Posted on 06/25/2021 7:09:09 AM PDT by Tilted Irish Kilt
An Introduction to the Art of Food storage done easily, and inexpensively – by Wendy Dewitt
A 57 minute instructional video of making sense of economical and logical food storage to: “ store what you eat, and eat what you store”.
Learn from those who have experience of storing and actually regularly using their food storage program,
and the benefits of regularly rotating your supplies to keep them fresh.
This is a training video to maximize the benefits of your food stage, geared to novice, intermediate, and advanced practitioners ;
it is chocked full of helpful information !
Wendy presents and explains a system of organization, record keeping of supplies with a list of anticipated expiration dates,
and knowing what you have, where it is, and what you need to complete an entire meal.
Know what conditions will shorten the shelf life of your pantry as well as your food storage ( varying humidity, high temperatures, exposure to sun light, faulty equipment, dented cans, etc., etc.)
Wendy lives in a desert climate, so she knows of what she teaches from first-hand experience.
Put me on the ping list, please.
Did that a week ago as per your request :)
We don’t have any so it’s not something I tend to take into consideration.
However, dry dog food can keep a long time, I’d guess and I’ve seen pet food storage bins at Sam’s Club.
Although a 5 gallon plastic bucket with lid would also work well.
Ball lids at Wegmans were $3.29 for a box of narrow mouth and $3.99 for wide mouth.
That’s extortionate. I sure am glad I stocked up on lids last summer. When everyone was doing their gardening and seeds were in short supply, I figured it was a matter of time before the canning jars and lids were gone. By Aug, none could be had for love or money.
But it will happen on top of my wood stove which will absolutely be in use on a day like that.
I have started dating the jars and cans with sharpie.
Sure the Exp date in printed on the can somewhere, but I don’t feel like wasting the time hunting for it when I’m rotating my stock.
Glad to hear that you already have your 'Years Supply' in order.
The 14 flash cards are the daily menu for breakfast and dinner, which is rotated weekly, to keep a balanced diet, and allows for varied individual tastes.
Wendy agrees with you that food storage shouldn't be all that complicated, and visits her storage once a year to evaluate what replacements she needs
in order to rotate and resupply both her storage and her pantry.
Yes, her system is designed to provide simple guidance on preparing food security and avoiding over-buying on items that someone wouldn't eat, even if they were starving.
Obviously, you haven't invested the 57 minutes to review the video, ..as you already know too much.
Yes, in the event of having no electric power, she presents instructions on building your own 'rocket stove',
as well as cooking and baking while using a 'solar (reflective) oven'.
What she presents seems overwhelming, but it a good start for someone new to prepping.
At the very least using the cards to know what to buy is great.
I would not likely go to the detail she does, but for someone OCD, it works.
It’s good for some who just needs to start. Once you get into it, you start developing systems of your own that work for your family and level of organizational skills and storage space. There’s a lot of trial and error and experimentation that goes on - that’s part of the fun! But the important thing is to START!
True but not everyone has a wood stove. We have a Fisher Papa Bear that has a nice flat top and we’ve done quite a bit of cooking on it. A lid from one of those small Brinkmann smokers will fit on the front of it and creates an oven. We’ve made corn bread and even pizza on the wood stove.
One of these days, I want to get a cast iron Dutch Oven with a flat bottom for the wood stove top. We’ve already got one with legs. On real cold days, I throw the 12 inch cast iron skillet on there to cook bacon. Works great as there’s no hot spot in the center like there is using a burner. Just have to turn it 180 degrees every few minutes because the back is a little hotter than the front.
I want an outdoor kitchen so bad it hurts. Nice big screened in room off of the indoor kitchen with glass panes I can put on in winter. Cook in there in Spring, Summer and Fall and process animals in winter, maybe even age the meat if the temps are right. Could also make sausage and not worry about the ground meat getting too warm as you work.
We just paid an arm and a leg for bell jars. The shipping was almost as much as the jars too, but we eneded them. We eat veggies fro the garden all year long, a d enjoy things like corn for soups well into the spring. Green beans get a little old by that time, but still edible
Grab them if you can, they are ridiculous, high priced right now
I do, too. To hard to read those teeny tiny printed label dates without glasses.
Based on her presentation, I believe that she is LDS and is addressing other LDS women, as well as listing the LDS online storehouse as a food storage resource.
Yes, I agree that the detail is almost OCD, but I think that she is proving the point of keeping accurate tally of what food stuffs you have on hand,
and knowing what to replace in order to keep the food in rotation, prior to expiration.
All food stuffs produced in any LDS facility is done according to stringent FDA requirements as the staff has been FDA trained.
Canning is a hassle.
I use the millenia old techniques of pickling and sun drying.
Right now I have a batch drying of basil, tomatoes and plums.
I also have pickles in active ferment...cucs, bush beans and peppers.
EASY and little clean up. Even less equipment.
Thank you!
Good on Ya !
Old timey methods of food preservation include salting, smoking, fermenting, baking, boiling, sun drying, and pickling.
Each method or preservation occurs according to what resources are geographically available at that time of the year.
LDS food storage is mostly cases of six #10 cans as you said, and it is also cheap as you pointed out: https://providentliving.churchofjesuschrist.org/food-storage?lang=eng with links to online ordering and to their (even cheaper) in-person stores.
It’s not the only thing you need, but I consider it a great start.
“There’s been a nation-wide shortage. Lids are almost non-existent.”
No issues procuring online via Amazon or Walmart.
Jars and lids in abundance.
But prices have gone up. Cheap still.
12 wide mouth Ball jars with lids: $11.87 at Walmart, inclusive of tax.
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