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Friday, June 17, 2011

A Few More Rethinking Tips on Storage

Many of us have an area in our home where we store our canned items. It may be a basement room, a pantry in the kitchen, or in my parents case, they had a cupboard 4 feet long, 8 inches deep and 6 feet tall. Everything went in there, trashbags, laundry soap, and their canned food items. For the majority of us when that food storage area gets low, we go to the grocery store. And in my parents case they went twice a week.

So.... what if? What if we had a pandemic and had to stay in our homes for a couple of months? What if there were major floods, earthquakes, droughts, crop failures (hmm, sounds like? now?) and there were difficulties bringing food to the stores?

We have a need for food storage. Start with 3-months. Then followup with a full years of long term food stuffs that last for years.

Don't consider it your "food storage" room, consider it your "store" (another wonderful concept I learned this week).

So in the weeks to follow - on my Thursday and Friday blog spot. I would like to talk about:
  • How to start your 3 month supply,
  • How to maintain it,
  • Where to put it,
  • Long-term
  • How to use it,
  • Where to put it (egads! a full year of food goes where?)
  • Etc.
Unless, of course, I get carried away on another subject, which will probably be the case, but we'll get back to this discussion. And if I repeat myself? So be it! Just do it!

START GATHERING UP YOUR PEACE OF MIND. (Get it?)

~Karin
Posted by Karin at 6:00 AM
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