Hrm....Ross. We could just start a chain of businesses that are near marinas that sell frozen bottled water. Charge a few extra cents for it and market it during the summer.
Meals, Cooking and Galley life aboard smaller boats....
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I bet that they have boats in Annapolis that go around the harbor selling ice to the boats on the Mooring balls. LOL
I was in Annapolis one time and someone was cooking something on their boat. It smelled so strong that it was like they were airing their dirty socks out for everyone. It was HORRIBLE. I finally jumped into the dingy and paddled in to a restaurant because I couldn't take it anymore. I always wondered what they were cooking and if they actually ate it!
I was in Annapolis one time and someone was cooking something on their boat. It smelled so strong that it was like they were airing their dirty socks out for everyone. It was HORRIBLE. I finally jumped into the dingy and paddled in to a restaurant because I couldn't take it anymore. I always wondered what they were cooking and if they actually ate it!
Couple of points
I have meats canned in half pint glass jars, with never a problem. As was mentioned- store them in old socks, and pack tightly together. Great food, because, not loaded with salt like most canned meats.
A vacumn bagger is good for much more than just food. Have a spare set of sheets bagged- the bag floats ( a locker got flooded once). Sweaters (wool) bagged during summer time-takes up MUCH less room. Engine spares- filters, plugs for outboard. spare parts, etc-stay dry and corrosion free.
Last I was in Annapolis (2011), there were no boats selling Ice- had to go the down town dinghy dock ( main one) and buy in one of two places. No block. Block is VERY very difficult to find.
Be very careful freezing unopened gallons of water when I tried it, 3 of 4 split the plastic sides due to expansion. Small bottles, as in a 24 pack, might do better.
Get at least a 4 qt pressure cooker. No need for bigger though unless you have a BIG crew. Five 1/2 pint jars will fit in a four quart, for canning meats aboard the boat.
Pictured is a variety of meats canned while at anchor, in 1/2 pint jars, and the pressure cooker used.
I have meats canned in half pint glass jars, with never a problem. As was mentioned- store them in old socks, and pack tightly together. Great food, because, not loaded with salt like most canned meats.
A vacumn bagger is good for much more than just food. Have a spare set of sheets bagged- the bag floats ( a locker got flooded once). Sweaters (wool) bagged during summer time-takes up MUCH less room. Engine spares- filters, plugs for outboard. spare parts, etc-stay dry and corrosion free.
Last I was in Annapolis (2011), there were no boats selling Ice- had to go the down town dinghy dock ( main one) and buy in one of two places. No block. Block is VERY very difficult to find.
Be very careful freezing unopened gallons of water when I tried it, 3 of 4 split the plastic sides due to expansion. Small bottles, as in a 24 pack, might do better.
Get at least a 4 qt pressure cooker. No need for bigger though unless you have a BIG crew. Five 1/2 pint jars will fit in a four quart, for canning meats aboard the boat.
Pictured is a variety of meats canned while at anchor, in 1/2 pint jars, and the pressure cooker used.
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Damn druggies.... Michael...
I was anchored @ Santa Barbara, Ca, same problem, but the guy was cooking meth.....
Damn druggies.... Michael...
I have heard of meth labs in mobile homes and RVs, but never a mobile meth lab in a boat. What will they think of next?
Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for the USDA published processes. http://nchfp.uga.edu/publications/uga/using_press_canners.html Please be very careful when home canning.
i am interested in a small pressure cooker for cooking on the boat... not for processing jars of food.
if it will double as an oven, is it as effiecient as a regular stove top oven would be?
im thinking a 10" diameter cooker that is only about 5" tall would be about right.... it would fit a small cake pan but still take a roast or chicken.
but i dont really have a clue as to the right size because ive never used one for baking or cooking, only canning....
I think that I would prefer a heavy aluminum skillet with a tight fitting lid. I have baked biscuits in an iron skillet and English muffins, the Smith Island cake is baked like pancakes on the top of the stove and then assembled in about twenty layers
My 4 quart is 8 inches across the bottom, the 8 quart is 10 inches.. One point- if you intend to use it to can, be sure it can be set at 15 pounds pressure. That's the needed pressure for canning.
Used as an oven, I turn a clay flower pot saucer ( the little dish a pot sits in) upside down and put the baking pan on that. Distributes the heat nicely. Don't set a pan right on the bottom to bake- the stuff will burn
The Chandlery here at SBO sells pressure cookers- several choices in stainless- here's the link-
http://shop.sailboatowners.com/cat.php?51664/Pressure Cookers
Some pressure cookers can be used as canners and some are not suitable for safe canning. The link that I posted should be studied carefully and the home page for that site should also be consulted. I would be concerned about damaging the gasket if the canner was used without water as an oven. 10 PSI at sea level is adequate.
You take the gasket out when using as an oven- you don't bake under pressure, except in a very few instances.
And regarding your first sentences- of course- that's why you do research first, Ours ( a Mirro), worked just fine to can meats. Hot pack canning does take a long cook time though. I have jars put up 18 months ago that are still quite good. You need to study, learn what you're doing, and go with it.
And regarding your first sentences- of course- that's why you do research first, Ours ( a Mirro), worked just fine to can meats. Hot pack canning does take a long cook time though. I have jars put up 18 months ago that are still quite good. You need to study, learn what you're doing, and go with it.
The processing time at pressure are 75 minutes for pints and smaller and 90 minutes for jars larger than quarts. There are 12 ounce and 24 ounce jars. It takes more than two hours to cycle a load of jars through a canning process.
Yep- sure does. As I just said in a previous post-"Hot pack canning does take a long cook time though."
One of the ways that I take advantage of canning is with the remains of a holiday turkey. I pick off most of the meat and put the carcass in a pot and boil it for a while to make a good stock. While that is happening I cut onions, carrots and celery into another pot and add a cup of the stock I am cooking. I let that cook until the onions are translucent. Then I put a half cup of meat and a half cup of veggies into pint jars and fill the jars with stock. Sometimes I include mushrooms. Then I process these jars as soup base. When I want to use one I add noodles or cooked rice, seasonings and gently heat it until the noodles are cooked. I find that pints make two nice bowls of soup. The stock from the rest of the pot that hasn't been used for soup gets canned in half pints.
I am all for home canning and processing of different foods, and in the past i have canned mostly garden vegetables and salmon or tuna, but i can see a real benefit and cost savings to canning soups, meats and other prepared stuff specifically for taking on the boat. i know the jars are tough and unlikely to break even if dropped, but even after using them, they need to be washed and restowed so they can be reused later...
it works well for some, and someday i may ease into it, but for now i try to avoid the extra steps needed to make the home canned goodies available on my boat.... and i dont really have the time 'cuz when im working, im too busy working, and when im not working, im too busy enjoying the boat
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it works well for some, and someday i may ease into it, but for now i try to avoid the extra steps needed to make the home canned goodies available on my boat.... and i dont really have the time 'cuz when im working, im too busy working, and when im not working, im too busy enjoying the boat
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I do most of my canning outside of the boating season. I have a young friend for whom I canned a case of soup base in 24 ounce jars just before she delivered her third child. The whole process start to finish took an entire day. So if your time is very limited it may be hard to make it work. I also make split pea soup with ham and that is an effort that spreads over several days. The easiest effort is raw pack meat. You just cut it into useable pieces and pack it into jars and process it. It makes its own stock and is ready to use when you open it. The link I posted for the National Center for Home Food Preservation is the gold standard for all of this.
i've canned venison in pint jars and before sealing, i added a teaspoon of oil to it.... venison being so low in fat, i think the oil makes it a slightly better product in the end.
for salmon, trout, or tuna, you can add a teaspoon of liquid smoke to a pint to bring the flavor value even higher...
...and all due respect, but i will never have enough time for spit pea and ham, but maybe some butter beans and ham?....
for salmon, trout, or tuna, you can add a teaspoon of liquid smoke to a pint to bring the flavor value even higher...
...and all due respect, but i will never have enough time for spit pea and ham, but maybe some butter beans and ham?....
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