After weeks of procrastinating, I finally got around to storing most of the items that have been sitting around. I had been stacking all the items for food storage on our shelves in the dining room, shoved in cupboards in the kitchen and littered all over the kitchen counters for way too long.
I’m already starting to run out of room and I’ve only just begun.
Why did I procrastinate? Who knows…I’m just really good at it.
I’m sure that fact that I needed to make up a crap-ton of smaller sized Mylar bags out of my gallon sized ones had absolutely nothing to do with that. ;)
I like using the smaller bags in conjunction with the larger ones because it makes them easier to store in the buckets and it’s easier to use them without worrying about food going bad.
Food Storage Breakdown:
- 15 pounds of dry pinto beans
- 10 pounds of white sugar
- 7 or 8 jars of instant coffee
- 4 jars of cream of tartar
- Dehydrated: jalapenos, peas, blueberries, strawberries, raspberries, mixed vegetables, edamame (soy beans), carrots
- 4 pounds of organic quinoa
- 25 pounds of white long grain rice
I guess I should have made a list before I packed them all up. That’s pretty much the gist of it though. Lots of food, lots of work.
It’s nice to be able to add so much to our long-term food storage this weekend, hopefully I can finish up the rest soon.
What did you do to prep this last week?