Frugal Friday

[ecosophia]

Welcome back to Frugal Friday!  This is a weekly forum post to encourage people to share tips on saving money, especially but not only by doing stuff yourself. A new post will be going up every Friday, and will remain active until the next one goes up. Contributions will be moderated, of course, and I have some simple rules to offer, which have changed as we've proceeded. (As things have settled down to a nice steady conversational pace, for example, I've deleted the rules about only one tip per person per week and about limiting the length of comments; I was worried early on about people flooding the forum with too much too fast, but I think we're past that risk.)

Rule #1:  this is a place for polite, friendly conversations about how to save money in difficult times. It's not a place to post news, views, rants, or emotional outbursts about the reasons why the times are difficult and saving money is necessary. Nor is it a place to use a money saving tip to smuggle in news, views, etc.  I have a delete button and I'm not afraid to use it.

Rule #2:  this is not a place for you to sell goods or services, period. Here again, I have a delete button and I'm not afraid to use it.

Rule #3:  please give your tip a heading that explains briefly what it's about.  Homemade Chicken Soup, Garden Containers, Cheap Attic Insulation, and Vinegar Cleans Windows are good examples of headings. That way people can find the things that are relevant for them. If you don't put a heading on your tip it will be deleted.

Rule #4: don't post anything that would amount to advocating criminal activity. Any such suggestions will not be put through.

With that said, have at it!

Comments

Sprouting in winter

[(Anonymous)]

I noticed it was mentioned a bit in passing in previous weeks and months, but I think it bears keeping in mind:

Particularly for us living in a clime where the garden is not giving us fresh edibles for many months at a time every winter, and where fresh and tasty nutritious foods are becoming less affordable every year, I have found that sprouting (in my case using sprouting jars) is an easy way to get very affordable fresh greens and bean sprouts.

Potatoes and frozen veg can be a good source of vitamin C, but without a proper root cellar, potatoes don't last more a couple of months, and frozen veg aren't the most interesting taste.

However, don't wait too long before using your seeds: my moong beans, which have been sitting around a while (years) are no longer sprouting well.

Poseidon

Re: Sprouting in winter

[(Anonymous)]

Pickles and sauerkraut are also a good way to keep the vegetables going through the cold season.

Dehumidifiers - continued from last week

[baconrolypoly]

Last week there was a thread on drying laundry and the choice of using a tumble dryer or dehumidifier. I looked back at a thread on the subject from another forum and there were a couple of comments to note, the main one being -

((Power W)/1000) x electricity unit price. My dehumidifier is 200W. So if the electricity price is 35p per unit then ((200/1000)x35p)=7p per hour. I can't remember the price cap for leccy per unit at the moment. But I think it is less than 35p/44c. They aren't hugely expensive, but if you have them on 24/7 then it does build up. If I left mine on for a month 24/7 it would cost £50 per month at these rates

Most reckoned it cost around 35p a day when run during the day in winter, reducing the humidity to 50-55%. I use an Ecoair DC12 and in winter it will comfortably dry a rack of laundry in 6-8 hours, which is pretty good. I haven't costed it for myself, but if 35p a day is the average that's okay.

As so many in the UK seem to, we live in a damp house and, with the best will in the world, it's hard to keep the place both dry and aired, especially given the many weeks of endless rain we had for a while. In the most humid room, the dehumidifier will take in up to 1L/2 US pints in eight hours, a bit more if there's been a lot of rain. In colder countries, dehumidifiers work more efficiently when the space being dried is warmed up to at least 16C beforehand, which is worth bearing in mind.

Make sanding discs last longer

[jenniferkobernik]

When using an orbital sander, sanding the edges of a piece of wood creates wear patterns on your sanding disc that impair its lifespan and functionality. Sand the flat planes of all your boards first and then go back and finish the edges, or keep a disc just for doing edges, and you’ll save money and time.

repairing bras so they last longer

[(Anonymous)]

I'm an awkward size, so I end up buying expensive bras. This means I have incentive to make them last. After at least a couple of years or more, I usually find that the band of the bra that goes around the body has relaxed excessively, making them not fit right. What I do is cut out about an inch on both sides of the clasp at the back, then sew the clasp back on. This makes the bra fit much tighter again so they provide proper support. Make sure you sew it carefully and strongly because this area will get a lot of tension put on it.

Then I go right back to wearing them for another couple of years or longer. This doubles the lifespan of the bra, or sometimes more. They're a bit stiffer than they were originally and less stretchy, but they work fine.

It's probably the highest value of money saved per time spent mending I do, except possibly repairing shoe soles with shoe goo. Not the easiest mend, though, so I don't recommend it for your first-ever clothing mending project.

Re: repairing bras so they last longer

[(Anonymous)]

I have thought about doing the same, as there is a very small window of time where the new bra that is too tight turns into the too loose bra in the chest band area. Thanks for reporting this, as it will now set me into action of sewing up the old bands.

Re: repairing bras so they last longer

[(Anonymous)]

Oh, was just thinking about this, as my collection of brassieres is getting to that stretched-elastic phase, but I'm not feeling flush enough to go out and buy more. Time to experiment!

Re: repairing bras so they last longer

[teresa_from_hershey]

Some bra tips:

First: When you buy a new one, fit it so the band is comfortable on the LOOSEST setting. The bra will stretch on its own, so as it does, you'll hook it tighter.

Second: If you wash bras in the washer, ALWAYS tuck them inside a mesh bag, hooked closed on the tightest setting. It may not stay hooked, but you'll do less damage to the bra and everything else.

Third, NEVER put your bras in the dryer. Nothing wears out elastic like the heat of a dryer. Air dry only.

Decline and Mental-Emotional Decline

[(Anonymous)]

First off, thanks to everyone who chimed in on my question about ductworks that I posted last Friday. I need to gather materials and set aside some time, but I now feel like I at least will have some better ideas about how to proceed.

Second, I hope everyone who celebrates, has a blessed Imbolc.

Third, the subject of this post: as the world around grows ever more unsane we will have to keep a hold on our own psychological health. Furthermore, people in crisis may seek us out for help, if they see that we are thriving while things around go to shale. Without being licensed head shrinks or medical doctors, we can offer insight from our own lives, what has worked for each of us to carry us through tough times in life.

The following guide for leashing the black dog of depression has a lot of good points in it, and the author, Brett McKay has also put out a book on the topic with additional background material. This is aimed mostly at men, but I don't see why these principles can't be used by women or others.

https://www.artofmanliness.com/health-fitness/health/managing-depression/

Here are the bullet points for those who the above article is TLDR. This program I believe can really help in managing depression without wasting your money on questionable quacks and head shrinkers. (I know there are a few good therapists out there -but its hard to pick them out amidst a sea of people who see you as a way to help them make their next payment on a coastal vacation home, latest car or other adult toy.)


1. Change your perspective of what depression and happiness are.
2. Know that depression has some benefits (if you use them).
3. Change your mind about a cure for depression.
4. Know that maintenance of your psychological state needs to be attended to on the regular.
5. Mitigate depression by reviving the "old ways": exercise, time in nature, get your vitamin d from the sun (and a supplement in winter doesn't hurt), boost testosterone, take social medicine, eat well, experiment with herbs (nervines and adaptogens are great in this realm) and other supplements (these have less side effects than many medications, and a lot more benefits), sleep, meditate, soak in the positive.
6. Make depression as productive as possible: reduce stress, get a hold of the habit of rumination (close to ruination as a word), practice bibliotherapy, write in a journal, find a greater purpose in life.


Peace,

Justin Patrick Moore

Re: Decline and Mental-Emotional Decline

[(Anonymous)]

Thanks for this!

I quite like the YouTube channel "Therapy in a Nutshell" and often find valuable advice and perspectives there.

Mike

Flapjack/cereal bar

[baconrolypoly]

There's a flapjack/cereal bar I make now and then and I'd like to share the recipe. It's good for walks or journeys, doesn't take up much space and a bar or two will take you a good distance. This one is meant to be fairly soft and chewy and can be made more so by adding a handful of raisins or sultanas.

125g/4.5oz butter
2 tbsp golden syrup
280g/10oz rolled/porridge oats
1 tin (397g/140z) condensed milk
Dried fruit - a handful or so of whatever you like, chopped

Heat oven to 130C/270F. Melt the butter and syrup together over a low heat then mix in the other ingredients. Line an oven tray with grease proof paper, spread the mix evenly. Bake 1 hour turning half way. Cut into bars while still warm. They'll keep a week or so in a sealed tub, but it's extremely moreish and might not last that long.

Re: Flapjack/cereal bar

[(Anonymous)]

I have difficulty finding condensed milk of acceptable (to me) quality. I don't necessarily demand organic, but I don't want extra added chemicals. I do have a can of organic coconut milk. Might that work instead of the condensed cow milk. Thank you for sharing your recipe. For those of us who don't have "golden syrup", I would imagine any syrupy liquid would do. I used to be able to buy sorghum syrup at reasonable prices; I loved the flavor for baking.

Mary Bennet

Thrifty sewing

[(Anonymous)]

There's a bit of a side conversation about textiles in the comments section of this week Ecosophia post. One commenter expressed the conundrum of cheap shoddy manufactured clothing on one hand and the expense of fabric, patterns, and notions that add to the considerable time investment of making your own clothes. My response fits better here.

I just cut out a pair of pants for my sister from a scant 1 m (39 in) piece of fabric 1.7 m (60 in) wide I got at a thrift store. This is a cotton blend but I've found rayon, wool, and linen too. Prices vary. The tag on this one says $5.99 CAD and I got it on a senior's day for a 30% discount. The elastic for the waist was also a thrift store purchase $1.79 CAD.
I copied the pattern from an existing pair of pants; old favourites, long worn out. I cut them apart because they are trash anyway but I have also copied clothes without cutting them up. There are books and youtube videos (for now) that demonstrate the techniques. There are some special tools that make the process easier but they are a one time purchase.
A simple pair of pants like these (without pockets) might take half a day to cut and sew. It took about that long to make the pattern and cut this first pair. I may have to make some adjustments to the pattern once they are made up but then I have a pattern that works I can make them in a nicer fabric or make a pair for myself. Ideally I'm working with an article of clothing I know I like and will wear and the pattern gets multiple uses.
My approach may not work for everyone. I make the rounds of the thrift stores fairly frequently. I have a list of the areas I check out and a pretty good sense of what I will use and what is worth accumulating. I’m definitely high grading: looking for good quality, lightly used, and, in clothing and textiles, natural fibres. When fabric shopping I look for at colours and textiles I will actually use. The 2 questions I ask are: 1) if I made it would I wear it? and 2) would I make it? I tend to like quick projects and loose comfortable clothing. I don't have much use for party dresses.
The key point is I'm looking for fabric that will be useful for the types of projects I like to sew and clothes I know I will wear. I rarely 'up-cycle' or 'repurpose' clothing anymore. Been there; done that. Typically when I have a project in mind I 'shop' my stash. The result is I rarely ever buy new fabric and most of the time if I'm buying new it's thread and notions I'm after.

Re: Thrifty sewing

[teresa_from_hershey]

Thrift shops are great places to buy big pieces of fabric.

The key is they're disguised as something else: tablecloths, drapes, shower curtains, sheets and so forth. Even prom dresses and bridesmaid dresses can provide a wealth of fabric in those big skirts, along with fancy trim.

I made a coat from an ivory patterned cloth shower curtain. No one ever knows unless I tell them.

Drapes often give you the fashion fabric PLUS a plain lining. Salvage any expensive trim.

Thrift shops in more rural areas will often have an area set aside for crafts and notions. If you're not fussy about matching, you can get thread, notions, buttons, patterns, and other needs along with actual yardage.

Jubilee Thrift Shops are great for this purpose. They're run by the Brethren and since many Brethren ladies sew, their unwanted stash ends up here.

Soap

[(Anonymous)]

I witnessed my brother doing something really interesting with his square 5oz bars of soap. He quarters them with a knife and only has one little square in rotation at a time.

I suspect that this increases the length of time a bar lasts by reducing "melt loss" while not impacting how much he uses for cleaning.

I started halving my 5oz rectangular bars and I found that it also makes them easier and more pleasant to use.

Re: Soap

[baconrolypoly]

How do you cut the soap up without it shattering? I've never managed to do this cleanly and end up with a pile of bits.

Close your windows properly!

[teresa_from_hershey]

This sounds unbearably obvious.
Sadly, it is not.

Close your windows correctly and completely!

Bill and I routinely walk for exercise, both daytime and at night. We regularly see not just bare glass, radiating heat out into the Pennsylvania winter, but windows that have been left ajar.

This is very noticeable with double-hung windows which have a right way and a wrong way to close them.

The outermost layer of the double-hung should be in the "up" position.
The inner layer of the double-hung should be in the "down" position.
This is to keep rain from infiltrating which it will do if the window positions are reversed.

If the two layers are not tightly in place, you'll also get a draft.
You may have to lock the windows to keep them tight.

Add to this not properly closing any storm windows which ALSO follow the same "up" and "down" position. If the storm isn't secured, then the double-hung window is a single pane of glass.

Every type of window has its tricks about being closed against heat loss.

In my experience, the absolute worst windows are jalousies which should never be used anywhere it gets cold.

If you're feeling a persistent draft, make sure your windows were properly secured. All the draperies in the world don't compensate for a window that's ajar by 1/2 inch.

Homemade fruit wines

[slclaire]

My husband Mike made elderberry wine this past week from elderberries I picked, which reminds me to post on this topic.

Before you make any wine, make sure that it is legal to do so where you live. In the US, by federal law an adult can make up to 100 gallons of wine a year. If there are two or more adults in the household, the household can make up to 200 gallons of wine. However, a few localities in the US are "dry" - in those places local or county law codes forbid wine-making. Do not make any wine unless you are sure you can do so legally.

If you want to make homemade wine, I recommend reading The Joy of Home Winemaking by Terry Garey. It has all the info and recipes you need. If you can cook, you can make good wine.

Most of the equipment you need, you already have in your kitchen. You will need to buy a few specialty items, such as a bubbler (this is what lets carbon dioxide out of your wine-in-process without letting air get into it); you can get these from retailers that sell home winemaking equipment. If you are only making a gallon of wine at a time and you have glass gallon jugs left over from purchased juices, you can reuse them for fermenting your wine. For bottles, save any wine or liquor bottles as you empty them, and ask other people to save theirs for you. If you have screw-top bottles you can clean and reuse the screw tops. If you can find some flip-top bottles (some beers and liquors use them), you'll always have the right top for your bottle right on the bottle itself. These are our favorites for storing wine. But plastic soda bottles with lids work too.

It takes about 3 to 4 pounds of fruit to make a gallon of wine. We've made wine from homegrown elderberries, strawberries, Concord grapes, rose hips, and Nanking cherries. We've also made wine from excess plums and peaches following a fundraising event. You can use whatever fruits you have, forage fruit, or buy irregular fruit from farmers markets, the ones they can't sell at full price because of appearance. You can use a single fruit or mixtures of fruits. Tomatoes are fruits; Garey includes a recipe for tomato wine. You can freeze the fruit until you have enough of it and/or enough time to make wine. Garey also discusses making wine from vegetables, herbs, and/or flowers. We made an excellent mint wine once.

You'll need sugar, honey, or another sweetener so that the yeast you'll add can feed on it to make the alcohol. These fruits aren't sweet enough by themselves to make good wine. Fun fact: if you use honey as the sweetener, it's called melomel instead of wine. You can ferment honey all by itself as well; that's called mead, and we've done that too.

You'll also need yeast. Buy wine yeast from a retailer that sells home winemaking equipment. Don't use any other kind of yeast; yeasts are living beings and different kinds of yeasts are specialized for different purposes.

It takes about a year to get drinkable wine, and it will improve with age. It takes two or three years to get a good melomel or elderberry wine, and they will also improve with age.

If you scrounge as many supplies as possible and use free fruit, your homemade wine will cost less than store-bought. The fruit flavors are subtle in most cases. Elderberry wines are more forward; think of a highly tannic red wine, and you'll be close, as elderberries have a lot of tannin in them. As in red wine, the tannic flavor mellows with age. We've made more elderberry wine than any other kind, because that's the best way to use them, and the squirrels leave them alone.

Re: Homemade fruit wines

[milkyway1]

Hi Claire,

A great topic! :-) Do you cook the elderberries for wine, or can they be used raw?

And to everybody:

If anybody is interested in experimenting, I‘ve also tried home-made wines with natural yeasts. I.e. no store-bought yeast is added, instead whatever is on the fruit or herbs, or in the air, does the fermenting. This can go really well, but the results are, obviously, not as reliable. However, in a pinch or in a situation where wine yeast supplies are hard to come by, it can and does work. (There is always the option of adding some earlier home-made wine whose taste you like, or the yeast which is accumulating at the bottom of the jugs, and hope to thus kickstart the process with a working kind of yeast.)

I can also recommend herbal-based wines. You‘ll need more sugar, and overall the wines tend to be less strong, but the tastes can be amazing (or overwhelming ;-) ), and of course herbs can have other properties as well.

A very inspiring book for the herbal wines/beers is Stephen Harrod Buhner‘s „Sacred and Herbal Healing Beers“, although he uses store-bought yeast and not wild fermenting processes.

Milkyway

NEVER Let’em Have Your Credit Card Info for Billing

[(Anonymous)]

This is really close to a previous post on “Dump Autopay,” but it’s a pretty good cautionary tale all on its own.

A few years ago when I moved, I had to change cell phone carriers. The new carrier botched my billing information – bills were being sent to the wrong address AND to my correct address as it turns out, so I was being double billed. Every month, I’d get a call from the carrier’s collections boiler room demanding payment on the “bonus” bill, with the same old “Sir, if you’d just give us your credit card information, we’ll set this up for automatic payment.” No, no, and NO. Finally after three months of this nonsense, I got the nicest call from one of their billing managers who had bothered to dig into what was going on. Problem solved, and I get the proper bill in the mail every month now. However, oh man, if I’d given the boiler room collector a credit card number, I’d be double-paying until the Sun goes red giant.

Uses for discarded tyres.

[(Anonymous)]

The big black donuts are everywhere. I have heard of them being used to make sandals and slingshots.

A neighbor suggested that, for us cold climate gardeners, we can grow heat loving plants in pots placed inside the tyres. The neighbor said his father in law had grown peppers that way. I plan on trying it this summer.

Mary Bennett

Re: Uses for discarded tyres.

[(Anonymous)]

I seem to remember tires contain some fairly noxious chemicals. You might want to think twice before growing food in them. Flowers on the other hand, fine.

Homemade soap

[kayr]

So my friend and I made our first batch of soap last weekend from tallow we rendered last winter. Seemed to turn out very well. This weekend we will be hand milling it and then recasting it into the soap molds we have along with some scent and color. One more skill acquired.

Re: Homemade soap

[kayr]

Here is an update on our hand milled soap. Turned out pretty well. I think we need to add more scent and color, but for the most part I think we have several bars of nice soap. I think there is some refining we can do on remelting the soap to make it pour more easily into the molds, but I am calling this one a success. You should have seen the suds as we cleaned up our equipment. Can't ask for more then that I think.

[peristaltor]

The post on elderberries reminded me. The Wife has been imbibing elderberry syrups now for a few years for the anti-viral properties. Alas, they are incredibly over-priced, these tiny bottles.

So she's started making her own elderberry "hooch" with dried elderberries from the herbal shop, flavored with honey and other stuff. For the cost of a tiny vial, she now cooks up a fifth (we keep it in a fancy-cut old whiskey bottle for funzies).

If anyone is interested, I can get the recipe from her.

elderberry recipie

[(Anonymous)]

Please share the recipe.

Recipes, butternut squash

[(Anonymous)]

I, and many others, find that butternut squash is easy to grow and stores very well, I have it store until june, so beginning of next summer, with no special treatment. Pounds and pounds of it. Good calories, good vitamins, but then, what to do with it all ? I also end up with alot of home canned tomatoes, homegrown onions and Kale from my garden

First, butternut squash is genetically almost the same as pie pumpkins, so make desserts ! Pumpkin pie commercially actually uses butternut squash, and so can you. So, pumpkin pie, and all desserts calling for canned pumpkin, just bake or steam some of your butternut squash. You can freeze extra cooked butternut squash puree for next time.

This recipe uses home grown Butternut squash, onions and home canned tomatoes ! And, I have served it to lots of company and they all loved it. I serve it with rice usually, but you could also make some quick flat bread

African Squash and chickpea stew

2 cups chopped onions sauteed in 4t olive oil until transparent.
Add 1t ground coriander, 1 1/2t ground cumin, 1/2t ground cinnamon, 1/2t ground tumeric, 1t salt, 1/4t black pepper. and cook for 3 more minutes
Add 2C butternut squash cut into 1" cubes ( raw but peeled)stir
Add 2C water, 2C (1 pint jar home canned, 1 regular store bought can) diced tomatoes, 2C cooked garbanzo beans ( or 1 regular 14-16 ounce can)

Cook until the squash is tender about 15 minutes, so start rice first then this and dinner soon.

This next one uses the home grown butternut squash,onion, 1 pint jar home canned tomatoes and KALE (or other hardy vegetable, fresh, frozen, dried) I use fresh or dried KALE

Curried Squash/vegetable(Kale) soup

Saute 1 chopped onion, 1 clove minced garlic (or some dried) in 1t olive oil
Add 2 cups chopped kale (or other vegetables), 2 cups cooked butternut squash puree, 2 cups(1 pint jar canned) diced tomatoes, 1 1/2 C water or broth, 2t curry powder, 1t paprika, salt to taste, red pepper flakes ( or a teeny bit of cayenne)

Butternut soup ( optional with cheese and/or tortelinni and/or pasta)

Cook together:
1 small diced onion; 2 cloves garlic; 1 diced apple; 3c cubed butternut squash; 2 chopped carrots; 2-3c water; 1 can beer( but I often use something else a little broth, or just be careful of flavor if the beer is too bitter, if you add cheese that can be alright); 1/2t red pepper flakes; 1/2t rpsemary; 1/2 t pepper; 1/2t salt

Add some or none of 10oz tortellini ( for fancy) or other pasta, up to 2 cups(1/2 pound) grated cheese.


Atmospheric River

Re: Recipes, butternut squash

[kayr]

Those recipes sound really good and I have some homegrown butternut squash, so I will give them a try. Since my husband is a carnivore, I can't see why adding meat to these recipes would make a great meal. Thanks for sharing.

Yogurt Question

[(Anonymous)]

Ok, I just made my fourth batch of yogurt, thanks to you guys! My kids send their hearty thanks: we just reduced the price of good yogurt from over $5 for 2 pounds (1 quart?), which made it a luxury item that we had to ration out, to 8 pounds for the current price of milk ($3.75-ish), which means they can have as much as they like.

So far, flavor comes out just fine, but the texture is pretty wildly variable, and I don't know what is making the difference-- I've used the same culture for the last two batches (frozen in an ice cube tray), and the first one gelled up quite thick, while the second is more the "yogurt drink" texture-- like I had to spoon out the last batch into jars, and this one I just poured.

Do any of you more experienced yogurt-makers know how to get a more consistent texture? What is the variable that determines thick vs. liquid yogurt?

Re: Yogurt Question

[kayr]

You might not have cultured both batches for the same amount of time or perhaps the second batch was not warm enough while it was culturing. I have found that over time the yogurt will thicken up in the refrigerator. By the time I get to the last jar, it can be very thick when the first jar could be poured out.

[(Anonymous)]

Temperature and freshness of your starter make a difference. I don't actually measure anymore, but it may help consistency. Correct temperature is important - measure it and watch closely. Thermometers are cheap, including those that do not require electricity to function. In my experience, when using ultra-pasteurized milk it takes a couple hours longer to firm up, and occasionally does not work out well. Should a batch be too runny, give it more time.

Draining some whey off also thickens it, simple with a strainer and cheesecloth. Draining for 12 hrs or so, it gets thick enough to use as an alternate for cream cheese or ricotta (may need some sugar or honey). Whey has protein and also may lower blood pressure, so look for an alternate usage. It can also be acidic, so I have not found it particularly helpful in breadmaking, but it can be great in soup.

Yogurt

[(Anonymous)]

Temperature and freshness of your starter make a difference. I don't actually measure anymore, but it may help consistency. Correct temperature is important - measure it and watch closely. Thermometers are cheap, including those that do not require electricity to function. In my experience, when using ultra-pasteurized milk it takes a couple hours longer to firm up, and occasionally does not work out well. Should a batch be too runny, give it more time.

Draining some whey off also thickens it, simple with a strainer and cheesecloth. Draining for 12 hrs or so, it gets thick enough to use as an alternate for cream cheese or ricotta (may need some sugar or honey). Whey has protein and also may lower blood pressure, so look for an alternate usage. It can also be acidic, so I have not found it particularly helpful in breadmaking, but it can be great in soup.

Re: Yogurt

[methylethyl]

That is next on my to-do list: I need to learn how to make labneh-- levantine yoghurt-cheese.

[(Anonymous)]

Years ago, I was surprised to learn that the Mormon church encourages all its members to store enough food to last a full year. To help in this recommendation, the church supports "home storage centers" around the US where both church members and the public can buy a variety of bulk foods with very long storage life-- flour, wheat, dried apples, powdered milk and beans are some examples.

Most items seem to be pre-packaged in large #10 cans, sold in cases of six cans. If you're firmly settled someplace, this could be a decent way to stock up on bulk staples (cheap!) that could last as long as 30 years.

See the link below for a list of centers with hours and phone numbers, as well as an order form listing what they sell. Some things are available mail-order for a higher price.

https://providentliving.churchofjesuschrist.org/self-reliance/home-storage-centers?lang=eng

(Note: I've visited just once, years ago now. But it was all very pleasant and businesslike, with no proselytizing whatsoever.)

*Ochre Harebrained Curmudgeon*

consolidation

[(Anonymous)]

I had been to one in Silicon Valley quite a few times over the years.

They were affected by government mandates as originally the dry canned foods were canned at the centers and would be done by volunteers. They had all food safety precautions, hair covers, cleanliness etc.... I helped once. And, the centers of course then mostly had bulk dry goods in 50 lb sacks, dont know if they do alot of that any more or not.

So, here is a hint. In Mormon culture everyone should help, in one way or an other, all ages and levels of "able". So in my first few trips, that is what you would do, you would at least offer to help, did any of the items need canning up ? Did they need any other help ? They may say no, they may take you up on it, but you will be seen as a normal proper person by offering to help or helping. It wasnt such a transactional experience back then, although of course cans and grains and warehouses cost money, so you would also pay an appropriate amount.

Then, the amount of home canning centers consolidated, the silicon valley one is no more. It would be quite a drive to the next one out. Now, the Stakes themselves likely arrange a community run to a center every so often for storage goods. Which is fine, but that means the other part of the center doesn't have the same experience. You see, the other large room in the building was a small "grocery store" part of the Mormon welfare setup, I was toured thru it once when I was up there. Set up like a small grocery store, slightly bigger than a minimart. Grocery carts. Only one brand of each category of goods, and each one a non-profit product of the Mormon church. The Mormon church has farms and commercial canneries. Alot of work is done volunteer, not sure of the percentage. SO, a person that has been cleared to go shop there would be able to go down the aisle and pick up canned tomatoes and sauce, spaghetti and elbow macaroni, canned fruit, canned veg, frozen veg, milk, cheese, eggs, meat, dishwashing detergent, TP, etc... and the cannery of course already has the flour, beans, rice. So now that the centers have been consolidated, I dont know how that works, maybe it is just ordered on an order form instead of putting physically into you shopping cart, but that does change the experience alot I bet.

I have tested out the dehydrated carrots and onions sold in the number 10 cans by the Mormon canneries, and they are very good products. You soak those carrot pieces in some water, and they plump up into proper little carrot pieces, firm like a carrot not mushy like canned carrots. Same with their diced onions, onion smell and texture, just wet from being soaked. One can of each is alot of onions and carrots, and I highly recommend. The thing to remember is that the carrots are not rated for 30 years like the flour or grains, so eventually you will need to rotate out, I havent rotated mine out yet. Except that can that year that I had to use all winter of course. I have also opened and tested out the refried beans, which also are not 30 year product. It is alot of refried beans. But, an advantage is you can use a little or alot, no need to have portions of a can. For the refried beans, I believe you want more water than they say and a little oil if you have any.

Atmospheric River