Research has drifted me up a new channel. Pickled meats and eggs. Like the kind you find in big gallon jars behind the bar. The product has to be fully cooked before it goes in the pickle, but you apparently don't need a pressure cooker for this. They would be hard boiled eggs.......but those could be used for a lot of things. Salt load may get to be a problem over time. I can remember the Pardey's talking about storing hard cheeses in jars of olive oil. Just fill the jar and cover em with the oil. One thing about all this that is starting to concern me when these canning/pickling options require glass jars. I don't like to keep much actual glass on board, out of fear it will get tossed around and broken. Wine, beer, rum and tequila bottles being the obvious exception to that rule. We have friends who are keeping 10 chickens. They are awash with fresh eggs. I intend to give them a try around home, turning them every couple days. Initially, it may be wise to try a lot of this stuff at home when access to stomach pumps is not so far away. h On Aug 11, 2009, at 12:42 PM, W David Scobie wrote:
yes that is a very good article. some of the choices on how store are done 'wrong' you can make yourself VERY sick. i need to find a source for eggs ... hard to find ones that haven't spend some time in a fridge. dave scobie M17 #375 - SWEET PEA visit SWEET PEA's www-site - http://www.m17-375.webs.com
--- On Tue, 8/11/09, Joe Murphy <seagray@embarqmail.com> wrote:
If any of you saved your Nov/Dec issue of Good Old Boat, there is a great article by a Connie McBride entitled "Fridgeless Cruising". It has a lot of great ideas from a full time cruising couple with 2 boys that decided not to replace their on board refrigerator when it finally went kapoot. If there's enought interest, I can provide Cliff Notes. Joe
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