Most of us prefer the health benefits of fresh vegetables and fruits, and this is often easier in the warmer months when they are plentiful and less costly. But when winter weather starts to set in, we sometimes resort to canned alternatives as well as items in our pantries and fridges that might have been around awhile. To optimize nutrition and minimize the danger of food poisoning from spoiled food, it helps to rotate your stored food as well as fresh food in your refrigerator and freezer. This article goes into greater detail about the why and how of food storage and rotation. It’s always a balance between having too much (spoilage) and not having enough (when you can’t run to the store or during emergencies). Another common sense rule is to only buy foods that you will eat; there’s no point in having a type of food stockpiled that you had hoped a guest might enjoy but is no longer around.