We make our own natural peanut butter. If we buy organic peanuts, we only save about 1/3 to 1/2 the cost. Non-organic? We have our peanut butter at 1/4 the cost of store bought. We make it a family affair and usually water-bath can about 3 and a half gallons of it in a single night. Next to corn, it’s my husband’s favorite task to help with!

Of course, that wouldn’t help everyone. My in-laws use about two jars a year. We find ourselves putting up our mass quantity 2X a year. If you can’t use it, ’tis not a savings at all!

1. Avoid processed foods whenever possible. I absolutely agree with George. I don’t collect coupons — their general intent is to make me buy something I don’t need.

2. Use a list, and watch out for other items on sale in the grocery store. In my state there is no tax on food, but there are plenty of other items on sale in the grocery store. I’m doing well when I don’t have to pay sales tax.

3. Making the effort to put meals on the table as often as possible, so that we don’t have to eat out. This takes planning ahead. I wrestled with this one for a long time until it became second nature.

4. I try not to cruise cookbooks looking for new recipes. I have one that I think of as my “cooking manual” — “The More with Less Cookbook” — less meat, simple recipes etc. I absolutely recommend it. There are many, many recipes in there that have become standards around here. And many of her recipes are much cheaper to cook than natural foods or vegetarian cookbooks.

Like many, many more people who are much worse off than I am, I am now unemployed. I don’t really have extra time on my hands because I’m trying to finish a degree, but in this interim the idea of a price book has resurfaced. I don’t do one, but I should. Maybe I’ll get to it soonest.

I look forward to this series very much. My most particular challenge is cooking for picky eaters. That’s why I’ve evolved a style that avoids experimentation and sticks with what works.