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One of my biggest pet peeves is throwing away food. I could kick myself every time I dump food down the drain or in the trash: it’s just a complete and total waste! And I hate waste.
Which is why I was so thrilled recently to come across another blogger who hates wasteas much as (or more than) I do. The Frugal Girl has a weekly feature where she posts a picture of all the food she had to throw away for the week, and invites other bloggers to do the same. The idea is to feel some accountability – who wants to admit they threw away all that money to the whole world? – to help you avoid throwing away food in the future.
So in the picture above, you see what I threw away this week:
a cooked kabocha squash
a serving of beans
half a serving of peanut-butter-chocolate oatmeal topped with bananas.
The story about the squash is very sad. I cooked it in order to puree it, and left it on the stove top to cool. And forgot about it. All night. I hate it when I do that!
The beans just languished in the fridge because they were just one serving, and kind of got pushed to the back and forgotten.
As for the oatmeal, I just made myself way too much of it one morning, and couldn’t finish it. And after it had spent a day in the fridge, it didn’t look so appetizing anymore. Yuck. So it spent the rest of the week in the fridge, waiting to be eaten, only to be studiously avoided. Oh well. Next time I’ll make myself a smaller portion!
While we’re on the subject, I thought you might like to read my most recent post for Homemaker’s Challenge: 5 Foods You Should Never Throw Away. You may be surprised by the amazing things you can accomplish with food scraps you used to throw down the disposal: apple peels and cores, citrus peels, veggie scraps and more! Waste food no more!
Around here, the growing season is just about to get off to a booming start. The threat of frost is typically gone by the beginning of May, and that’s around the same time the farmer’s markets start back up again, too. And you know what that means? It’s almost time to start canning, baby!
(Or you can dehydrate and freeze, too, but that’s another topic for another day.)
Remember the grasshoppers of the old ant and grasshopper fable? The ants worked hard all summer to store up food for the cold winter, while the grasshoppers played the day away. Guess who was hungry come the first winter storm? Yep, those lazy grasshoppers. I’m thinking those ants were on to something, so I’m gonna follow their example. After all, if I want local, nutritious produce throughout the winter months, it’s going to have to come from my pantry or freezer because around here, nothin’ but nothin’ grows mid-December to mid-March.
In the past, I’ve just kind of winged it (wung it?) come the growing season. I just picked up cans here and there, bought a few lids here and there, canned stuff as I had extras. This year, however, I’m going to be much more intentional about the whole process. I actually have a plan. (Why, yes, the earth is trembling! Whoa, people, she has a plan!)
Part of my plan is having adequate supplies on hand for canning enough jam, apple butter, and pickles to last until next year at this time. I almost made it this year, so I know I can do it. I just need a few more jars. And guess what? I’m going to get them for free. Or at least for super cheap. Here’s my simple 3-step process for procuring free jars:
1. Search on Swagbucks
Swagbucks is a search engine that randomly awards you points for searching the internet. I don’t know about you, but I probably do at least – at the very least – 10 internet searches a day. If I get points for even a quarter of those searches, it adds up! And it adds up quickly! Plus, I can do other tasks, like watch short videos, answer surveys, or lots of other options, and earn points that way, too.
2. Buy Amazon.com Gift Cards
What does Swagbucks have to do with canning jars, you ask? This: once I’ve accrued 450 Swagbucks points (and this takes a couple weeks or less), I can redeem them for a $5 gift card to Amazon.com. I bet you can guess where this is leading.
3. Buy Canning Jars on Amazon.
With just 2 Amazon gift cards, I can purchase a case of 12 Jarden half-pint jelly jars. With 3 $5 gift cards, I can get a case of 12 Ball 16oz jars (and free shipping with Prime!). A case of 12 Ball 1-qt jars will set me back 4 $5 gift cards… but imagine all the pickles I could pack into one of those babies!
So there you have it… my cheapskate plan for acquiring all the necessary canning jars at little to no cost for me! I’ve actually already bought one set of half-pint jelly jars in this way, and I have a few gift cards lined up to purchase more. If you want to try your hand at canning, too, but can’t afford to buy all the supplies new, I have a few more suggestions on how to acquire them for nothing (or next to nothing).
Ask Around!
Last year, my mother-in-law very kindly gave me a whole bunch of used jars that she didn’t need. You never know who might have a collection of jars waiting for a new home! A couple things to keep in mind:
Only use jars designed for canning. Store-bought jars are not guaranteed to survive the pressures of canning, and it’s not safe to attempt to use them. You need actual canning jars (the most common companies are Ball, Mason, and Jarden).
Canning jars can be re-used, but inspect them carefully for nicks, chips and cracks. Discard any jars that are disfigured in any way, as they are not safe for canning.
Do not re-use seals (the flat part of the lid that seals to the jar). Those must always be discarded after one use. A box of new seals will only cost you one $5 Amazon.com gift card! You can use the bands (the part that screws onto the jar) over and over again, as long as they are not bent or misshapen, and as long as they are not rusted. Eventually, they will bend or rust, and then they’ll need to be retired from active canning service.
If you know someone who cans (or used to), ask them nicely if you can borrow their equipment. You’ll still have to get your own jars, since they’ll probably want to use their own supply, but the pot and other utensils are easily borrowed for a day or two. Or suggest a canning party, and work together with your friend(s) to can a winter’s worth of food for everybody in one day!
Get Thrifty
Scour thrift stores and yard sales for second-hand canning equipment and jars, following the advice to ensure good quality. This is how I bought my canning pot and rack last year! Some people also have good success finding usable canning jars at second hand stores, but I’ve never had such luck. I’ve also found some great books with detailed canning and preserving instructions at thrift stores – those have been invaluable to me!
Do Without
Some things are absolutely essential when it comes to canning, like the jars and lids. Some things are really helpful, but not 100% essential. For example, I canned successfully for a couple years without a proper canning pot; I just used my large stock pot and put a towel in the bottom where I set the jars. It wasn’t a great method and I was really happy to find the canning pot and rack last year… but it worked! If you’re on a super tight budget, it can be done. Regarding other canning supplies, a funnel is very helpful when it comes to jam and sauces, but it’s not necessary for things like pickles. The magnetic lid-lifter is pretty affordable, but once again, not absolutely necessary. You really do need special canning tongs for lifting jars in and out of the hot water; otherwise that can be a pretty scary business.
I’m so excited to have my friend Stephanie, The Cheapskate Cook, guest posting for me here today. Her blog is one of my favorites, and I read each and every post. She always inspires me with her cheerful attitude and her ability to stretch a grocery budget beyond believable limits. Speaking of stretching… she has a great idea that will help us all stretch our own grocery budgets. I’ve only recently started doing this, and I can’t believe it took me so long!
When I was four years old, I learned to stretch. I was in a ballet class full of tutus, tights, and soft pink shoes; and we were all sitting on the floor, legs stretched out in front of us, trying to touch our noses to our knees. I gritted my teeth and, unlike when I try to stretch today, my nose eventually bounced off my knee. Of course, I was four, so I was much more elastic than I am now.
However, that day I learned that stretching isn’t always easy. It’s not a comfortable word. Usually it implies extra work and maybe even a little bit of pain. Little did I know how much I would have to learn to stretch over the years.
Many of us have had to learn to stretch a lot of things. We had to stretch our comfort zones when we grew up and took responsibility of our work, our bills, and our future. We had to stretch our skill set when we took that job. We had to stretch our patience when we had that kid (especially when that kid turned two). And most of us reading this blog have had to stretch our grocery budget.
Anne has given us a lot of resources here, and I’m thankful to learn with other people who are stretching their food in healthy ways. I remember when we had $35/week for groceries, and I learned how to stretch chickens across more meals than I knew was possible. Who could’ve imagined the mileage you could get out of those things? It was like the endless poultry. I’m still learning these tips and tricks, one of which I want to share with you today.
Many of you are already familiar with making your own chicken broth or stock from the bones of leftover chicken (if you aren’t, here is an easy stepping stone method you can try as you cook up the chicken in your crock pot. If you already make chicken stock or broth, here is a list of tips I’ve learned over the years to increase nutrition and ease.). I’ve been doing this for years, and I usually pour the stock into clean glass jars then store them in the fridge or freezer (jars that are frozen can only be about 2/3 full to prevent the glass from breaking). But before I put them in the freezer, I wait.
I wait because I’ve found a way to stretch the chicken just a little farther. After the stock sits in the fridge for a few hours, a layer of fat forms on the top. This fat actually helps seal your stock and keep it from spoiling, so I try to leave at least a thin layer of fat on the stock.
But as you can see from the photo, the layer is often really thick. So I scoop the excess into a small jar and use it throughout the week whenever I need to sauté vegetables or meat, or grease pans for savory dishes. Works great, adds flavor, and it’s a healthy fat. Using a dab of this chicken fat helps me stretch expensive ingredients like butter and olive oil. And you know I’m all about stretching.
Little practices like this make my frugal kitchen a little more real foods based, helps me waste a little less, and keeps my food flavorful and healthy. Stretching isn’t always fun, but a frugal, efficient kitchen is very rewarding.
When Steph and her husband got married, they lived in a renovated shed and had a grocery budget that matched. As a passionate whole-foodie, Steph was determined to continue eating healthy, minimally-processed foods on their shoestring budget. So The Cheapskate Cook was born.
You only have until tomorrow morning at 8am to get 38 awesome e-books for only $29 – that’s less than $1 a book! Some of them are valued at $10 and more; in fact, the total savings is over $300!! Go get it while you can!
Whew! I just finished up a round of OAMS: 7 stores, 2 days, $150. I am quite proud of myself that I stayed in budget this time, and managed to stock up on all the things that were getting low. Not only that, I was able to get the ingredients for some new recipes and other things I want to try. All in all, a great success!
I’m going to share with you here what I bought, just in case you’re curious about buying whole foods on a budget. I’m always wondering how other whole-foodies-on-a-budget feed their families wholesome foods without breaking the bank, and maybe you’re like me.
Note: while the vast majority of this list consists of “whole foods”, it does not necessarily consist of organic, grass-fed, pastured, local, etc. foods. I buy as much of that as I can afford, but for now, this is how I manage it. I am excited that I recently found a local farm that delivers, so hopefully in the next month or so, I’ll start getting some local grass-fed beef, milk and butter for the same price I’m paying for plain old store-bought. Super excited about that!
In the meantime, though, this is what I got (an asterisk by the price indicates a sale price or use of a coupon):
The hot dogs are a compromise for obvious reasons! The ketchup because I got the kind that has HFCS in it, which I never do. However, I’m almost completely out of ketchup, and I like to keep it on hand to make homemade barbecue sauce. I simply did not have anymore money left in my budget to get the “good” stuff, so the cheap unhealthy stuff it is. I’ll just have to wait until Hunt’s ketchup goes on sale!
How do you buy whole foods on a budget? Any tips to share with me?
There’s really not that much to it, honestly. Like most maintenance, it’s just a matter of keeping it up. Perhaps this is more of a quick tip sheet to help you keep on top of your price list.
Bring your price list with you everywhere. That’s why I recommend using a small notebook or your smart phone to develop the list in the first place. In order for it to be effective, it must be portable!
Update whenever you see a new price. This is one downside of the digital version: those spreadsheet apps are notoriously difficult to edit from the phone. A notebook is much easier to adjust on the spot, especially if it’s written in pencil.
If you can’t update on the spot, save your grocery receipts. As soon as you get home, sit down with your list and compare your receipts with the prices on the list. Adjust as necessary. Make this a part of your grocery shopping routine; turn it into a habit.
Periodically perform research. It’s a fact of modern life, and the result of inflation and grocery store competition: food prices will change. It’s gonna happen! You might get in a rut of buying cheese at one store, when in reality, the same cheese has a cheaper regular price elsewhere. So every now and then, you will have to do a little market research – literally! – and update your price list. Take a visit to all the grocery stores you frequent, and walk through the aisles, noting prices of items you buy often, and mark them down in your list. Warehouses (like Costco and BJ’s) also frequently change their stock out to adjust to their customers’ buying habits, so keep your eyes peeled when you shop there for items that might end up being cheaper to buy in bulk. (For example, Costco recently started carrying organic rice milk for a better price than I had been paying elsewhere.)
Check out new grocery stores. In today’s changing market, you’re bound to have a new store open up in your area at some point. We just had 2 grocery stores open up in my town. (On my part, I’m totally excited about the Wegman’s coming soon!) And not just grocery stores: check out the discount stores, too, like Ollie’s, Big Lots, Family Dollar, Dollar Tree and more. And don’t forget about international markets: in my area, we have Asian stores, Mexican stores, African stores, and more.
Do you have a price list? Do you find it difficult to maintain?
A price list is essential for anyone desiring to save the most money on their grocery budget, whether they shop at regular old grocery or get all their food from a local farm. As long as you have multiple sources for the same food, there is bound to be some competition and therefore, variance in price. I’ve already shown you how to make a hard copy of your price list, so today we’re going to move into the 21st century with a digital version!
The digital version requires all the same information:
item
brand
regular price
unit size
store
Personally, I find a digital price list to be the easiest way to record local prices, because spreadsheets are a great way to organize a lot of information at one time. You can just glance through the list and see the information you’re looking for automatically! I also love that a spreadsheet will alphabetize each section for you, making it that much easier to find.
There are 3 main spreadsheet software options (probably more lesser known options, too, but we’ll stick with these for now):
Microsoft Excel – Most people have this on their computers, so it’s an obvious choice. On the other hand, it’s expensive, so you probably won’t want to invest in it just for your grocery price list if you don’t already have it. You can buy the QuickOffice app (currently $9.99) that will allow you to view and edit (to a certain extent) your spreadsheet on your iPhone or Android.
Open Office - I don’t have much experience with this, but unlike Microsoft, it’s free. No app for phones, though, as far as I can tell.
Google Docs – my personal favorite because Google Docs has a free Android app ($4.99 for iPhone) that I can bring to the store, both to reference and to update when necessary.
You can organize your own spreadsheet in one of two ways:
with one sheet for each category (like Produce, Dairy, Meat, etc.)
with all categories on one sheet, separated by different colored bars
I’ve personally opted for the second one so that all the information is contained in one place. Either one would work just as well.
In any case, each sheet should have 5 columns labeled the following:
Item – Brand – Unit Size – Store – Price
It’s pretty self-explanatory, but just in case, here’s what each of those columns should contain:
Item: the generic name for the item you are recording, for example, apples or chicken breasts. One thing I need to do more consistently, and re-organize my list to act accordingly: add any qualifying adjectives after the title. For example, if you record both organic and conventional prices, your list would have a line with the word “apples” followed by a line with “apples, organic“. Or perhaps “fish, farm-raised” and “fish, wild-caught“.
Brand: record the different prices for each brand in a different line and differentiate it here. This is important! It will help you compare generic vs. name brand prices, AND it will help you determine if you can get a good price for an item using a coupon during a super doubles or triples event.
Unit Size: record the size of the container in question. You can go about this two ways. You can use a lowest-common-denominator unit of measurement for each item – like an ounce, for example – and calculate each price by that unit. So you would divide the price of a 16oz container by 16, or an 8oz container by 8, etc. With this method, you can clearly see the bottom line: which package is cheapest. OR you can be lazy like me and just record each item’s size as it is and do the mental math when comparing prices.
Store: record the name of the store (or farm or co-op, etc.) with the price you are noting.
Price: record the price, either the actual price of the item in question, or the price-per-base-unit as mentioned above.
Now you can see at a glance what store has the best price on any item from your grocery list! Plus, using the spreadsheet features, you can organize each list in multiple different ways. For example, on Google docs, you can sort:
alphabetically by item – Select the range you want to sort, and highlight it. Click on “Data” and then “Sort Range by Column A, A-Z”
alphabetically by store - Select the range you want to sort, and highlight it. Click on “Data” and then “Sort Range”. Then choose column D (or whichever column in your spreadsheet contains the store names) in the window that pops up.
by price, lowest-to-highest - Select the range you want to sort, and highlight it. Click on “Data” and then “Sort Range”. Then choose column E (or whichever column in your spreadsheet contains the prices) in the window that pops up. Select A-Z.
by price, highest-to-lowest - Select the range you want to sort, and highlight it. Click on “Data” and then “Sort Range”. Then choose column E (or whichever column in your spreadsheet contains the prices) in the window that pops up. Select Z-A.
In the same manner, you could also choose to sort by brand or unit size. I imagine the other spreadsheet software options have the same sorting functions.
And there you have it: the 21st century version of a price list!
If you have an online price list spreadsheet, I’d love to see if (if you don’t mind sharing, of course!)! Just leave a link in the comments.
So a long time ago, I started a series on making and keeping a price list and got as far as one whopping post. Then life intervened and other things moved up in the priorities, and now I’m finally getting back to it. If you need a refresher, check out my first post in the series about what exactly a price list is. Today, we’re going to talk about how to make a price list the old-fashioned way, with a hard copy!
Why, in this digital age, would anyone want a hard copy? What’s the point?
There are a few benefits, namely:
You can carry it with you. If you don’t have a smart phone, this is the only way to take it with you to jot down changes or refer to it at a moment’s notice. Even if you do have a smart phone, they can be difficult to update, especially if you’re using a spreadsheet like Google Docs.
It can be easier to use than a digital format. Maybe I’m the only one who feels this way, but I actually prefer to browse through my grocery ads rather than using the online versions. To me, it’s just easier to flip through the actual pages quickly to see what I need, even though I have a pretty fast cable internet connection. The same principle applies to a price book. You can quickly flip through its pages to find what you’re looking for, whereas (if your phone is anything like my phone) it can take forever to get to the exact app, and then the app has to load, and then you have to go to the right spot on the app.
You don’t have to worry about internet access, wi-fi connections, or 3G networks. As long as you have your little book with you, you can use and update your price list no matter where the hot spots are.
Personally, I don’t have a hard copy price book because my fingers are far more comfortable typing than writing, but I will admit there are times when I wish I did have a hard copy to use as a reference or to update when I’m out and about.
Let’s get down to business then, and actually make a price list. You’ll want to start with a small notebook, something like this:
Of course, it doesn’t have to be the exact same thing, but what you’re looking for is approximately the same size: large enough to keep detailed records, but small enough to fit in your purse or pocket. You also want it to be relatively sturdy so that it doesn’t get beaten up by being lugged around all the time. You’ll also want it to have at least 100 pages.
Now you have a notebook. What do you do with it?
First you’ll need to organize it into sections. You pretty much have two choices, and you can go with whichever one works for you:
Alphabetically. Mark out sections by putting a big capital letter up in the top right corner of the page, about every 5 pages or so (Leave more pages for more popular letters, like “S”, and fewer – or no – pages for letters like “X” and “Q”.
Categorically. Mark out sections by writing in large letters at the top of a page some general food categories, like “Dairy”, “Produce”, “Meat”, etc. Leave about 10 pages for each of these sections.
If your page doesn’t have a margin where you can write the price, you may want to draw in one so that you can have all your prices in a neat column.
Now you need to fill in your price book. Whether you’re filing by category or alphabetically, you’ll need to create mini-sections, simply by jotting in some more specific categories of food, like “Apples” under “A” or “Produce, or “Milk” under “Dairy” or “M”. Beside the name of the item in question, jot down a unit (pound for apples, gallon or 1/2 gallon for milk, for example). All the prices listed below should be based on that unit.
In each mini-section, you will list the name of the store that sells it, and the regular price at that store. For example:
Note: these prices are not accurate as far as I know.
That’s all there is to it! Keep your price book with you at all times so that you can update prices as needed, or refer to it when you come across what you think may be a good deal.
I had a totally different post topic scheduled for today, but something much more urgent has come up:
Apples.
Lots of them.
Specifically, half a bushel of seconds apples that I scored at the farmers’ market for only $6.50. It wasn’t necessarily in my budget for the week, but I knew it would save me money in the long run if I grabbed it, so grab it I did!
Now. What to do with all those apples?
Here’s my plan (which you may find useful if you also find yourself with a plethora of apples):
1. Crockpot Applesauce
I don’t really have a recipe; I just dump my chopped apples into the crock pot and let ‘er rip! I also usually add a couple cinnamon sticks for delicious flavor that the whole family enjoys. When the apples are very soft, I use my stick blender to make a very smooth applesauce because nobody around here likes it chunky. If you like it chunky, though, just stir your sauce vigorously with a spoon or use a potato masher. For more specific instructions, see The Humbled Homemaker’s Crockpot Applesauce.
2. Apple Butter
Right now, my 5qt crock pot is full to the brim (literally) with chopped apples. Once they’re done turning into applesauce, I’ll turn at least part of them into apple butter by adding some sugar, ginger, and salt, and letting them cook a few more hours. If I can scrounge up enough jars, I’ll be processing the apple butter for long-term storage.
3. Fruit Leather
Homemade fruit leather (aka fruit roll-up) is such a breeze with a dehydrator and a fruit leather tray. All you have to do is dump the applesauce on the tray and dehydrate until its a little sticky but dried through. Need more specific instructions? Try Fix Me a Snack’s totally awesome Polka Dot Fruit Roll-Up. Just omit the fruit sauces for plain ole apple fruit leather.
4. Dried Apples
Dried apples are so easy, once again, if you have a dehydrator. If you don’t, it’s still a little tricky, but definitely possible: see my Apple Chips recipe. With my dehydrator, all I do is core the apples, then slice them thinly, place them on the dehydrator tray and set it going. The amount of drying time required varies with the thickness and moisture level of the apples, but I think it’s generally about 6-8 hours. I also like to sprinkle mine with cinnamon; smells and tastes divine! These can be eaten as is or chopped up into baked goods, granola or oatmeal. Or you can put them on a salad a la Panera (see the same apple chips post for recipe). Once again, if you need a little more direction, you can check out Barefeet in the Kitchen’s Dehydrating Apples.
5. Baked Goods
Personally, I’m not a huge fan of coming across chunks of cooked apples in my baked goods. {shudders at the thought} However, my DH loves all things apple, including apple pie, apple crisp, upside down apple cake… you get the idea. So I’ll probably do him a favor or two and make him at least one batch of apple crisp, probably with this Healthified Apple Crisp by The Cheapskate Cook.
6. There’s Always the Pancake Option
If I still have apples left after all that, I’ll probably just grate them up and throw them into things like pancake and muffin batter. That kind of cooked apple I can handle.
What would (or do) you do with a half bushel of apples?
So you’re browsing through your grocery ads (or a great healthy foods deals blog that you happen to love!) and you notice that your favorite brand of all-natural sausage is on sale for $3.99. Score! Off you go to the grocery store and load up on a few packages, only to realize that the regular price is $4.19. Hmmm, not as much of a great deal as you thought. Or maybe the very next day, you see that another grocery store in town has the same identical package of sausage on sale for $2.99. Now that is a great deal, for sure! Until you realize that WalMart’s regular price is $2.79.
And here you are, stuck with several packages of sausage that you paid in excess of $3!
There is a way to avoid such a scenario! Like all good things, it requires a little bit of effort to get started, and a certain amount of maintenance. But if you are serious about saving money on your groceries, it is absolutely essential.
I am speaking, of course, about the price book, or the price list, as it is also called.
Never heard of it? Don’t worry; you’re not the only one! That’s why I’m going to dedicate the next few Fridays to a series on Price Lists and How to Use Them. Utilizing a price list or book will ensure that you never over-pay for groceries again!
In short, a price list or book is exactly what it sounds like: a list of the prices in your area for groceries and foods you frequently buy.It can be an actual notebook; it can be a spreadsheet document; or it can be all in your head if you’re just that good.
A price list details the exact quantity and price that a certain food item is available for at any given store in your area, and should be more or less exhaustive. A quick glance through your personal price list will tell you that the cheapest place to buy pickles (if you don’t make them yourself, which is cheaper) is your local XYZ Groceries, or that the store on your way home from work has the best price in the most convenient location.
The price list should document regular prices, not sale prices. Regular prices change less frequently and are easier to track (although they do change, as evidenced by my most recent OAMS trip!).
Each line item in your price list should contain the following information:
Item – Brand – Amount in Package – Store Where it’s Sold – Price
Additionally, for like items sold in different sized packages, it’s useful to also denote the price per the lowest common denominator in size. In other words, when sugar is sold in 3lb or 5lb packages, you can compare the price per pound instead of per package.
The advantage of a price book/list is obvious: next time you’re browsing through the circular and an item is advertised as being a great sale price, you can check it against your list of area prices on that item or a similar item. If the sale price is indeed significantly lower than your recorded prices, then by all means, stock up! If not, you’ve just saved yourself a handful of cash. And with Christmas coming up, that handful of cash is going to come in… well… handy!
* QUICK - because who has time for anything more?
* EASY - because I'm no gourmet.
* CHEAP - because who has money for anything more?
* HEALTHY - because you are what you eat.
