Have you ever thought about what you’d eat if you couldn’t get to the grocery store for a while? Maybe a big snowstorm hits, or there’s some other emergency. That’s where long-term emergency food storage comes in. It’s all about having enough food set aside to keep you and your family fed during unexpected times.

In this guide, I’ll walk you through everything you need to know about storing food for the long haul. You’ll learn why it’s important, what foods to choose, how to store them, and much more. Let’s get started on making sure you’re prepared for whatever comes your way.

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Section 1: Understanding the Basics of Long-Term Food Storage

Before we dive into the nuts and bolts of long-term emergency food storage, it’s important to understand the basics. Knowing why we store food and what can go wrong helps us do it the right way.

Step 1: Know Why You’re Storing Food

• Emergency Preparedness: Food storage ensures you have something to eat during emergencies like natural disasters or power outages.
• Peace of Mind: It feels good to know you’re ready for anything.
• Cost Savings: Buying in bulk and storing food can save money over time.

Step 2: Learn About the Enemies of Long-Term Food Storage

• Moisture: Water can cause food to spoil or grow mold on foods like cheese.
• Oxygen: Air can make food go bad and cause it to lose nutrients. This is especially noticeable in breads that are going stale.
• Light: Too much light can break down food quality.
• Temperature: Heat speeds up spoilage; cool temperatures are best.
• Pests: Bugs and rodents love to snack on your stored foods like grains and flours.

Step 3: Understand Shelf Life

• Expiration Dates: Know the difference between “best by” and “use by” dates.

Best By Date: This shows when the product is expected to be at its best in taste and texture. It’s not a safety indicator, and the food is still safe to eat beyond this date, though its quality may not be as good.

Use By Date: This is the food safety date. It is the last day recommended for consumption while maintaining its peak quality. Eating the product after this date, particularly in the case of perishables like dairy and meat, may not be safe.”

• Storage Conditions: Good conditions can extend shelf life beyond what’s on the package.

Tip: Always think of the “enemies” of food storage when setting up your supplies. Keeping these in mind helps you protect your food better.

Section 2: Choosing the Right Foods for Long-Term Storage

Picking the right foods is super important. You want items that last a long time and provide the nutrition you need.

Step 1: Select Non-Perishable Staples

• Grains: Rice, oats, and pasta can last for years if stored properly.
• Legumes: Dried beans and lentils are packed with protein.
• Canned Goods: Fruits, vegetables, and meats in cans last a long time.

Canned goods have a long shelf life, but it varies depending on the type of food and storage conditions. In general, most canned goods can last 1 to 5 years beyond the date printed on the can. The color and texture of the food will change, but the nutritional value will remain the same.

Canned Goods	Recommended Shelf Life	Storage Tips
Meat (Chicken, Beef, etc.)	4-10 years	Store in a cool, dry place; inspect for rust or dents.
Vegetables (Green Beans, Corn, etc.)	3-8 years	Store at a temperature below 75°F for maximum freshness.
Fish (Tuna, Salmon, etc.)	3-6 years	Best stored in dark, dry places; rotate stock.
Beans (Black Beans, Kidney Beans, etc.)	3-6 years	Keep cans in consistent temperature; avoid humidity.
Fruit (Peaches, Pineapple, etc.)	1-2 years	Protect from light and moisture; rotate to ensure freshness.

Step 2: Think About Nutrition

• Balanced Diet: Include a mix of proteins, carbs, and fats.
• Vitamins and Minerals: Don’t forget foods that provide essential nutrients.

Step 3: Consider Dietary Needs and Preferences

• Allergies: Make sure to avoid foods that cause allergic reactions.
• Family Favorites: Store foods your family likes to eat.

Step 4: Variety Is Key to Long-Term Food Storage

• Prevent Boredom: Having different foods keeps meals interesting.
• Try New Things: This is a great time to discover new long-lasting foods.

Tip: Make a list of your family’s favorite non-perishable foods. This makes shopping for your storage a breeze!

Section 3: Preparing Foods for Storage

Once you’ve got your food, it’s time to prepare it for storage. Proper preparation can make a big difference in how long your food stays good.

Step 1: Inspect Your Food Items

• Check for Damage: Look for torn packaging or dented cans.
• Look for Pests: Make sure there are no bugs or signs of rodents.

Step 2: Clean and Dry Foods

• Remove Dirt: Especially important for bulk items like grains.
• Dry Thoroughly: Moisture can lead to mold or spoilage.

Step 3: Pre-Treat Some Foods

• Blanching Vegetables: A quick boil and cool can preserve color and nutrients.
• Soaking Grains: Removes impurities and can extend shelf life.

Step 4: Portion the Foods

• Small Batches: Pack foods in sizes you’ll use in one go to avoid waste.
• Labeling: Write down what’s inside and the date you stored it.

Tip: Use clear containers when possible. It’s easier to see what’s inside without opening them!

Section 4: Storage Methods

Now that your food is ready, let’s talk about how to store it. Different methods work best for different types of food.

Method 1: Canning

Canning is a fantastic way to preserve foods like fruits, vegetables, and even meats. It seals food in airtight containers, keeping it safe for years.

Steps

1. Gather Your Supplies
   • You’ll need jars, lids, a canner (either water bath or pressure, depending on the food), and utensils.
2. Sterilize Everything
   • Boil jars and lids to kill any bacteria.
3. Prepare the Food
   • Wash, peel, chop, or cook foods as needed.
4. Fill the Jars
   • Leave some space at the top (called headspace), about 1 inch.
5. Seal and Process
   • Place lids on jars and process them in the canner for the recommended time.

Tip: Always follow trusted canning recipes. They ensure safety by using the right processing times and methods. I recommend the The Ball Complete Book of Home Canning. I have been canning for over twenty years and I still reference my Ball books.

Method 2: Dehydrating

Dehydrating removes moisture from foods, making them lightweight and long-lasting. Great for fruits, veggies, and even my favorite, jerky!

Steps

1. Slice Foods Evenly
   • Uniform slices dry more evenly.
2. Arrange on Trays
   • Place slices in a single layer on dehydrator trays.
3. Set the Temperature
   • Follow guidelines for each type of food.
4. Dry Until Done
   • Foods are ready when they’re leathery or crisp.
5. Cool and Store
   • Let them cool before packing in airtight containers.

Tip: When making jerky, I prefer bottom round. It’s lean meat but has inner marbling without being too fatty and has a load of flavor at a good price.

Method 3: Vacuum Sealing

Vacuum sealing removes air from packaging, helping foods last longer. It’s perfect for both dry goods and frozen items.

Steps

1. Place Food in Special Bags
   • Use bags made for vacuum sealing.
2. Use the Vacuum Sealer
   • Follow your machine’s instructions to remove air and seal the bag.
3. Label and Date
   • Write down what’s inside and when you sealed it.
4. Store Properly
   • Keep in a cool, dark place or freeze if needed.

Tip: You can vacuum seal jars, too! There’s special equipment for sealing Mason jars, or you can use a vacuum sealer made especially for jars like the one I use.

Section 5: Choosing Proper Storage Containers

The right containers can make all the difference in keeping your food fresh and safe.

Step 1: Use Food-Grade Materials

• Mylar Bags: Great for blocking light and moisture and ones I highly recommend. Great if you have the Harvest Right Home Freeze Dryer.
• Food-Grade Buckets: Perfect for bulk items like grains, and great for use with oxygen absorbers.
• Glass Jars: Good for smaller quantities and canning.

Step 2: Add Oxygen Absorbers and Desiccants

• Oxygen Absorbers: Remove air to prevent spoilage. I can’t recommend these enough if you use them for long-term emergency food storage.
• Desiccants: Keep moisture levels down. These are not the same as oxygen absorbers and are best in humid environments like where I live.

Step 3: Ensure Airtight Seals

• Check Seals: Make sure lids and seals are tight.
• Replace if Needed: Don’t use containers with damaged seals.

Step 4: Protect Against Light

• Opaque Containers: Use containers that block light.
• Dark Storage Areas: Store in places without much light, like a closet.

Tip: Reusing containers is okay if they’re clean and food-safe. Just make sure to sanitize them properly.

Section 6: Establishing Optimal Storage Conditions

Creating the right environment for your stored food is super important. Even if you have the best-packed food, it can still spoil if the storage conditions aren’t right. Let’s learn how to set up the perfect spot for your food supplies.

Step 1: Keep the Temperature Cool

• Aim for 50°F to 70°F: Cooler temperatures help food last longer.
• Avoid Heat Sources: Don’t store food near ovens, heaters, or sunny windows.
• Use a Thermometer: Place one in your storage area to monitor the temperature.

Step 2: Control the Humidity

• Dry is Best: High humidity can cause mold and spoilage.
• Use a Dehumidifier: If your area is damp, this can help keep moisture levels low.
• Avoid Damp Areas: Stay away from basements that flood or rooms with pipes that might leak.

Step 3: Limit Light Exposure

• Dark Spaces are Ideal: Light can break down food quality over time.
• Use Opaque Containers: If your storage space is not dark, use opaque containers. These block light from reaching your food.
• Cover Windows: If there are windows, use curtains or blinds to block out light.

Step 4: Keep the Area Clean

• Regular Cleaning: Sweep and dust to prevent pests and contamination.
• No Chemicals Nearby: Store cleaning supplies and chemicals separately.
• Organize Neatly: A tidy space makes it easier to find what you need. I print out labels for everything and include the food item name, the date it was purchased or the date sealed, and the expiration date.

Tip: Think of your storage area like a cozy home for your food. The better you treat it, the longer your food will last.

Section 7: Implementing a Food Rotation System

To make sure nothing goes to waste, it’s important to use your stored food before it expires. A good rotation system helps you keep track and ensures you’re eating the oldest items first. The most common rotation method is front to back, left to right and first in first out or FIFO.

Step 1: Label Everything Clearly

• Write Dates: Note the date you stored the food and its expiration date.
• Big Labels: Use large, easy-to-read labels.
• Include Contents: Especially if the container isn’t see-through.

Step 2: Organize Your Storage

• First In, First Out (FIFO): Place newer items behind older ones.
• Group Similar Items: Keep canned goods together, grains together, etc. and I recommend also grouping by like sizes like large quart jars, pints, half pints etc.
• Use Shelving: This helps you see and reach items easily.

Step 3: Keep an Inventory List

• Write It Down: Use a notebook or spreadsheet to track what you have. This is such an important step. I have a spreadsheet that lists everything in the long-term emergency food storage pantry, and when I take some out or add to it, it is a very quick update.
• Update Regularly: Add or remove items as you use or restock them.
• Review Monthly: Check your list to see what needs to be used soon.

Step 4: Plan Meals Around Stored Foods

• Use What You Have: Incorporate stored items into your regular meals. I check my list at least once per week, and for anything that is soon to expire, I plan the weekly meals around it, or I make something with the ingredients that I can freeze dry, can, or dehydrate.
• Try New Recipes: Make it fun by experimenting with different dishes.
• Adjust Quantities: If you’re not using certain items, consider storing less of them.

Tip: A whiteboard or chalkboard in your storage area can be a fun way to keep track of your inventory or make a weekly add-to or delete-item list.

Section 8: Protecting Against Pests and Contamination

No one wants to find bugs or rodents in their food supplies. Let’s look at ways to keep these unwanted guests out of your pantry.

Step 1: Seal Cracks and Openings

• Inspect the Area: Look for holes or gaps where pests could enter. Likely spots are along the floor line.
• Use Caulk or Foam: Seal up any openings you find.
• Install Door Sweeps: Prevent pests from sneaking under doors. This works really well and helps maintain the temperature inside your pantry.

Step 2: Store Food Properly

• Airtight Containers: Use containers that pests can’t chew through.
• Off the Floor: Keep food at least six inches above the ground. Metal shelving is the best solution for storing food.
• Avoid Cardboard: Never store food items in cardboard boxes. Rodents can easily chew through these and quickly decimate your long-term emergency food storage.

Step 3: Keep the Area Clean

• Clean Spills Immediately: Even small crumbs can attract pests.
• Regular Cleaning: Sweep and mop the area regularly.
• No Trash Nearby: Dispose of garbage promptly and keep bins sealed.

Step 4: Use Natural Repellents

• Peppermint Oil: Pests dislike the smell; dab some on cotton balls around the area. If ants are a problem, try using cinnamon along the baseboards. Be sure to keep pets away from the area where you use any natural remedy.
• Bay Leaves: Place them in containers to deter bugs.
• Set Traps if Needed: As a precaution, set up traps to catch any intruders.

Tip: Regularly check your storage area for signs of pests. Catching them early can save your food and prevent bigger problems.

Section 9: Monitoring and Maintaining Stored Food

Storing your food is just the beginning. Regular check-ups ensure everything stays in good condition and is safe to eat.

Step 1: Inspect Your Supplies Regularly

• Monthly Checks: Set a reminder to review your food storage each month. The date I need to do a food inspection is listed on my inventory spreadsheet, so I can easily find it.
• Look for Spoilage: Check for any off-color that might indicate spoilage, mold, strange odors, or damaged packaging.
• Verify Seals: Make sure containers are still airtight.

Step 2: Update Your Inventory

• Adjust Quantities: Note when you use items so you know what’s left. This can be done when you do a weekly inventory. Add replacements on the day you set aside for restocking.
• Note Expiration Dates: Highlight items that need to be used soon and plan meals around them or plan for using items in soups and stews that you can freeze or can for future meals.
• Plan Restocking: Make a list of what needs replenishing. I do this once a month, and all the information is easily accessible in my inventory spreadsheet.
• Rotate Stock: Use the oldest items first and stick to your rotation system.

Step 4: Keep the Area Organized

• Tidy Up: Rearrange items if needed to keep things neat.
• Remove Unwanted Items: If you find foods you won’t use, donate them if possible.

Tip: Involve the whole family by assigning tasks to help monitor and maintain your food storage.

Section 10: Cost-Effective Strategies

Building up your food storage doesn’t have to cost a fortune. Here are some ways to save money while staying prepared.

Step 1: Buy in Bulk

• Wholesale and Discount Stores: Shop at places that offer discounts for larger quantities.
• Split Costs: Team up with friends or family to share bulk purchases.
• Stock Up During Sales: Keep an eye out for discounts on staple items.

Step 2: Prioritize Essentials

• Start with Basics: Focus on affordable staples like rice, beans, and pasta.
• Avoid Expensive Extras: Stick to what’s necessary for your family’s needs.

Step 3: DIY Options

• Home Canning: Preserve your own fruits and vegetables. This can mean a huge savings when things are in season. Look for area farms or roadside vegetable stands where you can buy fresh produce.
• Grow a Garden: Even a small garden or container garden can provide produce to store.
• Make Your Own Mixes: Create seasoning blends or baking mixes at home. After the initial investment, you can make blends for a fraction of the cost of buying ready-made.

Here is one of my favorite mix recipes that is quick and easy to make and tastes really yummy.

Step 4: Use Coupons and Apps

• Clip Coupons: Check newspapers and online sources for deals. Many stores offer digital coupons that you can add through their app.
• Cashback Apps: Use apps that offer rewards for grocery shopping.
• Loyalty Programs: Sign up for store cards that provide discounts.

Tip: Set a budget for your food storage and stick to it. Small, consistent purchases add up over time. When I first started my long-term emergency food storage plan, I set aside a certain amount of money to buy extra to go into the emergency food pantry. It quickly added up as I learned how to find and buy bulk items.

Section 11: Safety Precautions and Legal Considerations

It’s important to store food safely and know of any rules that might affect your storage plans. Always practice safety first to keep your family from becoming sick.

Step 1: Practice Food Safety

• Follow Guidelines: Use trusted recipes and methods, especially for canning. I suggest using the Ball canning book I recommended earlier.
• Cleanliness Matters: Always wash your hands and utensils and sterilize all storage container.
• Avoid Cross-Contamination: Keep raw and cooked foods separate.

Step 2: Know the Laws

• Local Regulations: Some places have rules about how much food you can store.
• Permits: Large quantities might require special permissions.
• Community Rules: Check if your homeowner’s association has any restrictions.

Step 3: Educate Your Household

• Share Information: Make sure everyone knows how to handle stored food.
• Emergency Plans: Discuss what to do if there’s an emergency.
• Allergy Awareness: Keep track of any food allergens in your supplies and post notices near your food storage, ensuring everyone can see.

Step 4: Stay Informed

• Food Recalls: Keep an eye out for any recalls on products you’ve stored.
• Best Practices: Stay updated on new food storage methods and safety tips.

Tip: Your local extension office is a great resource for food safety information and classes. Check our website frequently for new information and updates.

Conclusion

Great job making it through this guide! You’re now equipped with the knowledge to start or improve your long-term food storage. Remember, the key is to start small and build your supplies over time.

By following these steps, you’ll have peace of mind knowing you’re prepared for whatever comes your way. Plus, you’ll likely save some money and reduce food waste along the way.

Come back and check my site as I continually add new information, including recipes and product reviews.

Happy storing, and here’s to a well-stocked pantry!