Food Storage List of Long Shelf Life Foods
1. Commercially Canned Foods
For those starting with emergency preparedness, canned foods are a top choice due to their availability in supermarkets and durability compared to glass jars. Furthermore, there is a wide variety of options to choose from.
Although canned goods do display a “use by” date, research has demonstrated that they can remain consumable for several decades or even indefinitely. While some nutritional decline or texture changes may occur, these products will remain safe for consumption. Discover additional information about the durability of canned foods by clicking here.
Although canned foods may be considered as a part of emergency preparedness, they come with their own limitations. The high levels of sodium or sugars present in most canned foods may not be suitable for everyone. Moreover, the unappetizing taste of many canned foods can make them unpalatable. Hence, it is advisable to diversify your stockpile with other types of food items.
2. Sugar, Honey, and Other Sugars
Honey that is 3,000 years old and still edible has been unearthed by archaeologists in Egyptian pyramids. Similarly, refined sugar can remain consumable indefinitely, though it may harden or clump together over time.
Peruse:
The following is an idea of how long sugars will last on the shelf:
- Maple syrup: About two years in an unopened glass jar.
- Corn syrup: Forever shelf life, though the color might change.
- Molasses: Last 10 years in a sealed, unopened jar in the pantry. Once opened, it will last 1-5 years in the pantry.
- Powdered sugar: Forever shelf life
- Stevia: About 4 years
3. Freeze Dried Foods
Freeze drying is the process of eliminating moisture from food without compromising its nutritional value. The food produced is not only tasty but also crunchy. You can consume it either by itself or by rehydrating it with water.
Freeze-drying is a process that can be used for various types of food, consisting of meat, cheese, dairy products, fruits, vegetables, and complete meals.
Freeze-dried food comprises the bulk of the “emergency food” available in the market. If packaged correctly – using airtight packaging along with oxygen absorbers – freeze-dried food can remain edible for over 25 years.
If you’re interested in acquiring freeze-dried food products, please take the time to read on.
4. Dehydrated Fruits and Veggies
By applying heat, dehydrating eliminates around 75-95% of the water content in food, leading to a significant reduction in spoilage. As a result of the natural preservative properties of their sugars, dehydrated fruits can remain edible for an extended period of time.
If dried fruits and vegetables are not stored in special packaging like Tupperware, they could last anywhere from 6 months to 1 year. However, if you store them in Mylar bags along with oxygen absorbers, dried foods could last up to 5-15 years. This is exactly how emergency food brands package their dehydrated foods.
To gain additional information, refer to the in-depth guide on dehydrating all kinds of food at an expert level.
5. Jerky
Using a dehydrator is another way to make jerky, but it can be challenging to do so at home as the temperature must be raised sufficiently to eliminate all bacteria.
If left unopened in your pantry, the jerky that you purchase at the supermarket can remain fresh for up to 1-2 years.
Homemade jerky has a shorter shelf life, ranging from one week to four months, which is influenced by the meat’s fat content, storage conditions, and moisture levels.
Learn how to preserve beef jerky for an extended period of time.
6. Dried Beans
According to USAID, dry beans can last for an unlimited amount of time as long as they are stored in a cool and dry place. They can maintain their quality for a minimum of 1 year, but after 2-3 years, they may start to lose some of their vitamins. Nevertheless, as long as they remain dry and mold-free, they will still be suitable for consumption.
Keep in mind that dry beans require considerable time to cook. If you intend to consume them during a crisis, ensure that you possess a means to cook them.
Discover the method for preserving beans over an extended period.
7. Jarred Food (Commercially-Made)
The preservation of food in jars bought from the supermarket is achieved through canning, using the same technique applied in preserving food in cans.
In general, canned food is more durable than jarred food due to potential seal problems, breakage, and light exposure. Nevertheless, you can anticipate preserved food in jars to last for a minimum of five years.
Keep in mind that the date labeled as “Best By” or “Best Before” does not indicate a safety date, but rather the amount of time the food is expected by the manufacturer to maintain its highest quality.
Consider adding some jarred foods to your emergency stash.
- Jams
- Applesauce
- Pickles
- Peppers
- Pasta sauce
- Baby food
8. Home Canned Food
Preserving food at home through canning is an uncomplicated process that only requires a reliable pressure canner. Although they don’t preserve as long as commercially-canned products, home-canned foods typically remain edible for 2-5 years.
9. Pasta
The usual “best by” date for pasta is 1-2 years, but it can remain in your pantry for up to 2 years without any special storage and still be fresh. If kept in Mylar bags with oxygen absorbers, it can last for 20 to 30 years!
Learn further about the proper way of storing dried pasta.
10. White Rice
While white rice can stay fresh indefinitely in a cool, dry setting, brown rice does not have the same longevity.
Brown rice retains its bran layer, unlike white rice, which contains no bran. As the bran is rich in oils, it tends to become rancid quite fast. Hence, the shelf life of brown rice is limited to only one year when stored in your pantry.
Learn about the proper way to store rice for extended periods.
11. Whole Grains
The outer shell or hull of whole grains serves as a natural preservative that prevents the entry of air and light, which is responsible for their deterioration. Hard grains, which have tougher hulls, have a longer shelf life than soft grains.
As with almost all items on this extensive list of shelf-stable foods, it’s recommended that you keep whole grains in Mylar bags alongside oxygen absorbers. However, even if you store them in a sealed container in your pantry, they will still maintain their freshness for an extended period of time.
Anticipated duration of quality preservation in a pantry that is cool and dry:
- Wheat: 2 years
- Barley: 2 years
- Kamut: 2 years
- Millet: 2 years
- Rolled oats: 2 years
- Rye: 2 years
- Spelt: 2 years
- Alfalfa: 4 years
- Buckwheat: 2 years
- Quinoa: 3 years – see how to store quinoa long term
The duration for which the product can be stored in Mylar bags with oxygen absorbers before it goes bad:
- Soft grains (such as barley, quinoa, and rye): 8 years
- Hard grains (such as wheat and buckwheat): 10 to 12 years
Similar to dried beans, whole grains may require a significant amount of time to prepare. Therefore, it is crucial to devise an alternative cooking method that does not rely on electricity.
12. Seeds
Seeds abound in nutrients and are a superb source of protein, iron, magnesium, healthy fats, and numerous vitamins. Notably, they are highly durable and can last for an extended period without any particular preservation technique.
Seeds typically remain viable for 2-5 years in a dry, cool cupboard. It is important to note that the duration of seed viability is influenced by temperature due to the natural oils they contain, which go rancid in response to heat. According to the USDA, seed storage life is doubled for every temperature decrease of 5.6oC. (10.08oF).
13. Nuts
Nuts, just like seeds, are abundant in nutrients and possess a prolonged lifespan naturally (most notably if their shells are left intact).
Seeds typically have a lower fat content compared to nuts, which have a higher fat content that can become rancid, particularly in hot and humid environments. Pistachios, being one of the fattier nuts, spoil rapidly.
While nuts can be quite costly, I wouldn’t advise storing them for prolonged periods as a component of a food supply strategy. Nevertheless, if they are kept in a cool environment and swapped regularly, they serve as an excellent emergency food.
Remarks:
- Nuts in their shell will last 25-50% longer than shelled nuts.
- Whole nuts last approximately 50% longer than nut pieces.
- Some roasted nuts may only have ¼ of the shelf life of raw nuts.
- The shelf life of peanut butter depends on whether it is “natural” or has preservatives.
Learn the methods for preserving nuts for an extended period of time.
Shelf life of nuts in months
| In pantry at 50F | In pantry at 68F | |
|---|---|---|
| Almond, shelled | 8 | 4 |
| Almond, in shell | 16 | 6 |
| Macadamia, shelled | 12 | 5 |
| Peanut, shelled | 9 | 4 |
| Peanut, in shell | 9 | 6 |
| Pistachio, shelled | 3 | 1 |
14. Powdered Milk
Milk is subjected to freeze-drying to form powdered milk, which is kept in airtight packing that prevents the penetration of both air and moisture.
As long as the powdered milk remains in its original packaging, it is considered as a non-perishable food. If the package is opened, it can still be preserved for a period of 2-10 years, provided it is stored in a dry and cool environment.
Discover strategies for preserving powdered milk for an extended period of time and learn the technique for producing dried milk.
15. Salt and Bouillon
Given its ability to preserve food, salt can endure indefinitely. However, it might be worth considering keeping bouillon in your emergency reserves rather than solely relying on stockpiling salt. Despite its perpetual staying power, bouillon offers more richness than plain salt. This can be a game-changer when it comes to elevating mundane meals in dire situations.
Worried about food storage and emergency preparedness? Avoid these 5 common mistakes
Mistake #1: Food that’s nutritionally incomplete and unhealthy
If you find yourself in an emergency, it’s important to be in good physical condition and have enough energy to handle any challenges that may arise. Regrettably, many individuals stockpile inadequately nutritious food.
According to the Centers for Disease Control and Prevention’s Public Health Matters Blog, people tend to overlook the nutritional information of the foods they store in their emergency kits. However, nourishing your body is essential to self-care during a crisis, and one approach to do so is to aim for healthier food alternatives.
To ensure optimal health and wellbeing, opt for nutrient-rich foods that are free from artificial additives and added sugars. It can be tempting to indulge in carbohydrate-rich foods for an instant energy boost, but in order to sustain vitality and wellness, it is important to consume proteins and healthy fats.
“Eating foods with a low glycemic index — whose sugars are absorbed slowly — may help you avoid the lag in energy that typically occurs after eating quickly absorbed sugars or refined starches,” states Harvard Health Publishing . “In general, high-carbohydrate foods have the highest glycemic indexes. Proteins and fats have glycemic indexes that are close to zero.”
To summarize, ensure that you’re not solely consuming carbohydrates in your diet. For your body to operate at its best, you require vital amino acids found in protein and essential fatty acids obtained from healthy fats.
Mistake #2: Storing food you don’t currently use and enjoy
An effective method to evaluate your level of food and emergency readiness is to simply examine your refrigerator and pantry. Do you possess things that you have accumulated, but seldom consume or are past their expiration date?
It’s likely that your 3-day emergency kit and extended food supply suffer from a common issue. The fact that a product has a long shelf life doesn’t necessarily mean you’ll be willing to consume it during a crisis. At such times, you’ll need to have access to foods that your loved ones enjoy eating.
According to an article by the CDC about ensuring the food in your emergency kit is healthy, the crucial aspect of selecting food is to ensure that you are capable of cooking it and would actually like to consume it.
To reiterate, an excellent meal that is packed with beneficial fats and protein is highly recommended.
Mistake #3: Impractical, inconvenient or bulky food
Besides the disagreeable quality of the food, traditional emergency planning encounters an additional difficulty with regards to the packaging. Although more cost-effective, large and cumbersome cans are weighty, occupy a significant amount of room and frequently cannot be resealed. Optimal for preserving nutrient-rich food is portable, compact and resealable packaging.
Mistake #4: Spending too much on food storage
When you’re contemplating the potential of a future emergency, it’s easy to let your fear get the best of you (and your wallet). Don’t make the mistake of going into debt by purchasing large food storage packages all at once.
Advocates of food stockpiling, including religious groups and Facebook preparedness communities, advise individuals to steer clear of extremes when creating an emergency food reserve. Rather than purchasing numerous items all at once or accruing debt, they suggest incrementally increasing the supply to avoid financial strain.
It’s crucial to remember to rotate your food storage. To ensure your food doesn’t spoil, store the items you consume on a regular basis. This strategy will assist you in maintaining a fresh and current supply.
Mistake #5: Food that’s difficult to prepare
Good intentions for food and health often fall apart due to busy schedules and the need for convenience. When in an emergency situation, the last thing one wants to do is prepare complex meals. That is why the CDC recommends stocking up on foods that do not need cooking or extensive preparation. The simpler and more nutritious they are, the better.
