WOW that is way beyond my thoughts, and yes preservation of fruit gleaned here in Florida would be important!
I have often thought of the difference in amount needed for one person...not just a 1/4 fraction of the “family of four” rules. Single serving cooking is often not possible. Sharing would be safer than eating things like pea soup for 4 days...without refrigeration!
Don’t tell me to work with neighbors...they are ALL in denial of more than canned soup and water for 3-4 days.
Thanks for the “wake up call”!
You are welcome. It was a surprise to me how much sugar they advised too.
Regarding Refrigeration, you’re correct about using up whatever you cook expeditiously. However, you can get some things cooled down without refrigeration, which will help for an overnight situation - wouldn’t trust it too much longer.
Put your leftover soup or milk or whatever in a container with lid. Place soaking wet towels or burlap bags all around and over the container. I usually set the container inside a dishpan so the drips don’t make a mess.
The evaporation will cool or keep cool the stuff in the container. I have done this with milk, juice, and chicken noodle soup when camping, and I didn’t want to go get ice.
When I was a girl, my paternal grandparents had a small dairy herd, and did their milking by hand. They put the steaming milk into a metal milk can, took it to the hand pump, and pumped water over the burlap bags, and insulated the cans with several dripping wet bags.
Then the milk was carted up the driveway to the pickup point for the local dairy to pick it up for processing and distribution.
Marcella, found some directions on the web for using clay pots to make a regrigeration source, but I didn’t bookmark it. Maybe she did.