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To: CottonBall

“Anyway my question/topic for today is – what sort of food storing medium do you prefer?“

We do a lot of old school canning in Mason jars. We have an old fridge we use to store it. It’s stuffed full of canned soups and stews. We put up 16 pints of navy bean soup with ham last weekend.

We also have a FoodSaver and an Excalibur dehydrator, both of which we use more often. We buy the cheapest cuts of beef we can find and turn it into jerky. That gets vacuum sealed with oxygen absorbers.

Chicken and pork are purchased in bulk on sale. We buy whole pork loins at under $2.00 a pound. That becomes pork chops about 1-1/2 inches thick which get vac sealed 2 per. We got 9 packages and 2 Loin Roasts out of it.

Last week we found chicken thighs for .79 a pound. Ten pounds is a lot of chicken thighs. Same deal. They get packaged 4 per.

It all goes in the chest freezer and the inventory is updated weekly.

Buy cheap.
Stack deep.

Best,

L


833 posted on 05/21/2018 5:06:18 PM PDT by Lurker (President Trump isn't our last chance. President Trump is THEIR last chance.)
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To: Lurker

Buy cheap, stack deep – I love that!

Sounds like you got a great process going. The old refrigerator – I assume it’s not turned on since your canned foods are shelf stable? I never thought of using an old fridge for storage but that’s a great idea. Nice shelves, and they don’t get Dusty!


836 posted on 05/21/2018 5:43:45 PM PDT by CottonBall (Thank you , Julian!)
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