Long-Term Food Storage: A Complete Guide

Why Long-Term Food Storage?

Short-term disruptions (storms, power outages) can be handled with a well-stocked pantry. But what about scenarios that last weeks or months — economic collapse, pandemic lockdowns, major infrastructure failure?

Long-term food storage bridges that gap. Done right, you can build a food supply that lasts 10-25+ years and feeds your family through any extended crisis.

The Building Blocks: What to Store

Grains & Staples (50% of your supply)

• White rice (25+ year shelf life when properly stored)
• Hard red/white wheat berries (30+ years, need a grain mill)
• Rolled oats (20+ years in Mylar)
• Pasta (8-10 years in Mylar)
• Cornmeal (10+ years)

Legumes (20% of your supply)

• Dried beans (pinto, black, kidney) — 25+ years
• Lentils — 25+ years
• Split peas — 25+ years
• Combined with grains, legumes form complete proteins

Powdered & Dehydrated (15%)

• Powdered milk — 20+ years
• Dehydrated vegetables — 15-25 years
• Dehydrated fruits — 15-25 years
• Egg powder — 5-10 years
• Butter/cheese powder — 10-15 years

Fats, Sugars & Flavor (10%)

• Sugar (white, indefinite shelf life)
• Honey (literally lasts forever)
• Salt (indefinite)
• Coconut oil (2-5 years)
• Spices and seasoning packets
• Bouillon cubes, soy sauce, hot sauce

Freeze-Dried Meals (5%)

• Mountain House, Augason Farms, ReadyWise
• 25-year shelf life, just add water
• Expensive but extremely convenient
• Great for variety and morale

Storage Methods

Mylar Bags + Oxygen Absorbers

The gold standard for dry goods:

• Place food in food-grade Mylar bags (5-7 mil thickness)
• Add appropriate oxygen absorbers (300cc per gallon-size bag)
• Heat-seal the bag with a flat iron or impulse sealer
• Store sealed bags inside 5-gallon food-grade buckets
• Label with contents and date

This removes 99.99% of oxygen, preventing oxidation and killing insect eggs.

#10 Cans

Pre-packaged options from Augason Farms, Thrive Life, etc:

• Factory sealed with nitrogen flush
• 25-30 year shelf life
• More expensive but zero effort
• Great for things you don't want to package yourself

Vacuum Sealing

Good for medium-term (3-5 years):

• Works well for jerky, dried fruits, coffee, spices
• Not sufficient alone for 10+ year storage (bags aren't truly oxygen-proof)
• Best used as an inner layer inside Mylar

Storage Enemies

Food storage has four enemies. Eliminate all four:

• Oxygen: Causes oxidation and supports insects. Use oxygen absorbers.
• Light: Degrades nutrients and flavor. Store in opaque containers in dark areas.
• Heat: Every 10°F increase cuts shelf life in half. Aim for 50-70°F.
• Moisture: Causes mold and bacterial growth. Keep humidity below 15%.

A cool, dark basement is ideal. Avoid garages (temperature swings) and attics (heat).

How Much to Store

For a family of 4, per year:

• Grains: 1,200 lbs
• Legumes: 240 lbs
• Powdered milk: 64 lbs
• Sugar: 240 lbs
• Salt: 32 lbs
• Fats/oils: 60 lbs

That's roughly forty 5-gallon buckets. Start with a 3-month supply and build from there.

Common Mistakes

• Storing food you don't eat: If you hate lentils now, you'll hate them during a crisis too
• No rotation plan: Eat what you store, store what you eat
• Forgetting water: Food prep requires water — store extra
• Ignoring nutrition: Rice and beans alone leads to deficiencies. Include vitamins, fruits, and fats
• All-in on one brand: Diversify sources and methods
• No way to cook: Store fuel, have a camp stove, learn to cook over fire

Build gradually, store smart, and you'll have peace of mind that's worth more than any investment.