My syndicated Super-Couponing Tips column for the week is entitled “Lockdown stories of managing outages and shortages.“
Here’s an excerpt:
“Each new year I slowly build a ‘hurricane stash’ of non-perishable food that doesn’t need cooking to use as needed. In fall, when the season ends, I begin using any food that’s left. I consider it a good year when my hurricane stash shelf is still full!”
Read this entire column at the Napa Valley Register.
My Super-Couponing Tips column appears in newspapers around the country to a weekly readership of over 20 million people! Learn more about my column’s syndication at this link.
Miss a column? Here’s an archive of all of my past columns I’ve shared on the blog.
wolverine70 says
Some very good ideas from your readers. The last letter took be aback a bit though. I’m so sad that lady feels even too fearful to go to the grocery store. That just isn’t right. The block ice and solar light ideas are ones I think I may adopt. You sure have some creative readers, Jill!
J.R. says
I’ve used the half gallon milk / OJ containers for block ice too. They are great for picnic coolers in the summer on road trips.
But when it comes to keeping a freezer cold during an electric outage, a half gallon container of water (4 pounds) is really no better than a 4 pound lasagna, a 4 pound turkey breast, or 4 pounds of any other frozen food. It’s all got the same thermal content.
A few years ago when our fridge died, and the replacement was going to take a week to arrive, we went to Meijer every day and bought a 10# block of dry ice. Between that and minimizing opening it, we got by without anything spoiling. A block of dry ice is also handy for road trips. But be careful. It’s VERY cold. It can damage skin so wear gloves. And it can freeze food that touches it.