The USDA and the Census Bureau discovered that American retailers and consumers throw away about 96.4 billion pounds of perfectly good food each year. That comes out to about 122 pounds of wasted food a month by the average family, or about $600. In theory, if we were to preserve all of the edible leftovers we’ve got, we could cut more than a quarter of our waste.
One benefit of food preservation is that it enables you to buy in bulk, which provides a cost benefit all its own.
Freezing
The FDA and the USDA say that any food kept at zero degrees Fahrenheit can be kept safe indefinitely. Whether its flavor will keep, and for how long, is a matter of taste. Many find that the flavor of potatoes, rice, pasta, raw veggies, cream sauces and cheeses will deteriorate over time, but if you eat them quickly enough, and don’t let them frost over in the back of your freezer, the change in flavor may not be discernible.
Freezing
Freezing also requires electricity, which costs money. The bigger the freezer (chest freezers cost from $250), and them more bulk items in one, the more you’ll spend preserving your food. Taking into account both the cost of the appliance and electricity, a fair expense estimate might be about $11 a month for an eight-year lifespan.
Also, if the freezer stops working, your food will spoil. Some foods, such as meats and some vegetables, may not thaw properly, which can lead to them being overcooked.
Also, many apartment and city dwellers won’t have room for a freezer, making it something that’s more suited to suburban and rural eaters.
Still, if you buy in bulk, you can offset the cost of owning your freezer by filling it to the brim with stuff you like. Just don’t forget about it! The longer you wait, the more you may compromise taste.
Canning
It’s a relatively simple process to make food edible for a long time, but it’s not simpler than tossing it in the freezer. In most cases, fruits and vegetables don’t lose vitamins and nutrients in the canning process. The process varies for high-acid food (the water bath canning method for berries, jellies, tomatoes) versus low-acid ones (the pressure canner method for meats, vegetables, mushrooms), but neither one is too complicated for the average home.
Canned food doesn’t need to be refrigerated or frozen, and if executed properly, the food should keep for at least a year. The main expense comes in the equipment, but at $70 to $100 for a boiling-water canner and $30 to $200 for a pressure canner, the expense isn’t far away from a chest freezer, and your tools don’t require a constant flow of electricity to keep working. They’re a one-time investment and can be re-used as much as you want.
Glass canning jars are one of the cheapest and most prevalent items in the American kitchen, and they cost about $8 a dozen — or less. They can also be used for a variety of other functions, including as mugs, vases, and storage for dried bulk goods.
Pickling
Consider pickling to be canning with flair. Using many of the same tools, you add vinegar, salt, and spices in many cases, altering the flavor of the food but not usually its vitamin content, and the food can often keep for up to three years.
The probiotic benefits of pickled or fermented food are widely touted, too. The yeast saccharomyces cerevisiae forms, which in turn promotes your intake of thiamin, nicotinic acid and biotin. There’s a reason that Koreans have been eating kimchee for centuries: It’s easy to make, easy to store, and it’s good for your gut.
Given the time (1 to 5 weeks until maturity) and energy required, pickling is probably best done in bulk, but like canning, its results don’t need to be refrigerated. If you’re already a canner, you can be a pickler without buying any more equipment.
Recommended Reading
- Free Personal Finance
- Cheap Personal Finance: Money at Low Rate for Personal Needs
- Easy Money: How To Get a Tax Refund After an European Excursion
Now that European summer travel season is in full swing, it’s time for a simple-but-potent savings reminder: Always remember to claim a tax refund for whatever you buy on your European vacation.European countries have a simpler tax system than we do. First of all, the price that’s marked is the price you pay. There are no surprises at the cash register when tax suddenly appears on the total, because tax is almost always included in the sticker price. That arrangement is much easier on shoppers and cashiers alike. But more significantly, European countries charge a flat VAT (Value Added Tax) of 15% to 25% to pretty much everything you buy. It sounds like a lot, but when you add up all the various taxes Americans pay on purchases, we’re in that ballpark, too.
You might think that the power to compare travel prices online has created a buyer’s market, since hotels and airlines must always jockey for your business with the best price. But that’s an illusion.Economics dictate that companies will do whatever they can to secure a profit, and so checking the Web for cheap airfare and vacation prices can be a process fraught with hidden pitfalls that aren’t evident to you. Behind the scenes and under the hood, travel vendors have sneaky ways of making sure they still get the money they need to please shareholders despite the fact customers are always hunting for the lowest price.