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Not a list. Rather a lesson in preparing your own list based on your own tastes and availability along your route. Includes tips on storing many different foods.
[SailNet, 5 August 2004]
Lists 66 foods and the proper temperatures for long and short storage from bacon at 0 degrees to bananas at 72.
[Glacier Bay, Inc., Oakland, CA, USA]
A 40-year-liveaboard couple describe their provisioning lists, preservation techniques, and stowage and tracking methods.
[SetSail.com, Charlotte, NC, USA]
The Dashews us a vacuum packer for dry and freezer stores (and spare parts). For off-season clothing there are two advantages, compact stowage and by removing all air and moisture, mold and mildew are not a problem.
[SetSail]
Reasons why you might not choose to have refrigeration on your boat, and tips for storing or substituting for meat, milk cheese, butter, and fresh produce.
[The Cruising Life, Vero Beach, FL, USA]
The logistical and quality advantages of pressure-cooker canning, with details of equipment needed and procedures. Tips for different food types. 4 pages with step-by-step photos.
[Cruising World, February 2004]
A 40-year-liveaboard couple describe their methods of securing food and other items for a passage.
[SetSail.com, Charlotte, NC, USA]
Here are some of the many ways to keep bacteria from breeding on your galley surfaces, your cookware and servingware, and in your fridge or - yes - your freezer. Includes food storage guidelines.
[SailNet, 12 March 2004]
Novel waly to preserve fish when youhave no refrigeration.
[landlpardey.com, February 2002]
How to use space for stowage on passage that you want free in port.
[landlpardey.com, March 2002]
Before setting off on a lengthy cruise we still choose to bottle meats in our pressure cooker - 10 pounds pressure for 45 minutes.
Michel & Jane DeRidder
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