Cutting the Food Bill by 50% or more..........step 3

Hello Everyone!

well we are on our way to step 3 in our quest to drive those food bills down....
......so..............Step 3 is......
 Buy in Bulk.
Buying in bulk will save a lot of money......much more than with coupons and you end up with so much more.  Bulk buying is the fastest and least expensive ways to build your pantry (step 1)

Buy your food in 20, 25, and 50 lb bags.
There are lots of easy things to purchase this way such as:
Flour
rice
beans
oats
sugar
wheat
popcorn, etc

Buy whenever you can from the LDS cannery.

If you are really having a hard time financially and it is difficult to put meals on the table........buy a 25 pound bag of rice and a 25 pound bag of beans.  This will provide several meals for your family right away, give you a start on your pantry and the cost is very little in comparison.  Beans and Rice served in combination form a "perfect protein".

I love "Black Beans and Rice and whatever" ...........check it out......the recipe is on the sidebar.  You may also want to check out the "Beans and Legumes" section.  Beans store indefinitely!  Don't forget Bean Burritos.......chili.......etc.

next buy some flour and start making your own bread.  Buy the bulk item you can afford at the time and start incorporating it into your meals.

When you come across a good sale .............stock up

Most grocery stores now carry items in bulk..................they are usually on the bottom shelf........look down!

other bulk items:
spices
chocolate chips
yeast
salt
dried onions
dried celery
pearled barley
oil
vinegar
cheese
spices
and the list goes on.................

Note:  canned goods are fine much longer than most people think.  There have been many studies done on canned foods............some as long as 100 yrs old!  Check this out and know what you have and it's "real" safety.  Most dates on cans have more to do with retail inventory management than the fact the food inside is bad.  Again...........check it out and know your foods and store them properly.

not dented
not bulging
doesn't spurt
doesn't smell......etc............

Interesting studies............

Canned Food Study One

A Food and Drug Administration Article about a shelf life test that was conducted on 100-year old canned foods that were retrieved from the Steamboat Bertrand, indicates surprising results.

Among the canned food items retrieved from the Bertrand in 1968 were brandied peaches, oysters, plum tomatoes, honey, and mixed vegetables. In 1974, chemists at the National Food Processors Association (NFPA) analyzed the products for bacterial contamination and nutrient value. Although the food had lost its fresh smell and appearance, the NFPA chemists detected no microbial growth and determined that the foods were as safe to eat as they had been when canned more than 100 years earlier.

The nutrient values varied depending upon the product and nutrient. The chemists reported that significant amounts of vitamins C and A were lost; but, protein levels remained high, and all calcium values ‘were comparable to today’s products.
NFPA chemists also analyzed a 40-year-old can of corn found in the basement of a home in California. Again, the canning process had kept the corn safe from contaminants and from much nutrient loss. In addition, the kernels looked and smelled like recently canned corn.
“According to a recent study cosponsored by the U.S. Department of Agriculture and NFPA, canned foods provide the same nutritional value as fresh grocery produce and their frozen counterparts when prepared for the table. NFPA researchers compared six vegetables in three forms: home-cooked fresh, warmed canned, and prepared frozen. ‘Levels of 13 minerals, eight vitamins, and fiber in the foods were similar’. In fact, in some cases the canned product contained high levels of some vitamins that in fresh produce are destroyed by light or exposure to air.”

Canned Food Study Two

A canned food shelf life study conducted by the U.S. Army revealed that canned meats, vegetables, and jam were in an excellent state of preservation after 46 years.
For high quality (versus safety), the broadest guideline given by the U.S.D.A. is to use high-acid canned food (fruits, tomatoes and pickled products) in 18 to 24 months, and low-acid (meats and vegetables) in two to five years.

SUMMARY
We don’t mean to open an argument about health factors of canned vs. Fresh or other, because Fresh should win every time. The fact is that canned and other processed foods contain salt and other additives to help preserve the food.
What we do wish to point out is that for emergency survival food, canned food is a viable choice, and will last much longer than what the date label indicates. When it comes to food storage, we recommend a balanced approach of foods, including canned foods.
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just wondering who volunteered to taste the 100 year old stuff............oh I digress........lol

some things to ponder......deb

    some things to ponder............deb

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