Long-term Storage
Principles of storing food for years in proper conditions
Long-term food storage is the backbone of preparedness. Properly stored products can keep nutritional value and microbiological safety for many years. Key factors: temperature (ideally 10-15°C), humidity (below 60%), no light, and limited oxygen.
Factors that affect shelf life
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Temperature: every 10°C increase halves shelf life
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Humidity: above 60% promotes mold and bacteria
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Light: destroys vitamins (especially A, C, E) and fats
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Oxygen: accelerates fat oxidation (rancidity) and nutrient loss
Very long shelf life products (10+ years in ideal conditions)
- ✓ White rice (not brown – contains fats): 20-30 years
- ✓ Dry beans, lentils, peas: 20-30 years
- ✓ Salt (non-iodized): practically unlimited
- ✓ White sugar: unlimited if dry
- ✓ Natural honey: thousands of years (crystallization ≠ spoilage)
- ✓ White wheat flour: 10-15 years in vacuum
Medium shelf life products (2-5 years)
- • Egg pasta: 2-3 years
- • Powdered milk: 2-5 years (skim lasts longer)
- • Dry soups and instant meals: 2-3 years
- • Tea, instant coffee: 2-5 years
Packaging methods
Vacuum bags + oxygen absorbers: best for dry goods
Hermetic containers (food-grade plastic or glass): for bulk dry goods
Mylar bags + oxygen absorbers: excellent barrier to light and moisture
Food-grade buckets with gasket lids: for larger amounts of grains and legumes