One of the chores you can do in the winter season is to inventory your stored food. Whether it’s dehydrated, canned or frozen, it all has an expiration date.
I always start my inventory with frozen things, since they have the shortest shelf life. I don’t have a lot of this sort of storage, since I like to keep the amount of frozen things below what I can can immediately if there is an extended power outage – for whatever reason. You’ve been labeling everything so you know how old it is, right?
Individual portions of chopped bell peppers from 2017’s garden, and ground beef, labeled for the freezer.
Clean out the entire freezer and change the box of baking soda that pulls odors from the freezer. Set the items you need to use up right away into the refrigerator, and plan your next few meals around them. IMPORTANT. When in doubt about freezer burn, cook the ingredients separately and see how it tastes before adding it to any other ingredients. That way, if it tastes “off ” you only throw away that one item.
Next are the home-canned goods. I keep mine in the dining room, under a side table. It’s cooler near the floor and that means they keep longer in my hot climate than in the pantry.
The clipboard at the start of this post is several pages long, and when I use something up, I note it on the clipboard. When I do my inventory, I put anything that needs to be used up soon on the kitchen counter and use those until they’re gone. NOTE: If you still have a lot of something, then don’t plant as much the next year. If you ran out, plant and can more of it. IMPORTANT: bulged and leaking home-canned goods can kill you.
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