Comments on: Friday Food Storage Quickie: Soup to Nuts

By: MichelleP

MichelleP — Sun, 13 Dec 2009 14:49:41 +0000

Brandy makes a good preservative in homemade fruit syrups.

By: Claire

Claire — Sat, 12 Dec 2009 01:47:06 +0000

My understanding is that chestnuts are more of a carbohydrate source than a protein source. Maybe that’s why some people with nut allergies can eat them.

By: Sharon

Sharon — Fri, 11 Dec 2009 17:53:27 +0000

In many places herring and sardines are not overfished. We like both.

Sharon

By: aimee

aimee — Fri, 11 Dec 2009 17:50:00 +0000

I have a suggestion on the fish – shrimp or clams. Both are available canned, and baby clams are a very good source of iron and other minerals as well as protein. Can be made into clam chowder or fritters. Also, it’s worth looking into dried fish – in chinatown or a hispanic market you should be able to find dried shrimp, dried oysters, and dried salt cod. They all keep for a good long time.

By: Kate@LivingTheFrugalLife

Kate@LivingTheFrugalLife — Fri, 11 Dec 2009 15:35:47 +0000

–”canned meat or fish (choose organic whenever possible and not overfished species)”

Do you have any suggestions for an ethical canned fish? It’s something I’ve done a little research on, and I haven’t been able to come up with any options that aren’t exorbitantly expensive – like $6 for a 7.5 oz can of salmon. Unless the fish is caught in one part of the world, shipped all the way to China for processing, packaged, and then shipped back to the US for sale, it seems like canned fish is beyond the reach of most people’s food budgets. I’m willing to pay a more to eat my values, but I can only afford fish at that price in very small quantities. This is something I would definitely include more of in my food storage if I knew of a good option (non-farmed, ethically fished, food miles as low as feasible, reasonably affordable).