This blog hasn’t done much in the way of prepping posts but in this case, it’s worth a look – foods for long distance voyages. I do understand, long-suffering readers, that sailing posts leave most cold or indifferent, like football posts but they’re cathartic for yours truly so please bear with them.
Food to take:
# Grains are no-brainers – both rice and kasha, others like chick peas and barley take too much prep and water – no?
# This site’s good on how best to store cabbage, tomatoes etc.
If you’ll be over a month at sea, then the most meticulous planning [without refrigeration] is necessary. Time honoured methods salt and sugar must be considered but always the bottom line is your water. In my designs, the area either side of the keelson and below the floorboards is for water stored in plastic bottles of 2 litres – this gives a base 300 litres by my estimation – still not nearly enough.
It comes down to mathematics. Three people on a boat will consume 3 litres a day to stay healthy, let alone what’s needed for cooking [personal washing is by seawater then final slosh with fresh, dishes always in fresh]. So, on a three month voyage with no landfall [officialdom, marinas, pirates], let’s call it 100 days @ 10 knots ph – that’s 900 litres consumed alone, meaning 900kg weight [mass].
All up, I’d call it 2000 lbs of potable water. Don’t forget fuel storage as well. Obviously, water would have to be stored in every nook and cranny but never in the ends of the hull[s]. Bottles would need filling with seawater as used to maintain the mass/waterline and that’s the downside – all those nasties needing flushing out at the other end of the voyage. Seawater’s not nice under the microscope.
Which then puts a premium on the load-carrying capacity of the boat – that 2000 lbs plus the fuel and other supplies need to weigh the boat down at an inch per 1000 lbs, meaning, in my designs, they must be around 40 feet long, if narrow and narrow is good in big seas. I design in unladen and laden waterlines, about six inches apart – shape is not greatly affected.
It’s also a good reason for a double-hull, as there is double the keel line to store water low, below the outside waterline. That in turn lessens the chance of bottling [flipping, capsizing] – the greatest danger with cats. 0.67 is the mast to length ratio, as against around 1.6 for racers and 1.2 for cruisers, so that’s added stability.
And a double hull allows water storage between hulls on the platform near the hulls, though I’d still keep fuel in the hulls in the final bulkheads before the rudders, with a firewall so that if the stern is lost, it’s just one of two rudders and a bit of boat gone by the time you put it out. Regs say two fire killers – I’m going with four.
Storage is the killer but also two other things – the feeling of space and also privacy. Double hulls are good for privacy, as those discrete and discreet compartments for safety reasons also give privacy. They also retard fire in the early stages. Don’t like big salons and galleys combined, with benches to sleep on – all my designs have separate cabins. Hence the low crew number designated – only three.
The down side is that in canal form [two hulls side by side], the width of each compartment takes some getting used to but an actual deck above helps and at sea, that huge connecting platform gives the required space.
Back to food – I run a system now as an experiment of storing in bottles in cold water – seawater’s fine for this, renewed half daily or whatever, depending on the weather. Found that meat which was cooked immediately lasted for up to four days, cheese less so but still OK. Milk can be powdered.
Protein is certainly the issue and at some stage, soy must be faced. Tins low in the hull where it’s cooler are the other way. Fishing is fraught if you don’t know your fish but this would be read up on and an identification book taken with you. I imagine fillets can be dried in the sun or pre-cooked and stored for some days.
The aim would be to do without electrics and/or electronics as far as poss. If all those shut down, the ship would still sail and you’d still eat. To that end, perhaps a small paraffin stove stored at the stern with paraffin wrapped and wrapped again would help as an emergency source. I mean a small one – a single hob. Another reason for the twin hulls – paraffin in one stern, petrol in the other.
I was thinking microwave at first but then, you know, why not the steamer? Amount of water used is minimal. Kettle would do the rest. Eggs could be coddled for example. Anything to avoid gas on board.
I’d welcome all suggestions [pertinent to the topic, natch ].