The most tedious task of getting provisions ready for next canoe season is that of making bannock mix, illustrated below. Also shown is the packing of the provisions in barrels and pack. I typically buy most items in January to be packed in February, finalizing most in March.
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Ingredients for making bannock mix.
Required equipment assembled.
Measured dry ingredients for eight portions of bannock mix.
Dry ingredients mixed using a pastry blender.
Adding "Crisco® All-Vegetable Shortening". Starting for the 2023 season I incorporated butter directly in the bannock to replace shortening.
Shortening cut into the dry mix using the pastry blender.
Progressively aliquoting approximately three cups of bannock mix to eight Ziploc® sandwich bags.
Weighing each of the bags of mix, recording the results on paper. Based on the total weight divided by eight, the weight per bag is calculated; this batch will be 404 grams per bag.
Bannock mix is then divided into eight portions of equal weight and bags are sealed, expressing as much air as possible.
Each sealed bag is placed into a second Ziploc® sandwich bag for additional protection. An identifying label is placed into each outer bag; this batch is also labelled "Use First" because some of the ingredients are left over from the previous year.
Completed portions are placed into large freezer Ziploc® bags, four each for further protection.
Wash and clean up.
Tidy up. Kitchen returned to normal. I do this over a period of a few days, up to three batches mixed at a time.
Boxes labelled "1", "2", "3" and "4", for aliquots of supplies for a four month (16 week) canoe trip. Each box contains supplies needed for one month, according to a spreadsheet checklist revised each year as required. The supplies include food, toiletries, toilet paper, candles, reading and writing material. The food items are detailed in a menu listing such as the one at:
After all supplies have been assembled, they are packed in three 60 litre barrels. Because cooking gear and other kitchen gear is stored in the "Kitchen" Barrel it only holds about two weeks worth. The other two barrels hold about 6 weeks of supplies each. The remaining two weeks worth is stored in a waterproof bag in a pack to be used in the first month. Note that the barrels are labelled "K", "2" and "4". Barrel "3" was taken by a bear in 2020 canoe season so its replacement is barrel "4". To be added to each barrel yet close to the trip start is Mini Babybel™ cheese. Butter will be added to two coolers near trip start also.
The Laundry Pail (containing gear) and the two coolers (for butter) are joined by the pack and three barrels in the garage, vacating the family room. Jeanette accepts temporary storage inside the house, just not for "too" long.
However, now I have placed more gear from the storage room into a spare bedroom to be inspected against the checklist. Only two packs (with shoulder straps) are carried in the canoe. The other items are stored in my transport vehicle.
Also in the garage is the remaining gear to be checked against the list. The smaller duffle bag (under the stove on top) is stored in the vehicle.