25 Foods for Your Long-Term Food Storage
Build a well-stocked pantry with these 25 essential foods. Compare approximate shelf life and the best way to store each item to help protect your food supply for the future.
Storage Tip: Keep food in a cool, dry, dark place.
Always follow safe food-storage practices and check packaging
recommendations.
| # | Food | Approximate Shelf Life | Best Storage Method |
|---|---|---|---|
| 1 | White Rice | 25–30 years | Mylar bags + oxygen absorbers |
| 2 | Dry Pinto Beans | 10–25 years | Mylar bags + oxygen absorbers |
| 3 | Black Beans | 10–25 years | Mylar bags + oxygen absorbers |
| 4 | Red Kidney Beans | 10–25 years | Mylar bags + oxygen absorbers |
| 5 | Lentils | 10–20 years | Mylar bags + oxygen absorbers |
| 6 | Split Peas | 10–20 years | Mylar bags + oxygen absorbers |
| 7 | Pasta (Macaroni, Spaghetti, Rotini) | 10–20 years | Mylar bags + oxygen absorbers |
| 8 | Old-Fashioned Oats | 5–10 years | Mylar bags + oxygen absorbers |
| 9 | Grits | 5–10 years | Mylar bags + oxygen absorbers |
| 10 | Cornmeal | 1–5 years | Mylar bags + oxygen absorbers |
| 11 | All-Purpose Flour | 1–2 years | Mylar bags + oxygen absorbers |
| 12 | Saltine Crackers | 6–12 months | Original sealed packaging in an airtight container |
| 13 | Peanut Butter | 6–12 months or longer | Original sealed jar |
| 14 | Powdered Milk | 2–20 years | Mylar bags or original sealed packaging |
| 15 | White Sugar | Indefinite if kept dry | Mason jars or airtight containers |
| 16 | Brown Sugar | 1–2 years for best quality | Airtight Mason jars |
| 17 | Honey | Indefinite if kept sealed | Glass Mason jars |
| 18 | Instant Mashed Potatoes | 5–10 years | Mylar bags + oxygen absorbers |
| 19 | Dried Onions | 5–10 years | Mylar bags or Mason jars |
| 20 | Dried Garlic | 2–5 years | Mason jars |
| 21 | Dried Collard Greens | 1–3 years | Mylar bags or Mason jars |
| 22 | Bouillon Cubes or Powder | 1–2 years | Airtight Mason jars |
| 23 | Canned Green Beans, Corn & Peas | 2–5 years for best quality | Original cans |
| 24 | Canned Chicken, Turkey or Beef | 2–5 years for best quality | Original cans |
| 25 | Canned Salmon, Sardines or Tuna | 2–5 years for best quality | Original cans |
Important: Shelf-life estimates are approximate and depend on processing, packaging, temperature, moisture and storage conditions. For canned foods, 2–5 years generally refers to best quality, not a guarantee of safety. Never consume leaking, bulging, badly rusted or damaged cans. Do not use oxygen absorbers with moist foods, sugar, or foods containing significant oils.