TAKE STOCK – WEEK 4

Preparing meals, or even just single ingredients, ahead of time is a great way to build your food supply with homemade convenience foods. Once-a-Month or freezer cooking, Make-a-Mix Cooking, making more than one meal’s worth of a dish to store and serve on another day, all fall into this category. This of course means you need to have the supplies and containers to keep that food.

This week let’s Take Stock of our supply of kitchen storage supplies.

As with anything, each household may look a bit different but take time this week to inventory your supply of:

Tupperware-type containers

Plastic baggies (snack, sandwich, quart, and gallon size)

Plastic wrap

Wax paper

Parchment paper

Aluminum foil

Additionally, if you are into canning, now is the time to inventory your supply of jars and lids. If you vacuum-pack foods for the freezer or pantry shelf, make sure you have sufficient bags. Instead of keeping bags of flour, sugar, rice, baking mix, pancake mix, etc. on the shelf, extend their useful life by keeping those in air-tight containers.

Now that you know how much you have, determine how much of each you use in six months or a year and work toward keeping a supply that will be there when you need it.

Another thought – these wraps and many of the containers are one-use/disposable items. Do you want to get away from throwing all that money in the trash and filling up the landfill and waterways with plastic? There are reusable versions of almost all these food storage products!