Doo-dee-da...know it was a typo but could not resist saying that home-panty management is particularly important for preventing cases of monkeypox. Home *pantry* mgmt is also important, of course.
Respecting which, to follow up on the eating unprocessed food query, how do people reckon what kinds of foods to store and in what proportions of carbs, fats, proteins, etc.? Also how to decide what to keep on hand in which method of preservation, i.e., % fresh, % frozen, also: dried, canned, salted, brined, fermented, under water-glass or oils like buttered eggs (raw eggs covered with butter and stored a long time without refrigeration) etc.?
If I can’t have fresh, I find that canned and frozen fruit is so much better than dried fruit. But so much less shelf life. I dislike vinegared veggies, beets for instance, but do not mind them salted. Some fermented/brined cabbage is okay, better than vinegared, and even keeps kind of crunchy. How do folks find enough room to stock up? Say, a six-month supply of foods including a pantry (bread, meal, grains, legumes); a buttery (fats); a larder (meats, fresh, smoked, salted, & dried), a canned goods shelf, and a root cellar? Where do ya put it all? Do we all have to learn to like pickles, chow-chow, and chutney just to keep up our vitamins during winter? I don’t like ‘em. I may have to learn how to forage for greens and grow seed sprouts in winter to avoid chow-chow.
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Respecting which, to follow up on the eating unprocessed food query, how do people reckon what kinds of foods to store and in what proportions of carbs, fats, proteins, etc.? Also how to decide what to keep on hand in which method of preservation, i.e., % fresh, % frozen, also: dried, canned, salted, brined, fermented, under water-glass or oils like buttered eggs (raw eggs covered with butter and stored a long time without refrigeration) etc.?
If I can’t have fresh, I find that canned and frozen fruit is so much better than dried fruit. But so much less shelf life. I dislike vinegared veggies, beets for instance, but do not mind them salted. Some fermented/brined cabbage is okay, better than vinegared, and even keeps kind of crunchy. How do folks find enough room to stock up? Say, a six-month supply of foods including a pantry (bread, meal, grains, legumes); a buttery (fats); a larder (meats, fresh, smoked, salted, & dried), a canned goods shelf, and a root cellar? Where do ya put it all? Do we all have to learn to like pickles, chow-chow, and chutney just to keep up our vitamins during winter? I don’t like ‘em. I may have to learn how to forage for greens and grow seed sprouts in winter to avoid chow-chow.