Brand Loyalty

Some folks are extremely brand loyal especially when it comes to food.  I have to admit that we are as brand loyal to actual food but we are with respect to certain food prep items.  For example, our cast iron must be Lodge, and I absolutely love Corsori, American Pan, Oster, All American (pressure canner) and Logastina.  As far as food goes though, not so much so.  We spend about 1/3 of the year in the US.  Some brands we get here in Canada are not available in the US and visa versa.  We also spend time in the Caribbean where brands are very different.  At home (Canada) we shop directly from growers and producers.   Over the years, we found reducing out dependency on grocery stores, greatly reduced any brand loyalty too. We also don't buy much in the way of commercially processed foods.  We also boycott certain companies for ethical reason.  So we simply aren't brand loyal.

Inflation and food shortages are creating a climate where brand loyalty is not always the best policy if you want to keep a well stocked pantry.  One secret the food industry hides is the fact that one processing plant can run different lines of the same product but with different labels.  For example tomatoes - brand name, store brand.  Same tomatoes, from the same group of farmers just different labels.  Ergo, same product but different labels and price points.  This applies to all commercially canned fruits and vegetables.  What does differ is propriety products.  So, a processing plant runs 2 lines of soup - one for company A and one for company B.  Company A is a brand name, company B is store brand so 2 price points.  In this case, the processing plant will use Company A's recipe for that line and company B's recipe for their line.  The products will differ but sometimes you might actually prefer the store brand to the brand name while saving a bit of money.  Case in point, Kellogg's had a labour dispute so Kellogg's products were not available for awhile.  We buy a large box of Rice Crispies once a year specifically to make squares.  This time, hubby came home with the store brand rice equivalent.  It was not only less expensive but crispier, nicer flavour.  Brand names simply don't matter for some foods like rice, whole grains (ei. wheat berries, kamut kernels), dried beans, dried lentils, some salts, white sugar, baking soda and white vinegar.  What does matter is whether organic or not if that is important to you and country of origin.

So if you are brand loyal but looking for ways to keep rising food costs in check, you might want to buy store brand commercially canned fruits and vegetables as well a trying out store or lesser known brand for other commercially processed foods.  If you are looking for foods where brands don't matter, switch to the cheapest option which may even be a dollar store so be sure to check unit prices.

Garden Gnome
©2006-2022

FIFO Rotation

Any pantry regardless of size should work on the FIFO (first in, first out) method.  What this really means is the oldest food is used first.  This applies to all aspects of your pantry including refrigerator and freezer.  This requires organization but reduces food wastage.  If you are a home canner, this method ensures you will find any false seals before they become a problem.  It also ensures that any problems with commercially processed foods are caught before they are a problem.  There are many ways to do the FIFO method. 

Some folks use colour coded dots and others write the date with a marker.  My method doesn't include colour coding but it is visual.  We rely heavily on home canned foods so what I do is store filled jars in rows on a shelf, front to back.  The number of jars per row depends on the size of the jar - 6 for L (qt) and 7 for 500 ml (pt), more for the 250 ml (1/2 pt).  Underneath the row running the length of the shelf is painters tape.  I write the contents, year and number of filled jars.  As I use a jar, I move the remaining jars forward the put the empty clean jar to the back of the row for storage.  Once the entire row is filled with empty jars, I have a clear visual of what needs to be canned again.  For commercially canned foods, I use a similar method always moving old stock to the front, new stock to the back.  I also use the FIFO method for dried foods and long term storage. 

For commercially processed foods, I know how much we will use in a given time frame.  So if we use 4 cans/boxes/bags of something, I start with 5 then watch the sales and buy enough to get me back to that 5 then repeat the process for the next month.  Some foods technically don't need to be rotated (ei. sugars, salts, baking soda, cornstarch, vinegars, low methoxy pectins, instant coffee, and other forever foods).  I rotate these foods as well because that's what I'm used to.   

Garden Gnome
©2006-2022

Low Cost Stocking the Pantry

I think one of the biggest problems folks have with their pantry is not having the money to stock it.  That is more so for those on a low or fixed income.  Some folks rely on food pantries and church meals so it is hard to squirrel away a bit of extra food.  Notice I said hard, not impossible.  The best way to save money when stocking the pantry is DIY (home canning, dehydrating, freezing, curing)

First rule of thumb is to shop sales.  I absolutely refuse to pay full price for anything wherever possible.  We don't have BOGOs or coupons here but I know many places in the US does so if you are in an area that does have them take advantage.  I have heard of people who get food baskets or use a food pantry putting up some of what they can't use right then.  For example, they get a bag of dried beans so part of the bag is canned for future use.  

Second rule of thumb is buy from the source.  Buying directly from the grower or producer is almost always less expensive than in the grocery stores.  You can usually get in bulk sizes (bring your own boxes or bins) and the farmer usually give you a baker's dozen or always a bit extra.  We buy most foods this way.  

Grow whatever you can then learn to preserve it.  At this point, an indoor and outdoor garden is highly recommended.  Part of you pantry should include an ample supply of seeds.  Buying seed packs can be expensive so to reduce the cost:  learn how to save seeds from your gardens, join a seed exchange and get to know other gardeners in your area for trading seeds.

Third rule of thumb is to forage.  There is a surprising amount of edible food right in your own yard and even in cities growing in the cracks of pavement.  Last year I made dandelion honey from dandelions in our yard.  Dandelion greens are good in salads and the roots can be dried for a liver tonic tea.  I didn't have quite enough wild violets to do the same but this year looks promising.  Stinging nettle is another edible that makes a lovely spring tonic tea.  Wild grape leaves (keeps pickles crisp, stuffed), wild grapes and other wild berries make wonder low cost jams and jellies.  Purslane for salads, and the list goes on.  Be sure to identify any plant before consuming and don't forage on private land without permission.

Hunting and fishing are both low costs ways to stock the pantry.  I don't hunt but I fish.  Hubby goes to hunt camp so we usually have a nice supply of venison as well as other wild game.  Wild game can be froze, canned (plain, soups, stews, chili), dehydrated (jerky), cured (sausages etc) and really are one of the ultimate ways to fill your pantry quickly for very little cost.  If you don't hunt or fish get to know someone who does.  Quite often they will gift you with a small amount or trade for something like homemade bread.

Equipment needed (most can be found used):

1. vacuum sealer (regular, chamber)
2. dehydrator (estimate $20 - $400)
   
3. waterbath canner (about $20) or steam canner (about $70) [high acid foods]
   
4. pressure canner (estimate $100 - $500) [low acid foods]
5. mason jars/lids
6. vacuum sealer bags (don't buy brand name, chamber sealer bags are cheaper)
   

Before you rush out to buy this equipment, check your local resale shops.  Quite often you can find them for very good prices.  Check Facebook Marketplace too especially after Christmas and Mother's Day.  Here Canadian Tire generally runs some very nice sales too.  Put the word out to family and friends that you are looking for these items.  Sometimes family will even lend you theirs for a short period of time. 

Now, some will say they can't afford the equipment.  But consider the savings.  A can of beans at No Frills costs me $1.89.  A bag of dry beans costs me $3.79 (sometimes less) but I get 5 c of dried beans out of a 900 g package.  At a 1/2 c of dried beans per 500 ml jar to can that works out to 10 jars of canned beans or $0.37 each but in reality the beans are soaked overnight so really closer to 1/4 c (soaked) per 500 ml jar giving me about 20 jars of beans for $0.185 each plus the cost of the snap lid.  The same savings can be seen for canned meats, fish and poultry as well as most fruits and vegetables.

You also don't need all of the equipment at once.  Start with what you can afford and build from there.  A $20 dehydrator can process a lot of food for your pantry shelves for very little money!  It is one of the best ways to reduce food wastage, create delicious homemade snacks and fill your pantry one jar at a time. You can even create your own dehydrated instant meals and seasoning blends for a fraction of the cost of store bought.  My dehydrator is running pretty much every day right now.

Garden Gnome
©2006-2022

Prepping on the Down Low

For all intents and purposes only you and members of your household should know you are stockpiling food and other supplies.  First and foremost do not talk about your stocks and stress to other members of your household to do the same.  That means your neighbours should not be seeing you bring in 50 bags of groceries.  Your pantry stocks should be kept away from the eyes of anyone visiting your home including friends, extended family, utility servicemen and repairmen.  

I personally prefer to call it staying under the wire.  Don't draw attention to yourself.  Don't draw attention to what you are doing.  

Yesterday, I went to the grocery store specifically for a few items for the pantry and yet no one would have suspected that.  I spent $67.  Items were: miso broth, a bag of dried beans, bag of arborio rice, bag of sticky rice, can of sliced olive, 2 cans flaked turkey, baking powder, rice paper, 2 pk spaghetti, sm tub flavoured cream cheese, sm block of cheese, bag of apples, 1 zucchini, 1 tomato, pk mini cucumbers, romaine lettuce, radishes, and cilantro.  Rather than using credit card (normal for points), I used cash something I've been doing a lot more of.  Nothing was glaring obvious.  That's the way it should be.  The neighbours would have seen me bring in 2 bags of presumably groceries but really could be anything since the purchase was in reusable cloth bags.  Most times I pull into our attached garage, close the garage door then unload so no one sees anything other than me going into the garage.  This time I didn't.

Ordering online is very convenient especially for items we would otherwise have to drive to a larger community for.  One thing that is a concern is ordering online because neighbours and passerbys can see how many deliveries you have.  Amazon has taken to splitting orders which doesn't help.  If I order flour, seafood, cheeses etc directly from the company and have an Amazon order on the way, it is quite possible that there two delivery trucks in a day.  Not every day, but still noticeable.  The other concern is the cardboard boxes.  We don't want them at the curb for recycle pickup to draw further attention.  Instead, we crush the boxes and hubby takes them to the waste transfer station.

Speaking of recycling.  We no longer put our recycle bins out on a regular basis due to our extensive waste reduction attempts.  At best our bins go to the curb twice a year and usually about 15 minutes before the scheduled pickup.  While this is not normal for our neighbourhood, folks likely just figure that we don't recyle.  We generate a kitchen catcher of waste that goes out weekly on schedule except during the winter months.  Technically it takes us over a month to fill a regular garbage bag.  Now while this seems to not fit in with our neighbourhood, it has been our normal pattern for over 10 years so by now, the neighbours or passerbys wouldn't think anything of it.

Garden Gnome
©2006-2022

Top Seven Foods to Stock

There are many recommendations as to what is best to stock.  My recommendation is to stock what you eat, eat what you stock.  Each list I post, take from it what is useful to you.  Remember, if times worsen you may need to have extra or something you don't use to barter for foods you need.  Right now is the time to stock!  It's very import at the same time to stock:

1. seeds
2. learn how to grow what you can
3. learn how to save seeds
4. learn how to cook as much from scratch as you can
5. learn how to preserve as much as you can

Top seven foods to stock:

1. canned goods (commercial, home canned) 
2. carbonated beverages
3. coffee
4. chocolate
5. meat/poultry/fish especially shelf stable versions
6. pasta
7. bottled water
   

 

Garden Gnome
©2006-2022

The Four Corners Pantry

What is a pantry?  Most folks have visions of a larger cabinet in the kitchen.   Essentially a pantry is a room where beverages, food, and other kitchen provisions are stored.   A pantry can range from a small cabinet to a larger walk-in space or can be a full sized room or even larger AND in includes your refrigerator/freezer storage capacity.   The best way to describe a pantry then is four corners.

The Four Corners Pantry consists of:

1. working pantry - food in use (ei. part box of cereal)
   
2. refrigerator - fresh produce,
   
3. freezer - part of refrigerator, stand alone
   
4. extended pantry - non-perishable food stocks, storeroom, larder, root cellar, long term storage

Ideally, all food is rotated in an organized fashion to the working pantry as required.  However, it is becoming increasing common during these times for folks to stock long term (10 - 30+ year) survival food as well.  These foods generally are not rotated unless absolutely necessary.  The good news is that you don't have to rely on commercially freeze dried foods for long term survival foods as there are some you can put up yourself quite easily.

Five DIY Survival Foods

1. dried sourdough starter
2. ship's biscuits (hardtack)
   
3. portable soup (basically dried stock)
4. parched coorn
5. pemmican
   

 Forever Foods to Stock (properly stored will last forever)

1. honey
2. salt
3. sugar
4. pure vanilla extract
5. maple syrup
6. corn syrup
7. cornstarch
8. distilled white vinegar (most vinegar)
   
9. alcohol/hard liquor
10. rice
11. powdered milk
12. dry pasta
13. canned goods (commercial, home canned)
14. peanut butter
15. soy sauce
16. dried beans
17. unground wheat/grains
18. baking soda
19. bouillon
20. plain instant potatoes
21. instant coffee, tea, cocoa
22. dried corn
    

Garden Gnome
©2006-2022

Water, Water, Water!

Water is the most overlook critical item in most pantries.  You can survive quite some time on little food but only three days without water.  The recommendation for water storage is 1 gallon per person per day.  A week's worth of storage for 1 person is 7 gallons so simply multiply that by how many in your household.  However rehydrating dried foods, cooking and personal needs all require water.  You cannot feasibly store enough water to last a year but water storage is a big part of preparedness.  Municipal water can be shut off due to contamination (most likely), power outage (less likely) or a cyber attack (who know?).  Even if you have a well, the well can go dry or get contaminated.   

Therefore, you need:

1. a fresh water source
   
2. one or more water storage vessels
3. a water catchment system
4. a water filtration system
5. a way to treat water

Finding a nearby water source is very important in the event your municipal water or well is disrupted for an extended period of time.  This may or may not be feasible for some however, knowing where you can find water is very important.

Water storage vessels range in size from individual to the 50 gal drums and 250/330 gal IBC tanks.  All containers must be food grade, with a tight fitting lid and made of durable, unbreakable materials.  Two cavG7jvN81?go2l!b*Ju26*12ggE3mc5#*eats, the larger drums and tanks are now a popular target of theft even when filled.  Drums and tanks should not be stored direct on cement as over time,  contaminants from the cement can leach into them.  It's best to secure these indoors in a garage or somewhere out of sight of prying eyes.   Canning water in quart jars is an ideal but inexpensive way to get shelf-stable sterile water for your pantry and home apothocary.  Five gallon refillable water jugs are available in the camping supplies section of many stores.   Re-purposing juice jugs and large glass containers is an ideal way to store filter water.  This water should be rotated every 6 months.  As much as I don't like them, now is the time to pick up a case of water every time you grocery shop.  Be sure to rotate that too.  A home pool is one of the best storage vessels but the water does need too be filtered.

Many folks use a rain barrel to catch water off the roof.  This catchment system is good but should not be considered safe to drink due to chemicals in the asphalt shingles of the roof.  If your roof is not asphalt shingled you may be fine.  There's a lot of conflicting information on this topic.  There are several designs for DIY water catchment systems on You Tube.

A water filtration system is critical.  A whole house water system is ideal.  Single tap, refrigerator and reverse osmosis water filtration systems are available.  The most recommended is the Berkey but it's pricey.  We personally like the ZeroWater filtration system (mid-range price) and the Brita (low price) is always a good option.  It depends on what you are trying to filter out.  All water filtration systems have a weak link and that is the filters themselves.  You need at least a one year supply of filters for whatever system you are using.  Personal filtration devices (ei. LifeStraw) are available as well.

Stored water should be treated with chlorine at a rate 1 to 2 PPM for potable water.  Always sanitize your container before fill then add the water and treatment.  For 1 PPM in 100 gal you need 1.5 tsp 5% chlorine bleach (household unscented bleach).  You should also keep liquid pool shock (10-12% chlorine) and water purification tablets on hand just in case.  

Garden Gnome
©2006-2022

Introducing the Pantry Preparedness Series

     It been awhile since I made a blog post although I have been making posts on the Facebook page for this blog.  The past couple of years have been very disruptive and quite frankly with the current geopolitical situation, things are only going to get worse.  There is a lot of speculation as to what is actually happening.  Whether what we are seeing is orchestrated or not, the fact remains folks need to prepare for what may come.

     Back in March of 2020 shortly after the pandemic was declared, talk of food shortages began.  I remember telling hubby that this was a warning to start stocking up on food.  Warnings of shortages for coffee (weather), chickens/eggs (avian flu), hazelnuts (political), grains (weather, political), and a variety of other foods have been predicted.  We've seen shortages in cream cheese (labour), Kellog's brand (labour), canned corn (high demand), chicken (high demand, avian flu), yeast and cornstarch (unknown).  We have also seen local shortages of some foods due to high demand and winter weather.  A couple of weeks ago President Biden said there would be food shortages and shortly after, Prime Minister Trudeau said the same.  We also know the war between Russia and Ukraine will more than likely affect the fertilizer supply which would have an impact on crops.  In addition, we are seeing global hyper-inflation so food prices are skyrocketing.  Even if the food is available, you may be in a position that it is no longer affordable.  Panic buying similar to what we saw at the start of the pandemic is predicted to start in July but this time the target will be food.

     This Pantry Preparedness Series is meant to give you tips for starting and maintaining a well stocked pantry.  It is not meant to create fear.  The mantra is always prep with purpose, not with fear.  The second mantra is do one thing daily.  

     The general recommendation is to stockpile as much food as possible to meet your needs.  Stockpiling is not the same as hoarding.  Stockpiling is an organized method of stocking your pantry with the foods you eat within a certain time frame.  Everything is very organized with new stock being put to the back, moving older stock to the front and constantly rotating.  For example, you use 5 cans of green beans in a month so you stock 7 cans because you always have a couple extra to help get to the next sale.  Then you ideally wait for a sale to replenish to the 7 within that month.  So if the sale comes and you have 4 cans of green beans left, pick up 3 and put those to the back.  This ensues you have a month supply of green beans on hand most of the time.  At some point you will want to move to a larger capacity storage so you can slowly increase depending on the sales.  Hoarding is unorganized stocking beyond what you can reasonably use within a given time frame.  For example, you may have a hundred cans of green beans some here, some there, not really knowing how many you have and not rotating your stock.

     With respect to time frame, many are happy with a one to three month supply of food.  That is, if you were lockdowned or under quarantine, you have enough food to meet your needs.  The Mormon church recommends that their members have a one year supply.  Home canners generally put up enough to get from one growing season to the next with enough extra in case the next growing season fails, so two year supply.  I am now seeing preppers and homesteaders focus on longer term storage (10 - 30+ years) based on current events.  So, the time frame is up to you.  Some is better than none, more is better than that and some long term should be considered.