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Surviving: Freezer inventory
When your list is complete for the refrigerator go on to the next most perishable the freezer. Then root crops. Then opened boxes, packages of dry foods, cans. Make sensible menus that use these things first, those that spoil first.
 | FREEZER: Do as much of the freezer inventory as possible from memory, DON'T keep opening the door! What time of year is it? IF its winter and freezing cold outside put frozen snow, ice inside plastic bags and put around food when it starts to thaw, but wait until the food starts to thaw or you could make it thaw even faster. KEEP the door of refrigerator/freezer closed. KNOW what you want to remove and where it is, get in and out FAST. IF its summer and HOT, plan on drying what you can of it. See Drying/jerky/smoking using coffee can stove. |
- Meat = What kind and how much do you have?
- Ground meat/sausage will spoil first, use it first, save the grease to use later for cooking or lights.
- Steak, roast, fish can be made into jerky/dried. Trim off all fat, render the fat down into cooking oil, don't open those new containers on the shelf, use this rendered oil first for cooking. See how here
Frozen juice? HOW much? Use it or make fruit roll ups from it, if you have a lot . See How to here.
- Frozen veggies, fruits? Use in stews, soups ASAP.
- Frozen breads, pastry? Dry into bread crumbs, to mix with canned meats as filler.
NOW to the cupboards/pantry:
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T-Dome Homes Basic Manual