10 Foods With a Long Shelf Life {That You Should Always Have in Your Pantry}
With winter just around the corner {and who knows what else} lately I’ve been working up on beefing up our pantry with some long term food storage items.
Not only does it make me feel good to have plenty of food tucked away for the winter, it’s also nice to know that if for whatever reason we’re weren’t able to leave the house for an extended period of time, we wouldn’t have to dig up our tulip bulbs or make stone soup to get by.
In my book, having extra food on hand just makes sense, especially items with a long shelf life.
Here’s a list of my top 10 foods with a long shelf life {that you should always have in your pantry}.
1. Lentils, legumes, and dried beans will last almost indefinitely if stored in air-tight containers and kept in a cool dry place. They are also very versatile for recipes and most everyone would eat them.
Gloria says
Peanut Butter. When I was a kid, some missionaries to China came to our church and told how their family of five survived a month-long food chain disruption. They lived on meals of rice with peanut butter mixed in. It wouldn’t be the tastiest , but in a survival scenario, the peanut butter provides protein and fat and the rice provides the carbs.
Margo says
I keep sugar, flours, (I have to eat gluten free but hubby doesn’t) sugar, powdered milk, rice, canned chicken and tuna, canned fruit, pasta and pasta sauce, and whatever is growing in our garden. Madras lentils from Costco are great with rice. Most importantly we store some water since we live in a dry area. We bought some emergency dehydrated rations for 3 days which we also keep. While blizzards and hurricanes don’t happen here, we do get the occasional earthquake.
Mudie says
Margo, being gluten free (you), another great thing to have on-hand for those with gmo/gluten and just plain old stomach issues, is activated charcoal. It helps with a multitude of problems, but should not be taken within 2-4 hours of other medications if anyone is on them.
I buy it by the 5 lb. bag which will last for years.
Jennifer says
I like to keep canned tomato products on hand too. That and lots of flour, salt, yeast and sugar. You can make a lot with those things.
lynne says
Peanut butter, rolled oats, and flour. I also use Nido milk…used to have to buy it online, but now our local WallyWorld carries it in the #10 cans! LynneinMN. Don’t forget the non-food items…paper plates, napkins, and plastic forks (though i loathe them!)…if the power goes out, doing dishes could be an issue.
Linda Sand says
I am old and don’t actually cook any more so my emergency stocks now are Mountain House freeze dried meals. They make the meal itself then dry it so it tastes way better than most freeze dried meals. You do have to have water to rehydrate them but you just heat the water, stir it into the meal, and wait 10 minutes. Even I can do that. 🙂
When I used to cook creamed soups were big on my stock it up list. You can stir a can of mushroom or chicken or celery soup together with a can of tuna or salmon or chicken and either rice or pasta and have a pretty tasty variety of meals. One of my family’s favorites was a can of cream of celery soup with cans of chicken, water chestnuts, and pimentos–rice optional.
Patty P says
Can’t stress enough the airtight containers for beans, rice, crackers, and other dry goods (like nuts and seeds AND bird food/pet food). Bought a bunch of beans last fall to have on hand and they were invaded with pantry moths…
Now I buy items, put them in the containers, and freeze them for at least 48 hours (usually I leave them in for a week or so). Freezing will kill any eggs (yes, I know gross) that might be in the dry goods (usually beans or rice) that can potentially hatch and ruin your air tight goods…
Hope this helps someone, I know it threw me for a loop last winter…and those moths!
Rachel says
Patty P and/or Mavis, do you have suggestions or a link for the airtight containers you use? I’m always trying things, but they never quite seem to be very “airtight”. 🙁 thanks!!
-Rachel
Patty P says
The best that I have found are mason jars and the dark grey “heavy duty” plastic lids. Like these: https://www.target.com/p/ball-reusable-wide-mouth-food-storage-lids-gray/-/A-54314629
I haven’t used these, but they look awesome: https://www.amazon.com/EcoPeaceful-Mason-Jar-Lids-Stainless/dp/B08RB88FCC/ref=sr_1_6?dchild=1&keywords=mason+jar+lids+stainless+steel&qid=1630180344&sr=8-6
Jennifer S. says
We have bought the second option (stainless lid with silicone ring) and that are fantastic!!! No rust! Of course you can’t can with them , but I use them for my beans and rice, just like you said. Great suggestion!
Sue says
I use 5 gallon pails with gamma seal lids.
The lids are two parts, one that snaps on to the rim of the bucket and the other part screws tightly into that rim.
Google will show what they look like and I think they’re available lots of places. I got mine from Azure Standard.
Samantha says
I use mylar bags with oxygen absorbers and then store those in food grade plastic buckets with lids. Food will last for many years that way. You can order those through a
Azure Standard.
Jennifer says
Mavis, I thought of you when I was in the grocery store yesterday on the soup aisle. I saw that Rao’s has a line of soups now. I know y’all love their pasta sauce so I wanted to make sure you knew about their soups. Probably won’t last for years since they are jarred, but could make a tasty addition for JIT meals.
Mavis Butterfield says
Thanks for the tip! I am going to have to look next time. I bet they are as good as the sauce.
bettina says
Wow, I love Rao’s too. I just found them this past year! Can’t wait to try them!
Mudie says
Anchovy paste, tomato paste/powder, coconut aminos, Franks hot sauce and HOT spices. It’s amazing what you can make with leftovers and tiny amounts of these ingredients. Intensifies the flavors and stretches your food dollars. Oh, and Pic-a-pepper sauce. Just purchased a gallon from their website. Good use by date, but can be canned to extend shelf life. Always buy from the website if you can and cut out the middleman. Coupons are out there. Also, The movement of “cash only” Fridays is happening around the country. Take it back from those who would take from us!
Sue says
For serious bakers, consider getting a mill and grinding your own flour. In that case you can buy wheat berries which last decades if properly stored.
I also buy olive oil and rice wine vinegar by the gallon and keep it in the cool root cellar, refilling smaller containers for daily use. (I like all sorts of vinegars but only need small bottles of them, rice vinegar is the kind I use most).
Rosemary Calhoun says
I have always believed in a well stocked pantry – learned it from my mom (who grew up during the depression era). I keep flour and sugar in my freezer. It doesn’t really “freeze” but it keeps bugs from getting in. I do a lot of baking for the holidays so I buy flour and sugar a little at a time during the year when I see a sale. When it’s time to start baking, I have what I need without having to buy it all at once (which would be expensive). When I want to use the flour/sugar, I let it come to room temperature before adding it to my canisters. The sugar might get a little “hard” but it breaks up easily.
Back in January we had covid and couldn’t leave the house – our pantry sure came in handy! We also live in Florida and get hit with tropical storms and hurricanes, so we keep plenty of water, paper plates & bowls and plastic silverware on hand (in addition to all the other supplies). I don’t have to run to the store every time a storm shows up (or deal with the crowds), I am already prepared. It is a good feeling!
Lori says
Hey Mavis,
I found another food item that will last until the end of time……………
My grandmother’s fruitcake! LOL
LindaT says
Very helpful and interesting column. And the comments add a lot, too. Thank you all!
Nancy says
Question: Mavis- I know you like tea. Any idea on the shelf life of tea in bags? Thank you!
Mavis Butterfield says
I just checked the side of the box and it was April 2024 {3 years from now}. So if that’s what they print on the box, I would suspect a bit longer than that.
Dana says
Don’t forget the manual can opener if you use an electric…
Mel says
Condiments: ketchup, mustard, mayonnaise, relish, vinegars, lemon juice, etc.
Oil: cooking spray, olive oil, vegetable oil, sunflower oil, sesame oil, peanut oil, Crisco, lard
Root Vegetables (not for super long storage, but): potatoes, garlic, onions, butternut squash, spaghetti squash
In addition to flour and sugar, cornmeal, masa, etc. And in addition to powdered milk, powdered buttermilk.
Ugh, I need to go to the grocery store. We don’t have a pantry, so I have to actually cook most things and freeze them instead of just buying shelf-stable ingredients. I normally do that before school starts, and I have had to do it during this year. Not my favorite. I don’t have any particular dread about disasters this fall, but I do feel like minimizing time spent in crowds, so I’m trying to do at least some freezer cooking.
Linda Practical Parsimony says
Ball canning jars with lids and rings are my airtight storage. I keep all those things except coffee and don’t drink coffee. The coffee drinker in the house will have to do without because he says no long term storage. So, that will be his problem, and I hate that.
Mel, a pantry can be a low cardboard with cans stored in it under the bed. A pantry can be a closet or set of free-standing shelves in the closet or any room.
Sugar does need to be airtight to keep it from humidity and ants, but putting it in the freezer does not help it store better.
I keep oatmeal, too. And, canned beef, canned chicken breast. We may not be crazy about the foods I can make with those things, but all the nutrients will be intact and available.
Canned buttermilk powder and canned eggs are good to have. Remember, a few teaspoons of vinegar or lemon juice makes a buttermilk substitute.
Mel says
Good pantry ideas! Unfortunately, we don’t have much storage space anywhere. Our house is open concept, so we don’t even really have too many walls where I can put shelves. I already have to store pet food and bakeware in my sewing room, and we already use under-bed storage for linens since we have a tiny half closet for linens. We also don’t have a garage, and my husband’s clothes are on a rolling cart because our master closet is so cramped. I did add a freestanding “pantry” cabinet to our kitchen, but I had to block a doorway to do it, and it really only holds the day to day stuff like flour and sugar. There’s not room to really stock up on anything. So, I mostly just stick to freezing since the footprint for cooked frozen food tends to be smaller than for canned or dry ingredients.
Taryn says
We did ten weeks last year (in autumn in New Zealand) without going to the grocery store. Luckily we have a full freezer, good garden/orchard and the farm crops were maturing (potatoes, onions, green beans and lamb) at that time. I was prepared and we ate really well but the two things we ran out of were oil and cheese. It was canola oil for frying, baking etc. We could have had more cheese by freezing some like I did with butter. We have neighbours who are dairy farmers so did think about making my own!
Ray says
To help seal your storage bucket after putting in the oxygen absorbers (pocket wormer) seal the lid turn the bucket upside down poor hot wax around the lid
MCA leads says
Flour, rolled oats, and peanut butter. Moreover, I drink Dora milk. Previously, you had to order it online, but now our neighbourhood Wally World sells it in #10 cans! Lynnein MN. Keep in mind the non-food things… Paper plates, napkins, and plastic forks, which I despise! Doing the dishes could be difficult if the power goes out.