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Recipes and Food

Keeping Cheese

KEEPING CHEESE Well-aged hard cheeses, such as Parmesan, provolone, Romano, and aged Goudas keep longer than soft, young cheeses because their moisture content is lower.

Drying Toasted Coconut

DRYING TOASTED COCONUT Remove white meat from coconut shell and grate coarsely. Place grated coconut in roasting pan and bake at 200 degrees F for

Pressure Canning

PRESSURE CANNING (RAW PACK) EQUIPMENT NEEDED: Pressure cooker/canner with gauge or weights Wide-mouth pint canning jars with two-piece lids 1 pound meat, fish, or shellfish

Drying Mushrooms

DRYING MUSHROOMS Use small, fresh, whole mushrooms. Wash thoroughly and steam 10 minutes. Toss in ascorbic acid solution (dissolve 1 Tbsp. crushed Vitamin C tablets

Preventing Weevils in Dry Storage

PREVENTING WEEVILS IN DRY STORAGE A few bay leaves will prevent weevil infestation in dry stores such as flour, rice, popping corn, grains, pasta, cereal,

Storing Canned Goods

STORING CANNED GOODS Most canned goods can be stored on board for 18 months or more. Exceptions are tomatoes, sauerkraut, citrus fruits, juices, and potatoes,

Purifying Drinking Water

PURIFYING DRINKING WATER To purify fresh water in tanks or jugs, add the following quantities of Clorox bleach. Amounts shown are for clear water. If

Making Beef Jerky

MAKING JERKY Use very lean beef, venison, lamb, or goat. Trim away all fat and cut meat on bias into 1/4-inch-thick strips. Marinate overnight in

Corning Beef

CORNING MEAT Cut lean, raw beef into large pieces, removing all fat. Put into sterile jars or Tupperware tubs. Cover with cool, strong brine solution

Brining Butter

BRINING BUTTER Sterilize any wide-mouth jars and lids in boiling water (old mayonnaise jars or jelly jars are fine). When cool, press in butter or

Keeping Cheese

KEEPING CHEESE Well-aged hard cheeses, such as Parmesan, provolone, Romano, and aged Goudas keep longer than soft, young cheeses because their moisture content is lower.

Drying Toasted Coconut

DRYING TOASTED COCONUT Remove white meat from coconut shell and grate coarsely. Place grated coconut in roasting pan and bake at 200 degrees F for

Pressure Canning

PRESSURE CANNING (RAW PACK) EQUIPMENT NEEDED: Pressure cooker/canner with gauge or weights Wide-mouth pint canning jars with two-piece lids 1 pound meat, fish, or shellfish

Drying Mushrooms

DRYING MUSHROOMS Use small, fresh, whole mushrooms. Wash thoroughly and steam 10 minutes. Toss in ascorbic acid solution (dissolve 1 Tbsp. crushed Vitamin C tablets

Preventing Weevils in Dry Storage

PREVENTING WEEVILS IN DRY STORAGE A few bay leaves will prevent weevil infestation in dry stores such as flour, rice, popping corn, grains, pasta, cereal,

Storing Canned Goods

STORING CANNED GOODS Most canned goods can be stored on board for 18 months or more. Exceptions are tomatoes, sauerkraut, citrus fruits, juices, and potatoes,

Purifying Drinking Water

PURIFYING DRINKING WATER To purify fresh water in tanks or jugs, add the following quantities of Clorox bleach. Amounts shown are for clear water. If

Making Beef Jerky

MAKING JERKY Use very lean beef, venison, lamb, or goat. Trim away all fat and cut meat on bias into 1/4-inch-thick strips. Marinate overnight in

Corning Beef

CORNING MEAT Cut lean, raw beef into large pieces, removing all fat. Put into sterile jars or Tupperware tubs. Cover with cool, strong brine solution

Brining Butter

BRINING BUTTER Sterilize any wide-mouth jars and lids in boiling water (old mayonnaise jars or jelly jars are fine). When cool, press in butter or

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