Some of the most common questions regarding food storage are how much should I store, and how long can I store it for? This blog post should help in answering these questions.

Here are some suggestions for items within each of these categories that you can use. You can divide up the yearly amount for each major category among the different types of foods within that category according to what fits your family.

It’s important to store your food at a room temperature of 75 degrees Fahrenheit or less, with as little humidity as possible if you can.

The following are suggested amounts to store per person unless stated otherwise, per year

Grains:                                           300 lbs

Legumes:                                         60 lbs

Powdered Milk:                              16 lbs

Cooking Oil:                                     25 lbs

Sugar or Honey:                             60 lbs

Salt:                                                      8 lbs

Fruits:                                              185 lbs (per family)

Vegetables:                                    185 lbs (per family)

Cooking Essentials:                           8 lbs

Meats/Meat Substitutes                20 lbs

 

When storing food for more than a year, the aim is to get the oxygen out of the food to the greatest extent possible. This will not only kill any microorganisms, but will also keep the food from going rancid.

There are a few ways you can do it on your own. First, you can use oxygen absorbers, but the trick is you have to use them correctly and in the right size to be sure you get out as much oxygen as you can.

For a #10 can (about the size of a paint can), you need a 300cc – 500cc absorber, depending on whether there will be a lot of air space in the food. For a 5 or 6 gallon bucket, you’ll need a 1000cc – 2000cc absorber depending on what you’re storing. If there is more air in the bucket, like when you store pasta, then you should use the higher absorber. For grains, you can use the lower. It helps if you use mylar bags to put the grain or pasta in first, and add the oxygen absorber(s). You can use two 500 cc absorbers for pasta, for example, placing one half way up in the food and then the second one near the top. Then seal the bag and store with an airtight lid.

The second way people can store food long term themselves is to use nitrogen. You replace the oxygen in the container/bag with nitrogen. However, you would need to be sure you had the proper equipment and got enough oxygen out.

The third way is to use dry ice. I don’t think as many people use this method as much these days as perhaps in the past.

Quite frankly, in my opinion, the easiest thing to do is to buy it from a food storage company, or to use oxygen absorbers if doing it yourself. Why make it harder than it has to be?

Grains:  Be sure to package your foods so that rodents and bugs can’t get it.

Approximate Shelf Life (stored in optimum conditions such as airtight buckets):**

Amaranth                                                          20 years

Barley                                                                   8 years

Cereal                                                                2-3 years

Cornmeal                                                           25 years

Flour                                                                     5 years

Millett                                                                 20 years

Mixes – pancake, muffin, bread                      2 years

Oats                                                                     25 years

Pasta                                                                      8 years

Quinoa                                                                20 years

Rice (white)                                                        30 years

Wheat                                                                  30 years

Legumes/Beans (Dried):

Black Beans                                                        30 years

Kidney Beans                                                     25 years

Lentils                                                                  30 years

Lima Beans                                                         30 years

Pinto Beans                                                        25 years

White Navy Beans                                              30 years

Milk/ Dairy:

Cheese (freeze dried)                                       20 years

Evaporated Milk                                                  2 years

Non-fat Powdered Milk                                    25 years

Sweetened Condensed Milk                              2 years

Yogurt (freeze dried)                                         25 years

Sugar:

Brown Sugar                                                        10 years

Corn Syrup                                                              2 years

Honey (real not manufactured)                 Indefinitely

Jams/Jellies                                                              2 years

Jello                                                                      18 months

Maple Syrup                                                             2 years

Molasses                                                                   2 years

Powdered Sugar (bags)                                         2 years
30 years in airtight bucket

Pudding                                                                18 months

White Granulated Sugar       30 years in airtight bucket

Oils/Fats:

Butter                                                          1 year in freezer
5 years if butter powder

Cooking oil                                                                1-2 years

Margarine                                                     1 year in freezer

Mayonnaise                                                              1-2 years

Olive Oil                                                                     1-2 years

Peanut Butter                                                                1 year
5 – 6 years if dehydrated powder

Salad dressing                                                                1 year

Shortening                                3-5 years in unopened can
10 years if powder

Fruits and Vegetables  – most fruits and vegetables that are freeze dried will last for 25 years.

Meat – most meat that is freeze dried will last for 25 years

Cooking Essentials:

Baking Powder                                                            3 years
30 years if in airtight bucket

Baking Soda                                                                 3 years
30 years in airtight bucket

Cocoa                                                                            3 years

Eggs                                                       3 years if powdered

Vanilla                                                                           3 years

Vinegar                                                                       2 years +

Yeast                                                              1 year in freezer

Don’t forget to add condiments and spices to your supplies. Most condiments will last about 2 years in a cool, dry place. And dried spices are good for at least 3 years if kept dry and bug-free.

Start with your favorites and add a bit each month.

Happy Prepping!