Tuesday, January 12, 2016

In Front of the Camera on Food Storage.

While we've spent a little time talking about WHAT to store, I haven't yet said much about WHY I'm doing this.  Here is a pretty good explanation of my Food Storage philosophy.

Sunday, January 10, 2016

20 Weeks of Food Storage - Week 4

Week 4 - 20 Cans of Fruit - $19.37
Running Total - $70.99

This week's food storage item is canned fruit.  It is not unreasonable to think that nearly everyone reading this enjoys sweets.  According to the FDA, the average American eats between 150 and 170 pounds of sugar a year!  Less than 100 years ago, we ate less than 4 pounds of the sparkling white stuff in the same time period.

While fruits are not as nutrient dense as beans, rice, and corn, it is important to include comfort foods in a food storage program.  Since we have a pretty good foundation of staples at this point, I chose to add them now.  Nearly every situation that calls for food storage is a stressful one.  Eating good food can help bring a bit of brightness in dark times.  With a little flour, some lard, salt, and this fruit, lovely tarts can be made to warm the heart and cheer the soul.  Fruit can be added to oatmeal or cooked rice with a little cinnamon to make a bland breakfast delicious.

Just as with vegetables, there are a lot of choices when it comes to canned fruit.  I chose 5 cans each of peaches, pears, mandarin oranges, and pineapple.  These choices were the least expensive and had the most uses.  You could also choose fruit cocktail, but I'm not all that fond of it myself.  I did my best to get all similar sized cans for ease of storage, but pineapple cans seem have rules of their own.  I'll just stack them separately.

The first month is finished and I'm $9.00 below my estimate so costs are pretty close to what I expected.

Check back to see what next week brings!

Friday, January 8, 2016

20 Weeks of Food Storage - Week 3

Week 3 - 20 Cans of Vegetables - $13.60
Running Total - $51.62

The first two weeks of food storage were very simple.... 20 pounds of long grain white rice, and 20 pounds of pinto beans.  I could have gotten Jasmine rice or black, white, or lima beans, but the choices were quite limited and I had already decided to go with what was cheapest in this area.  Rice and beans are basically meal extenders, allowing me to make more servings from something more flavorful, and are not meant to be meals unto themselves unless things get really desperate.

Week three is a little different and required some careful thought.  This week's item was 20 cans of vegetables.  Because there are so many possible choices, I needed to carefully consider several factors.

What does my family normally eat?  Now is not the time to try new foods and there's no point storing things you won't eat.  Once we have our storage set up, we will begin using it and just purchasing replacements as we go along.  If you want to try new things and start adding them after your basic storage plan is set up, that's great!

What can I use to make a meal out of the other things I have?  Beans and rice are a great source of calories, but you can't eat them alone for very long without getting very tired of them.  Adding some vegetables and meat or bullion cubes will help create variety.

How easy are these to store?  It's much easier to store cans that are all the same size.  They stack better and you can utilize your shelves to their fullest. (Cans are heavy!  Make sure your shelving is strong enough for the weight).

Three weeks in and we're at just over $50.00.  I'm a little behind, so keep an eye out for Week 4 in the next couple of days.