Rotating your food is the biggest challenge that a family working on preparedness can face. I have been guilty of not rotating and loosing viability of my food. Tsk tsk tsk I should know better. For me buying, canning and drying food became a hobby which lead to hoarding behavior. I have a large cache of food put away but I rarely eat any of it.
I read about a canner who only cans 2 jars of something the first time she can. Example is soup. When she tries a new recipe instead of making 2 gallons of it she makes enough for dinner and 3 jars to be canned. The family tries it out at dinner and then in the next month they also try the canned soup. Tastes can change with canning and some soups can better than others. If the soup is a success with the family then more can be made on a larger scale and canned up and put away. I love this idea because the food is being tested and eaten rather than canned and put away for some Days to Come event.
Now I hear you say, "but what a waste to only can 3 jars". Use the remaining space to can dry beans. Just fill the jar (same size jar as you are canning the soup in) with dry beans half way to the top. Fill with water leaving 1 1/2 inch head space and can along with the soup. A pint will be 75 minutes and a quart will be 90 minutes. Beans come out all cooked and ready to eat or to be added to another dish. We all have dry beans around and wouldn't it be nice to have your own beans canned instead of having to store up store bought beans in cans? So much cheaper too.
Let me know if you have any other ideas on rotation other than the obvious of dating every thing and incorporating it in your food shopping list.