Free Food Friday: Legacy Food Bucket Giveaway

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It has been a while since I have had a “Free Food Friday” so what better way to kickoff the Fall food storage season with another fabulous giveaway from sponsor Buy Emergency Foods!

In the event you are not familiar with Buy Emergency Foods, they sell the Legacy brand of freeze dried emergency food including individual items as well as meal pouches and a premium dog food.  That being said, up for grabs this week is the Legacy Foods 32 Serving Family 72 Hour Emergency Food Kit.

Legacy Food Bucket Giveaway

In this kit are eight food pouches of four servings each and they all are good. Included are Pasta Alfredo, Pasta Primavera, Enchilada, Beans, and Rice, Stroganoff, Loaded Baked Potato, Chili Mac, Cheese and Broccoli Soup Mix, and Classic Chili Mix. I know because I have tried them all!

Taste Testing Legacy Freeze Dried Emergency Food

Last week I held a personal refresher course on preparing and tasting some Legacy food products.  I made my selections from the Sample Pack which, by the way, includes four, 4-person meal entrees in pouches for $38 with free shipping.

I was reminded of a couple of things.  First of all, these are very filling!  When coupled with a salad of fresh greens and tomatoes or other veggies  from your garden, you are going to be completely satisfied although realistically, I would say that the 4 person meal pouch is more suitable for 2 adults and 3 children, or 3 adults.

The other thing, and this is common with every single brand of FD meals I have tried, you need to cut back on the water.  So, for example, the Chili called for eight cups of water.  We used seven cups which was perfect.

You may be surprised to learn that the meals were not overly salted and did not leave any type of weird or undesirable after taste.  They were as good as anything I would make myself and certainly were convenient.

One huge advantage of meal pouches over tins is that they are portable; throw them into your pack and go.  They are lightweight and easy to use, no can opener required.

How to Enter the Legacy Food Bucket Giveaway – The Rules

All you need to do to enter the giveaway is to select one or more of the options on the Rafflecopter form below.  You can sign in with your email account or Facebook, the choice is yours.  Please note that the winning item can only be shipped to an address in the United States.

The giveaway will end on Thursday, September 25th and the winner will be notified by email on or before September 28th.  Note that the winning entry will be verified and the winner will have 48 hours to respond.

The “Rafflecopter”

a Rafflecopter giveaway

The Final Word

Tucker the Dog (see Will Mikey Eat it?) may disagree, but in my opinion, where Legacy Foods shines is with their meal pouches. That plus the fact they are GMO free.  Legacy also offers gluten-free  meals and shipping is always free.

I would like to thank Buy Emergency Foods for sponsoring this giveaway.  Please do enter and if you are curious, consider purchasing the sample pack so that you can do a taste test yourself.

Enjoy your next adventure through common sense and thoughtful preparation!
Gaye

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In addition, SUBSCRIBE to email updates  and receive a free, downloadable copy of my e-book The Emergency Food Buyer’s Guide.

Shop Buy Emergency Foods for Great Tasting Legacy Premium Food Storage

Curious about freeze dried foods but don’t know where to start?  Consider this sample kit for Buy Emergency Foods.  Taste test all four and find your favorite.  Mine?  Pasta Primavera!

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Bargain Bin: Here are some of my favorite food storage items. Whether you are just getting started or a seasoned pro, here are the items you will need when purchasing food in bulk for long term, SHTF needs. And for help with your food storage questions, get my 99-cent eBook: The Preppers Guide to Food Storage.

FoodSaver Vacuum Sealer: As long as the unit has an accessory port (and this one does), an in expensive FoodSaver will work just as well as the fancier models. That is my two cents, at least.

FoodSaver Wide Mouth Jar Sealer: Already have a FoodSaver? If so, check out this jar sealer which can be used to vacuum seal your Mason jars. This is a great option for short to mid term storage of items such as beans, rice, sugar and salt. Store your jars in a cool, dark place and you are set with the added advantage of removing a small amount for current use without having to disrupt your large Mylar bag or bucket of food.  There is also a version for regular sized jarsSee Fast Track Tip #4: How to Use a FoodSaver for Vacuum Canning.

FoodSaver Accessory Hose:  Most FoodSavers come packaged with an accessory hose.  If yours is lost or damaged, be sure to purchase a host to use with your Jar Sealer.

Mylar bags & Oxygen Absorbers: What I love about Mylar bags and oxygen absorbers is they protect against every single one of the food storage enemies. Prices do vary but for the most part, they are inexpensive and easy to keep on hand. And while you can seal them up with a FoodSaver, some tubing and a common clothes iron, I find it infinitely easier with a cheap hair straightening iron that you can pick up $20 or less.

60 – 300cc Oxygen Absorbers: This is one area where you want to make sure you are getting a quality product. Currently, a pack of 60 (in three 20 unit packs) is about $10 with free shipping.

Ball Regular & Wide Mouth Jar Storage Caps:  I must have 30 or 40 of these.  I love to use mason jars for panty storage and for those items I go through quickly, I see no need to use the vacuum seal gizmo that goes with my FoodSaver.

Sharpie Permanent Markers: Sharpies were invented for preppers! And without question, Amazon is the cheapest place to buy them. Typically, the price on Amazon is less that $7 for a dozen.

Conair Ceramic Instant Heat 2″ Straightener: An inexpensive hair iron such as this one is perfect for sealing Mylar bags.  It can also be used on your hair so it can serve a dual purpose.  For an even cheaper alternative, consider this one that works equally well but has smaller blades.

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Need something from Amazon (and who doesn’t)? I earn a small commission from purchases made when you begin your Amazon shopping experience here. You still get great Amazon service and the price is the same, no matter what.

Amazon has a feature called Shop Amazon – Most Wished For Items. This is an easy tool for finding products that people are ‘wishing” for and in this way you know what the top products are.  All you need to do is select the category from the left hand side of the screen.

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Help support Backdoor Survival. Purchases earn a small commission and for that I thank you!

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Comments

Free Food Friday: Legacy Food Bucket Giveaway — 229 Comments

  1. We’re including all the condiments that my household uses regularly…just picking up extra mustard, salad dressing, sauces, mayo or ketchup each shopping trip.

  2. We try to keep extra ketchup and mustard from Sam’s Club. I’ve also canned half pint jars of salsa and corn relish this summer, with tomatoes, corn, and peppers from our garden! (I’m relatively new to canning, so this year’s garden is the largest we’ve had so far).

  3. I have all the ones I normally use, plus I am going to add my homemade mixes, such as taco seasoning and Italian blend as the store bought one’s are too salty.

  4. I’ve stored extra of all the condiments I usually use. My goal is to have enough food storage to last a full year along with the means to cook without utilities. Not there yet but it’s a work in progress.

  5. We are just starting prepping so I try to keep a list of all your tips and we are implementing them as we go. We have been purchasing $5 extra canned foods/dry foods each week and putting it away for emergencies. Hopefully we will be better prepared for this winter than we were last winter!

  6. I have 15 gallons of honey, 200 lbs of sugar, 100 lbs of various kinds of salts, (I need more) and I buy some of my spices in 5 lb containers. Turmeric, cayenne, cinnamon, ginger, black pepper, in which all can be used for medical purposes. Is alcohol a spice? It has been know to make me spiced. I have some of it stored.

  7. I try to always keep a well stocked pantry, including condiments. I have not included any in my “emergency” preps, because that is still in the beginning stages, but I usually have an extra bottle of ketchup, mustard, salad dressings, barbeque sauce, etc. in my pantry. My spice cabinet is also well stocked, and since I continually restock any spices we use consistently, we would be good for quite a while with what I have.

  8. I have a huge variety of spices stored and just about every kind of mustard that you can think of. Mustard is on the list of “forever” foods and I love it to boot. I also have a lot of sweet/sour hot sauces which I make sure to rotate regularly. We do love our spcy food.

  9. In my house, we have stored powdered mustard and ketchup, and tapatio and tabasco sauce. We also have stored sea salt, black and white pepper, onion powder, garlic powder, ground red pepper, and turmeric for extra seasoning.

  10. I am still getting started with all this, being prepared, but I’m sure I would have to have the basics…mustard, catchup, mayo.

  11. I always wonder if we have enough variety of foods stored, or if we’re missing some key item that will “bite” us later…

  12. Just beginning this adventure but storing some of the basics first…various salts, pepper, garlic powder, onion powder, red pepper flakes…

  13. I grow a number of herbs, both medicinal and culinary. I also keep a number of cans and bottle of seasonings on the shelf. It will keep meals from being so bland when eating from storage

  14. Make an inventory sheet of what is in your refrigerator and in your pantry that you use. Then buy 2 or 3 extras each week. Make sure you store appropriately.

  15. We started collecting little packets of condiments from fast food, restaurants which will work well for bug out. I have a whole cupboard dedicated to spices, a shelf dedicated to bottled, jars of condiments, a cupboard for herbs and in the long-term items, we have small cans of different kinds of spice and seasoning mixes. I’m just that kind of cook.

  16. Basil, garlic, taco mix, powered gravy mix, salt, pepper, chili powder, curry, mayo, mustard, ketchup , hot sauce ,salsa, BBQ sauce, honey, powdered Alfredo sauce, salad dressings, vinegar, oil. These all rotatable sizes I go through except the spices I have in mason jars, not sure how long they last there, suppose I should start rotating through those too.

  17. We’re putting back a bit of everything. We’ve got all the spices and seasonings that we normally use, plus all the little packets that you get at restaurants, like the ketchup and mustard, etc…

  18. I have dehydrating all kinds of veggies to make into a powder. Also have lots and lots of cinnamon and other spices. Ketcup, mustard, bbq.

  19. Sea salt and black pepper are my standards. I also have garlic powder, ginger powder, chili powder and other powdered spices. Also try to keep yellow mustard, mayonase, hot sauce and ketchup around. Taco seasoning, chili seasoning, salsa. But for freeze dried foods I seldom add anything.

  20. I’ve been buying extra spices, condiments, honey, etc. Trying to make a variety of everything I store. Takes up more room but hopefully will be more satisfying longterm.

  21. I like to keep a variety of spices, including some of my favorites – white pepper, smoked paprika, Lawry’s seasoned salt, garlic salt. Also a must have for us is the smoky tabasco sauce and Franks red hot sauce! So good! Other than that, honey, olive oil mayo, dressings

  22. I like to keep spices and home made spice mixes, soy sauce, salad dressings and dressing mixes (dry mixes all home made). I also have “cream of anything” soup mix I keep on hand. I don’t use commercially canned soups. I also try to keep a good stockpile of olive oil and peanut oil, lard, tallow, home canned salsa and enchilada sauce. My neighbors all say if it fits in a jar I will can it. We are currently overhauling our kitchen and it is nice to walk into the store room and pull out something home made and just heat and eat. Life without a kitchen sink is a trial!

  23. Sweet chili sauce, can be used as ketchup or flavoring for soups or beans, mayo, hot sauce, Worcestershire sauce, soy sauce, fish sauce, and vinegar

  24. I have mustard, mayo, salsa, salad dressing, and quite a few packets left over from fast food restaurants. Unfortunately, I know these things all have short shelf lives, so it’s hard to keep enough of anything. Would love to know better what keeps and for how long.

  25. lots of salt, honey, white vinegar, whole peppercorns & a grinder, and dehydrated onions & chives. I have a huge container of freeze-dried basil, thyme, and am getting more freeze dried onion and chives a little at a time, as I can afford it. Lots of pure vanilla extract, vanilla beans, whole saffron, whole nutmeg complete w/the mace and a little grater for that. Also alot of whole cinnamon, but my daughter is allergic, so that stays separated, I’m thinking more of it being useful for barter.

  26. I have a small amount of basic spices, a jar of ketchup and mayo, bottles of different mustards, and repackaged a 4lb container of chicken bouillon. I’m a little behind on some like pepper, but I am getting there.

  27. We tend toward the dry rubs and creating our own condiment mixes more than anything so we have a lot of salts — sea, Himalayan, Hawaiian, etc. We also keep on hand the small tins of spices from Emergency Essentials to make ranch & Italian dressing mixes, taco seasoning and the like.

  28. i don’t have to many in storage i do have many recipes to make things such as ketchup, mayo, BBQ sauce, and relish but not much in storage itself.

  29. I love your page,hope I win! I have stored cinnamon,rosemary,thyme,garlic,bay leaves,parsley,sea salt,pepper,pumpkin pie spice,sugar,mustard,ketchup and malt vinegar.

  30. I try to always keep at least one extra bottle of ketchup, mustard, mayo, and barbeque sauce. As soon as the bottle I am using gets below half, I start looking for sales or coupons to pick up at least one more, knowing my one on the shelf will be opened in the not too distant future. I also have a wide range of my spices and vinegars to make dressings.

  31. I love to get these meals.. one of the condiments that I have in my backup is mustard and ketchup. mayo sugar stevia and syrup both corn syrup and maple syrup.. I buy the single serving packages that way they can stay on the shelf and used almost indefinately. I do the can count method when setting up my wet food dehydrated we either buy month buckets of pre packaged meals and number ten cans of basics buckets of wheat and other beans etc..

  32. I have some Mountain House pouches and some dry foods ( rice & beans ) but not a lot of either. Never tried this brand but have heard some good and not so good reviews. Only way to tell is taste for myself so I hope that I might be the lucky one.

  33. Salt,Sugar,spices like Garlic,onion,cinnamon,cloves,ginger,pepper,chili pepper,basil,mint,salad dressing packets,gravy packets,BBQ sauce,mustard,ketchup,mole!!

  34. I have containers of good sea salt, pepper, onion powder and garlic powder. Also lots of cider vinegar and hot sauce, neither of which goes bad. Also real organic honey and some manuka for medicinal use.

  35. Seriously; I have Mrs.Dash, salt, pepper, and various seasonings, in case I have something that needs some spice. Ready made condiments; I have none.

  36. My family wants to try these before they are faced with a situation where they have to eat them. Thanks everyone for the spices and condiments suggestions.

  37. I have stored pickle relish, both dill and sweet. Also barbecue sauces, mustard and ketchup, and hot sauces. I think they help a lot in making bland food taste better.

  38. I keep at least one extra of every condiment we use in my storage and then rotate them when needed. I also store extra salt and several freeze-dried herbs.

  39. Pickles, ketchup, and other things I canned.. We typically do not condiments alot A pint jar of ketchup last us a year and a quart jar of worcheshire last us two years.

  40. Usually the Emergency Foods do have the weird after taste. Would love to try this one out and maybe start including these to my store house. Most of my condiments are herbal from my garden or foraging. But I still like chocolate in any form.

  41. I would include all of the spices I currently use, including white, black, pink and seschawn peppers, seeds only (not ground), dried chilies (pequin, Red Amazon, cayenne, tobasco, ancho [ie, dried poblano], chiles de arbol, cascabels, gyajillo, pasilla, morita [dried jalapeno]). Also seeds of cardamom, cumin, cloves, yellow & brown mustard seeds, nutmeg,sesame), cinnamon bark, dried & ground (turmeric, regular and smoky paprika, dried basil, rosemary, oregeno, lemon peel, lemon grass, Dill weed, and green mango), and probably a number of others which I can’t think of right now.

  42. My condi choices in my stuff several salts, black pepper, cinnamon, turmeric, paprika, parsley, sage, rosemary, thyme, red pepper flakes, nutmeg (whole nut), and a rotation due to running out of something and needing my emergency back-stock :o)

  43. Mustard, different kinds – Dijon, Spicy Brown, Frenches Yellow. I’ve stopped using mayo because of the fat, even the Lite or Low Fat has more fat than mustard. The only time I miss mayo is when I want to make tuna salad sandwiches.

  44. Lots of salt and spices. I grow my own herbs so that’s taken care of. I keep some mayo on hand but could make it if I run out and need some.

  45. Salt, Pepper, Cayenne Pepper (Medicinal uses also)Clove(Medicinal uses also. Most of the spices I have, have multi uses, most being medical. Itialian seasoning, use for breads, pasta, and dressing. Have mustard and ketchup. Not a big fan of mayo, but have it also.

  46. I keep salt/pepper along with the spices we normal use. Also, keep lots of hot sauce. Finally got the kids to try it and they found out they liked it. We normally have quite a bit of mustard/ketchup on hand since we buy it in bulk.

  47. Herbs, spices and herbs(lots of different kinds, flavor=comfort food) Mayo, ketchup, mustard seed, vinegar, salt, pepper, salted lemons, lemon juice, ACV, salad dressings, pickles, salsa, BBQ sauce, Cayenne Pepper,Clove, dried onions and garlic, jams, jellies, chili sauce……. bunch more stuff

  48. I hoard extra free condiment packets on the rare occasions when I get fast food….salt, sugar, ketchup, mustard. This is a good reminder that I need to do more in this area.

  49. Building up all condiments that we normally use. We are also picking up one new one everytime we go shopping. Variety is the “Spice” of life, right?

  50. Lots of Spices, 2 kinds of mustard, ketchup. vinegar, lemon & lime juice, salt

    Thank you very much for this giveaway! Really love all your posts.

  51. Not exactly a condiment, but bullion cubes are a necessary ingredient. Also olive oil and seperate spice mixes for Italian dressing, miracle whip, ketchup & ingredients for bbq sauce.

  52. We have our spices, make ketchup and mayo. Just don’t seem to have enough oils, olive, going to try coconut oil to see how that blends in.

  53. Ketchup, mustard, hot sauce and a LOT of dried spices. I usually get them in the bulk aisle and the two I think I use most are cumin and chili powder.

    There’s a liquidator near me and I buy things like the little jellies restaurants serve at breakfast with toast, and packets of condiments. They sell them 20/$1. I have things like relish, mayo, hot sauce, non-dairy creamer. I keep a big drawer and they last in the little packets for ages.

  54. We have a good supply of salt, sugar, ketchup, mustard, mayo BBQ sauce and salsa. But need to increase our small supply of spices, that will be one of our goals this winter.

  55. I make sure I have plenty of ketchup, mustard, soy sauce,and mayo. I am always looking for things to store that will give flavor to an otherwise bare bones meal.Hmm, just had a thought, I should add a couple bottles of hot sauce too!

  56. Well to start our food storage, I basically created an Extended Pantry. So we have extra of just about everything we eat, including Ketchup, mustard, bbq sauce, hot sauce, and salad dressing. Plus I have an extra small container of the spices I use most often. If anything happens, we might end up eating alot of beans and rice, but we can at least make it taste different every time 😉

  57. I always have salt, pepper, crushed red pepper, garlic and onion powder on hand. I grow as many herbs and spices I can and preserve them / dehydrate myself. You can also find vinegar and olive oil in my pantry.

  58. salt is my #1 spice then comes a few others like garlic powder, basil, oregano. For my ‘condiments’ I have some ketchup, mustard and I include the ALL IMPORTANT olive oil and apple cider vinegar.

  59. We have extras of everything we like to eat. Salt, pepper, ketchup, mustard, salsa, hot sauce, soy sauce, chilli sauce, powdered salad dressing mixes and good old oil & vinegars.

  60. To be honest I just recently like with in the past two weeks started my prepping. I don’t have much of a food storage yet all it includes is a few dried fruits. I am slowly working daily to build all aspects of my survival plan up. With four kids and minimum income this has became a hard task so I have been watching for things that I can use that others throw out… like left over building materials that I can use to make into something I could survive with. So far I have made a garden bed that I plan on some how turning into a small hot house. To win this would be such an amazing blessing and prove I am on the right track. Thank you.

  61. I’ve just gotten into making my own condiments and canning them, mainly mustards and hot sauce. I do have an over abundance of bbq sauce I could include in the list of pantry items, though, because I cannot resist a good sale on Sweet Baby Rays!

  62. We have ketchup, salad dressing, mustard(2 kinds, A-1, Heinz 57, and any spice you could want to flavor with. Also this next summer will be growing a new herb/spice garden. Will be drying spices for long term storage and using herbs and some spices for medicinal uses.

  63. Salt, pepper, vinegar, spices like cinnamon, ginger, mustard (dry), and dried herbs and tomatoes. Lots of cocoa powder, and also recipes to make mayo and sauces from the basics that are stored.

  64. I have just started on the condiment area of preps. At this point all I have is 3 cases of sweet pickle relish made from cucumbers that I grew myself. I am drying chili peppers that I also grew myself, I plan on drying them for one year then trying my hand at grinding them into chili powder. ( You have to let the chili peppers dry for one year and use thin walled peppers)I tried to grow cilantro, however it all went to seed. When the time is right I will harvest the coriander seeds and save those. ( the seeds of the cilantro plant are called coriander. If I make a comment on another post does that count as two post

  65. We have made our own powdered ketchup, powdered mustards (four yummy kinds!), salt and pepper packets, syrup packets, jam packets, and soy sauce AND Taco B*ll hot sauces (my favorites).

    Having said that, growing our our vegetables goes a long way in fleshing out emergency rations.

  66. I would love to stock up on all of the above but that would not be very practical. So let’s just say sea salt, black pepper, several killer hot sauces, and coffee.

  67. All the usual things you’d find in the frig and cupboards, plus garlic and walking onions in the garden, herbs growing in a bed by the kitchen, salsa, hot sauces, lots of salt, vinegar, soy sauce, homemade taco seaonings, and whatever I can find on sale to add to the mix.

  68. salt, pepper, vinegar, cumin, garlic powder, ketchup, mustard, mayo, BBQ sauce, ranch dressing, hot pepper flakes, cayenne, ACV, white vinegar, local honey and local maple syrup, molasses – oh, and a bunch of boullion cubes (do those count?) I can’t imagine facing 100 pounds of white rice without a good stock of boullion cubes.

  69. Does anyone know how long restaurant packets are good for? I have a bunch of them but have no way of knowing how long they are really good for.

  70. We mostly keep fats and seasonings that could be used, but also plenty of ketchup and mustard – most importantly it’s things that we do actually use in our day to day eating.

    As an aside: I was really impressed by the 25 year shelf life listed on the buyemergencyfoods website – it seems like so much of what people put away is destined to simply go to waste when it isn’t rotated properly. I don’t think anyone has to worry about this food not getting used up in the next 25 years! 😀

  71. Spices that we use daily, salt, pepper, garlic powder, etc. Also mustard, Ketchup, mayo, hot sauce, chili sauce, etc. I try and pick up one or two things extra each time I shop

  72. Honey, sugar, salt and pepper are the basics. We slowly add to our supplies. We add different spices on a regular basis. We have also been growing, drying and storing a variety of herbs. We plant heirloom seeds and harvest and store seeds for future use.

  73. Condiments include olives, green and black, Catsup, mustard (various types), Pickles, A-1 sauce, tabasco, relish dill and sweet and I have been putting away a lot of different spices and herbs and have vac-pac’d DreamWhip. (For those who may not know what Dream Whip is, it’s a powdered form of a type of whipped cream),Packets of different dry salad dressings(powdered form) which can take the place of some spices and herbs.

  74. Mustard, ketchup, vinegar (gallons and gallons!), spices, mayo… More importantly, due to short storage times of many condiments, I also store dehydrated tomatoes (to make ketchup, tomato sauce, etc.), onions, garlic, etc. so I can easily make my own condiments. Also have chickens for eggs (mayo).

  75. We always keep Montreal steak seasoning, Greek seasoning and cajun seasoning on hand in large quantities because they are our favorites. As for condiments mayo, pickels, mustards, horseradish, BBQ sauce and homemade salsa. We aren’t big ketchup fans at our house lol

  76. I am putting aside a little bit of everything that we normally use. I’ve got the spices and seasonings that we use and have been dehydrating and grinding all kinds of veggies to make into powders. I am also learning how to make my own spice blends.

  77. Geez…lots of condiments…how about salt and pepper, both black and green olives, pickles , sweet and dill, catsup, mustard, salad peppers, salsa…several different kinds of salad dressings including balsamic vinegar which is great bread dipping sauce lol..

  78. At this time I dont have any condiments included. With such a large family as mine, to me it is more important to have ample food and water

  79. we have a variety of spices and seasonings. tomato powder for making ketchup salt ,peppercorn and ground pepper.dry mustard and mustard seed.

  80. Condiments and spices have a high priority on my list. With herbs, spices, and sauces, you have a much less limited way of dressing up foods which might otherwise get old after eating them the same way for a long time. Ketchup and mayo are two of my standby condiments.

    Goes beyond prepping for me – we eat foods that are pretty plain just in our normal day-to-day life such as beans, rice, etc. With a dash of this and a sprinkle of that, “plain” food gets livened right up. 🙂

  81. Our stored condiments include mustard, ketchup, Miracle Whip Light, salad dressings, taco sauce/salsa, worcestershire sauce, steak sauce, various vinegars, olive oil, barbecue sauce, pickled peppers, pickled okra, pickle relish, pancake syrup, and Karo syrup.

  82. Besides salt and pepper, at this time we have 3-5 containers of: Vinegar, apple and white; Olive Oil, gallons and jar, Garlic Powder, trying to get some going in garden; Mayo, Mustard, Ketchup; Dill and Bread & Butter pickles; Mad Butcher Salsa; Sweet Chili Sauce; Maple Syrup; Saffron; Strawberry & Grape Jelly/Jam; Cinnamon, Dried Onions and MSG-free Gravy Mixes.
    I only keep 1-2 small containers of other spices because I don’t bake much now. I have tried keeping them in the freezer or refrigerator but they get forgotten. When I baked regularly, I would go through a small container every month.
    We also only buy those condiments and spices we use ALL the time. After we have opened something if it sits 3 months on the shelf without being used again it gets crossed off the list, used up an never purchased again.
    The family was surprised to discover that we had a minimal of items that we needed to make life feel good.
    Enjoy your site! Thank you.

  83. let’s see…..I have BBQ sauce,soy sauce,salad dressing (& dry mixes),spices, mustard, ketchup, mayo (I have recipes for homemade M,M & K,also) and oils and vinegars.

  84. I store Honey for its longevity. In my BOB’s I store ketcup, mustard, hot sauces, salt, pepper etc. I find in fast food restaurants I rotate every 6 months.

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