Cruisers Forum
 


Join CruisersForum Today

Reply
 
Thread Tools Rate Thread Display Modes
Old 17-10-2009, 16:47   #61
cat herder, extreme blacksheep
 
zeehag's Avatar

Cruisers Forum Supporter

Join Date: Jul 2008
Location: furycame alley , tropics, mexico for now
Boat: 1976 FORMOSA yankee clipper 41
Posts: 17,777
Images: 56
Send a message via Yahoo to zeehag Send a message via Skype™ to 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....
__________________

zeehag is offline   Reply With Quote
Old 17-10-2009, 16:52   #62
Registered User
 
SusanneAmes's Avatar

Join Date: Oct 2009
Location: Whangarei, NZ
Boat: Lock Crowther Spindrift 40 - Cheshire
Posts: 24
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,
__________________

__________________
Susanne Ames
s/v Cheshire
Whangarei, NZ
SusanneAmes is offline   Reply With Quote
Old 18-10-2009, 05:43   #63
Senior Cruiser
 
osirissail's Avatar

Cruisers Forum Supporter

Join Date: Feb 2009
Location: A real life Zombie from FL
Boat: Gulfstar 53 - Osiris
Posts: 5,416
Images: 2
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.
__________________
osirissail is offline   Reply With Quote
Old 18-10-2009, 06:22   #64
Long Range Cruiser
 
MarkJ's Avatar

Cruisers Forum Supporter

Join Date: Dec 2007
Location: Australian living on "Sea Life" currently in England.
Boat: Beneteau 393 "Sea Life"
Posts: 12,828
Images: 25
Quote:
Originally Posted by SusanneAmes View Post
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!
__________________
Notes on a Circumnavigation.
OurLifeAtSea.com

Somalia Pirates and our Convoy
MarkJ is offline   Reply With Quote
Old 18-10-2009, 12:36   #65
Registered User

Join Date: Feb 2009
Location: Boston
Boat: Ericson 35' Mk II - Madrigal
Posts: 18
Send a message via AIM to 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!
__________________
Aboard Madrigal
jenny.caron is offline   Reply With Quote
Old 18-10-2009, 18:48   #66
Registered User
 
Kathleen's Avatar

Join Date: Sep 2008
Location: Chesapeake Bay
Boat: Bristol 35 - Bellesa
Posts: 22
Jenny, who writes the book and what is the best thing you got from the book?

~Kathleen
__________________
"A little bit Ginger. A little bit Mary Ann."
Kathleen is offline   Reply With Quote
Old 18-10-2009, 19:11   #67
Registered User
 
roger.waite's Avatar

Join Date: Jul 2008
Location: Plimmerton, New Zealand
Boat: Samsara, a Ross 930
Posts: 380
Quote:
Originally Posted by MarkJ View Post
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.
__________________
roger.waite is offline   Reply With Quote
Old 18-10-2009, 21:03   #68
Registered User
 
Extemporaneous's Avatar

Join Date: Dec 2007
Location: Canada
Boat: Corbin 39 Special Edition
Posts: 909
Quote:
Originally Posted by jenny.caron View Post
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!
Quote:
Originally Posted by Kathleen View Post
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.
__________________
Extemporaneous is offline   Reply With Quote
Old 27-10-2009, 16:57   #69
Registered User

Join Date: Feb 2009
Location: Boston
Boat: Ericson 35' Mk II - Madrigal
Posts: 18
Send a message via AIM to jenny.caron

That's the one!

I loved learning of the preservation techniques of vinegar especially, and dehydrating food.
__________________
Aboard Madrigal
jenny.caron is offline   Reply With Quote
Old 27-10-2009, 18:48   #70
Moderator... short for Cat Wrangler
 
sarafina's Avatar

Cruisers Forum Supporter

Join Date: Jul 2009
Location: San Francisco
Boat: Cal 28 Flush Deck
Posts: 5,559
Images: 56
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...
__________________
Sara

ain't what ya do, it's the way that ya do it...
sarafina is offline   Reply With Quote
Old 11-01-2010, 20:49   #71
Registered User
 
Kathleen's Avatar

Join Date: Sep 2008
Location: Chesapeake Bay
Boat: Bristol 35 - Bellesa
Posts: 22
Canning Butter

Sara,

Did you ever can butter? If so, I was wondering how it turned out.

I'm thinking of ways to sail greener this year. (Yes, I have the urge to jump on this trendy bandwagon.) I'm looking into locally produced products and whether purchasing or canning might be a better option. Homegrown Maryland Butter...canned. Hmmm.

~Kathleen

__________________
"A little bit Ginger. A little bit Mary Ann."
Kathleen is offline   Reply With Quote
Old 11-01-2010, 22:42   #72
Moderator... short for Cat Wrangler
 
sarafina's Avatar

Cruisers Forum Supporter

Join Date: Jul 2009
Location: San Francisco
Boat: Cal 28 Flush Deck
Posts: 5,559
Images: 56
These two sites have the most technical info, and the info about the botulism needing a wet environment rings true. If you clarify (boil off the water) it would have no water content, and the careful sterilazition of everything else should make it aok. I would be VERY methodical with this one.

I guess the short answer is no I haven't tried it yet!.


CurEvents.com - A Global Current Events Discussion Forum - Canning Butter: Sunshine in a Jar

Home Canned Butter
__________________
Sara

ain't what ya do, it's the way that ya do it...
sarafina is offline   Reply With Quote
Old 12-01-2010, 00:14   #73
Registered User
 
fishwife's Avatar

Join Date: Aug 2009
Location: South coast of England, moving around a bit.
Boat: Long range motor cruiser
Posts: 750
If you are new to home canning a read of the following link will go a long way towards making your food a lot safer. Safe Home Canning of Fruits, Vegetables and Meats

P.
__________________
The message is the journey, we are sure the answer lies in the destination. But in reality, there is no station, no place to arrive at once and for all. The joy of life is the trip, and the station is a dream that constantly out distances us”. Robert Hastings, The Station
fishwife is offline   Reply With Quote
Old 24-01-2010, 02:21   #74
Registered User

Join Date: Jan 2010
Posts: 5
Hi
A friend of mine wanted me to add this recipe. I don't usually measure a lot of ingredients, and this is so simple that you can just kinda estimate. I know it's definately not for every one, but...
Curried Spam
(this recipe serves 1, but is really easy to increase)
Spam, or any canned luncheon meat
canned pineapple, rings or chunks
canned coconut milk (unsweetened) - OR- canned or powdered chicken broth & cornstarch
curry powder
cumin
cinnamon
garlic powder
chile powder
ground ginger
crushed red peppers
ground cloves
oil or ghee

Per person: usually 2 slices of spam and 2 "rings" of pineapple

slice spam and dice or cube. I cut mine into bite sized triangles. If using pineapple rings, cut into eighths, about the same size as the spam triangles. heat oil or ghee. put 1/2 teaspoon of curry powder in hot ghee or oil and fry till brown. Cook the spam until it is brown & slightly crisp on the outside, but still soft on the inside. Sprinkel spam with 1/4 teaspoon of cumin, 1/4 teaspoon of chile powder, and a "dash" of all other spices (I just sprinkle the other spices on like I would salt). When spam has reached desired doneness, add pineaple and immediately add 1/4 to 1/2 cup of coconut milk, depending on desired consistency OR 1/4 to 1/2 cup cup of stock with 1/2 to 1 tablespoon of cornstarch stirred in. (NOTE: do NOT add cornstarch to coconut milk!) Cook until sauce has reached desired consistancy. Serve over rice with your choice of condiments. That's all there is to it.
__________________
Ravenshurst is offline   Reply With Quote
Old 24-01-2010, 09:27   #75
Registered User
 
Kathleen's Avatar

Join Date: Sep 2008
Location: Chesapeake Bay
Boat: Bristol 35 - Bellesa
Posts: 22
Quote:
Originally Posted by Ravenshurst View Post
Hi
A friend of mine wanted me to add this recipe. I don't usually measure a lot of ingredients, and this is so simple that you can just kinda estimate. I know it's definately not for every one, but...

I won't diss SPAM. It actually made a pretty good quiche back in my college days. Thanks for the recipe!
__________________

__________________
"A little bit Ginger. A little bit Mary Ann."
Kathleen is offline   Reply With Quote
Reply

Tags
cooking, food, meals, recipes

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
WaveBox Portable Microwave - Anyone? PatrickS Provisioning: Food & Drink 0 21-05-2009 12:29
Microwave, Solar Panels, Batteries sailingpeanut Electrical: Batteries, Generators & Solar 8 17-04-2009 11:19
Any Info on Microwave Turkey ? over40pirate Provisioning: Food & Drink 10 16-01-2009 13:05
Covection microwave ovens? Strygaldwir Provisioning: Food & Drink 7 14-07-2008 04:03



Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -7. The time now is 19:40.


Google+
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Social Knowledge Networks
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.

ShowCase vBulletin Plugins by Drive Thru Online, Inc.