Having a stockpile of long-lasting foods is an important part of emergency preparedness. In a disaster scenario, you may need to rely on your food storage for weeks or even months. Choosing foods that have a long shelf life and don’t require refrigeration is key.
Canned Goods
Canned goods are one of the best options for long-term food storage. Canning is a preservation method that allows food to be shelf-stable for years. As long as the can remains undamaged, the food inside should be safe to eat indefinitely.
Some canned goods that store well include:
- Canned vegetables: carrots, green beans, corn, peas
- Canned fruits: peaches, pears, pineapple, mandarin oranges
- Canned meats: tuna, salmon, chicken, beef, chili, Vienna sausages
- Canned beans: kidney beans, black beans, garbanzo beans, baked beans
- Canned soups and stews
- Canned pasta meals like ravioli or spaghetti
When stockpiling canned goods, prioritize foods your family already eats and enjoys. Also make sure to rotate your stock by using older cans first and replenishing with new ones. This will help ensure nothing expires before you get a chance to eat it.
Dried foods
Drying is another time-tested method of food preservation. Removing the moisture from foods makes it impossible for spoilage organisms like bacteria, yeasts and molds to grow. Some dried foods can keep for 25 years or more if stored properly.
Long-lasting dried foods include:
- Dried beans and peas: kidney beans, split peas, lentils, black eyed peas
- Dried grains: white rice, brown rice, rolled oats, quinoa, wheat berries
- Pasta
- Dried fruit: raisins, cranberries, apricots, apples, bananas
- Dried vegetables: potatoes, carrots, onions, sweet corn, mushrooms, tomatoes
- Dried herbs and spices
- Bouillon cubes or dried soup mixes
- Powdered milk
- Dried meal starters: boxes of Hamburger Helper, Tuna Helper, etc.
Keep in mind that dried foods need extra water for preparation. Make sure to stockpile enough water along with your dried foods.
Freeze-dried and dehydrated foods
Freeze drying and dehydration are other methods that remove moisture to prevent spoilage. These foods are very lightweight and compact, making them easy to stash away in storage.
Long-lasting options include:
- Freeze-dried fruits, vegetables, eggs, meats
- Dehydrated soups, chili, apple slices
- Powdered butter, cheeses, sour cream, eggs
- Powdered drink mixes like coffee, teas, sports drinks, cocoa
Many companies sell pre-made emergency food supply kits containing freeze-dried and dehydrated ingredients. These kits are designed for long shelf lives of 15-25 years.
Whole grains
Whole grains like wheat berries, rolled oats, quinoa, and rice have an almost indefinite shelf life when stored properly. The hard outer shell protects the edible kernel from oxidation and insect infestation.
Store whole grains in air tight containers and use oxygen absorbers to extend freshness. Under ideal conditions, they can be stored for 30 years or longer.
Sweeteners
Certain sugars and sweeteners keep very well in storage:
- White and brown sugar maintain quality for up to 2 years when stored in airtight containers.
- Honey keeps essentially forever if kept cool and dry. It may crystallize over time but is still safe to consume.
- Pure maple syrup can keep for years unopened, or up to a year once opened.
- Molasses keeps for 5-10 years when stored properly.
These sweeteners provide a morale boost and energy source that should be part of any long-term food storage program.
Fats and oils
Healthy fats provide energy and nutrient absorption. Some types with long shelf lives include:
- Vegetable oils such as olive, coconut or avocado oil: 2-3 years unopened.
- Shortening: 3 years unopened.
- Ghee (clarified butter): 2 years refrigerated, almost indefinite frozen.
Choose oils that are naturally high in preservatives like vitamin E to maximize shelf life. Store oils in cool, dark places and use within recommended time frames for best quality.
Shelf-stable proteins
Protein foods are often the first limiting factor in long-term food reserves. Some high protein options with long shelf lives include:
- Canned meats
- Canned fish like tuna, salmon, sardines
- Dried meats like beef jerky, pemmican
- Canned or powdered milk
- Dried or powdered eggs and egg whites
- Protein powders: whey, soy, pea, hemp
- Beans
- Peanut butter and other nut butters
- Nuts and seeds
Focus on proteins with minimal moisture content. Canned varieties will store for 2-5 years from the production date. Dry goods like beans, nut butters and protein powders keep much longer when stored properly.
Hard Cheeses
Most shelf-stable dairy products rely on removing moisture. But some hard cheeses have a very low moisture content to begin with, allowing them to keep for years without refrigeration.
Some hard cheese varieties that store well include:
- Parmesan: 6 months – 1 year unrefrigerated
- Romano: 5 months – 1 year unrefrigerated
- Asiago: 6 months – 1 year unrefrigerated
- Cheddar: 1-2 years if very sharp
- Swiss: 6 months – 1 year unrefrigerated
For best quality, tightly rewrap or vacuum seal any opened cheeses and use within recommended time frames.
Pemmican
Pemmican is a concentrated, preserved food made from meat, fat and sometimes berries. It was an important survival food for Native Americans and early pioneers exploring new territories.
To make pemmican:
- Dry lean meat pieces into jerky.
- Grind up dried jerky into a powder.
- Mix powdered meat with rendered fat in a 1:1 ratio.
- Optional: add dried, pulverized fruits like cranberries or blueberries.
- Form mixture into cakes or balls and wrap tightly.
Properly stored pemmican has a shelf life of a decade or longer. The fat protects the meat proteins from oxidation. Pemmican provides long-lasting calories and nutrients in a convenient, concentrated form.
Vitamin supplements
A multi-vitamin or daily supplement can help provide vital micronutrients that may be lacking in a survival diet over time. Some nutrients like vitamin C and vitamin D are particularly prone to deteriorating in food storage.
Look for vitamin supplements with expiration dates 2-3 years out. Store in a cool, dark location away from moisture and heat for maximum shelf life.
Food storage considerations
To get the longest shelf lives from stored food, follow these guidelines:
- Storage location: Choose a cool, dry, dark place. The optimal temperature is 40-70°F.
- Containers: Use food-grade plastic buckets with gamma lids, Mylar bags, vacuum sealed bags, Mason jars or oxygen absorbers to limit air exposure.
- Rotate supplies: Use up older items and replace with fresh stock to prevent expiry.
- Date containers: Label foods with the purchase/production date so you know what needs to be rotated out first.
- Pest protection: Inspect storage areas regularly for insect or rodent infestations. Set traps and treat with diatomaceous earth as needed.
Storing a wide variety of long-lasting foods provides dietary diversity and nutrients. Pair your stored foods with fresh produce from a survival garden, fishing, hunting or foraging when possible.
Recommended long-term food storage list
Based on the foods and strategies outlined above, here is a suggested list for a well-rounded, 1-year food storage program:
| Food Item | Amount for 1 Person for 1 Year |
|---|---|
| Rice (white or brown) | 20 pounds |
| Pasta (dry) | 10 pounds |
| Beans (dry) | 20 pounds |
| Oats (rolled or steel cut) | 10 pounds |
| Wheat berries | 20 pounds |
| Flour (white or whole wheat) | 10 pounds |
| Cornmeal | 4 pounds |
| Canned vegetables | 50 cans |
| Canned fruits | 50 cans |
| Canned meats | 10-20 cans |
| Canned fish | 10-20 cans |
| Canned soups | 10-20 cans |
| Peanut butter | 10-20 jars |
| Nuts | 5 pounds |
| Honey | 10 pounds |
| Maple syrup | 2 quarts |
| Sugar | 20 pounds |
| Salt | 5 pounds |
| Cooking oil | 2-4 gallons |
| Baking soda | 5 pounds |
| Baking powder | 5 pounds |
| Yeast packets | 200 packets |
| Multi-vitamin | 365 pills |
| Vitamin C tablets | 365 pills |
Adjust quantities based on your family size and individual needs. Having a 1-year supply provides a substantial buffer to ride out most disasters until normal conditions return.
Essentials beyond food
While food storage is critical, don’t forget about other essential supplies including:
- Water – 1 gallon per person per day minimum
- Prescription medications – At least a 90 day supply
- First aid kit – Bandages, gauze, antiseptics, gloves, instruments, etc.
- Sanitation and hygiene – Soap, toilet paper, feminine products, diapers, etc.
- Fuel and energy – Propane, gasoline, diesel, candles, batteries
- Barter items – Cigarettes, liquor, coffee, tea, chocolate, etc.
- Security – Firearms, ammunition, door and window protections
- Warmth and shelter – Coats, boots, gloves, tents, sleeping bags
- Light – Flashlights, lanterns, headlamps, lamps
- Communication – Radios, signal mirrors, whistles
- Tools – Knives, axes, shovels, duct tape, rope, etc.
Create comprehensive stockpiles of both short and long-term supplies. Think through all the basics you would need to live comfortably for an extended period. Rotate and refresh perishable supplies annually.
Conclusion
Storing food for emergency survival requires forethought and planning. Choose foods that naturally store for long periods without refrigeration, like whole grains, legumes, canned goods, dried foods and shelf-stable proteins.
Store foods in a cool, dry, dark location in food-grade containers. Use oxygen absorbers to remove air and extend shelf lives. Rotate your stock regularly to use up older items first.
A well-rounded food storage program can provide sustenance and peace of mind. Pair stored foods with fresh produce from gardens or other available resources. With wise preparation, you can safely feed your family during any extended crisis.
