Proper canning or packaging and storage conditions will play a major role in shelf life. For actual shelf life of opened and unopened food items, in ideal conditions, the most comprehensive list I have found so far is a downloadable PDF from FoodStorageMadeEasy.net called ShelfLife.pdf (See Appendix). It is a fantastic two page quick reference that breaks items down into groups like grains, vegetables, fruits, dairy, basics and misc beans, legumes, lentils and the like then tells you the optimum shelf life and opened shelf life expectancy for each item.
Otherwise the best place to look is on each purchased canned or boxed food item. The FDA web site and for some reason the University of Wisconsin and the Wisconsin state government sites have a good amount of data on canning, dehydrating, smoking game meat, etc and how long the items can last.
Here is some new information on a few selected items based on a recent long term storage study by LDS and Brigham Young University.
Food New Shelf-Life "Life Sustaining" Estimates (In Years)
Wheat 30+
White rice 30+
Sugar 30+
Pinto beans 30
Apple slices 30
Macaroni 30
Rolled oats 30
Potato flakes 30
Pasta 30
Powdered milk 20
Dehydrated carrots 20
A Long Word or Two about Food and Water Storage Containers
From the experts at ProvidentLiving.org and TheIdeaDoor.com
Basic Container Guide Lines
- Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
- Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used. Do not use color safe bleach.
- Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
- Do not use containers previously used to store non-food products.
Any of these containers will allow you to safely store food
#10 Cans Foil Pouches Plastic Buckets Glass Jars Original Containers PETE
Plastic Containers
If storing water yourself consider the following:
Water Pretreatment
- Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
- Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.
Storing and Stored Water
- Containers should be emptied and refilled regularly.
- Store water only where potential leakage would not damage your home or apartment.
- Protect stored water from light and heat. Some containers may also require protection from freezing.
- The taste of stored water can be improved by pouring it back and forth between two containers before use.
Details on Food Storage Container Types
#10 Cans
Airtight #10 cans with an oxygen absorber packet protect products from moisture, oxygen, insects, and rodents. These cans are easy to handle, move, and store.
Getting Ready
• Supply the canning area with cans, lids, labels, and product.
• Wash your hands with soap and water.
• Remove loose jewelry and empty your shirt pockets.
• Wear a hair net, an apron, and gloves.
• Do not eat or drink in the cannery area.
• Do not work in contact with food if you are sick or have an open sore.
Filling Cans
• Use a scoop to fill cans. Do not use an empty can as a scoop. Can edges are sharp and should be handled carefully.
To control dust, be careful when emptying bags and scooping product.
• Fill cans to within ¼ inch of top of can.
Using Oxygen Absorber Packets
• Oxygen absorber packets have a limited shelf life in the open air. Packets should not be exposed to air for more than four hours before cans are sealed.
• Open the plastic bag of oxygen absorber packets. If the plastic bag has a clamp, pull the two sides of the clamp apart. If the plastic bag is heat-sealed, locate the notch on the upper left-hand corner of the printed side; then, starting at the notch, tear open the top of the bag (do not cut open).
• Remove from the bag the number of packets to be used within the next 30 minutes, and spread them out on a tray. These exposed packets will now begin to absorb oxygen.
• Do not repeatedly open and close the plastic bag for a few packets at a time. Do not place unused, exposed packets back into the plastic bag.
• After removing the packets, reseal the bag by pressing out the air and fastening the clamp.
• Place one packet on the top of the product in each can. Use packets with all products except sugar.
• Note: Do not leave the plastic bag open to air. Do not refill the tray before using all exposed packets. Do not puncture or open packets. Do not eat contents of packets.
Sealing Cans
• Place lids on cans, and seal cans promptly after filling them.
Labeling Cans
• Write the date on the product-specific “Not for Sale” labels, and place the labels on the cans.
Cleaning Up
• Use a dry towel to wipe off surfaces that have contact with food when changing from one product to another to avoid cross-contamination of products.
• When you have finished, remove all food residue from the processing area by wiping with a dry cloth, sweeping, and vacuuming. Properly dispose of bags and boxes. Leave the area organized and clean.
Foil Pouches
Just like #10 cans, foil pouches protect products from moisture and insects, and are easy to handle, move, and store. In addition, foil pouches are beneficial because:
• The sealing equipment is less expensive to purchase and maintain than the equipment for cans.
• The pouches are reusable, providing long-term cost savings.
• Empty pouches take less space to store than empty #10 cans.
Plastic Buckets
Five-gallon plastic buckets are good for storing bulk products such as wheat, rolled oats, and beans. Be sure to use food-grade buckets that were designed for food storage. These buckets are always white or opaque. Do not use plastic buckets that have been used for chemical storage. Plastic buckets are useful for long-term storage. Although they are not airtight, if they are flushed with carbon dioxide or sealed with dry ice, that will help to destroy any insects that may be present in the food.
Carbon dioxide effectively prevents weevil infestation in dry-pack items stored in plastic buckets. To kill weevils, carbon dioxide should be present in concentrations above 3 percent. Treatment methods that depend on the absence of oxygen to kill weevils, such as oxygen absorbers and nitrogen gas flushing, are not always effective in plastic buckets because of the potential for oxygen leakage.
Instructions for Dry Ice Treatment in Buckets
• Use approximately 1 ounce of dry ice for each gallon of container size.
• Wipe frost crystals from the dry ice using a clean towel.
• Place the dry ice in the center of the container bottom.
• Pour the food into the container to within ½ inch to 1 inch of the top.
• Place the lid on the container and snap it down only about halfway. This will allow carbon dioxide gas to escape from the partially sealed lid as the dry ice sublimates.
• Allow the dry ice to evaporate completely before sealing the container. To see if the ice has evaporated, feel the bottom of the container. If it is still very cold, the ice has not all evaporated.
• Watch the container for a few minutes after sealing the lid. If the container bulges, slightly lift the edge of the lid to relieve pressure.
• It is normal for the lid of the bucket to pull down slightly as a result of the partial vacuum created when the carbon dioxide is absorbed into the product.
Instructions for CO2 Gas Flushing for Dry-Pack Buckets
• Set up the gas flushing equipment using a cylinder, a pressure regulator, and a probe equipped with a pipe extension to reach the bottom of the bucket.
• With the probe valve open, adjust the regulator to the appropriate setting.
o Granular products (wheat, beans, etc.): 20 lb.
o Powdered products (milk, flour, etc.): approximately 3 lb.
• Fill the buckets to within ½ inch to 1 inch of the top.
• Gas flush product with carbon dioxide. Insert the probe to the bottom of the bucket. With the hand valve open, move the probe up and down in a circular motion for the appropriate length of time.
o Granular products—gas flush for 5 seconds.
o Powdered products—gas flush for 20 seconds.
• Seal the lid immediately on the bucket.
• Wipe off the probe with a dry towel when changing from one product to another to avoid cross-contamination of products.
Cautions
• Use CO2 in well-ventilated areas only.
• Wear gloves when handling dry ice.
• Dry-pack only products that are shelf stable. Products must be low in moisture and oil content.
• Avoid exposing products to humid, damp conditions when dry-packing.
Glass Jars
Glass jars have been used for many years to successfully store dried foods. The oxygen absorber packets work well in glass bottles, because glass is an excellent gas barrier. When storing in glass, make sure the bottles are protected from breaking in case of an earthquake or other natural disaster.
Getting Ready
• Set up the canning area with jars, new lids, labels, and product.
• Inspect jars to make certain they are clean and dry. Inspect jar rims for nicks or cracks. Discard cracked and nicked jars.
Filling Jars
• Use a scoop to fill jars.
• To control dust, be careful when emptying bags and scooping product.
• Fill jars to within ¼ inch of the top.
Using Oxygen Absorber Packets
• Oxygen absorber packets have a limited shelf life in open air. Packets should not be exposed to air for more than four hours prior to sealing jars.
• Before opening the bag, check the indicator tablet on the side of the bag. If the tablet is blue, reseal the bag with the clamp and hold for 24 hours. If the tablet is still blue after 24 hours, discard the packets.
• Open the plastic bag of oxygen absorber packets. If the plastic bag has a clamp, pull the two sides of the clamp apart. If the plastic bag is heat-sealed, locate the notch on the upper left-hand corner of the printed side; then, starting at the notch, tear open the top of the bag (do not cut open).
• Remove from the bag the number of packets to be used within the next 30 minutes, and spread them out on a tray. These exposed packets will now begin to absorb oxygen.
• Do not repeatedly open and close the plastic bag for a few packets at a time. Do not place unused, exposed packets back in the plastic bag.
• After removing packets, reseal the bag by pressing out the air and fastening the clamp above the indicator tablet.
• Place one packet on the top of the product in each jar. Do not puncture or open packets. Use packets on all products except sugar.
• Note: Do not leave the plastic bag open to air. Do not refill the tray before using all exposed packets. Do not eat contents of packets.
Sealing Jars
• Wipe off jar rim with a clean, dry cloth.
• Place lids on jars, and seal firmly.
Labeling Jars
• Write the date on the product-specific “Not for Sale” labels, and place the labels on the jars.
Cleaning Up
• Use a dry towel to wipe off surfaces that have contact with food when changing from one product to another to avoid cross-contamination of products.
• When you have finished, remove all food residue from the processing area by wiping with a dry cloth, sweeping, and vacuuming. Properly dispose of bags and boxes. Leave the area organized and clean.
Original Containers
In dry climates, many products such as sugar, salt, oil, pasta, and rice can be stored in their original containers. Many people are very successful storing these products in plastic buckets to protect them from insects and rodents.
PETE Plastic Containers
PETE (polyethylene terephthalate) refers to a type of clear plastic bottle commonly used for foods sold in grocery stores. The bottles are identified on the bottom, next to the recycle emblem, with the letters PETE. This type of container has good oxygen barrier qualities and can be used with oxygen absorbers to store bulk dry foods. The low oxygen content of the sealed containers protects the stored food from insect infestation and helps preserve product quality. These containers are well-suited for products that are rotated on a regular basis, while still providing several years of storage capability.
Instructions:
1. Use only PETE bottles that are new or have been previously commercially packaged with food. Bottles need to have screw-on lids with plastic, not paper, lid seals.
2. Wash and rinse bottles to remove any residue. Drain and dry bottles.
3. Place an oxygen absorber packet in each bottle.
4. Fill bottles with bulk dry products that are low in moisture and oil content.*
5. Wipe top sealing edge clean.
6. Screw lids on tightly to seal the bottles.
7. Store the products in a cool, dry location, away from sunlight.
8. Use a new oxygen absorber packet each time you refill a bottle for storage.
Oxygen Absorber Packets
Oxygen absorber packets are available at Welfare Services' home storage centers and on-line at www.ldscatalog.com. Each absorber can be used for containers of up to 1 gallon (4 liter) capacity.
When packaging products, open the bag of absorbers and take out the number of packets you plan to use in 20 to 30 minutes. Store the remainder of the absorber packets in a sealed glass jar with a metal lid.
*Refer to the Approved Dry-Pack Products list.
*Products that are not low in moisture may allow growth of Clostridium Botulinium bacteria, which produces potentially lethal botulism toxin.
Specifics for Dry Pack Canning
** All Items Must be low moisture - 10% moisture or less, good quality, and insect free.
P R O D U C T S
Cannery Approved
Apple Slices
Beans, Great Northern
Beans, Pink
Beans, Pinto
Carrots, Dry
Flour, White
Fruit Drink Mix
Hot Cocoa Mix
Macaroni
Milk, Nonfat Dry
Oats, Rolled
Onions, Dry
Potatoes
Pudding, Chocolate
Pudding, Vanilla
Rice, White
Soup Mix
Spaghetti
Sugar, Granulated
Wheat, Whole
Non - Cannery Approved
Cheese Powder
Desserts (products that do not contain eggs)
Fruits and Vegetables, Dehydrated (dry enough to snap when broken)
Gelatin and Pudding
Grains, Whole
Legumes
Pasta (products that do not contain egg)
Soy Protein Isolate or TVP
NOT Approved for Home Dry Pack (Some may be available commercially dry packed.)
Baking Powder
Baking Soda
Barley, Pearled
Bouillon
Chewy Fruit, Dehydrated (such as raisins)
Cornmeal
Eggs, Dried
Flour, Whole Wheat
Grains, Milled or Cracked
Granola
Meat, Dried
Mixes containing leavening (such as pancake or biscuit mix)
Nuts (roasted or raw)
Oil
Rice, Brown
Salt
Spices
Sugar, Brown
Yeast
#10 Metal Can - Fill with food, put on lid, add one oxygen packet, and seal with dry-pack canner.
Mylar Bag - Fill with food (allow enough room on top for seal), add one oxygen packet, and seal with heat sealer. In a few days mylar bag will pull in around food. Bags, if carefully opened, may be washed and reused.
Glass Jar - Fill with food, add one oxygen packet, cover with metal lid (which has been immersed in boiling water to soften sealing compound and then quickly dried), and screw on metal band.
5-gallon Plastic Bucket - Line with food-grade plastic bag (PETE), add food, add five oxygen packets, tie plastic bag closed, and put on bucket lid.
Recommended containers for longer-term (30 years or more) storage includes the following:
• # 10 cans (available at Church home storage centers)
• Foil pouches (available through LDS Church Distribution Services)
• PETE bottles (for dry products such as wheat, corn, and beans)
These containers, used with oxygen absorber packets, eliminate food-borne insects and help preserve nutritional quality and taste. Oxygen absorber packets are available at Church home storage centers or through Church Distribution Services.
Under certain conditions, you can also use plastic buckets for longer-term storage of wheat, dry beans, and other dry products.
Properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought according to findings of recent scientific studies. Estimated shelf life for many products has increased to 30 years or more (see chart for new estimates of shelf life). Previous estimates of longevity were based on "best-if-used-by" recommendations and experience. Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.
While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.
Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen. When stored in airtight containers with oxygen absorbers, products must be dry (about 10% or less moisture content).
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