how about teriyaki turkey jerky?? i think they even sell it inland somewhere on the ortega highway (touristas) for a waaay inflated price --lol-----:dance:......you are like me when i have a running automobile,,,LOL!!!
Avoiding death by boredom
- Thread starter Ross
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You cannot die of food boredom. Get hungry enough and that food you were tired of eating will taste like a feast. Long trips would not worry me as I think you can get used to eating the same thing every day or loose the recreational aspect of food. It is the short trips that are a problem as the body is still attuned to taste rather than substance.
you are hired.
the rest of ye --thankyou for your time----ross has just won the soozee homemaker award for sailing genius in cannery.
there is only so much ye can do to and with mac n cheese--being able to can your own foods is a blessing --- no reason i couldnt do that while underway.lol...now i just have to learn how to can...lol...cant be too hard if a dood can do it lol.....
the rest of ye --thankyou for your time----ross has just won the soozee homemaker award for sailing genius in cannery.
there is only so much ye can do to and with mac n cheese--being able to can your own foods is a blessing --- no reason i couldnt do that while underway.lol...now i just have to learn how to can...lol...cant be too hard if a dood can do it lol.....
Ross,
Do you pre-cook the chicken ? I figure it should cook more than enough during the pressure canning process.
Canning is great for long term storing without needing to be kept cool. What we have been doing for our short cruises is vacuum sealing and freezing full meals then when need we just boil the sealed bags in a pot of water and it's you have a fresh meal with ease.
we have done everything from Meatloaf and Mashed taters to Deep fried Chicken wings. Me and a buddy are leaving Friday for a week on the bay and we have most of the meals made already. I will see how Pre-grilled Steak comes out this way. By freezing the food ASAP after first being cooked instead of allowing it to dry out in the fridge, we find it retains all of it's moister and flavor and since it's sealed in a bag when heated it will not loose it's flavor or moister.
We do have the Fish and shrimp and Crab cakes to make fresh, didn't want to chance messin that up. We are still experimenting. A few weeks ago when the wife and I were out for 2 nights, we had Meatloaf with Potato balls and Blue Kraut. Next night we had Wings, Chicken strips, Mac & cheese with baked beans. All made in one pot at the same time.
If I had a multi burner stove and oven I might do things a little different but with one small burner this system works great and saves water. Because the food is sealed in bags you can reuse the water or even use water from the bay, the food never touches the water.
You getting better Ross ? Ready to launch your boat soon ?
Brian
Do you pre-cook the chicken ? I figure it should cook more than enough during the pressure canning process.
Canning is great for long term storing without needing to be kept cool. What we have been doing for our short cruises is vacuum sealing and freezing full meals then when need we just boil the sealed bags in a pot of water and it's you have a fresh meal with ease.
we have done everything from Meatloaf and Mashed taters to Deep fried Chicken wings. Me and a buddy are leaving Friday for a week on the bay and we have most of the meals made already. I will see how Pre-grilled Steak comes out this way. By freezing the food ASAP after first being cooked instead of allowing it to dry out in the fridge, we find it retains all of it's moister and flavor and since it's sealed in a bag when heated it will not loose it's flavor or moister.
We do have the Fish and shrimp and Crab cakes to make fresh, didn't want to chance messin that up. We are still experimenting. A few weeks ago when the wife and I were out for 2 nights, we had Meatloaf with Potato balls and Blue Kraut. Next night we had Wings, Chicken strips, Mac & cheese with baked beans. All made in one pot at the same time.
If I had a multi burner stove and oven I might do things a little different but with one small burner this system works great and saves water. Because the food is sealed in bags you can reuse the water or even use water from the bay, the food never touches the water.
You getting better Ross ? Ready to launch your boat soon ?
Brian
Brian, This I put up raw pack. Simple as can be. Clean cold jar, fill withh raw meat, remove air bubbles, fit hot lid and screw band put jar in cold water in pressure canner, fit lid, bring to a boil, vent steaam for 10 minutes, close vent and pressurize to ten psi and process for 75 minutes for pints. Don't allow the pressure to drop below 10 psi during the processing time. let the canner cool naturally until the pressure is zero before opening.For details and safety read this link.
http://www.uga.edu/nchfp/how/can5_meat.html
Zeehag, I have no doubt that you could learn to can, my mother taught me. She had a phd in homemaking and never finished high school.
http://www.uga.edu/nchfp/how/can5_meat.html
Zeehag, I have no doubt that you could learn to can, my mother taught me. She had a phd in homemaking and never finished high school.
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