When I camp, I always like to have a fresh supply of fish, meat, vegetables, milk and cheese. I’ve long used two coolers in the warmest part of summer, one for drinks like bee, and condiments that are less critical to stay cold, and one for milk and meat which must remain cold for the weekend but only will be opened occasionally over the trip.

This year, I am changing a few things….

Old Plastic Coffee Containers rather then Milk Jugs
The coffee containers when snapped shut, generally do not leak water at all. They do “sweat” from the moisture being attracted to the cold, but they don’t leak or leave the bottom of the cooler swamped with water.

Salt-Water rather then Regular Water
Salt water freezes at a lower temperature then regular water. That means more energy is stored in the water, which means it will thaw out slower, drawing more energy out of the surrounding foods, keeping them cooler longer then they would otherwise be, ensuring that even on the hottest long-summer weekends, the coolers will remain cold.