12V DC: Living with no fridge

This article is pending update…

Everything jarred or tetra-packeed you see in the shops’ shells (not refrigirated) is possible to keep at home’s temperature, even after jar/pack is opened. Milk is exception. Good idea – if possible, buy little packages, so they can be used at once or use another ½ in the next days.

(ex. pesto, tomatoe sauce, confuters etc.. anything scoopable from it).
– get ready, keep jar closed;
– wet the spoon;
– keep it over the gas flame untill last drop evaporates;
– open the jar, sizzle-scoop the matter, close;
– (opt. – spray the bottom of lid with vinagre);

(ex. tomatoe sauce, cream etc..)
– unfold the pack corner (beak);
– keep it up-side-down (at all the time while used!);
– cut the tiny opening;
– squeez the matter, squeez remainings firmly out the beak;
– fold the beak at least twice;
– keep it tightly closed (ex. paper/tension clipper);

So far best option is to buy tiny packs of 125 ml.. 
Opt. milk powder. Evaporated milk can be kept longer.

Leafy vegies:
Keep it in dump towel, inside plastic bag; Or better – eat them now.

..and quite many other thing. To consider: veg oil!
Also depends on cheese. Permasano cheese doesn’t need any treats.
Veg oil keeps things purely sealed, but with one condition – no water should be involved. Slice brie cheese, some onions, keep it for a week dipped in olive oil. Try now the luxurious formage! 

Scoop, keep, scoop, keep…  no problem ever, nothing happens to it over the months.

Keeping eggs in fridge in general is new-age idea. You can store eggs up to two months in room temperature with no worries. Sink the egg into fresh water — if it reaches the bottom, it is good to eat.