Go
How to leave refrigeration behind and why you should, whether traveling or sedentary.
WBF Notes: Cruising Without Refrigeration
presented by Wendy Hinman
buy online Cougar Gold canned cheese (WSU online) and canned butter, but make sure you save a lid from something else (coffee, hot chocolate) to use with it because it doesnt have a resealable lid. One guy in the audience said at military surplus stores you can sometimes find butter in brine and it keeps for years.
protein:
tofu, beans, nuts.
beans: store in good tuperware (she said her test is to hold it underwater for 4 minutes to make sure it doesnt leak, our method is to store it inside a plastic bag, in the tuperware), and secure them when soaking them so they dont spil.
nuts: can be eaten on their own, or mixed in with things. also, nut butters (peanut better, etc) can be mixed with lots of things and stored a long time to make sure you get protein.
milk/yogurt
UHT (Ultra High Treatment) is your friend. It’s the kind that comes in a box, on the shelf not in the refrigerator isle. Can be left for months unopened and is still good. Once opened, reseal with tape and it can still be used for 1-2 days. UHT also yogurt and juice, or you can make yogurt with UHT milk, and with UHT juice you can make wine or just make rum and juice :) UHT milk taste a little differnt, so if it taste differnt than what you’re used to, it isnt spoiled, thats just how it tastes. Mostly people use it for cooking, not just drinking because of that taste, they’re a little put of from it.
fish
lime poisson cru (french for ceviche) is just curing fish with lime juice. you can find lots of tasty recipies for that online. it is a great way to eat if you manage to catch some fresh fish.
pickle cooked fish in vinegar
dry fish to extend the life (at sea or far out in an anchorage flys should not be a problem, but just in case, try cheesecloth around the area you are using to dry).
great dry/ bulk things:
couscous, polenta, flour (to make tortillas/ panbread)
be flexible, try new food, trading is good, be aware of the area you are in and try foraging (in many places in the world there is lots of fruit and veggies growing wild, but they are considered “poor people food” by locals)
Condiments are FINE without refrigeration, just keep the lids clean and don’t put dirty utensils in them that could cause them to get moldy.
If you are SUPER worried about keeping things clean, you can use the pressure cooker to sterilize things, just get it up to 212 and clean things up (but make sure whatever you are sterilizing can withstand it).
to keep the icebox clean, prop it open at night so the dampness can escape and the moisture doesnt turn to mold or mildew.
don’t put cans in a WET bilge, they will rust. try creating small compartments so things don’t roll around. take labels off of cans and writing them on in sharpie.
VERY IMPORTANT. to prevent pests such a roaches, rats, and banana spiders: roaches: their eggs are on cardboard and paper, so the more you can do to not bring any on board, the better. unload all your groceries to the tuperware on the dingy if you can, and take the carboard straight back to shore for recycling. rats (and roaches) can get onboard when you dock, so its better for you and harder for them if you anchor out. spiders (very large nasty ones) can get on your boat when you bring bananas onboard. wash them immediately. for all other foods, wait to wash them until you are about to eat them, the dirt protects them from mold. but wash bananas immediately.
on a long passage you might need more veggies (heading to japan) and then you can try sprouts. just make sure to not let them mold.
she said to be aware of options and open to new methods, such as food dehydration, brining, foraging (although being aware of local flora and fauna first) etc to make it work for you.
books and links she suggested:
“Voyagers Handbook" by Beth Leonard
“The Care and Feeding of a Sailing Crew" by Lin and Larry Pardey
“Voyaging on a Small Income" by Annie Hill
“Offshore Cruising Companion" by John Neil and Amanda Swan