Are You Ready Series: Best Practices For Long Term Food Storage

Tess Pennington
Ready Nutrition
April 2011

Archaic food caches have been found all over the world. The fact that our ancestors planned for the unexpected gives us a clear picture into their unpredictable lifestyle. Foods such as nuts, extra tools and foraging tools were put away for a time when they were needed the most (Source). Of course, the lifetimes of these preps were contingent upon proper storage methods.

These days, we know much more about proper techniques for food packaging. With the proper storage tools a person can store many different types of foods indefinitely. Learning how to store food is cost effective, simple to understand and is a life saver if an emergency arises.

Many preppers like to choose a multi-barrier system to store their food. This barrier system is for long term purposes, and will keep natural elements such as sunlight, moisture and air out of the container when sealed.

Storing Food in Containers

Any food that you plan to store indefinitely, should be stored in food grade containers. These containers will not transfer any non-food chemicals into the food, nor are their any chemicals within the container that are hazardous to humans. Typically a food grade container has a #2 by the recycle symbol or the acronymn ”HDPE” stamp on the bottom (HPDE stands for “high density polyethylene”). Before any food is to be stored, clean the containers with soapy water, rinse and dry thoroughly. 5 gallon plastic containers are the most popular amongst those who store bulk quantities of food.

Additionally, make sure that the lid you purchase for your container is air tight and spill proof. Lids with gaskets and gamma lids are great lids as they do not require a lid opener. They are typically a little more expensive compared to the traditional bucket lid. However, they are easier to open and close, and are worth every penny!

Food Liner

Research has shown that over time, slow amounts of oxygen seep through the walls of plastic containers. Consequently, over time natural elements, and even insects can find a way inside the container. To add additional protection, adding a food liner, such as Mylar bags will ensure that there are multiple barriers for the food to be protected in. Investing in the thickest grade of Mylar would be a good investment for your food storage endeavors. Simply because if properly cared for, mylar bags can last up to 20 years! Additionally, the thicker grade Mylar makes a big difference in the taste of food. The greatest part of investing in these food liners is that because they are so durable they can be reused over and over again.

For those who are investing in a shorter term food supply, many simply pour the food contents into mylar bags, add an oxygen absorber and properly seal the bag closed. This will keep a short term food supply fresh over a given period of time.

Oxygen Absorber Packets and Dessicant Packets

Using oxygen absorbers greatly prolongs the shelf life of stored food. Because it absorbs the oxygen from the container, it inhibits the growth of aerobic pathogens and molds. Oxygen absorbers begin working the moment they are exposed to oxygen. Therefore, it is best to work as efficiently as possible. Oxygen absorbers come in different sizes, so pay attention to the size needed for the container. Typically, 2,000 cc’s of oxygen absorbers should be added in one 5 gallon bucket. Oxygen absorbers are not edible, not toxic and does not effect the smell and taste of the product.

Desiccant packets moderate the moisture level when placed in a food container. They do not absorb the moisture. Please note that desiccant is not edible. If the packet somehow breaks open and spills onto the stored food, the entire contents of the container must be thrown away. There are certain food items that desiccant should not be added to. Specifically, flour, sugar and salt. These items need a certain amount of moisture to stay activated, and if desiccant is added to it, they will turn into a hard brick.

*Bonus*

To prevent bug infestations, use diatomaceous earth. Diatomaceous earth are the fossilized remains of diatoms. They are organic and are safe to use on food. Use 1 cup to each 25 pounds of food.

The Sealing Process

Place the Mylar bag into the 5 gallon container.
Add your oxygen absorbers or desiccant to the bottom of the bag to ensure all sections of the container are protected. Also, remember you will be adding an absorber at the top of the Mylar bag as well.
Begin pouring contents into the Mylar bag.
When you have poured the contents into the Mylar bag and have hit the middle section of the being filled, shake the Mylar bag from time to time to make sure the food gets into the crevices of the bag.
Continue adding food to the mylar bag until you hit your desired amount. I usually stop 3/4 to the top.
Next, begin folding the Mylar down in order to get trapped air to escape out the gap.
Once the air is out, begin sealing the Mylar. A person can use a heat clamp or they can seal their Mylar bags with a simple at home iron put on the highest setting. If the home iron method is used, make sure you have a hard surface such as a cutting board or book to iron on and slowly go over the Mylar bag. Note: this method must be done gently and slowly or the Mylar will be damaged. Seal straight across the Mylar bag in a straight line. Leave the last 2-3 inches unsealed in order to push the last remaining air out of the bag.
Once the trapped air has been pushed out, seal the last 2-3 inches.
Push the sealed Mylar bag into the container. Optional: Add another oxygen absorber on top of the sealed Mylar bag. Place the lid on the container and make sure the lid is on completely.
Store in a dark storage area, where temperatures, moisture levels and sunlight do not fluctuate.

Where Do I Purchase These Products?

The Ready Store – For smaller scale purchases
Amazon - For smaller scale purchases
Ropak – For large quantity purchases
Sorbent Systems – For large quantity purchases
Call around to different restaurants around your area and see if they have any food grade containers with lids that you can have. Typically, restaurants are happy to give these away as they have no need for these containers after they are used. This could save you a lot of money investing in food grade containers.

Food is an investment into your future and your family’s livelihood. Therefore, you must do all that you can to protect that investment for the long term. Using the multi-barrier system will ensure that the food is stored in optimal conditions and that the contents inside are protected for the long term.

Author: Tess Pennington
Web Site: http://www.ReadyNutrition.com/
Date: April 3rd, 2011

Related Categories: Are You Ready, Reserve Supplies, Storage, Survival Food

Join the Conversation! There are 21 responses to this article.

RobNPhx says:

March 10, 2011 at 6:28 pm

Tess,

Thanks for the information. I plan on immediately purchasing the items you’ve just mentioned.

Jan says:

March 20, 2011 at 8:56 pm

I am trying to start with long=term food storage and have ordered a few freeze-dried foods and have started shelves of canned, etc. My problem is where to store it. It always says “cool and dark.” I can do dark but finding 60 degrees and below is difficult, if not impossible. We have an AC attic but in the hot summer months, keep it at about 80 degrees to conserve energy. Will this distroy my properly sealed buckets of sugar, flour, legumes, etc? Any suggestions welcomed. I don’t want to waste my money and energy if it’s not going to work!

Tess Pennington says:

March 24, 2011 at 7:07 pm

If I were you, I would not store my food in the attic. The best place to store food is in an area where the temperatures do not flucuate. A lot of people who are storing food for the long term use closets, utilize unused space under beds or corners of the home, and some who do not have extra space have remote locations where their food is stored.

Hope this helps!

SHTF Mac says:

April 4, 2011 at 12:22 am

Jan, you don’t have to keep the house at 60 degrees year round to keep food fresh. As Tess mentioned, so long as there are not major fluctuations, and you can stay between 65 – 80 Fahrenheit, you should be good to go. We just popped open some beans, rice, flour and dehydrated milk recently that we stored about three years ago. We keep the house at around 76 – 77 in the summer and in the low to mid 70′s in the winter and all was well. We also moved those particular mylar bags from one house to another, over the course of two days, in 95 degree Texas heat. If the temp does fluctuate from time to time, so long as it is not a regular occurrence and the duration of time exposed to the heat it low, you should be fine with respect to longer term storage.

Also, with regard to keeping your preps stored in the dark, if you are packaging inside of Mylar bags light should not be an issue. Though, you’ll want to keep them out of direct sunlight because of the heat.

Mac

Tony says:

April 5, 2011 at 4:39 am

Great article, its just a matter of time to be ready for the world to crumble like pie.

Rae says:

April 5, 2011 at 9:24 am

I see many references to dessicant packs but I am not sure what size to buy for 1 and 5 gallon buckets. There are so many types on the market! Your suggestion would be appreciated. Thanks.

Tess Pennington says:

April 6, 2011 at 3:45 pm

Rae,

I just wrote an article that may be of help to you:

http://readynutrition.com/resources/meet-your-emergency-foods-worst-enemies_06042011/

In the article I discussed the proper amounts of dessicant one should use.

“Desiccant manufactures recommend adding two 1 ounce packets per 5 or 6 gallon pail, or two per large barrier bag.”

Hope this helps,

Tess

Ann Hodges says:

July 9, 2011 at 7:55 am

Is the diatomaceous earth added directly to the food being stored?
Thanks, Ann

- Tess Pennington says:
  
  July 9, 2011 at 11:28 am
  
  Yes, you can add to DE to the food directly. It’s an organic option to storing food.
  
Ann Hodges says:

July 9, 2011 at 8:46 am

Tess,
I just watched your video and learned a great deal. Thank you. I noticed in the video that you had clear storage boxes on the counter. If I use the double barrier method (vacuum sealed inside a mylar bag), can I put the mylar bags inside a clear plastic storage container?
Thanks,
Ann

- Tess Pennington says:
  
  July 9, 2011 at 11:27 am
  
  Ann,
  
  As long as the plastic food container is out of sunlight, and not exposed to any elements, then it’s fine. Another thing you can do that may be more frugal is to buy the cardboard legal file boxes that are at office supply companies. You can get 10 of them in a pack. This is what my family has switched to in order to organize our long-term preps and I like using them more than the plastic containers.
  
Ralph says:

July 16, 2011 at 7:48 pm

We’er just starting to prepare for long term food storage and your article has been a big help

Tess Pennington says:

July 16, 2011 at 9:49 pm

Ralph,

I’m so happy to hear that my articles have been helpful. If you have any questions, feel free to contact me - I here to help.

Tess

lance says:

July 29, 2011 at 10:13 am

Tess, can i store pastas that are still in the box or plastic bags directly into a 5 gallon bucket and then use oxygen absorbers and seal the lid on? Or do I have to pour the out the contents into the bucket

Tess Pennington says:

July 29, 2011 at 11:03 am

Hi Lance,

Great question! I tell my readers to use mylar bags to store their foods because it adds another protective layer from the natural elements and insects. You can store your pre-packaged in food grade buckets. Just add a few absorbers on top and seal it up.

Beginning Prepper says:

December 14, 2011 at 1:43 pm

Why such an empahsis on huyfe quantities of wheat. I wouldn’t even know what to do with it. I thought the basic goal was store what you eat and eat what you store. I have NEVER used raw wheat in my life

- Tess Pennington says:
  
  December 14, 2011 at 7:56 pm
  
  Wheat is one of those healthy, multipurpose preps that can help sustain us during long term emergencies. It can be used as a breakfast cereal, ground into flour, added to soups, cooked and added to salads or sprouted for a healthy snack and even sweetened for desserts. Too see some recipes on incorporating wheat berries into your diet, click here: http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_wheat_berries_recipes#leaderboardad
  
  They are also a true whole grain. A cup of cooked wheat berries has about 300 calories and is packed with fiber, protein and iron. Tasty sprouts are loaded with vitamin E, a cell-protecting antioxidant, and magnesium, which is good for healthy bones and muscles. In an extended emergency, having a diet that is calorie and vitamin rich will help you withstand the increased physical demands of surviving a long term disaster, as well as keep you healthy.
  
home defense says:

February 9, 2012 at 7:08 pm

Was watching doomsday preppers on tv and realized that I had no preparation what so ever. started searching online and found your site. Am really impressed with the information and have learned a lot all ready.
Will try to be back every day to read more and start on a plan and a food an water emergency supply
Thanks for the info
Eddie

JME says:

February 11, 2012 at 10:13 am

How long will beans store in vacuum sealer bags? That’s all I have right now. My husband and I are not young so we don’t need a 15 year storage system. Thanks.

- Tess Pennington says:
  
  February 11, 2012 at 11:43 am
  
  @JME
  
  If you re-seal the beans in Mylar and/or a vaccuum sealer, they have a storage life up to 10 years if you keep the dry goods away from natural elements such as sunlight, moisture, oxygen and insects.
  
Gadabout says:

February 21, 2012 at 5:18 am

I just want to comment about wheat; even if you have celiac disease as I do, wheat is a good thing to store as sprouted wheat contains no gluten. You will need a mill to grind it into flour for those in your family who aren’t celiac. Store flint corn for grinding into corn meal or corn flour. Whole sorghum for grinding into flour, same with oat groats.
My rule of thumb is to store various flours and corn meal, corn grits, etc but have a lot of the whole wheat berries, whole dried corn, etc for the long term as they will keep longer in this form, if properly packed. Dip into it when the other supplies run out.
I read somewhere that popcorn is a great thing to have because it’s filling and good to eat. And I don’t mean the microwave kind