Dry Goods Storage
Dry goods spoil quickly in humid envirnoments, so foods such as pasta, rice,
flour, and cereals need to be kept dry and away from humidity as much as
possible.
If they are purchased in air-tight containers, nothing needs to be done to them,
but if the packaging is paper or cardboard, it is advisable to put the dry goods
in an air-tight storage container depending on the length of the voyage and the
expected weather conditions. This also keeps insects from getting to the food.
Once original air-tight packaging of dry goods are opened, they should also be
stored in containers if they will not be consumed within a few days.
Resealable plastic bags can work, but with motion they may open, allow
moisture in, or spill the contents. Airtight plastic/rubber containers are the
obvious answer, but they are not perfect. A strong jolt or constant motion from
heavy seas can pop lids and send ingredients flying or let in moist air that
spoils the goods. Over time, heat, oxidization, and plastic-eating bacteria can
weaken plastic and rubber, allowing insects to burrow into containers so they
should be regularly replaced. Some sailors double seal by putting ingredients
in plastic bags and then storing them in containers.
Airtight metal cans with resealable push in or screw tops can be used to help
avoid some of the problems with plastic and rubber containers. It is sometimes
difficult to find suitable cans specifically for foodstuffs, but new, unused small
paint cans work well. You can also reuse cans from coffee, Irish oatmeal,
cocoa, or powdered milk if they have resealable metal caps. It is possible to
use canning jars with sealable lids if you sail primarily in calm waters, but they
are generally avoided when making ocean passages because of breakage.
If you spend several months on a voyage, vacuum packing dry goods that will
not be used until later in the voyage helps maintain freshness.
Dry goods spoil quickly in humid envirnoments, so foods such as pasta, rice,
flour, and cereals need to be kept dry and away from humidity as much as
possible.
If they are purchased in air-tight containers, nothing needs to be done to them,
but if the packaging is paper or cardboard, it is advisable to put the dry goods
in an air-tight storage container depending on the length of the voyage and the
expected weather conditions. This also keeps insects from getting to the food.
Once original air-tight packaging of dry goods are opened, they should also be
stored in containers if they will not be consumed within a few days.
Resealable plastic bags can work, but with motion they may open, allow
moisture in, or spill the contents. Airtight plastic/rubber containers are the
obvious answer, but they are not perfect. A strong jolt or constant motion from
heavy seas can pop lids and send ingredients flying or let in moist air that
spoils the goods. Over time, heat, oxidization, and plastic-eating bacteria can
weaken plastic and rubber, allowing insects to burrow into containers so they
should be regularly replaced. Some sailors double seal by putting ingredients
in plastic bags and then storing them in containers.
Airtight metal cans with resealable push in or screw tops can be used to help
avoid some of the problems with plastic and rubber containers. It is sometimes
difficult to find suitable cans specifically for foodstuffs, but new, unused small
paint cans work well. You can also reuse cans from coffee, Irish oatmeal,
cocoa, or powdered milk if they have resealable metal caps. It is possible to
use canning jars with sealable lids if you sail primarily in calm waters, but they
are generally avoided when making ocean passages because of breakage.
If you spend several months on a voyage, vacuum packing dry goods that will
not be used until later in the voyage helps maintain freshness.
