PACKING NON-PERISHABLE FOODS

Packing all of the items not stored inside your cool box also requires a little forethought and planning, as space at the campsite is often at a premium. You can also save yourself a lot of time and energy when you arrive, if you keep in mind the following tips.

• Save a storage container of small sachets of tomato ketchup, soy sauce, sugar, salt and other condiments that often come with takeaway meals for taking on weekend and shorter camping trips. For longer trips, it’s better to take regular bottles and jars as there is less packaging to dispose of.
• Write the contents on the top of your containers using a washable marker, as more often than not you’ll be rummaging in boxes to find things and the lid will be the easiest to spot. Stick white labels on the tops of spice jars to easily spot them in your food stocks.
• Think about decanting some ingredients into smaller containers before you leave home, based on how long you will be away and how many people you will need to feed. If you think you are going to make pancakes one morning, weigh out the flour and baking powder and put into an airtight container or re-sealable snack bag and label it so when you get to the campsite you know exactly what it’s for. Then all you have to do is add your milk and eggs and you’re ready to cook.
• Although you could take a bottle of shopbought salad dressing, think about mixing some up before you go. If you don’t use it all on your trip, it keeps well and you can always use it up at home. At its simplest, a dressing is just a combination of olive oil and vinegar – one part vinegar to two or three parts oil and some salt and pepper. Throw in a peeled garlic clove and a teaspoon of mustard if you like.