Table of Contents

Understanding Food Preservation for Longevity

• The Enemies of Stored Food
• Dehydration vs. Freeze-Drying: Key Differences

Critical Factors Affecting Shelf Life

• Storage Temperature: The #1 Factor
• Moisture Content: Aim for Dryness
• Oxygen Content: Removing the Oxidizer
• Light: Keeping it Dark
• Pests: An Unseen Threat

Choosing the Right Foods for Long-Term Storage

• Best Foods for Extended Shelf Life
• Foods to AVOID for Long-Term Storage
• A Note on Supermarket Canned & Packaged Foods

Essential Packaging & Equipment

• Storage Containers: Your Food's First Line of Defense
• Oxygen Absorbers (OAs)
• Moisture Absorbers (Desiccants)
• Heat Sealers
• Labeling Supplies

Step-by-Step Guide to Packing Food in Mylar Bags

• Preparation
• Filling
• Adding Absorbers
• Sealing
• Labeling
• Storing

Optimal Storage Conditions & Location

• The Ideal Environment
• Protecting Your Investment

Average Shelf Life Expectations

• Dehydrated Foods
• Freeze-Dried Foods
• Real Meat Products
• A Note on MREs

Using and Checking Your Stored Food

• Reconstitution Basics
• Inspecting Food Before Use
• Nutritional Considerations

1. Basic Mylar Meal Recipes for Your Stores
2. Important Disclaimers & Best Practices

1. Understanding Food Preservation for Longevity

The goal of long-term food storage is to preserve food in a state that is safe to eat and retains as much nutritional value and palatability as possible for many years. This involves controlling the factors that cause food to spoil.

The Enemies of Stored Food:

• Moisture: Allows mold, bacteria, and yeast to thrive; promotes enzymatic reactions.
• Oxygen: Causes oxidation, leading to rancidity (especially in fats), nutrient degradation, and color changes.
• Temperature: Higher temperatures accelerate spoilage reactions and nutrient loss. Fluctuations are also detrimental.
• Light: Degrades vitamins, fats, and colors.
• Pests: Insects and rodents can contaminate and consume food.

Dehydration vs. Freeze-Drying: Key Differences

Both methods preserve food by removing water, but they do so differently:

• Dehydration: Uses warm, circulating air to evaporate moisture. Modern techniques achieve moisture levels of 2-3%. Dehydrated foods are often crisp and snap when bent. This method is effective and widely used.
• Freeze-Drying (Lyophilization/Cryodesiccation): Food is frozen, then placed in a strong vacuum. The frozen water turns directly into vapor (sublimation). This removes up to 98% of moisture and causes less damage to the food's structure, taste, and nutrients than other methods. Freeze-dried foods are typically lightweight and rehydrate quickly.

Key advantages of freeze-dried products:

• Up to 98% of moisture removed.
• Retains original taste, color, and nutritional value exceptionally well.
• Quick to reconstitute; hot or cold water can be used.
• Very long shelf life.
• No preservatives needed.
• Super-lightweight and compact.

2. Critical Factors Affecting Shelf Life

Storage Temperature: The #1 Factor

Temperature has the most significant impact on the shelf life of stored food.

• The Rule: The USDA states, "Each 5.6°C (10.08°F) drop in temperature doubles the storage life of the seeds." This principle also applies to stored foods.
• Consistency is Key: Stable temperatures are better than fluctuating ones.
• Ideal Range: Aim for cool, consistent temperatures, ideally below 15°C (60°F). A basement or root cellar is excellent.

Storage Life & Temperature Impact (General Guideline):

Temperature

Estimated Years of Storage Life

3.1°C (37.6°F)

40

9.1°C (48.4°F)

30

15°C (59.2°F)

20

21.1°C (70.0°F)

10

27.1°C (80.8°F)

5

33.1°C (91.6°F)

2.5

39.1°C (102.4°F)

1.25

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Even storage in warmer areas (e.g., a garage) is possible, but it will shorten the shelf life and nutritional quality. The food may still be edible but less nutritious.

Moisture Content: Aim for Dryness

Excess moisture is a primary cause of spoilage.

• Modern Standards: Quality dehydrated foods now have moisture levels around 2-3%, a significant improvement from older methods (up to 30%).
• Naturally Dry Foods: Grains, beans, and flours naturally contain about 10% moisture. While difficult to remove completely at home, ensure they are as dry as possible before packaging for long-term storage.
• Packaging: Suppliers of long-term foods package products using dry, high-quality food sealed in airtight containers with oxygen absorbers. If you buy bulk bagged items (beans, flour, grains) for long-term storage, they must be repackaged.

Oxygen Content: Removing the Oxidizer

Oxygen leads to oxidation, spoiling fats and degrading nutrients.

• Methods of Removal:
• Nitrogen Flushing: Air is purged with nitrogen, an inert gas. This is common in commercial canning (e.g., Mountain House).
• Oxygen Absorbers (OAs): Small packets that chemically trap oxygen from the sealed container, leaving a near-pure nitrogen environment. Air is ~78% nitrogen, 21% oxygen. OAs remove the oxygen.
• Dry Ice (Carbon Dioxide): CO2 displaces oxygen. Less common now due to the availability and cost-effectiveness of OAs.
• Importance: Using OAs in airtight containers is crucial for preventing oxygen, bacteria, mold, and mildew.

Light: Keeping it Dark

Direct sunlight and even ambient light can degrade food quality over time, particularly affecting vitamins and fats. Store containers in dark areas or use opaque containers (like food-grade buckets).

Pests: An Unseen Threat

Insects and rodents can easily compromise food stores.

• Prevention: Use robust, sealed containers. Store off the floor. Keep storage areas clean.
• Mylar bags within buckets provide excellent pest protection.

3. Choosing the Right Foods for Long-Term Storage

Select dry, low-fat, shelf-stable foods.

Best Foods for Extended Shelf Life (when properly packaged and stored):

• Grains: White rice (30+ years), rolled oats (30 years), pasta/macaroni (20+ years), wheat (hard red/white, spelt, Kamut®) (30+ years), corn (20+ years), barley (30 years), millet (25+ years).
• Legumes: Dried beans (pinto, kidney, black, lima, etc.) (25-30+ years), lentils (25+ years), split peas.
• Flours & Meals: White flour (10-15 years), cornmeal (20-25 years). Whole grain flours have shorter shelf lives due to oils.
• Dairy (Dried): Powdered milk (15-20 years), buttermilk powder (10-15 years), cheese powder (10-15 years).
• Fruits & Vegetables (Dehydrated/Freeze-Dried): Apples, carrots, broccoli, onions, peppers, potatoes, tomatoes (powder) (15-25+ years). Freeze-dried versions often last longer and retain more nutrients.
• Sweeteners & Salt: Sugar, honey, salt (indefinite if kept dry and uncontaminated).
• Baking Essentials: Baking soda (3-5 years, check efficacy), cocoa powder (10-15 years).
• Meats (Freeze-Dried): Beef, chicken, turkey (15-25+ years).
• TVP (Textured Vegetable Protein): 10-15 years.
• Sprouting Seeds: Alfalfa, etc. (15+ years).

Foods to AVOID for Long-Term Storage (or use with caution/shorter expectations):

• Nuts & Seeds (Oily): High oil content leads to rapid rancidity.
• Brown Rice: Contains oils in its bran layer; goes rancid much faster than white rice (stores for ~1 year, maybe up to 5 if perfectly stored).
• Whole Wheat Flour: Oils cause rancidity within 1-5 years. White flour is better for long-term.
• Granola (especially with nuts/oils): Typically 1 year, maybe longer if very low fat.
• Oily Crackers or Chips.
• Jerky (Home-made or non-professionally sealed): Moisture and fat content can be problematic. Commercially freeze-dried jerky is different.
• Anything with high moisture or fat content unless specifically processed for long-term storage.
• Yeast: Has a shorter shelf life (2-5 years). Store separately or plan to replenish. Products containing leaven/yeast will have shorter shelf lives.

A Note on Supermarket Canned & Packaged Foods – IMPORTANT!

Do NOT rely on standard supermarket canned goods or packaged foods for multi-decade food storage.

• Short Shelf Life: These "wet-pack" foods are designed to last a few years at best (2-5 years typically). Bacteria, acidity, and reactions with the can itself will spoil them.
• Packaging Failure: Standard cans are not intended for indefinite storage. Boxes and plastic wrapping offer minimal protection against oxygen, moisture, pests, and light over long periods.
• Hollywood Myth: The idea of surviving on decades-old store-bought cans is false and dangerous. Eating such food could lead to severe illness.
• Rotation: Supermarket foods in an emergency pantry must be rotated regularly (e.g., every 6-12 months). Only dry foods (dehydrated or freeze-dried), specifically packaged for long-term storage in airtight containers with oxygen removal, offer true multi-decade food security.

4. Essential Packaging & Equipment

Storage Containers: Your Food's First Line of Defense

Mylar Bags: Excellent barrier against oxygen, moisture, and light. Available in various sizes. Require heat sealing. Often used as liners inside buckets.

• Thickness: Generally, 5-7 mil thickness is good for long-term storage.

Food-Grade Buckets: Typically 5-6 gallon HDPE (High-Density Polyethylene) buckets with gasket lids provide physical protection against pests and damage. Use Mylar bags inside these buckets for the best protection.

SP Buckets: Product is in a sealed Mylar bag inside the bucket (recommended).

RB (Ribbed) Buckets: Food may be directly in the bucket (less ideal unless it's a #10 can inside).

• #10 Cans: Steel cans used by many commercial long-term food suppliers. Excellent protection when properly sealed (often nitrogen-flushed).
• Glass Jars (with proper lids): Can be used for some items if vacuum-sealed and stored in a dark place, but are fragile and don't offer the same light/oxygen barrier as Mylar over extreme durations. Best for shorter-term (1-5 years) or for items you rotate through more quickly.

Oxygen Absorbers (OAs)

• Function: Small packets containing iron powder that rusts, thereby absorbing oxygen from a sealed container.
• Sizing:
• 1-gallon Mylar bag: ~300-500cc OA
• 5-gallon Mylar bag/bucket: ~2000-2500cc OA
• Usage: OAs activate on contact with air. Work quickly. Reseal any unused OAs immediately in a small Mylar bag or airtight jar.
• Indication: A properly sealed Mylar bag with an effective OA will often look "vacuum-packed" or "sucked in" after a day or two.

Moisture Absorbers (Desiccants)

• Silica Gel Packets: Can be used in addition to OAs, especially in humid climates or for very moisture-sensitive foods. They absorb any residual moisture. Ensure they are food-grade.

Heat Sealers

• Purpose: To create an airtight seal on Mylar bags.
• Types:
• Impulse Sealers: Provide a consistent, strong seal. Recommended.
• Clothing Iron or Hair Straightener: Can be used on high setting, but practice to ensure a complete seal without melting through the bag. Place a thin towel or piece of wood between the iron and the bag for better results.

Labeling Supplies

• Permanent Markers: For writing directly on Mylar bags or labels.
• Adhesive Labels: For buckets or jars.
• Details to Include: Contents, packaging date, quantity. Optionally: intended use, repackaging date.

5. Step-by-Step Guide to Packing Food in Mylar Bags (Ready5 Method Adaptation)

This method is ideal for creating long-lasting, portioned meals or storing bulk ingredients.

1. Prep Your Workspace

• Wash hands thoroughly and sanitize counters.
• Ensure all tools, Mylar bags, and food items are clean and completely dry.

2. Measure and Fill Bags

• Add your chosen dry ingredients to the Mylar bag.
• Gently shake or tap the bag to help contents settle and remove some air pockets. Leave enough headspace (2-3 inches) for sealing.

3. Add Oxygen Absorbers (and Optional Moisture Absorber)

• Once you open your packet of OAs, they begin working immediately. Minimize their exposure to air.
• Drop the correctly sized OA (and moisture absorber, if using) directly on top of the food inside the Mylar bag.
• If you have leftover OAs, immediately seal them in a small Mylar pouch with a heat sealer or store them in an airtight mason jar.

4. Seal the Bag

• Using an Impulse Sealer: Follow manufacturer's instructions.
• Using a Clothing Iron/Hair Straightener: Set to high (e.g., "Cotton" setting for an iron).

1. Press out as much air as possible from the bag.
2. Lay the top edge of the Mylar bag flat and straight.
3. Press the hot iron/straightener firmly across the seal area for a few seconds. You may want to seal ¾ of the way, squeeze out remaining air, then complete the seal.
4. Inspect the seal: It should be smooth, flat, and without gaps, wrinkles, or bubbles. If unsure, make a second seal just below the first one.

5. Label Clearly

• Using a permanent marker, write directly on the Mylar bag (or apply a label):
• Contents: (e.g., "White Rice," "Oatmeal Mix")
• Date Packed: (Month/Year)
• Quantity/Servings: (e.g., "5 lbs," "4 servings")

6. Store Bags in Buckets or Bins

• Place sealed Mylar bags inside food-grade buckets with airtight lids or robust plastic bins. This provides:
• Physical Protection: From crushing, punctures.
• Pest Barrier: Extra layer against rodents and insects.
• Light Blockage: If buckets are opaque.
• Easier Organization & Stacking.

6. Optimal Storage Conditions & Location

The Ideal Environment:

• COOL: The cooler, the better. Below 15°C (60°F) is excellent for maximizing shelf life. See temperature chart above.
• DARK: Protect from light, especially direct sunlight.
• DRY: Avoid damp areas. High humidity won't affect factory-sealed airtight containers but can affect opened containers or compromise cardboard/paper packaging.
• STABLE: Minimize temperature fluctuations.

Protecting Your Investment:

• Location: Basements, root cellars, or cool interior closets are good choices. Avoid attics, garages, or sheds if they experience extreme temperature swings, unless no other option exists (shelf life will be reduced).
• Off the Floor: Store containers on shelves, pallets, or wooden boards to avoid direct contact with concrete floors (which can be damp or cold, leading to condensation).
• Inspect Regularly: Periodically check containers for damage, signs of pests, or seal failure.
• Bucket Dents: Barometric pressure changes (especially at low elevations or during storms) can cause buckets to dent. This often indicates a good seal. If the food is in a Mylar bag inside (SP bucket), dents are usually not an issue unless they compromise bucket integrity. You can crack the lid to equalize pressure if desired, but it's not always necessary. Do not open RB buckets (no inner Mylar bag with food directly inside) without replacing the OA if you equalize pressure.

7. Average Shelf Life Expectations

These are estimates based on proper packaging (airtight containers, OAs) and optimal storage conditions (e.g., constant 15°C/60°F or cooler). Shelf life decreases with higher temperatures. These are not guarantees, as individual practices vary.

Average Dehydrated Product Shelf Life (at ~15°C / 60°F)

Product

Years

Product

Years

Apples

20+

Noodles

10-15

Beans (Adzuki, Black, etc.)

25+

Onions

25

Alfalfa Seeds

15+

Peppers

25

Flour (All Purpose/White)

10-15

Pinto Beans

25

Bakers Flour

15-20

Popcorn

30

Baking Soda

3-5

Potatoes (all types)

20

Barley

30

Powdered Eggs

5-10

Broccoli

25

Powdered Milk

15-20

Brown Rice

1

Quinoa

20

Buckwheat

20+

Refried Beans (dried)

25

Bouillon (dry)

25

Rolled Oats

30

Butter/Margarine Powder

3-5

Rye

30

Buttermilk Powder

10-15

Small Red Beans

25

Cabbage

25

Soft Wheat

30

Carrots

25

Soybeans

10-15

Celery

25

Spaghetti

20+

Cheese Powder

10-15

Spelt

30

Cocoa Powder

10-15

Sprouting Seeds

15+

Corn

20

Tomato Powder

10-15

Cornmeal

20-25

Triticale

30

Cracked Wheat

20

TVP (Textured Veg. Protein)

10-15

Eggs (Whole Powdered)

5-10

Unbleached Flour

10-15

Flax

10-12

White Flour

10-15

Fruit (most dehydrated)

20+

White Rice

30+

Garbanzo Beans

25

Whole Wheat Flour

1-5

Germade

30

Yeast*

2-5

Gluten (Vital Wheat)

5-10

Honey, Salt, Sugar

∞

Great Northern Beans

25

Groats

30

Hard Red/White Wheat

30+

Kamut

30

Lentils

25

Macaroni

20+

Millet

25+

Mixes (pancakes, etc.)*

3-10

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∞ = Indefinitely if stored properly. *Products with yeast/leaven or high fat (like some mixes) have shorter shelf lives.

Average Shelf Life of Freeze-Dried Products

Generally, freeze-dried foods have a very long shelf life, often 25-30+ years when packaged in airtight cans or Mylar with OAs and stored in cool conditions.

• Mountain House Cans & Pouches: State 30+ years. They use nitrogen flushing and OAs. Archived samples 30 years old were found to be wholesome and palatable.
• Van Drunen Farms Cans: 20+ years.
• Other Freeze-Dried (Fruits, Veg, Meats): 15-25+ years is typical.

Average Shelf Life of Real Meat Products (Commercially Canned for Long-Term)

• Specialty Canned Meats (e.g., Rainy Day pressure cooked in can): 3-5+ years, longer with cooler storage. These are different from supermarket canned meats.

A Note on MREs (Meals Ready-to-Eat)

MREs have a much shorter shelf life (typically 3-5 years under good conditions, less in heat) and are often high in sodium and preservatives. While convenient for short-term needs, they are not ideal for primary long-term food storage compared to dehydrated or freeze-dried basics.

8. Using and Checking Your Stored Food

Reconstitution Basics

• Dehydrated Foods: Usually require simmering in hot water to rehydrate fully.
• Freeze-Dried Foods: Rehydrate quickly, often in minutes, with hot or cold water. Cold water takes longer.
• Heating in Mylar Bag (for suitable Mylar):

1. Open the bag and REMOVE THE OXYGEN/MOISTURE ABSORBER PACKET(S).
2. Add boiling water (enough to cover/rehydrate food).
3. Stir gently.
4. Loosely reseal or fold over the top to let steam.
5. Let sit for 5-15 minutes, depending on the food.
6. CAUTION: DO NOT place Mylar bags directly on an open flame or in a microwave.

Inspecting Food Before Use

Always inspect food before preparing or consuming it, regardless of its theoretical shelf life.

• Container: Is the can bulging or leaking? Is the Mylar bag punctured or seal broken?
• Smell: Does it have an off, sour, rancid, or unusual odor? When in doubt, throw it out.
• Appearance: Is there visible mold, discoloration, or sliminess? Are insects present?
• Texture: For dry goods, are they unexpectedly moist or clumpy?

If properly packaged and stored, many foods will remain safe and edible well beyond average estimates, though nutritional quality (especially vitamins) and palatability may gradually decrease over extreme lengths of time. The BYU study found many 20-30 year old properly stored foods were still good.

Nutritional Considerations (BYU Study Insights)

• Basic Storage (wheat, beans, sugar, milk, oil, salt) provides adequate calories but may lack certain vitamins (A, C, B12, E) and sufficient calcium.
• Supplementation: Plan to supplement with:
• Vitamins A & C: From canned/bottled fruits & veggies (rotate these more often), fruit drink mixes. Some Vitamin A remains in dehydrated carrots.
• Vitamin B12: From animal sources like canned meats or jerky.
• Calcium: From powdered milk, hot cocoa mix, pudding mix.
• Vitamin E: From fats/oils, nuts, sunflower seeds (rotate oils and nuts more frequently due to rancidity risk).
• Vitamin Stability: The BYU study found that vitamins like thiamin, riboflavin, C, and E in properly stored dry foods were fairly stable over time. However, Vitamin C is largely destroyed during most dehydration (less so in freeze-drying).

9. Basic Mylar Meal Recipes for Your Stores

These are simple, customizable recipes for individual meal pouches. Adjust ingredients to your taste. Always remove OA before adding water!

1. BREAKFAST – Instant Oatmeal Mix (1 serving)

• 1 cup rolled oats
• 1 tbsp brown sugar (or to taste)
• 1 tbsp powdered milk
• 1 tbsp raisins or other freeze-dried fruit (chopped)
• Pinch of cinnamon or other spices
• To Prepare: Add ~1 cup hot water, stir, let sit 3-5 minutes.

2. SNACK/LUNCH – Rice & Lentil Pilaf (1 serving)

• 1/2 cup white rice
• 1/4 cup red lentils (cook faster) or other small lentils
• 1/2 tsp salt (or 1/4 bouillon cube, crushed)
• 1/4 tsp cumin, turmeric, or curry powder
• Optional: 1-2 tbsp freeze-dried vegetables (peas, carrots, onions)
• To Prepare: Add 1.5 - 2 cups boiling water, stir, reseal/cover, let sit 10-15 minutes, or until tender.

3. DINNER – Pasta with Savory Sauce (1 serving)

• 1 cup small pasta (elbows, rotini, broken spaghetti)
• 1/4 cup freeze-dried ground beef or chicken (or TVP)
• 1 tbsp powdered tomato soup mix OR cheese powder
• 1/4 tsp dried garlic powder, onion powder, Italian herbs
• Pinch of salt and pepper
• To Prepare: Add ~2 cups boiling water, stir well, reseal/cover, let sit 12-15 minutes, or until pasta is tender.

10. Important Disclaimers & Best Practices

• This guide is for informational purposes. Shelf life estimates are based on industry studies and best practices. Actual shelf life will vary based on your specific storage conditions, food quality, and packaging methods.
• Individual Responsibility: You are responsible for your food storage practices. Food Assets, Rainy Day, Mountain House, and other suppliers mentioned in the source text disclaim liability for particular results due to varying conditions.
• Test Your Food: If you are unsure about the edibility of any stored food, it's best to err on the side of caution and discard it. Try a small sample yourself when practical.
• Rotation: While these foods are for long-term, it's still wise to use a "First-In, First-Out" (FIFO) approach where feasible, especially for items with shorter shelf lives within your long-term stores (e.g., whole wheat flour, yeast, oils).
• Practice: Repackaging and using your stored food will build confidence and skill.
• Balanced Diet: Long-term stored foods form a base. Plan for nutritional variety and supplementation as discussed.
• Water: Secure long-term water storage and purification methods are equally critical.

This guide should provide a solid foundation for your long-term food storage journey. Remember, consistency in proper storage methods is your best insurance for a safe and reliable food supply.