Get rainy-day ready

HOW THE ANCIENT ART OF STOCKPILING FOOD CAN SAVE YOU MONEY AND TIME

Preparing for a rainy day is embedded in our DNA. Humans have been saving and storing food for millennia in case there comes a time when we are unable to barter, purchase or grow food of our own. We call this stockpiling.

Today, homes feature a pantry in the kitchen that often doubles as food and pot storage. Not many have the good fortune to swing open a pantry door and stare at bottles of preserves, and we don’t build root cellars and larders any longer.

Looking back through history, the term “stockpiling” didn’t raise eyebrows or connote panic-buyer selfishness as it does today. It wasn’t confined to Facebook groups sharing tips or swapping freshly-preserved jars of food in exchange for produce. In fact, stockpiling was one of the many nuggets of wisdom hidden throughout history that we seem to forget during affluent times and seek out with fervour during trying times.

HOW TO STOCKPILE FOOD

History tells us sensible stockpiling was, and still is, our best tool to arm against times of lack. It was a safeguard against rising prices, inclement weather and access to the supermarket. Stockpiling was an investment in personal and familial food security. It helped people save money, protect household wealth, keep a store of non-perishable foods, and extend the life of produce from summer into winter. It was also a way to share an oversupply of produce.

But first, let’s clarify one thing: panic buying is not stockpiling. Those who have slowly and sensibly accumulated food aren’t panicbuying items when there’s a food crisis.

Instead, they have slowly stocked their pantries over many months – and even years – buying food, toiletries or cleaning products when they’re on special. They have turned “on-special” cucumbers into pickles, or cheap tomatoes into bottles of pasta sauce.

A stockpiling mindset doesn’t equate to hoarding or greed. It displays care in menu preparation, frugality in ingredient usage and future-proofing of food supply.

And there are benefits outside the kitchen, too. You don’t need to spend time shopping weekly if you can shop from your pantry. But there are things to remember.

STORAGE IS CRUCIAL

You won’t be able to stockpile much if you don’t dedicate enough space to it. But that doesn’t mean you need a purpose-built larder or an entire bedroom. Aim for a secure, cool and dry area, like designated shelving in the garage or laundry.

START WITH MOST USED

There’s no need to buy items you’ll never use. It doesn’t save you money and takes food away from people who will actually use those items. Start with the essential things you will use and work your way up.

BUY WHEN IT’S ON SPECIAL

Don’t buy everything at full price. Wait until items are on sale, then buy two or three of them or buy in bulk from big warehouses where you can purchase larger quantities. Replenish the items as you use them, but keep minimum stock on hand to ensure you always have adequate supplies.

ROTATE THE STOCK

Ensure you rotate the stock based on your usage because some of it will expire before you know it if you don’t use it. Keep aware of the use-by dates on long-life products.

SEAL YOUR DRIED FOODS

If you intend to stockpile dried foods, you’ll need to protect them from pests. Keep flour in a sealed bucket or container for added protection. Use mylar bags with oxygen absorbers to store flour and rice, and you can keep them almost indefinitely.