Money saving prep tips?
Hello fellow Peak Prosperity Preppers.
I am always looking for money saving prep tips. Free is great, but savvy shopping can make a dollar run. I really like the idea of finding and using that’s free or discarded, resources that most people don’t see the value in and being able to create something useful….
My latest thrift is working up combinations of free fast food/restaurant condiments to be put with canned meats (chicken mostly) and create a little variety for a very small budget. Not only condiments, but paired with a pre-sealed plastic knife/fork/spoon/napkin (take out silverware) set, can be set up as a CV free meal:
What other thrifty Prepper tips, tricks, of hacks are people using or doing?
No specific advice here, but if you want to really save money on all sorts of things, the king of that is Clark Howard.
Living in Vegas, in the middle of the dessert, I like to store a lot of water and have the ability to store additional gallons of tap water, if the need arises. Lately, my go to source for this has been the Sam’s Club (Member’s Mark) 6 pack of gallon water bottles:
They can be found here:
The cost is $3.97 or about $0.66/each.
After we use the water in them, we let them dry out and put them in plastic garbage bags in the store room. The plan is to fill these up(In the case of a power outage, possible municipal water disruption)……for a storage surge capacity…..from the sinks, while the Water Bobs are filling up in the bath tubs.
This fits into the Blackout Bucket plan here:
These bottles seem to be pretty durable. Here is a pic from today of the hanging tomato plant experiment started back in March. It has been outside every day since then:
So far, this plan seems to be working out pretty good. I have found that moving the 1 gallon jugs around is sooooo much better for me (and my back) than messing around with 5 gallon..or larger….storage containers.
What are other thrifty water storage ideas? Has anyone found any lost cost storage solutions?
I prepare a fruit smoothie for breakfast which means I wind up with a lot of juice bottles. The plastic (mostly) get recycled, the glass ones I clean and fill with tap water and store them. I never ever have to worry about water. In the summer, when it’s dry and I need to water I use my stored water and then refill my bottles; that way my water is refreshed at the very least once a year. You’d be surprised how often this has come in handy…
After roasting/sauteing meats/poultry/mushrooms/onions- save the fat and juices in the pan. The next morning, I put water in the roasting pan and heat on low until all the juices are dissolved. Pour that into a big soup pot – add whatever vegetables you have, crudely chopped- this works well for the odd vegetables that are a day or so too old but still ok, wilted lettuce chopped fine works well even, so use the odd ones in your vegetable drawer and simmer for a couple hours on low and then in the last half hour add a package of soup mix – I use chicken or beef noodle mostly but any non cream soup mix will work. You can add more water or a little more salt depending on how much volume you have. Fresh herbs or dried herebs make it nicer. I make this at least once a week and it is always a little different so never boring. No need to peel carrots and potatoes just scrub them. The only vegetable I don’t use in this is brocolli as it tends to over power other flavours. If you are vegetarian/vegan, you can us a little olive oil and vegetable soup base cubes for the broth.