For as long as there has been food, there have been leftovers. People have been trying to think of ways to save food from spoiling for centuries, with many different techniques tried. Until recent decades, refrigeration and freezing were not options for all people all year round. Now, we can keep our foods cold and chilled to their ideal temperatures. Yet, we still have the problem of trying to figure out what exactly to do with them once we prepare them.

One method is to use old containers for holding leftovers. Old jars and tubs, such as butter tubs and mayonnaise jars are great examples. They are completely reusable, washable and can hold different types of food just as well as expensive products from the store. With a low cost and sizes that you know fit into your fridge, they work for keeping food fresh and stored. And, unlike expensive storage products, if food is forgotten and goes bad, there is no financial loss for disposing of the container. This prevents one from having to deal with the mess of cleaning out moldy foods.

Used items are also great because they are already created and can be recycled when they become cracked or worn. Not all storage products are recyclable, so they may not be the best for the planet, spending years or more in a landfill. They also come in various sizes that may not be available in a standard line of storage products with lids. Smaller ones work well for being taken to work for lunches inside a lunchbox. Larger ones can be used to store sugar without needing an expensive container.

Mason jars and empty containers are also great ways to store fruits and vegetables for quick and easy preparation. This can speed up a dinner time meal by having the foods ready to go and able to be heated in the microwave or a pot, rather than having to cook them and prepare them from scratch.

Old peanut butter jars work wonders for freezing vegetables. The jars are typically plastic and can be filled just below the top curve to allow water to condense without blowing the cap off. Again, a great way to take vegetables and prepare them for dinner.

There are so many containers we already get from the grocery store that we can reuse for other foods, saving us some time and money.

There are many reasons people want to store food. Natural disasters, rising prices and unexpected job loss are just a few. Saving money by buying in bulk or stocking up on sales is a great way to help the budget, but you also need to store all that food safely so it doesn't go to waste.

Proper bulk food storage is essential. Tin cans, canning jars, vacuum sealed bags and airtight plastic containers are very safe. Make sure the containers are protected from mold, rust, animals and insects. Store them in a dry, cool environment of 75 degrees or lower. It is also very important that the containers are absolutely airtight. Allow air circulation by keeping them off the floor and on shelves or racks. As to where to put stored food, people usually have more storage space than they realize. Besides the usual pantry and basement, you can use cupboards, closets, the garage and bookcases. Look around your home and you will likely find even more convenient areas.

Dry canning and freeze dried are the safest methods for storing food for longer than a year. These types of packaged foods can be found in most grocery stores. This makes it very easy for anyone to build up a good supply of food, even those without the equipment and time needed to do the preparation. Most food can last for years as long as the seal isn't broken. This includes going past the expiration dates on store bought canned food. Some nutritional value may be lost in time, but the food itself will be invaluable in sustaining life.

Safely packaged foods such as meat and cheeses can be stored in a freezer. Fresh fruits and vegetables can be stored in a freezer, canning jars or freeze dried. Some food that can be stored for years, especially when dry-canned and dehydrated, include wheat, barley, oats, flour, rice, beans, pasta, corn, granola, cornmeal, dry milk, cocoa powder, sugar, honey, salt and bouillon. It's best to label all containers for ease of identification or label the area where they are stored.

Decide what kind of foods you and your family will eat, start small and in time you'll be very pleased at how your supply is growing. You can have the reassurance that should some unforeseeable event occur, there will be plenty of food to sustain everyone through that period of need.