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I’m going to be busting my ass keeping 3 teenager’s among the six of us fed.
I’ve struggled to keep more than a months worth of food on hand. Between a shortage of space and keeping up with rotating for longer term.
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In the same boat with young growing bellies. If they can put it away like I did growing up its going to be a daunting duty.
The trick I have been using to make progress is a pressure canner. I crunched the numbers and with the deal I got on my canner and with canned soups being on average $2.39 per can, the canner would pay for itself in 68 quart jars including the cost for the canning jars. After that a dozen quart jars pay for itself at jar seven of the pack.
Once a week I'll make a very large soup, chili, etc and can half of it, usually around 6 quarts at a time.
I'll also splurge and buy an extra family pack of ground beef, or whole chickens when I see deals and precook them and can them for ala cart menu options for the rice, beans, and pasta.
It wont last as long as freeze dried, but I fear the premium you pay for freeze dried's shelf life is not going to be needed. These are still things I can rotate easily enough once I finish my organization plan this year. One of the upgrades is to add the closest use by dates to my labeling system to give me an idea something needs rotated. This is one of the larger misses I had when prepping because my stuff is stored for transport, not FIFO on a rack.