Keep your food bills low! Follow these great tips to save on groceries throughout the year.
Look for buy-one-get-one-free deals on bakery items at your grocery store. Freeze loaves that you won't use right away; they should keep for up to a year.
Buy milk and butter when they’re on sale, then put them on ice. Milk can be frozen for up to three months safely; butter lasts for six to nine months.
Gas stores often sell items like milk and soda super-cheap to entice shoppers to buy more than just gas. Drug stores also often have sales on milk.
Eggs can last up to three weeks. If your family eats a lot of them, go ahead and buy a bunch when you see them on sale.
Most cereal manufacturers offer coupons and run promotions in September and October to coincide with back-to-school. Unopened cereal lasts for months in your pantry (check expiration dates on each box).
Instead of throwing away coupons for unfamiliar brands, give them a try to save some money. Store brands are often cheaper and you might find that the peanut butter tastes the same as a higher-priced version.
Hit the store the morning after a holiday to get big savings (for example, the day after Thanksgiving, turkeys will be on sale). Get to know the butcher at your grocery store and ask him what days he typically puts the “quick sale” items out (the discounted meats that are nearing their expiration date).
“I keep a box of powdered milk on hand. When needed, I mix a packet and use it for recipes, sauces and gravy. There is no
difference in the texture or taste. I keep the more expensive store-bought milk for drinking. If I don’t need it all, I pour
it in with my store-bought milk to stretch it a little further. Don’t tell my son―he doesn’t know that secret!”
―Julie Corbet, 47, St. Joseph, Mo.
“My neighbors and I buy rice, sugar, flour and butter in bulk and split the items and the cost. We also grow items in our
gardens and then share our crops with one another. I grow corn, mint, squash, tangerines and watermelon and my neighbors grow
raspberries, strawberries, lettuce and spinach.”
―Viki Nazarian, 34, Northridge, Calif.