By Ken Jorgustin
One problem that quickly developed when (and after) I first began storing extra food for preparedness – was inventory control.
Be it the variety of canned food, dry food, long term food storage, freezer food, dehydrated food, purpose-bought food storage kits — the problem was knowing what I had, and how much I had on hand. It became difficult to know where I stood, and what I might still need.
Here’s what I did: