Although I have never watched Fight Club I heard that they had a rule. Never prepped other than to stockpile ammo here and there for a day at the range or some time reloading. Since all this Covid crap started I have been reading abit in this section and doing my part. I work in Auburn on Thursdays and that is one of two days that the Bishops Storehouse is open in Worcester, I have been a regular visitor, good place and good people, no questions and no judgement.
I bought a pressure canner on Craigs list (somewhere back in this thread) and bought some Ball jars when I could find them. I have canned 64 pints of beef/chicken and pork and just finished 14 quarts of chicken and a little hamburger. I have learned a bit this year and feel like my family is better prepared for round two and whatever is coming down the road. I have explained to my family we spend a small fortune on insurance every year and rarely use it, this is just another insurance that could have real payback. I don't know what is enough and what is too much, when you are naive and when you are a nut but I would like to once again thank the NES family for the collective knowledge and experience.
That's quite a canning spree for a beginner ....congratulations and welcome to the world of "prepping".
The question of "what is enough and what is too much" is one that will vary greatly according to personal situations.
I'm always adding to my supplies as they get used. When things go on sale ( meats especially ) I buy in quantity and either freeze or can. In 25+ years of "prepping" I have yet to throw out a piece of meat because it spoiled.
Dry goods are fairly cheap, last a long time and store easily. Beans ( pinto, navy, great northern, black beans, light and dark kidney beans, lima beans, butter beans, home canned green beans, , rice, grains( like pearled barley, hulled millet, hard red wheat, quinoa, rolled oats, flax seed) , lentils, salt, sugar, coffee, tea, spices, pastas, bullion, peanut butter, honey, cooking oil/ lard.