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How we need to prepare


Food Storage basics

One thing you should always do when you are purchasing and storing foods is to buy what you normally eat. Just buy more of it and store it. Simple enough. That way you know what you are eating, how it tastes and you like it.

Ensure that you rotate the food so that new items go to the back and the older items get moved forward. If you have the money you can do that with a food storage system. If not you have to be a bit more careful and use pen and paper.

Start next time you are shopping by buying extra of everything you are buying and what you can afford. Favour non perishables over perishables if your funds are limited.

8 comments to Food Storage basics

  • flashbaztard

    when i do my weekly shop i always get a fivers worth of basic shop brand cans
    carrots potato’s peas ect from as little as 12p a tin its a great way to stockpile food if you have very little money . survival is easy if you are wealthy its the poor who will suffer most!
    try dried noodles 10p-12p a bag asda or sainsburys these store well,good to eat [sainsburys taste better] and easy to pack.
    they dont replace todays good food but wtshtf they will be good
    i buy lots of these to feed my chickens and ducks on and they love them!

  • Skean Dhude

    Hi there FB, Thanks for visiting.

    I try and do the same. It is the best way to stock up.

    I usually visit Aldi, Asda and Morrison, all local to me and find the cheapest items I am looking for whilst looking for bargains. Each has their own cheapest brands and of slightly different quality.

    I had a stock of Asda noodles and found that they tasted metallic after a while. I guessed it was from the enclosed flavouring which was sealed in a foil tab. I wasn’t sure if it was just a harmless taste or it was poisoning me but played safe and threw them out.

    Glad to hear your chickens and ducks love them. That sounds good. I’m looking at getting some chickens and/or ducks myself. I’m sure others besides myself will be interested in your experience with them.

    I think that although the wealthy may be better prepared to prepare they will probably not and will be unlikely to survive the massive culture change that will hit them the hardest.

  • andy

    Tinned meats, soups, veg and fruit will keep indefinitely as long as you guard against corrosion. Jars of preserves (jam and marmalade, also mayo) can last years. Honey discovered in jars in the Egyptian pyramids – 3,000 years – old was still edible, bees produce a natural preservative. Pickled eggs (well some of us like them!) are a good idea for long term storage too. Stock up on chocolate, prices are going to go through the roof in the next couple of years, just keep it sealed out of direct sunlight and of course cool.

    Does anyone know if Kilner jars can be used for cooked meat-based foods?

    PS. Please don’t be concerned about the email address – it’s for an old client from my place of work.

  • Skean Dhude


    Don’t worry about the email. It’s content I check and URLs as emails don’t show on the site. Anyway, if you work in an area that is useful to us then we gain experience and knowledge from you.

    I had not heard of the pickled eggs. I don’t actually like them so it is not surprising.

    As far as the Kilner Jars go. I’ve not seen them used for that just fruit, pickled eggs and veg. However, I read a thread here where it described the technique for doing so. It seemed just like normal canning using a pressure cooker except it used Kilner jars. So it is possible, search on Google for more. I need to learn more about canning myself to be clear I’m not storing a world of hurt.

  • John

    Have the advantage of working for one of the major food retailers in my local area (in-house security) and keep an eye out for bargains and the price fluctuations that are caused by the retail competition.

    Have also seen the panic buying that happens during bad weather spells, such as the heavy snow that we had and the delays to deliveries. You get to see the stocks that quickly go from the shelves and it makes you more aware of how badly prepared most people are and their ability to get by for just a couple of days, never mind any long periods.

    The wife and I always had a decent supply of tinned food, water and other basics to see us through a possible 7-10 day lean time, but recently (last few months) we have started building up our supplies of everything and are now near the 90 day stock level and continuing.

    We do buy things that we would normally eat and enjoy and I can always ‘catch the bargains’ now and again. However, we only buy like everone else as our limited income allows – but I would also say to anyone who is concerned about future events or even changes in personal circumstances that no matter how little extra you can afford to put away each week or time you shop for your emergency supplies – it will all help and even if it appears slowly you will see your resources grow and your confidence to be prepared with it.


  • Skean Dhude


    In house security Eh! 😉 Do you get any discounts?

    That is a good way to grow your stores. It doesn’t impact too much and you get a good feeling from watching them grow.

    Mind and keep your head down though.

  • Mark

    Kilner jars can be used to store most types of meat, but it’s a good idea to remove as much of the fat as possable, I store mince meat in 500g jars, available locally to me here in North Wales, from 2 shops near to me, one is a national retailer, so should be available elsewhere. But you must use a canner with a pressure gauge, it’s very important to seal the jars/cans at the correct pressure and for the correct time, I am lucky to have bought a pressure canner (NOT pressure cooker). I also can cubed steak, pork, lamb and chicken, only been at it for 6 months but I know what has gone into my cans and know there are no preservatives or salt, the ball blue book is good for canning, I bought mine from amazon, If you wish to know more ask, and time permitting I will tell lol have fun all

  • Skean Dhude


    Welcome. Thanks for the comment. If you have time why don’t you write an article on canning, I now very little about it but want to know more as I am sure others do.

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