Sunday, May 11, 2008

Food Storage - Part II

All of the food storage from Part I was in our garage. We also have a full size upright freezer. I buy cheese when it is $3.50/lb. or less. I buy meat, poultry and butter when it is on sale for it's lowest price. I will store bread if I find a great deal or hit the bakery outlet. I would like to get ahead on my own bread making and store a few loaves. Tonight I'm cooking with a 5 lb chub of beef. I'll make spaghetti for tomorrow when I have jury duty and Nana and Umpa are here to watch the kids. I'll also make two meatloaves for later on.

Here is a 5 gallon pail with 25 lbs of wheat flour. I do seem to go through this quick enough that this is acceptable storage. Each loaf of bread takes 5 cups of flour. I just leave this in the kitchen where it's cool.

This is my cleaning storage. I use borax, baking soda, washing soda and vinegar for the most part. I make my own laundry detergent and use the vinegar in place of fabric softener. I store the powders in cracker jars. I also have a collection of rags. I make my own anti-bacterial wipes. I use small dish towels instead of sponges. We also have switched to bar mops instead of paper towels and dish towels for drying dishes.

Above our microwave I keep glass canning jars. I use these to store opened containers of foodstuffs.

I found that crocks are the best way for me to store root vegetables.

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