Cooking Without Refrigeration / Microwave

[zeehag]

put asparagus in a pan of water so it absorbs the water to stay fresh..is easy.....like flowers---snip of fends first for maximum absorption....

[SusanneAmes]

Wow – I haven’t tried canning butter (or really much else). I just look for it in the shops. I haven't bothered canning while cruising because it would make our cabin very hot, use propane, and most canned things I would eat I can find fairly easily and cheaply in the shops.

We have a Fagor pressure cooker. They are MUCH better than the older kinds. If you are curious but not ready to get one yet, see if you can visit someone who has one (or even use or borrow it if possible). Ours is very easy to use, and cleans up very easily even when stuff has caked on. I think some of the other new model cookers are probably also good as well.

Cheers,

[osirissail]

The French pressure cookers are very safe and strong. Huge stainless steel arm over the top with substantial size knob to tighten the lid. And the pot with the low height will fit between the stove's fiddle arms to hold it in place when it is a little bit rolly.

[MarkJ]

Originally Posted by SusanneAmes

Wow – I haven’t tried canning butter ,

NZ has the best canned butter in the world. Actiual New Zealanders are a bit slow in the upstairs noggin area but they can produce canned butter. I think its becuase they jiggle their cows!

[jenny.caron]

We went for six months without refrigeration and it went fine. It was nice to learn all the things that went a long time without refrigeration.

If you must buy milk and don't want to go powdered (I always keep powdered on hand, just in case), then buy organic. For some reason that stuff lasts so much longer without the aid of a fridge.

If you're looking for fresh greens but they spoil too quickly, grow your own sprouts. They're simple, SO delicious, and incredibly healthy for you.

The other thing that we can't seem to get rid of is our food dehydrator. This thing takes up a lot of space and runs off of shore power, but if you're around the docks enough it is a worthwhile thing to have. You can dehydrate fruits, veggies, meat, etc. and they all come out tasting great and storing for much longer periods of time.

The best book I've ever found for this kind of thing is called "Preserving Food without Freezing or Canning". You can't use all of the info from it, but there are some really great chapters that definitely relate to life on a boat!

[Kathleen]

Jenny, who writes the book and what is the best thing you got from the book?

~Kathleen

[roger.waite]

Originally Posted by MarkJ

Actiual New Zealanders are a bit slow in the upstairs noggin area but they can produce canned butter. I think its becuase they jiggle their cows!

Its because we make such great wine!

Our minds are always spinning.

[Extemporaneous]

Originally Posted by jenny.caron

The best book I've ever found for this kind of thing is called "Preserving Food without Freezing or Canning". You can't use all of the info from it, but there are some really great chapters that definitely relate to life on a boat!

Originally Posted by Kathleen

Jenny, who writes the book and what is the best thing you got from the book?
~Kathleen

Is this it?

Preserving Food Without Freezing or Canning: Traditional Techniques: Amazon.ca: The Gardeners and Farmers of Terre Vivante: Books

Best Regards,
Extemp.

[jenny.caron]

Originally Posted by Extemporaneous

Is this it?

Preserving Food Without Freezing or Canning: Traditional Techniques: Amazon.ca: The Gardeners and Farmers of Terre Vivante: Books

Best Regards,
Extemp.

That's the one!

I loved learning of the preservation techniques of vinegar especially, and dehydrating food.

[sarafina]

I got all excited about the canned butter recipe, but I am cautious about canning low acid food with out processing them under pressure so I did a bit of reading...

National Center for Home Food Preservation | Canning FAQs

Sounds like you can do it but there is some risk involved. One woman tried it and said it tasted awful so you might want to do a small amount to try if you are going to venture into this.

I am wondering why there isn't info on pressure canning butter...