Feb Prep every day report: Thanks Amy Dixon for the info re using oxygen absorbers in my jars that I seal! Today I finished sealing the rest of the jars of tomato powder and put labels on them. My helper lady came to day and based on my pantry inventory, we now have everything super organized (she has work experience in grocery store shelf stocking). Items that are opened and currently being used are in the main kitchen wall cabinets – spices, baking supplies, etc. or in the refrig as required after opening. Then what I call my short term supplies are on pantry shelves in the laundry room, Easy for me to see and reach. I bought one of those guizmos that help you reach things either up high or that you drop. It really works! Then long term storage stuff such as a few #10 cans and multiple cans of various canned meats, veggies, fruits and the like are stored in some hard to reach base kitchen cabinets. I think it’s going to work really well for me. As I use things from the short term shelves I can replenish those things from my long-term storage area. My goal is to get to the point that I don’t have to go the grocery store at all but rather like a grocery store just keep things in stock as I use them up. Amazon, Krogers, and Walmart are offering a wide selection of food and non-food items via UPS. (Got a case of tuna and canned chicken breast today for long term storage.) Fresh things hopefully in time I’ll be producing in my little garden areas. Yeah!
