Food expiration on board

SusanM · Post by **SusanM** » Jan 5th, '10, 13:27

I've asked around to many sources regarding temperature changes to canned and boxed foods on board. With temperature changes that can swing from 90 degrees in a sealed boat, to 50 degrees, how do I know if that can of beans or corn, or box of mac and cheese are "keeping" okay?
Anyone know?
Thanks,
SusanM

Tod Mills · Post by **Tod Mills** » Jan 13th, '10, 22:34

I don't think you need to worry about canned goods in that temperature range. If you are in a salt environment, though, rust may become an issue. Cruisers have been known to remove labels, mark the contents (or not

), and coat the can to help prolong the can life.

Now a box of mac & cheese, though, I'd worry about because of the humidity. I don't think I'd keep those aboard for too long unless sealed (the cheese powder should be okay, but the mac could get soggy) in an airtight bag.

A loaf of bread or similar unsealed item will go moldy very quickly, again, because of the humid environment: mold loves warm and humid.

An aluminum can will not last long at all if exposed to saltwater: it will quickly develp pin holes and spray/drain its contents. I ended up having to drink more than my usual one Guiness one evening because of that very problem!

SusanM · Post by **SusanM** » Jan 14th, '10, 09:37

Todd,
Thank you. It all makes sense, but one never knows.
Susan