Isolated thunderstorms early, then mainly cloudy after midnight. Low 58F. Winds W at 5 to 10 mph. Chance of rain 50%..
Isolated thunderstorms early, then mainly cloudy after midnight. Low 58F. Winds W at 5 to 10 mph. Chance of rain 50%.
Whether you are planning a picnic, tailgate, family road trip, camping or snacks at the park or local winery, selecting and packing the right cooler to meet your needs is important.
Select a newer, better-insulated cooler that is the right size for your needs. It is better to go a little larger and fill in extra spots with more ice than to run out of space. Allow for a minimum of two parts ice or frozen foods to one part perishable food.
Clean the inside of the cooler with hot soapy water and then spray it with an equal mix of water and vinegar. Leave the lid open to dry completely. Allow it to come to room temperature in the house for a few days if it has been stored in a hot attic or garage. Fill it with ice or cold water the night before to pre-chill the cooler. The food stays cold longer when you start with a cold cooler.
There are several options to use for keeping food chilled in the cooler. Ice blocks melt slower and are best for keeping food cold. Make them yourself by filling reusable containers like plastic water or milk bottles with water and freezing.
Pack the cooler with a layer of block ice or frozen foods on the bottom. Plan so you pack the food you will use last on the bottom and work your way up so the food on top is used first. Pack in layers, with a layer of food followed by a layer of reusable freezer packs, blocks of ice or frozen food. Fill the gaps between with ice cubes to prevent air gaps. A full cooler is best to keep things cold, but you can add a foam pad or towel on top of the ice if the cooler is not full.
Pack foods directly from the refrigerator. You can freeze some foods, like juices, milk and meat, so they thaw in the cooler. Wash perishables, like fruits and vegetables, before packing so they are ready to eat. Keep fresh meat and poultry separate from ready-to-eat foods like vegetables and fruits, perhaps in a smaller cooler. Pack all foods in airtight bags or leakproof plastic containers to prevent cross contamination and messy coolers.
Remember, foods like lunch meats, cooked chicken, potato or pasta salads need to stay cold in a cooler. A good idea is to use a separate cooler, perhaps one of your older coolers, for drinks. Pre-chill the beverages or partially freeze them to keep them cold even longer. Place drinks in cooler first and cover with ice.
One of the best ways to keep your food safe and prevent food-borne illnesses is to make sure the temperature inside the cooler is below 40°F. Instead of guessing, tuck an appliance thermometer inside for a foolproof reading.
When traveling, avoid putting the cooler in the hot trunk but keep it inside the air-conditioned car. Place cooler in a shaded area once you arrive at your destination and cover it with a heavy bath towel or blanket for further insulation.
A well-insulated and properly packed cooler ensures safe food for everyone.
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