Pressure Canning Food

Because we have limited fridge/freezer space and because the fridge/freezer consumes lots of power, we've looked for other ways to stock provisions that do not require refrigeration. Canning is one option. Recently when I talked about provisioning, I mentioned that we “can” some items before leaving on a long passage. Let me clarify that “canning” in the USA translates to “jarring”, “bottling” or “preserving” in other countries.

I first tried it in Chile just prior to our Pacific crossing and it worked out well. We've met lots of tried and true sailors along our path who preserve some of their provisions by can processing, but it was Kiersten on the Danish boat "Sol" who inspired me to get started. They have no refrigeration on their boat and can meat regularly. We chatted about it and decided it was worth a try. In anticipation of our Pacific passage, we purchased a 16-quart Presto aluminum pressure canner when we were back in the US and hauled it with us in our luggage on our return. It was certainly big and bulky, but worth the hassle. A lot of stuff fit inside it while we were transporting it, and when we aren't using it, it becomes a storage bin aboard. Note there is a difference between a pressure cooker and a pressure canner. We have both aboard.

We were able to purchase 1/2L (pint) jars in Chile at the local hardware store. Pint jars seem to be the right size for a meal for two. I purchased extra lids just in case I couldn't find the right size in the next country I visited. Kiersten shared a tip that she regularly reused lids without a problem and actually purchased items in the supermarket that came in the correct size jar for subsequent use in canning. For our first few rounds, I took a more conservative approach and used new jars and lids.

I also purchased a book on the subject "Ball Complete Book of Home Preserving" which answered lots of questions and provided exact procedures to follow, so I didn't poison the crew. The book also contained lots of recipes and ideas for canning entire meals. The National Center for Home Food Preservation has a great site and lots of practical information for safe pressure canning, too.

I pressure canned 72 pints of ground turkey and chicken breasts that first time … enough for 72 dinners. I used a raw pack method which saved me from having to cook the chicken in advance. I took raw chicken (skinned and deboned), cut it into chunks and packed it into the prepared jars. Boneless, skinless breasts are the easiest, if they're cost effective. I followed the directions carefully, but honestly, there's not much to it. Note that we don't eat red meat, but beef, lamb and pork can just as well. It wasn't difficult and though it was time and propane intensive for a couple of days, seeing the bin containing the results of my labors was very satisfying. Between the fish David caught en route and our canned stores, we never had to buy meat (had it been available) all the way across the Pacific. Fish can be canned, too, but we usually only fish at sea and canning en route is not a practical thing to do.

Because several people have asked, I'll tell you that the preserved chicken product looks like chicken out of a can, except we think it tastes better. It's juicy, tender and delicious. It makes its own broth as it processes and I use this as stock when I'm cooking. Take any recipe calling for chicken and just add it … it's all cooked and ready to go. It makes a delicious chicken salad. The ground turkey (and I imagine ground beef would be the same) comes out in a clump and didn't look that appealing at first. It tastes great, however. Again, since it's all cooked, I can just add it to whatever recipe I'm cooking … chile, spaghetti sauce, taco mix ... and obviously the cooking time is significantly reduced. Another benefit to can processing is that you know exactly what's in the jar … no additives, no additional salt or sugar.

Once I figured out how easy the process was, I was a canning fool. When we were in Chile, apples and blackberries were in season. Canning fruits and veggies, I learned, is easier and less time consuming than meats, so I thought I'd give it a whirl. The results were wonderful. Having blackberry shortcake or fresh apple crisp en route, long after the other freshies were gone, was a special treat.

We found a heavy-duty plastic crate which held all 72 pints. I marked each lid with the contents and canning date. Whenever I use a jar, I wash it thoroughly and place it back in the crate for subsequent use. I found used cardboard dividers designed to separate wine bottles to cushion the glass jars. (We just happened to buy some wine.) David lashed the crate to the saloon table, so it was out of the way, but we have easy access to it by just removing the locking lid.

Now I find that having my bin of canned chicken and turkey is so convenient, I wait for chicken and ground turkey to go on sale and can up a storm when I'm in port to keep the bin full. If we're lucky enough to find enough berries or fruit to pick, we're quick to take advantage. We've kept canned processed foods for a year or more and it still tastes great.

Note: There are several precautions to take before, during and after the canning process to insure safety. They're not difficult and they're not cumbersome, they just make sense. Read up on the process before rushing out to buy a canner and jars. Follow directions carefully. You'll love the results.

Our friends, John and Shawn, aboard Active Transport are good cooks. They love Indian food and other recipes that would not make sense to cook while at sea. They make up large batches of their favorite meals and pressure can them in appropriate size servings before leaving on passages. John is just completing a book on the subject. I helped to edit it, so I had a sneak peek and know that his tips are practical, reasonable and easy to understand plus there are lots of recipes. If you're interested, let me know and I'll send along his contact information.

Fruit of the Vine - Wines of the World

 

Remember when I said cruising was our attempt to taste all the lobsters in the world? Or the ice cream? I lied. It was really to sample every possible wine there was ... not necessarily to determine which was best, but rather just which ones we liked, so we could buy more.

Our honeymoon nearly 30 years ago, was spent in the Napa and Sonoma Valley wine regions of California. We spent evenings at lovely B&B's and days roaming from vineyard to vineyard, picnicking on cheese, bread and wine. It was only natural that we'd seek out wines when we traveled outside the USA. Certain countries are memorable for us because of the wines they produce. Oh, we like other things about each country, for sure, but the wines always catch our attention. We are not connoisseurs by any stretch of the imagination. We like what we like and we prefer inexpensive. We're certainly not above drinking “Vin Rouge de la carton” … box wines are what are available in some places and quite frankly, some of them are quite palatable.

South America produces some extraordinary wines. We loved Chile's Cabernet Sauvignons. We tried their Merlots, Syrahs and Pinot noirs. We experimented with Cameneres, with which we were unfamiliar, but the Cabernets were our favorites. We could often find a reasonable bottle of wine for $1-$3. If we were willing to splurge and spend $3.50 or more, we were hard put to find a bad wine. We had plenty aboard when we headed south through the Patagonian canals one year and across the South Pacific another.

We'd sampled Argentinian wines long ago while we still lived in the USA and disliked them. Come to find out, the Argentinians used to drink 90% of all their good wine themselves and export the lesser quality stuff. They produce in significant quantities now and share more of their good wine with the rest of the world. In fact, Argentina is ranked as the #5 wine producer in the world and wine is the national alcoholic beverage. Argentina's Malbec was our favorite. We tried many others including the distinctive Torrontes, an aromatic white, but it was too sweet and fruity for us. An average bottle of drinkable red ran us $3-4. We stocked up there, too. House wines (vino de casa), by the way, in any restaurant were almost always excellent and sometimes served in a traditional white “penguino” wine pitcher.

Uruguay was a pleasant surprise. This small country between Brazil and Argentina is very Euro and shares much of its culture and traditions with Argentina. Interestingly enough, however, they have their own special wine variety, Tannat, which is an excellent, full-bodied red and different from any wines we'd sampled previously. We lucked out by meeting an Uruguayan couple in the boatyard with whom we became friends. The Filgueira's happened to own a vineyard and we spent lovely times at their vineyard and bodega, as well as their homes in Montevideo and Punta del Este. Needless to say, there was never a dearth of wine when we visited and when we left, Martha presented us with a case of their Tannat Reserve. What a parting gift! $5-6 bought us a reasonable bottle of wine. Tannats ranged a bit higher.

In South Africa, we visited the Winelands. Vineyard after vineyard, tasting room after tasting room, we felt compelled to try as many as possible and still manage to drive back to our hotel in a sober state. South Africa has been producing wine since the mid-17th century. They've got the hang of it. We are not “taste the wine and spit it out” kind of people. We taste and swallow. We can only visit a limited number of vineyards in a day without a picnic and a nap. We sampled Chardonnays and Chenin blancs. Colombards, Semillons, Pinot Noirs, Pinotages and Gamays made it past our lips. Even the fortified port wines and Muscats were given a try. The whites were our favorites. When we found out our oldest son was getting married, we put together what we called the “Safari collection”, critter wine chosen for not only for its taste, but its name, like Leopard's Leap and Tall Horse. Once again, a reasonable bottle of wine set us back $4-5 and we headed back to the States with seven cases of wine carefully stowed.

We'd certainly heard about New Zealand wines, so when we arrived in 2009, we began our taste-testing in earnest and almost immediately. There was a vineyard directly across the channel from us. For sure, New Zealand's best offerings are its whites. Their Sauvignon blancs and Pinot gris are awesome. This little country has over 1,700 wine growers and we never tasted a bad wine. We especially liked the wines from Marlborough on the South Island and Hawke's Bay in the North. Comparably speaking though, the wines were definitely pricier and we spent $7-8 on sale per bottle. Many stores offered 10% off per case and between volume and sale prices, we managed to fill the wine locker.

Australia's wine industry is blooming and they like to share. They're the 4th largest wine exporter in the world. Wine there is expensive, though, by our comparative standards. Interestingly enough, it's considerably cheaper to buy Australian wine in the USA, than it is in Australia. Go figure! Though we've tasted many Australian wines, the only vineyards we've managed to visit so far have been in Tasmania, where the cool climate allows excellent growing conditions especially for the Pinot noirs. We found wine, even on sale, to be expensive in Australia and we began brewing our own beer instead of indulging in as much wine. When we return, we'll see what South Australia has to offer.

As far as storage goes, we've talked before about David's transformation of empty space under the aft berth along the hull into a cushioned wine cellar. What better place to store wine than where it's dark and a constant, cool temperature. Plus it's easily accessible and occupies otherwise dead space. We use socks as a protective covering for each bottle … white for white, dark for reds. Granted, some time we might have a little sediment shake-up, but if you let it settle down a bit, it's no big deal. You can always put it through a sieve.

In the Galley - AFS

 

With my recent post on provisioning and my nifty Excel spreadsheets, you'd think I was the epitome of efficiency and always had exactly what I needed on the boat at any given time. Wrong! Invariably, when I'm looking for an ingredient that I'm sure is on the boat, it's actually back on the grocery store shelf where I pondered and pondered its purchase and decided not to buy it after all. Who needs tahini paste?

There's the other situation when though I plan for a couple weeks or more beyond our provisioning trips, we just use up more than anticipated or something I was counting on goes bad. I go into the larder and yikes! no corn, low on eggs, no butter, none of that special spice that makes everything taste good. This situation calls for drastic measures. It calls for imagination and creativity in the galley. It calls for AFS.

“AFS … hmm … what sort of abbreviation or acronym is that”, you're asking? It's not like a GPS or an AIS or even a VHF. AFS stands for Another F##$%#! Substitution. AFS is when you're missing three of the five ingredients from a recipe, but you decide to make it anyway. AFSs are common towards the end of a passage or the last days at a remote anchorage when you don't want to go back to land and you're willing to sacrifice “usual” for the more “unusual” outcomes in the galley.

Some substitutions are easy...white vinegar in place of an egg, pancake syrup in place of honey, canned or dried instead of fresh, walnuts instead of almonds. I'm talking a real substitution. I have a recipe for a Crab and Artichoke dip which we think is outstanding. Come to find out, if you don't have the crab NOR the artichoke, it still tastes okay or you can add mushrooms … assuming you have cream cheese (scrape off the blue, it's okay) and maybe some bread or crackers to put it on.

I have one of those Million Recipe software programs that allow you to enter the ingredients you have and it comes with a recipe that uses them. Unfortunately, when all you have are cans of stuff you've been avoiding eating, some moldy cheese, sauerkraut and a carrot, it's hard to come up with a reasonable recipe. David's fishing luck usually runs out about then, too. We make do.

Part of the challenge is making do with what you have and being happy with it instead of grousing about what you don't have. Certainly, with all the right ingredients, you can make most anything you want. It's the positive attitude and sense of ingenuity (and humor) that makes AFS cooking such an adventure.

On the other hand, I remember adding so much stuff to a tuna casserole (without the tuna) that I finally gave up and we pronounced it totally inedible. Peanut butter sandwiches that night! Sometimes the AFS approach just doesn't work, but when it does, I've got a whole new recipe.