Cycle stored foods into your meals. Rotate in new shelf stable foods to replace what you’ve eaten. Spend an extra $5 every grocery trip to go towards sustainability (i.e. 2 cans of spam and a bag of rice).
1. Know the shelf-life of foods
Use expiration / sell-by dates as part of your organization plan: Research each item to see how long it will last past the “best by” date (i.e. white rice will last 4 years after expiration if stored properly). Write the throw away date on the product.
2. Stock what you and your family will actually eat
Avoid undesirable foods. However, make some adjustments to ensure you’re also stocking up products with long shelf-lives even if it’s not your favorite.
3. Rotate your food stock to your pantry
Eat what you stock, buy more to replenish. Your long-term storage should be moved to the pantry you draw daily food from, work it into your meals before it expires.
4. Know and use various storage methods
Canning (water bathing, pressurizing, pickling), vacuum sealing, freeze drying, dehydrating, storage totes, food-grade buckets & mylar storage bags. Research the best ways to store the food you have (it’s usually going to be best in a vacuum sealed package, stored in a cool, dry place away from sunlight).
5. Learn to garden
Incorporate it into your food plan. Initially, it can be difficult to develop a sustainable garden. Research, read, and get knowledge from local sources to learn what foods grow best in your environment and soil. Be smart about what you plant. Build a plan that allows for a year-round harvesting of fruits and vegetables. Use what you need; seal (can / vacuum package) and/or freeze the rest.
This article was originally written by the Grayman Briefing. Stay in the know, sign up for Intel and Situational Awareness alerts pushed to your phone on emerging threats and preparedness warnings. Click HERE to subscribe to the Grayman Briefing.
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