Frugal Living

Rationing tips were plentiful during WWII. Here are twenty vintage pointers that might help you, too, if you ever find yourself in a pinch.

In 1940, Britain began rationing; in 1942, Canada and the US followed suit. Goods that had previously been taken for granted either became scarce or cost dearly.

Ration stamps were distributed to every household, granting families a purchasing allowance for meat, butter, sugar, coffee, tea, dairy and preserves. Needless to say, this changed the way folks ate.

Since resources were being focussed on the war effort, there was a massive shift from importation to local production and consumption. To do their part on the homefront, women had to be creative in the kitchen, making do with what they could buy for their families. There’s a lot we can learn from them.

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Making these foods from scratch is not only healthier, but it’ll save money, too! How many of these staples are you making at home?

I’ll admit it. Making food from scratch isn’t always the easiest thing to do, especially when you’re balancing multiple plates. Work. Kids. Cleaning. Meals.

In the case of my own great-grandmother, she stayed at home to take care of her family.

It was pre and post-war Germany, so food was scarce and while some of the things on this list weren’t within her scope, everything she placed on the table was homemade.

I personally stay at home, so I have the time to make food from scratch, but if that’s not you, don’t worry.

I’ll explain how you can start making some of your own pantry staples without getting overwhelmed.

Because at the end of the day, food prepared at home not only tastes better, but it’s healthier and cheaper, too.

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Do you hate grocery shopping as much as I do these days? Here’s how to preserve the summer harvest this fall. Let’s fill up that larder!

STOCKING UP THE PANTRY THE OLD-FASHIONED WAY

Once upon a time, grocery stores weren’t the primary destination to put a meal on the table.

Soup didn’t come out of a can, a helper didn’t come out of a box, and fast food had to be caught.

Families worked long and hard together to store up enough food to last them through the winter, and the majority of that supply was produced on their own land.

Before the dawn of modern refrigeration, almost every home had a root cellar or some sort of cold room to store their goods.

Potatoes, carrots, cabbages, and other hardy vegetables were carefully packed away.

There were bushels of apples, large crocks of homemade sauerkraut, and cured meats.

In the attic, there might be braids of onions and garlic and herbs hanging to dry for both culinary and medicinal purposes.

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When preparing for a food shortage, it isn’t a bad idea to revive the vintage skills that sustained our ancestors through many a tough season. They knew what to do when times got tough and so can you. Self-sufficiency is everything!

ARE WE IN FOR HARD TIMES?

I don’t want to be an alarmist, but we may be in for some tough times. At the time of writing this, there are signs that the food supply chain is breaking down. There are fast food joints that can’t make everything on the menu because of supply issues.

In Canada, there are now “flexitarian” burgers up for sale that mix ground beef with veggie ground round to stretch the supply. The price of meat is shooting up so fast that it’s leaving people dizzy.

Believe it or not, I wrote this article a year ago, and the headlines are still telling the same story .

These are uncertain times, there’s no doubt about that. Instead of getting worked up, let’s prepare ourselves.

RELATED: How to Ration Food Like it’s WWII

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