Food Storage
After a co-op order, or a trip to the health food or grocery store, I rotate my current pantry stock, oldest in front to be used first. With a permanent marker, I write the date items were received, directly on packages of sugar, flour, beans, grains, condiments, bulk sea salt, baking powder, baking soda, xanthan gum, baking yeast (stored in fridge), cases of rice milk, etc. This takes a few extra minutes, but it prevents wasting food and thus saves money.
I will store baking staples in my pantry, such as salt, etc., either in glass jars, labeled with item and date, or I will place the 1lb bags of each item in larger plastic zipper bags, to avoid tearing the original bags the items came in.
For larger items, such as sugar, I date the bags and store together in a box, someplace where children and animals are n
ot likely to find it.
For 25lb - 50lb items, I divide the contents between zipper freezer bags or plastic containers and label items accordingly. A kitchen scale comes in handy if bulk items are to be divided between members of a co-op.
The best way I've found to store flour, grains, and dried beans is in a large capacity freezer. (If you don't own one, you may have a family member or friend who would allow you to store a few items in theirs.)
Because organic grains are grown without the use of pesticides, there could be larvae living in your bag of flour just waiting for a warm environment to hatch. Infestations of grain moths can be avoided if your flour and grains are stored in a cold environment, such as a refrigerator or freezer. Of course, the shelf life will be many months longer in a freezer.
I place 5lb bags of flour in larger zipper freezer bags, so they are double wrapped to keep out moisture. For larger quantities, I divide into smaller portions, again using zipper freezer bags or freezer-friendly containers.
For bulk cheese, I slice into 1lb or 1/2lb blocks, wrap with plastic wrap, and place into zipper freezer bags. Or place blocks in freezer paper. Date packages accordingly.
Many people find purchasing a side of natural beef is more economical for their budget. For bulk quantities of natural meats, such as beef, venison, rabbit, poultry, lamb, or pork, where the meat is not pre-wrapped, it is advisable to double wrap each cut of meat, for prevention of freezer burn. The best method I've found is to tightly wrap meat in plastic wrap first or seal in plastic zipper freezer bags, making sure all the air is out. Then wrap with freezer paper and secure with freezer tape. Label with a permanent marker the type of meat and date frozen.
Whenever I can, I will freeze leftovers in freezer-friendly containers for future use. Unless you're feeding a large family, items such as sauce or casseroles can first be divided into smaller containers, to avoid waste.
When freezing bread, slice loaves first, then double wrap, and date package before freezing. This way you don't have to thaw out an entire loaf, when you just want a slice or two.
Glass herb jars are great for storing herbs and spices. However, plastic jars may also be purchased. When this isn't possible, plastic storage bags work fine. Whatever method you use, be sure to clearly label and date each item to avoid confusion. Keep medicinal herbs in a separate location from culinary herbs.
It's often less expensive to buy nut butters in bulk. You'll need a heavy-duty lid opener for larger buckets of nut butters (9lbs +). To divide, you'll first need to stir the butter with a sturdy wooden or metal spoon to ensure the natural oils are thoroughly combined. You can re-use jars and plastic containers to store nut butters. To keep nut butters from going rancid, especially in warmer weather, store containers in refrigerator. Again, date and label accordingly.
We hope these tips will help you to get more from your dollar and from your food!
If you have any other food storage ideas you'd like to share with us we'd love to hear them! Just send them to: askus@momsnaturally.org - JBW