Food Storage

[diamond lil]

Been reading posts here and in another forum and some people seem to have a complicated system of food storage esp tins. I use one cupboard for all this winters stuff, and another one for longer term stuff. I use the first cupboard until its empty and then move onto the next one while re-filling the first.
Reading that back, its totally incomprehensible. But maybe you can follow it

[silverrider]

Been reading posts here and in another forum and some people seem to have a complicated system of food storage esp tins. I use one cupboard for all this winters stuff, and another one for longer term stuff. I use the first cupboard until its empty and then move onto the next one while re-filling the first.
Reading that back, its totally incomprehensible. But maybe you can follow it

Rotating without the shuffling

[preppingsu]

I have some wooden shelving (similar to ikea type, hubby made them) they are deep enough to hold some some ikea boxes. This is my main food storage area. One side is for savory, the other baking stuff, tins of fruit, jams etc. They are in the hallway between the main living area and bedrooms. They are out of sight behind a hall curtain and net curtains across the front.
I rotate foods that need to be used first into my normal kitchen cupboards so to visitors it looks like a normal familys food stock in there. Then if I run out I can use from the storage. I shop once a month so try and replace anything I use (and try to double it). Its looking depeleted at the moment as we've been using them but I shall be replacing (and more) once finances allow.
Hope that makes sense

[jansman]

Been reading posts here and in another forum and some people seem to have a complicated system of food storage esp tins. I use one cupboard for all this winters stuff, and another one for longer term stuff. I use the first cupboard until its empty and then move onto the next one while re-filling the first.
Reading that back, its totally incomprehensible. But maybe you can follow it

Makes total sense to me,roughly speaking,its how I do it.

[Red Doe]

Lucky enough to live in an old house with a walk in pantry. The pantry is quite a decent size (bigger than the bathroom!) with a wall of cupboards, very high and deep ones, four top and four bottom. In addition the pantry has a 'gloryhole' which is the space under the stairs...the chest freezer lives there. The window in the pantry faces north so it doesn't get sunlight, which is good in food storage.

[Brambles]

Nothing fancy here either. I have eveything in boxes, not ideal but the best I can do at the moment. I rotate food out as it's used in the kitchen then replace.

[Ian]

When we lived way out in the country we also had a walk-in pantry and tried to keep a years supply of foodstuffs, water and fuel. But we regularly got cut off by weather for days and occasionally weeks.

We now have a suburban house with a granny flat that has its own small kitchen so that is the store but we have moved back to three months storage. Some in the cupboards most on racking shelves.

After recently reviewing things we are slowly scaling back to an estimated thirty day's supply or so. I really can't see any shortages of food lasting longer, the chance is infinitesimal. If it does last longer there are sure to be other bigger problems if the rest of the country only have three days supply! People will be literally starving to death by then.

It will be easier to control the smaller inventory and turn it over quicker as well as giving us the ability to to store better quality because of the lower investment as well as shorter dated items such as cheese and butter.

[bulldogeagle]

we have a large hallway alcove, we put in some second hand bookshelves, this is our only storecupboard, all our food is in there, dont make any distinction between food for now or food for later, thats our total tinned and packeted food supply, we have 2 freezers-1 in (small)kitchen the other in the garage, these are for our meat, frozen food and fruit.

[nickdutch]

Mung beans, green lentils, red split peas and rice are my main "prep" foods. I get the beans and lentils in 2Kg bags and they can stack. The rice is one 5 Kg sack and it sits on its side. Tinned fish has a separate shelf.
The rice flour, buckwheat flour and gram flour sits on a separate shelf, and there is another shelf for the baking powders, cream of tartar, xanthan gum (for gluten free breads) and gluten free stocks plus a few cooking impliments.

I guess, keep it simple and monitor it weekly

[Rayman]

Ive just cleared out the cupboard where the hot water tank used to be.

I'm just starting out, so am gonna use that cupboard for food/water storage, i'm picking up tins of food with high best before dates on, tins of corned beef with 2016 on, and other tins with 2014 on minimum, bags of rice and porridge, and bottled water.

Will put main meal tins in a cardboard box, tinned fruit in another, not to sure what to do with the rice, should i empty all the bags into a platic bucket with a lid on?, or keep the rice in their bags and place them individualy into a dark container?, bottled water is stacked in the cupboard also, all for rotation.

Main meal tins are mainly cheap tesco own brand stuff, spag bol, chicken curry with veg, corned dog, meatballs, beans with sausages etc, you get the picture.