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Subject: TWL: Re: Trawler-world-list digest, Vol 5 #437 - 24 msgs
LRZeitlin@XXX.XXX
Date: Mon Sep 02 2002 - 12:03:10 EDT
In a message dated 9/2/02 4:02:17 AM, Mike Schooley writes:
<< I used saltwater in two liter bottles and adjusted the mixture until it
froze in my freezer. I THINK I used 3/4 cup of salt per two liter bottle. I
think this gave me a freezing point of 28F. When we went to Palm Springs,
I'd put two or three saltwater ice bottles in a cooler and they would keep
our frozen goods frozen all the way home. >>
We use Mike's technique on a regular basis on trips of about a week where we
know that we are not going to have many shoreside opportunities to buy fresh
food. Our on board refrigerator is a semiconducter type Peletier device that
works OK to keep beer and milk cold but simply won't freeze anything. A half
dozen pre frozen two liter soda bottles filled with liquid keep a 40 liter
Gott insulated cooler cold for a number of days if it is not opened too
frequently. My wife cooks meals before we leave, freezes them, either wrapped
in aluminum foil or in plastic freezer containers, and packs the box. Thus
when we leave on the trip we have a solid block of frozen food which will
stay edible for more than a week. Hint: fill the bottles with tea, coffee, or
juice instead of plain water. That way you have a variety of cold beverages
always on tap.
Larry Z
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