A summer plan without a fridge

In short

• The summer plan has three pillars: a cold place (ice, water, pantry), same-day processing and live stock (poultry, rabbits, a cow or goats).
• Milk: cool within 2 h, pasteurise and process within 12–24 h (soured milk, cheese, cream, butter).
• Meat: in summer, kill in the morning, as needed, and eat it the same day. Eat the rest of the roast by evening.
• Cook for one day. Cool leftovers fast, bring to the boil in the evening, and keep nothing after supper.
• Power cut: do not open the freezer. Full, it holds roughly 36–48 h, half full 24 h. Meat that has been warm for more than 2 h is thrown out.
• When in doubt, throw it out. Children, pregnant women and older people eat nothing that has stood in the warm.

What's inside

Chapters

1. Three pillars of the summer plan
2. What you have: a list of cold places and habits
3. Milk in summer: the daily rhythm
4. Meat in summer: live stock and killing as needed
5. Eggs, vegetables and fruit: the garden is the fridge
6. Cooking for one day
7. A week without a fridge
8. Power cut: a plan for the freezer and fridge
9. A plan by size of homestead
10. Safety: summer and food poisoning
11. Common mistakes
12. Printable checklist

Worksheets

• Summer needs calculator
• Weekly plan
• Power-cut plan
• Calendar for a summer without a fridge
• Summer log
• Labels for leftovers