Food basics on a boat

[Searush]

A good tip is to wrap the base of the Tin with tape so that they do not leave rust marks.

They are in 5 gall plastic containers cut in half so do not get wet & could not stain the bilge as they don't touch it. But why would I care a jot if the filthy oil-stained bilges of my 40yo MAB suffered rust staining?

 

[BarryH]

Covent Garden Soup co do some really nice soups in plastic pouches/sachets things. Proper soup that actually tastes nice and easy to store.
Tins stay in a plastic box thing under one of the seats, but then I'm spoilt for storage. I do find the crystal decanter for the single malt slides around a bit so I made a "module" to take a bottle each of Jura and Highland Park. I don't bother with glasses any more..........

 

[MiracleMaud]

Kilner Jars

Kilner jars work well to keep stews or whatever for a day or few. Put it in to the top hot then the lid will seal as it cools. Stick it in the pressure cooker for half hour and it will keep for months.

Once sealed; do you refrigerate your kilner jars, or store then in the ubiquitous cool place?

Thanks.

 

[john_morris_uk]

I could make my usual incredulous remarks about people who actually admit to eating Fray Bentos pies, but I will refrain.

On a serious note, we always try to carry a few 'bread mix' packets. We've got the usual stick if UHT and tinned provisions and dried rice and pasta, but if you are stuck on the boat in some remote anchorage and running low on provisions, bread from bread mix packets is easy to make and is instant morale.

 

[VicS]

Once sealed; do you refrigerate your kilner jars, or store then in the ubiquitous cool place?

Thanks.

If things have been properly bottled in Kilner Jars and properly sealed while hot with a new sealing disc they keep for ages in the store cupboard At least fruit does. Never tried meat.

We have only just used the last of the tomatoes bottled in 2010. Recently did half dozen jars of rhubarb. Still got about a dozen jars of tomatoes from last year and will be doing more later this year.

 

[Tidewaiter2]

If things have been properly bottled in Kilner Jars and properly sealed while hot with a new sealing disc they keep for ages in the store cupboard At least fruit does. Never tried meat.

We have only just used the last of the tomatoes bottled in 2010. Recently did half dozen jars of rhubarb. Still got about a dozen jars of tomatoes from last year and will be doing more later this year.

This is SWIMBO replying, be very careful of BOTULISM, a fatal disease. This is caused by meat products allowing anaerobic bacteria to grow. They grow without oxygen so enjoy the closed atmosphere of a tin or sealed jar.
If the centre of the home produce stew reaches the correct temperature, 121ºC, then all will be fine. The 30 mins at high pressure (15lbs in the old measures) should be good enough, especially if the original jar is already hot from the stewing process.

 

[VicS]

This is SWIMBO replying, be very careful of BOTULISM, a fatal disease. This is caused by meat products allowing anaerobic bacteria to grow. They grow without oxygen so enjoy the closed atmosphere of a tin or sealed jar.
If the centre of the home produce stew reaches the correct temperature, 121ºC, then all will be fine. The 30 mins at high pressure (15lbs in the old measures) should be good enough, especially if the original jar is already hot from the stewing process.

Thanks for the advice. The toms we do in the oven in their own juice so probably only get just above 100C. They gently boil anyway for the specified time. The rhubarb is in sugar syrup but did that in a pan of water. I forget the temp but simmering, not quite boiling.

I have often taken the meaty part of a shepherds pie cooked and frozen in an aluminium foil dish and done the top with Smash later. Was thinking a Kilner jar might be a better idea than the foil dish. Should be able to keep it longer if done properly.
Tried tinned mince but too runny to put the Smash on top.

BTW you cannot fry Smash !

 

[Stu Jackson]

Love the idea of recycling coke bottles for rice. Now how much salt can ya stick in a coke bottle? I won't forget to add the rice to the salt to keep it from solidfying!

After years of living with powered milk substitutes when visiting client's offices, I learned to drink my coffee black. Don't know how this goes with your 4,589,456,321 varieties of tea.

For the skipper who has his boat floating below the lines with all the tea and alcohol, just dump the tea.

In America, these days, "tea parties" just ain't what they used to be. Just another band of reprobates. Hmm, some thing HAVEN'T changed...

 

[alant]

Thanks for the advice. The toms we do in the oven in their own juice so probably only get just above 100C. They gently boil anyway for the specified time. The rhubarb is in sugar syrup but did that in a pan of water. I forget the temp but simmering, not quite boiling.

I have often taken the meaty part of a shepherds pie cooked and frozen in an aluminium foil dish and done the top with Smash later. Was thinking a Kilner jar might be a better idea than the foil dish. Should be able to keep it longer if done properly.
Tried tinned mince but too runny to put the Smash on top.

BTW you cannot fry Smash !

Saw some tinned rhubarb in a supermarket!

 

[Vara]

BTW you cannot fry Smash !

But if you add some flour and seasoning you can make some passable potato scones and fry those.

 

[martinteeluck]

If like myself you've tried super-noodles and found them to taste like well-weathered halyards in creekwater then try "Shin Cups"........I'm semi-confident that they're not made of real shin....I think they're Korean and you'll find them at all good oriental food stores - seriously, they are very nice, hot & spicy, light and take up very little space on board.....if you can't find any PM me and I'll post you one for review!

I also like to keep a small tub of the parmesan cheese you don't need to keep refrigerated on board.....can smell (and ocasionally taste) a little vommitty sometimes but it makes me feel slightly more civilised than my usual scruffy reflection would have me believe...

 

[dylanwinter]

good point

If like myself you've tried super-noodles and found them to taste like well-weathered halyards in creekwater then try "Shin Cups"........I'm semi-confident that they're not made of real shin....I think they're Korean and you'll find them at all good oriental food stores - seriously, they are very nice, hot & spicy, light and take up very little space on board.....if you can't find any PM me and I'll post you one for review!

I also like to keep a small tub of the parmesan cheese you don't need to keep refrigerated on board.....can smell (and ocasionally taste) a little vommitty sometimes but it makes me feel slightly more civilised than my usual scruffy reflection would have me believe...

I had forgotten about those up market noodles

and the parmesan is a good idea too