The best guideline for good food storage is to store what you eat.
Compile a list of 7-10 of your favorite recipes. Lay them out on a table in front of you and decide if the ingredients in each can be long-term survival foods or only short-term.
For instance: If a recipe calls for fresh vegetables, meat, eggs, cheese, or milk, how many of those items can be stored long term?
|vegetables||2+ years||1-2 years (longer if vacuum packed)||1-2 years||25+ years|
|meat||2+ years||1-2 years||1-2 years||1-2 years|
|fresh eggs||N/A||1-2 months||N/A||N/A|
|egg crystals||N/A||N/A||N/A||7 years|
|milk-powdered||N/A||N/A||10-20 years||10-20 years|
|cheese||N/A||1-2 years (changes texture to a bit grainy but tastes ok)||N/A||25+ years|
As you can see, the above ingredients, except for fresh eggs, can be stored long term. If your recipes contain rice, beans, pasta, or other grains, most can be stored long term.
What about sauces and spices? Many sauces (dry ingredients only) and spices can be stored long term if vacuum packed. Just add the liquid to sauces when used.
Sauces can also be dehydrated just like fruit leather (dry until crisp!), then turned into powder in a blender and vacuum packed in bottles or bags for long term storage.
Do you have a little bit of this and a bit of that? Time to take inventory.
First decide what you're going to store long term (grains, beans, rice, powdered milk, etc.) and what you will store short term. This will determine your storage methods.
Short term items will usually be those that you will use in a 3-6 month time frame. They are usually frozen, canned or just kept on your pantry shelves.
Stocking the pantry with food you use daily does take an initial investment, but it is the most economical, convenient, and self-reliant way to live. (Try this step-by-step plan to fill your pantry.) Once your pantry is stocked, it's necessary to rotate the food storage, using the older products before newer ones.
To make sure that food stored in the refrigerator, freezer, or pantry is eaten within the expiration dates, practice FIFO (First-In-First-Out). When you are putting away the groceries, put the newest items behind the existing food, whether it is in the refrigerator, pantry, or food storage shelves. This will save you money by reducing the amount of food that spoils.
Leftovers should be put into clean, sanitized, shallow containers, and covered, labeled, dated, and put in the freezer if you have one. Generally, leftovers in the refrigerator should be tossed after 48 hours.
Shelves like those pictured make it easy to keep the older products in front while the newer products are inserted and roll down behind the older ones.
If you don't have access to this type of shelving, keep a black marking pen on the shelf and quickly put a date on the cans and packages when you put them away. At a glance, you can see what needs to be used first.
P.S. I just found some very clever and inexpensive can rotation organizers at TheCanOrganizer.com. They come flat - just fold on the guidelines and pop in your canned foods. There's even a video on their website with explicit instructions. And they fit almost all can sizes! No more worries about rotating your canned food storage.
All foods have a shelf life that is dependent on how it is prepared, how it is packaged, and how it is stored. Freeze-dried and many dehydrated foods can be stored for 25+ years.
The shelf life of a food does not mean how long you can keep it on the shelf without having to actually eat it. A better meaning for shelf life in a preparedness context is that you have learned to store your food properly so that it will "give you life" after it has been on your shelf for a while.
Check out these suggestions for apartment and city dwellers. You too can prepare!
The reason for covering the short-term shelf life is that these are foods you would keep on hand in your pantry. I call it the "pantry method." The purpose here is to have at least three month's supply of staples and recipe contents so that you can feed your family or any unexpected guests without needing to run to the grocery store. Or, if a crisis of some kind makes it impossible to get to the store or the grocery shelves are empty, you can provide nutritious meals for your famly for at least three months.
Therefore, it is important to know the shelf life of these foods so you can avoid spoilage and know when to replace foods. Also, take a look at this food storage chart for quick look-up of every day foods for short-term storage.
This long-term shelf life chart is for long-term food storage items. These are the food products that are to be stored for years. This would include dehydrated foods like wheat, beans, oats, powdered milk, pasta, etc. Also included would be freeze-dried foods and water.
If after reading this, you still have questions about the shelf life of foods, please ask your questions here. I will be glad to answer as many as I can in a timely manner.
Safe food storage means knowing how to store food to keep out bugs and rodents, and prevent spoilage of the food you have spent time and money preparing. Proper storage will keep your food delicious and nutritious for the time when you really need to use it.
Sometimes we just need to know how to store certain foods. This section will list several food products that we have researched based on questions asked by our readers. If there is a particular food that you need to know how to store, please ask here.
These food storage guidelines should help you get started. As you add to your food storage, I hope you will discover how satisfying it can be to dehydrate or can your own garden grown foods, or bake your own bread.
Our goal is to become as self-sufficient as possible. Having a good supply of food, survival supplies and skills is the best insurance against any critical situation.
For continued learning and helpful discussions about food storage and survival, sign up for our Family Survival Planning Alert HERE.
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