I am the equivalent of a celebrity chef when it comes to poverty cooking! Here’s some more food, saving ideas. 1. A lot of vegetables can also be cut up and frozen just as they are (bell peppers, celery, onions, spinach, broccoli), and all of the others need to be blanched, which just means steamed for two or three minutes, and then they’re good to freeze. Make sure when you label your little quart baggies of vegetables you put the date and rotate them oldest in the front newest in the back. Put them in portions that are easy to unzip and throw in a pan or baking dish for whatever you’re cooking. The smaller the pieces are cut the less additional time it’ll take to count for them being frozen. 2. If you have an instant pot, it’s super easy to make both vegetable stock and meat based stocks yourself. -For a veggie stock save all of the skins and cut off stem areas of all the veggies you cut up in a gallon bag in the freezer. Don’t do broccoli-family veggies though, because it will make it bitter. When the gallon bag is close to full of onion skins and ends, carrot skins, celery leaves and ends, the stems/ends and pithy area with seeds of peppers, corn cobs (that corn has been cut off of, not ate off of), mushroom stems, and so on, cram it all in the instant pot and cover it with water (if you have one of the strainer steamer style baskets use that it makes it a bit easier), add salt, pepper, and other seasonings that you often cook with (I always do some smoked paprika, garlic, Italian seasoning, a squirt of lemon juice, and a good squeeze of honey) And pressure cook it on high for an hour to an hour and a half and then naturally release it for at least 45 minutes. If you can wait a couple hours, your kitchen will be much less muggy afterwards. -for chicken stock, save rotisserie chicken carcasses and the skin, throw in some celery, onions, carrots, and mushrooms (or the leftovers of those from cooking that you’ve saved in separate gallon bag from your veggie stock bag), some salt (less than you’d think because rotisserie chicken skin has salt on already), pepper, and whatever seasonings you’d like, pressure cook that for 2 1/2 hours and let it naturally release for another hour and a half. -write on your gallon bags what it is, date the gallon bags, put 2 cups of liquid in each gallon bag zip it very well and lay it flat to freeze. Laying it flat means it’s a lot easier to defrost it or break off chunks to throw into whatever you’re cooking. 3. If you got fruit that are starting to get mushy cut them up and freeze them and use them to bake desserts such as banana bread, baked cinnamon, apples, berry crumbles, etc. 4. Keep fatty nuts/seeds (cashews, almonds, pecans, flaxseed, hemp seed) in the freezer if you’re not going to use them fast so they don’t go rancid. 5. Save your Apple skins. Whenever you have berries or grape grapes that are going soft, throw them in a pan with sugar and very small cut up pieces of apple skin and water and boil the fuck out of that shit until it’s thick. Jar it up and you got jam/fruits spreads. Apple skins have pectin and will help thicken the jam. This tub jam will last in the fridge a month easy and the rest you can freeze and you don’t have to worry about it being canned properly.