38 Ways to Save at the Market

First understand that grocery stores are professionally organized. Their job is to get you to buy more… Usually more than you need and more than you can actually afford. Always, Always, Always stay focused and stay within your budget…. Don’t be tricked…. YOU are in control of your money and what goes in your cart.

1. Don’t Forget your List! Making a list takes less time than running back to the market for items you forgot, So remember to take it with you!
2. During Hot Weather months be sure to carry a cooler. Foods can go bad quickly in a hot car.
3. Shop Alone if at all possible. Your husband, friends and children can cause a budget melt down. Make arrangements with another mom to trade off kids on shopping day. Husbands are perhaps even worse than the kids… They don’t mean to sabotage your efforts, but somehow they always seem to find a “special” that’s just not so special… Shopping with a friend causes you to lose your focus. If you’re too busy talking, you’re less likely to compare prices and perhaps more likely to toss a few items into your cart.
4. Take a Calculator / Pencil & Paper. You’ll want to keep a running tab on your purchases and be able to jot down prices for later comparisons.
5. Scrutinize Fruits and Veggies Carefully. If you’re paying top dollar for them, you should get top-dollar produce. Ask the produce manager or even the store’s manager for a discount on “bruised fruit”… You’ll be surprised at how many times you’ll be given a deal… I was!
6. Pre-Cut Fruits and Veggies cost 300% more than produce you prepare yourself. Though it takes a few minutes, you’ll not only save money, but you’ll be in control of the size of the dice. As always, a little time can save you a lot of money!
7. Check All the Shelves Grocery Stores have a very specific reason for the location of items on their shelves.

   -Specialty Items are typically placed on the top shelf. Though generally speaking, the store manager is required to follow his/her corporate headquarter’s layout designs, the top shelf is often left to the manager’s discretion. (If there is an item you’d like to see on this shelf, speak with the store manager.)

   -The second shelf down is the “bull’s eye” shelf. It is front and center, and at eye level. Manufacturers and distributors pay to have their products housed here. Most often, you’ll find the higher-priced items and those with the highest markup.

   -The third shelf is often the “kid’s shelf”. Those items which will most likely draw your children’s attention rest here. We all know how difficult it can be to say “no” to a five year old… (Another reason to shop alone, if at all possible). Items that draw your children’s attention are also likely to be costly.

   -On the fourth shelf you’ll find store-brands and other generics. This is where a good shopper should be looking. The same manufacturer that produces name-brand products, also often produce the store’s house brands. It could actually be the exact same product wearing a different label! Do yourself and your family a favor and check these items out.! The fourth shelf also routinely houses bulk-items as well. These may or may not be a bargain, so do some comparison shopping and the math before buying!

8. Buying in Bulk can certainly save you a ton of dough! But is it always cheaper? Absolutely Not! Buying in bulk is not an excuse for being lazy. You have to do the math! Compare the cost per unit of bulk items and regularly packaged items. Remember though, if your bulk item is the same or even slightly higher, it may still be cheaper to buy in bulk. The cost of gas is unpredictable, and every trip to the market exposes you to more opportunities of “impulse buying”. Besides, your time is valuable….
9. Watch out for “Sale Items” found at the front of the store or at the end of aisles. Manufacturers and distributors pay a display fee to have their products prominently placed. These might actually be on sale… but not always. While shopping, make a note of the price of these items and then be sure to check inside the aisles (often on the forth shelf) for other products which may be cheaper.
10. Don’t Shop on an Empty Stomach…Of course, your mother was right (again)!… We all tend to buy more when we’re hungry. It’s best to have a meal or heavy snack before entering the “war-zone”. Grocery stores keep the bakery busy for several reasons… churning out temptations, and the aroma of fresh cinnamon rolls are hard to resist… Even if you don’t buy the cinnamon rolls, it teases you to buy something else you don’t really need. If necessary, use the store’s strategies to your benefit… Head first to the free samples at the deli, bakery or at food demonstrations… Use them to ward of hunger.. but don’t buy the products!!
11. Buy the Deals… (but leave the rest) … Focus on your shopping list. Often a store will advertise a great sale in hopes you’ll also be tempted to buy other items “while you’re there”. Remember, as much as you may like the employees at your local market… Their job is to make a profit… Your job is to keep the family’s budget! (Yep, it’s them against us…)
12. Avoid Buying Foods in Single-Serve Packaging,… like snack crackers, pudding cups, fruit juice and ice cream.
13. Know the Usual Price of Items, so you can readily spot a real deal. Use a cheat sheet if necessary of items you most frequently purchase. Also, keep all receipts… These come in handy not only for spotting future sales but also in projecting future budget goals.
14. Take Advantage of any Manufacturer’s Rebates by mailing in the required forms. Of course don’t bother if the rebate/refund is less than the postage stamp.
15. “Stick to the Edges”… The interior sections of most markets are where you’ll find convenience foods, highly processed foods, less healthy and usually much more expensive foods.
16. Try Generics or off-brands whenever possible. For staples such as flour, sugar, salt, etc… There’s virtually NO difference in quality. I’ve tried many other generic items and my family has been just as pleased. Give generics a try. Yes, there are some items that just don’t cut it, but in the long run… Off-brands are the way to go.
17. Check the Clearance Section of your store, buy items you know are a good deal… but do NOT buy dented cans (going to the doctor with food poisoning is much more expensive than paying full price on a can of green beans).
18. Use Leftover meats for sandwiches rather than buying cold cuts.
19. Avoid Convenience Items ….like veggies in sauce or those “dinner in a box” products (like Hamburger Helper). The cost of convenience can be high… very high. The quality of your meal will most likely be lower.
20. Buy Day-Old Bread, it is excellent toasted. Also you can toast it in the oven while baking something else, then crush to make your own bread crumbs and keep them in the freezer.
21. Plan for Seasonal Items. Buy oranges in winter and peaches in the summer… Turkey goes on sale in November.. etc
22. “Dollar” Stores often have better buys on canned fruit and snack crackers. They are usually less expensive than ordinary “convenience stores” for milk, eggs and bread, but they’re just as quick, if not quicker.
23. Know the Market’s Routine…Like “Senior Tuesday” or “Double Coupon Wednesday” and use these days to your best advantage. (Still only buying those items your family needs).
24. Be Flexible: If you know your market has bananas on sale, and had planned to make a banana nut bread, only to find the banana’s look horrible… Select those good looking apples for an apple pie instead.
25. Don’t Go Down Aisles Unnecessarily… If you don’t need something in the soft-drink aisle, why bother…? The store hopes you’ll see “something wonderful” …..
26. Shop Mid-morning (9am-11am) when stores are less crowded, service personnel like the butcher and produce manager are less overwhelmed and their products are ususally the freshest of the day.
27. Bring only your Budgeted CASH with you… Do not bring backup, like debit cards, credit cards or checks. It’s way to easy to justify going over by… $5 here or $10 there…
28. Rotisserie chicken can be a very good buy. Most yield 2+ pounds of excellent meat ….and the bones, skin, etc can be slowly simmered with root vegetables to make a wonderful and cheap stock.
29. Find the Freshest …..produce, eggs, meat, and dairy items towards the back of the display. Check the “sell by date”. The fresher the better… both for quality and longevity. You don’t want to pour half a jug of milk down the sink because it’s gone bad!
30. Family Packs of meat are usually less per pound. Go in with a friend if you can’t afford such a large package or can not work it into your menu plan. Or better yet, repackage and keep in your deep freeze!
31. Make Your Own convenience mixes and save a bundle.
32. Make Ice Tea at home from tea bags. Jugs of prepared tea are expensive and tea in individual bottles are even more expensive. (You can fill a cleaned out soda or water bottle to carry your own blend.)
33. Reduced for Quick-sale meats are an excellent buy. Just be sure to get them rewrapped as soon as you get home and freeze immediately. (Unless you plan to have the meat that very evening).
34. Totally Ignore Check-out Displays. This is the store’s last chance to get your money. If necessary, carry a pocket paperback book with you.
35. While Unloading Your Cart at Check-out, keep cold items together and place them on the counter first. This will help ensure the bagger keeps cold with cold.
36. Watch the cashier carefully Mistakes happen. By watching closely you will be more likely to spot these errors and correct them before you get home and look over your receipts.
37. Also Watch the Bagger An inexperienced bagger may not be as diligent. Getting home to find your eggs are broken because a can of lima beans was placed on top can be frustrating. However, if this type of problem happens to you, be sure to call your grocery store immediately. Most stores will gladly replace damaged items. If they don’t, they may not be the type of grocery you want to deal with!
38. Keep those receipts and look over them once you’re home. Again, if you find a problem call your grocer.

In general, you must remain focused through all aspects of your grocery shopping. I just can’t say this enough!!!

Nasty Infectious Diseases You Want To Avoid – Botulism

Botulism is the most common type of the infectious disease known as botulism is a food-borne illness involving the toxin produced by the bacteria Clostridium botulinum, which is both rare and very deadly (two thirds of those afflicted die). Another type is known as “infant botulism,” an uncommon illness that strikes infants under the age of one. Because botulism is technically a poisoning, not an infection, the patient cannot infect others even though the bacteria will be excreted in feces for months after the illness.

Botulism is more common in the United States than anywhere else in the world, owing to the popularity of home canning; there are about 20 cases of food-borne botulism poisoning each year. Botulism got its name during the 1800s from botulus, the Latin word for “sausage,” because of a wave of poisoning from contaminated sausages.

Cause - Botulism toxins are a type of neurotoxin that attaches to the nerves, blocking the messages that are sent to the muscles. The C. botulinum spores (latent form of the bacteria) are found in air, water, and food; they are harmless until deprived of oxygen (such as inside a sealed can or jar). If conditions are favorable, the spores will start to generate and multiply, producing one of the most deadly toxins known, an astounding seven million times more deadly than cobra venom! Cases of botulism from commercially canned food are rare because of strict health standards enforced by the U.S. Food and Drug Administration, although some people have gotten botulism from eating improperly handled commercial pot pies. In Canada, cases have been reported from seal meat, smoked salmon, and fermented salmon eggs. Most cases occur during home canning. Canned foods that are highly susceptible to contamination include green beans, beets, peppers, corn, and meat. Although the spores can survive boiling, the ideal temperature for their growth is between 78 and 96 degrees F. They can survive freezing. Botulism can also occur if the C. botulinum bacteria in the soil enters the body through an open wound, although this is extremely rare.

Symptoms - Onset of symptoms may be as soon as three hours or as late as 14 days after ingestion, although most symptoms usually appear between 12 and 26 hours. The first sign is usually muscle weakness beginning with the head, often leading to double vision. This is followed by problems in swallowing or speaking, followed by the paralysis of the muscles needed to breathe. Other symptoms can include nausea, vomiting, diarrhea, and stomach cramps. The earlier the onset of symptoms, the more severe the reaction. Symptoms generally last between three to six days; death occurs in about 70 percent of untreated cases, usually from suffocation as a result of respiratory muscle paralysis. In infants, symptoms may go unrecognized by parents for some time until the poisoning has reached the critical stage.

Diagnosis - Large commercial labs or state health labs can test for the toxin in food, blood, or stool; it’s also possible to grow the bacteria from food or stool in a special culture. The diagnosis is most often made by an astute health care practitioner who recognizes the signs and symptoms. In an outbreak, the first victim to become sick usually dies.

Treatment - Prompt administration of the antitoxin (type ABE botulinus) lowers the risk of death to 10 percent. Most untreated victims will die. The Centers for Disease Control is the only agency with the antitoxin, and it makes the decision to treat. Local health departments should be called first for this information. While induced vomiting may help following ingestion of food known to contain botulism toxin, it may not be complete. Because the disease can occur with only a small amount of toxin, botulism may still develop. Patients are usually put on a respirator to ease breathing. In infant botulism, if symptoms are present it is often too late to administer antitoxin, since the damage has probably already been done.

Prevention - It is easy to prevent, since botulism is killed when canned food is boiled at 100 degree C for one minute, or if the food is first sterilized by pressure cooking at 250 degrees F for 30 minutes. If you’re going to eat it, you should heat it first! While the tightly fitted lids of home-canned food will provide the anaerobic environment necessary for the growth of botulism toxins, the spores will not grow if the food is very acidic, sweet, or salty (such as canned fruit juice, jams and jellies, sauerkraut, tomatoes, and heavily salted hams.) Even though botulism spores are invisible, it’s possible to tell if food is spoiled by noticing if jars have lost their vacuum seal; when the spores grow, they give off gas that makes cans and jars lose the seal. Jars will burst or cans will swell. Any food that is spoiled or whose color or odor doesn’t seem right inside a home-canned jar or can should be thrown away without tasting or even sniffing, since botulism can be fatal in extremely small amounts.