Stockpile advice needed

**MommyinTX** · 02-19-2009, 06:35 PM

I'm not new to stockpiling....started with couponing 3 years ago. I just waffle between wanting to stock up and wanting to spend less. I've kept the grocery/household bill to $100/week for the last 3 months (family of 8). Yes, the overall stockpile has decreased, but I've still been able to buy something extra every week. Now, I was planning to up my spending to stock up before summer (hate shopping in 100 degree heat!). Then, today I find bugs in the pantry. Argh!! This is my second time. The money loss wasn't much, since it was cheap grains/legumes, but still...the frustration! I try to freeze most things before storing, but didn't this time because the freezer was too full.

How do you find the balance between a low grocery bill and maintaining a stockpile??

Thanks,
Becky

p.s. Freeze those dry goods, ladies!!!!!

**Wendy99** · 02-19-2009, 07:52 PM

do you have to keep them frozen (thats what i do) or can u just freeze for a bit, then leave in the pantry??

**dcompton** · 02-19-2009, 08:11 PM

You can freeze them (I've always heard a couple of days) and then leave them in the pantry. Things like brown rice I leave in the freezer.

I like to spend less, but I have been able to spend the money on groceries, so I have a pretty substantial stockpile. I love the convenience of it, so it's worth it me.

And thanks for the reminder of the hot, hot days of summer coming, and soon. In a month or so, I'll give it a good going over and be sure I can minimize the shopping during the heat. "100 in the shade" = unspeakable in the car.

**cheles2kids** · 02-21-2009, 08:38 AM

Depending on the size of your family, it might be time to invest in another deep freezer?

But as you already know, freezing items like that is the way to go.
Even for those who put up food for long-term storage, they feel like it's always a good practice to freeze all the grains & bean products beforehand.

If another deep freezer can't be done right now, vacuum sealing items is another way to go.
I dunno if you might have a Foodsaver? But I know alot of people buy one & then it gets pushed to the back of the cabinet & forgot about.

I'm so sorry to hear about your food loss, it just makes it frustrating when you're trying to get things put ahead and then all of your hard work, time & money are wasted.

**Judi Dial** · 02-21-2009, 08:52 AM

What about freezing a part of whatever for a day or two? Put a 1" layer of rice or flour in a gallon ziploc, spread it out on top of whatever else you've got in the freezer for a day or so, then pour it into a clean, sealed container and repeat.

That's what I'd do. My freezer is stuffed too, but I usually can find space for something flat like that. It depends on how big your stockpile is? If you've got 100 lbs of flour, obviously this isn't practical.

Judi

**spyzvixxen** · 02-21-2009, 08:17 PM

As far as for balance just stock up on items you know you will USE, not just "because it was cheap" or "because it was free". Maintaining a stockpile of junk you won't use leaves a bigger margin for waste (i.e. expired goods = wasted $, hunting down misplaced goods = wasted time).

**Mavourneen** · 02-21-2009, 08:58 PM

For this reason, I've chosen to stockpile only canned, jarred, and nonperishable items. And of course, health and beauty aids, tp, etc.

I simply don't have the room to stockpile 40 bags of nearly free friozen veg, or free Eggo's.

I made an exception with the recent Minute Rice coupons during Triples - I got about 30 boxes of rice for about .20 each.

Focus on non perishables, and cleaning supplies.

**Grainlady** · 02-22-2009, 04:41 PM

Sorry to hear about your pantry pests. I took a class on the subject, years ago, and the only good news was that they are edible and a good source of protein....(yucky!).

I also shop at a grocery store in the summer where they still have shade trees to park under, and always go before 7 a.m. to get the meat bargains and beat the crowds.

About that infestation:
After a thorough cleaning of the shelves (vacuum every crack and corner and wipe down with hot soapy water) - an ounce of prevention may help instead of that pound of cure....

- Keep dry pet food and pet treats someplace other than the kitchen area and keep it in an air-tight container. It's often infested and spreads to other things in your pantry.

- Keep as much food in air-tight containers and transfer everything possible OUT of the original boxes and bags when you bring them home from the store. Food that is going to be in storage for any length of time (like rice/beans/lentils/tapioca/corn meal, baking mix, etc.) needs to be in air-tight containers and out of bags and boxes.

If you have a cake mix that you know you'll be using soon, it should be okay, but as a precaution place the box in a plastic bag (a recycled one from the grocery store you got produce in, or a washed and reused one from the kitchen) to isolate any possible infestation.

Those empty canning jars are great used for storing dry goods, and you can now get plastic screw-top lids for them.

If you need instructions from a bag or a box you can start a file, or cut out the information needed and store it inside the jar or plastic container, or using clear packing tape to stick it to the front of a container (better than Scotch tape). Helpful hint: fold one end of the tape over about 1/8-1/4-inch. When it comes time to take the tape off, it's easier to grab the turned-over end for removal.

While repackaging foods, if you notice any little web or what they call a web with a "string of pearls" on it inside the box, that's going to mean an infestation. So check the insides of those boxes!

- A FoodSaver is nothing but a benefit for long-term food storage. Much better than taking up space in a freezer with foods that don't require freezing. I keep hundreds of pounds of grains/seeds/beans, and they are all either in vacuum-sealed bags, or 1/2-gallon canning jars with the canning lids vacuum-sealed on the tops with a FoodSaver jar attachment, and I have done so for over 20 years - since I got my first FoodSaver. I've also NEVER had any "pantry pests" (knock on wood) because these foods are kept oxygen-free and therefore, pest-free.

Oxygen, heat, humidity and light - the enemy to all foods in storage. A FoodSaver eliminates oxygen for longer storage time. Keep foods in storage away from hot humid temperatures. Even canned goods will quickly degrade and textures change sooner than their use-by dates if kept in temperatues warmer than room temperature (70°F). Cooler storage, is always better.

When I first started stockpiling I would use a certain portion of my budgeted dollars for food in storage. Back then it was at least $5/week, but more if I found a great bargain. Once you have a stockpile with 3-6 months of a variety of foods, you will be able to "shop-at-home". You will only purchase replacement foods when you can find them at the best possible price from loss leaders, manager's specials, and discontinued and discounted items. Then stack the savings with coupons, rebates, and special offers...

I have a set amount for groceries -- $50/week - two adults, and I think that's the first (and best) way to control the food budget. Since the first of the year I have $100.67 unspent from that $50/week. At some point I will use that leftover money to make a large purchase of grains (usually twice a year - I'm watching the market for better prices), or a year's supply of Morning Moo's (a whey-based milk substitute we use instead of store-bought milk), and usually a large purchase of grass-fed beef in the fall from a friend. I'll also use this money when I find a "strike-point" sale price (buy a bunch while the price is so good) - like when I find nuts on sale after Christmas for half-off. That's usually when I purchase, vacuum seal and/or freeze nuts for the entire year. Each week I stay under budget is money that can be accumulated and used toward stockpile purchases.

**redmaples** · 02-22-2009, 04:46 PM

great tips on budgeting, stockpiling & storage!
thanks!

It's an important point to make...budgeting while stockpiling.
I have to keep reminding myself.

**Grainlady** · 02-22-2009, 04:55 PM

Originally Posted by Mavourneen

For this reason, I've chosen to stockpile only canned, jarred, and nonperishable items. And of course, health and beauty aids, tp, etc.

I simply don't have the room to stockpile 40 bags of nearly free friozen veg, or free Eggo's.

I made an exception with the recent Minute Rice coupons during Triples - I got about 30 boxes of rice for about .20 each.

Focus on non perishables, and cleaning supplies.

Mavourneen - I often get great buys on frozen fruit/vegetables, but because I only have the freezer on my refrigerator, I'll dehydrate them and put them in dry storage, or I'll use a method called dehydrofreezing. With normal dehydrating you remove about 90% of the moisture from vegetables and 80% of the moisture from fruit. When you dehydrofreeze, you only remove 70% of the moisture from the fruit/vegetable, but the food MUST be kept in the freezer to inhibit microbial growth.

Benefits of dehydrofreezing...
- the food takes up less space in the freezer
- better color and flavor
- reconstitute in about 1/2 the time it takes for traditionally dried foods

For frozen corn, you can dehydrate it and make it into Parched Corn:

http://www.ehow.com/how_2100129_make-parched-corn.html