With social distancing we all will likely have more time than ready supplies. Feel free to add your 
to this thread.
And here's what prompted me to start this thread.
Putting baked goods in the freezer overnight will help to slow future mold growth.
I "can" soup to keep in the refrigerator. After we have used what we need, while the soup is at a low boil (a bit of bubbling) I transfer it to canning jars to be kept in the refrigerator. I reuse lids. If the lid doesn't seal, we use that bottle first. It keeps for at least a couple months in the refrigerator. Pickle jars, spaghetti sauce jars, etc. can be used if you don't have canning jars.
Note: For some reason bean soups don't last as long using the above method. Good for 2 -3 weeks though.
When making soups and stews the vegetables don't need to be pristine and pretty. Cut out bad spots and use the good parts.
I buy brick yeast and transfer it into small jars to be kept in the refrigerator. I've been using the same small baby formula jars since 2002. (From my granddaughter.) The yeast remains viable for many, many years... a decade? Brick yeast is less expensive than small packaged yeast.
We've gone back to using cloth hand towels in the kitchen to save on paper towels. We always used hand towels, but now we're a bit more militant. Remember. If you are staying within your home and follow procedures towels within the home are safe.
We wash our plastic seal bags for reuse. I don't do that if meat was kept in one, but that's me. There are many bags which can be washed though. (I've actually been doing that for decades.)
I'm certain that other members have ideas to add.
vic
to this thread.And here's what prompted me to start this thread.
Off the top of my pointy little head.
Putting baked goods in the freezer overnight will help to slow future mold growth.
I "can" soup to keep in the refrigerator. After we have used what we need, while the soup is at a low boil (a bit of bubbling) I transfer it to canning jars to be kept in the refrigerator. I reuse lids. If the lid doesn't seal, we use that bottle first. It keeps for at least a couple months in the refrigerator. Pickle jars, spaghetti sauce jars, etc. can be used if you don't have canning jars.
Note: For some reason bean soups don't last as long using the above method. Good for 2 -3 weeks though.
When making soups and stews the vegetables don't need to be pristine and pretty. Cut out bad spots and use the good parts.
I buy brick yeast and transfer it into small jars to be kept in the refrigerator. I've been using the same small baby formula jars since 2002. (From my granddaughter.) The yeast remains viable for many, many years... a decade? Brick yeast is less expensive than small packaged yeast.
We've gone back to using cloth hand towels in the kitchen to save on paper towels. We always used hand towels, but now we're a bit more militant. Remember. If you are staying within your home and follow procedures towels within the home are safe.
We wash our plastic seal bags for reuse. I don't do that if meat was kept in one, but that's me. There are many bags which can be washed though. (I've actually been doing that for decades.)
I'm certain that other members have ideas to add.
vic