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Message Subject Recession Proof GLP... Food: Cut costs & stay healthy
Poster Handle SouthernLight
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Specific ways I’ve drastically cut our monthly food costs and gotten the family to eat healthier…

1. Stock up on the basics regularly used.
This saves money because it allows me to take better advantage of sale items. On limited our food budget, it wasn’t easy getting the extras, but I did it a little at a time over the course of three months. I made a list of the non-perishables we use the most and started there. Beans, rice, pastas, canned goods, flour, corn meal and cooking necessities like baking soda & powder, oil, sugar and spices all led the list. Instead of purchasing one, I’d get two. If something was on a good sale, like the recent 3/$1.00 canned veggies, I shorted on other things to load up on these. We also purchased a small, economical chest freezer for about $100. It increased our electric bill by a little less than $10 a month, but allows notable savings with meat sales particularly. If milk, butter, cheese, bread or other perishables that will freeze are on sale, I get an extra. This cuts down on those costly quick shop trips.

Notes on freezing dairy… A gallon of milk takes 24 to 48 hours to thaw completely at normal room temperature. When it is still a little frosty, but mostly thawed, shake it well because the cream tends to separate with freezing. Most block cheese will get crumbly and you won’t get pretty slices once it has been frozen. American cheese slices freeze beautifully. I purchase 5 lb blocks of sliced American cheese (not cheese food) at $13 on sale and repackage convenient size blocks of 20 to 30 slices per into plastic quart freezer bags (two stacks to a bag). Pull a stack as needed and put in a plastic cheese keeper, it will be ready to use in a couple of hours if left at room temp. Real butter should be plastic bagged because it will pick up that “freezer” taste through the paper box and wrappers alone.
 
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