I did the same--cooking like a sailor--with the notion I'd be able to reduce the volume of provisions I loaded onto the boat
. * roll eyes * The recipe practice certainly helped, but I was WAY too enthusiastic about provisioning
when we first moved aboard. Also, I'd delayed and delayed on getting a pressure cooker again bc I didn't know how small (or big) I could go. (My previous one was for canning and I could have pressure canned a flock of chickens in that thing--it was HUGE.)
1. Buy a cheap
pressure cooker in a smaller size to get started, browse hippressurecooking.com,
2. cook beans and whole grains ten thousand ways,
3. practice dialling in recipes
for the least amount of leftovers
4. keep track of the top ten recipes you use--your eating pattern won't change much without retraining
5. if you eat a lot of ribs now, and WON'T have a freezer
aboard, figure out the source of protein. Canned products? Will you canned products? Cured products? Dried products? Fresh when you can and fish
when you catch them?
6. If you plan on processing foods, think about what happens to that equipment
before and after--can you reduce the bulk + is the appropriate hygiene achievable? People often forget how little stowage, energy, and water
they'll have, and how much is used to clean and can.
7. Have fun! Provisioning is 100% a great rewarding lifeling hobby. People I know catch fresh, brew, ferment, pickle, dry, salt-cure, make jerky, can, and smoke-cure, construct boat
root cellars, and freeze provisions for their boat life. I am a rank amateur in comparison but enjoy the attempts ;-).