I know some place on this forum several people noted how they track their preps but I can not find the thread 👿
Part of my practicing for work is trying to remember who to work detailed data on spreadsheets which is the reason I keep posting so many lists 😳
So I started one for tracking my food preps. I kind of got stuck. I don't know how to log the stuff I have in mylar bags. I was thinking of adding a separate column for it. I have functions built into the sheet so I don't have to do anything once the sheet is finished other then add a single number for what I have used and a single number for what I buy. The sheet will do the total changes for me.
Any advice on this would be appreciated.
thanks
I looked at your sheet. I noticed you don't have units of measure incuded. Perhaps if you added that you could make your additions and subtractions in pounds or kilograms for your bulk supplies such as rice/ pasta, etc instead of individual units such as cans, bags etc. Just a thought.
JAB
We have a list for the deepfreeze that we keep on/by the deepfreeze with amounts in pencil and we change it when something is taken out as it is used or when put in, same thing for the coldroom and for the dry storage room, it is the simplist way to do it and something both of us WILL actually do...lol
great ideas, thank you
I have been using the Deyo food planning software for a number of years and it has worked well for me. I have modified the program and product list to fit my needs as everyone eats different products. It is also free and easy to use.
https://standeyo.com/News_Files/menu.food.store.html
HTP
This is a good topic. Right now I am happy to be piling up my tools in my room. Branch Limber, 235 husqy chain saw, 16" bar, and accessories, hand tools, sculpture tools, for wood and stone, arctic parka, books, and woolens. furniture for the cabin is in use now too, hauled to camp later. Many pdf files saved over years, the full complement form A to Z., and floor plans i like.
Storing visual files from a day trip to the property, my first walk about since I bought the place, still have 2 years left to pay down the loan. Was quite surprised to find I have old growth forest and mature second growth forest, nice Ash, Maples, Chestnut, Pine, Birch, Spruce, Cedar, Larch, Poplar, Diamond Willow, Fir, the Red Willow, Gold Willow, Wild Grape, berries of all types. Standing dead wood for fire wood supplies. A fresh water spring too.
Starting over from scratch so not much in the way of food storage yet, but by fall I should have a good beginning there too.
We had a major snow dump this week, first day of spring..uh ya..:)
Wrestling with what to build or buy to live in while I build our log home. Takes 2 years to season the logs. Probably a trailer or small cottage for the interim building.
Driver license, 4x4 too, soon for work truck.
Have to put in septic, well, garden site, and buy the tools.:) Seeds. Have the files on perma culture, with some experience tree spacing and logging etc.. all related skills.
Solar, wind, water turbine, plus test the Stubblefield transformer tech from 1800's telegraph tech..Tesla too. Few more weeks weather warms up, snow disappears, have to settle for shopping sprees till then.:)
Canning. Endless areas for listing/tracking preps.
All one day one step one or several items at a time. Otherwise brain freeze sets in..:)
I have a bit more done on the spreadsheets......
I like the seeds, canning, harvest, dehydrating sections of the program, We do something like that with hard copies for the harvest yield, and canning batches etc. This area is looked after by the better half who is not very computer literate.
I still like the Dayo method for food, but your program is quite workable and is a good alternative.
Thanks for sharing your hard work..
HTP
Can you add an feature that takes the data and calculates how many days off food you have for # of people?
Chance favours the prepared mind