Survival Food – Freeze Dried & MRE

Dry Bulk Food Storage – 3 Steps to Obtaining Maximum Shelf Life

By Cheryl Moss

Ideally, you should plan your bulk food storage for a minimum of 6 months. The whole purpose of “buying-bulk” is for long-term food storage and emergency preparedness planning. A 72-hour emergency food supply, and commercially prepared survival foods are important to have, but in this article we will discuss — how to obtain long term shelf life from dry foods stored in bulk.

Step 1 – Using Proper Food Storage Containers

Plastic Food Grade Buckets and Airtight Containers:

For long-term storage, you need to store bulk dry foods in a hard container that mice won’t chew like glass, hard plastic or metal (plastic bags or zip-lock bags alone, are not effective for long term food storage).

Plastic containers, by themselves, are not a true oxygen barrier. For maximum shelf-life of stored foods, plastic containers require the addition of oxygen barrier or Mylar/metalized bags, and oxygen absorber packets.

• Expect 6 months to 1 year stable shelf life for most dry foods in just the plastic container alone.
• Expect 5 to 20 years plus, by adding oxygen barrier/Mylar bags, and also oxygen absorber packets.

Glass food storage containers:

Glass bottles also come in several different sizes. Glass containers do have an advantage if properly sealed (air-tight), because glass is a true oxygen barrier by itself, unlike plastic.

The dis-advantage is; the possibility of the glass breaking if mis-handled or in a disaster situation such as a hurricane or an earthquake.

List of Typical Dry Foods To Store For Emergencies:

• Grains
• Flours
• Beans
• Sugars
• Corn
• Powdered Dairy & Eggs
• Pastas
• Dried Fruits & Vegetables
• Spices & Herb’s
• Nuts
• Dried Meats/Jerky

Step 2 – Moisture and Oxygen Control

Using an air-tight container alone, works fine for 6 months up to a year for some foods. Adding a oxygen barrier bag, such as Mylar bags, and also the use of oxygen absorber packets, is the key in obtaining the maximum shelf life of stored foods.

Storing staples such as; rice, beans, wheat, corn, sugar, etc., using mylar bags, oxygen absorbers, and air-tight containers or 5 gallon buckets, the food will still be edible and nutritious for up to 20 (some users even claim 30) years.

Step 3 – Pest, Temperature and Light Control

Rodents and insects are pretty much eliminated if you follow the recommended methods above. Mice and bugs cannot penetrate a hard plastic, glass or metal container, food is protected from insects when lined with a sealed Mylar/metalized bag.

Temperature and light can be controlled by storing your sealed foods in dark, cool areas. Do not store long term foods above heat sources such as; cook stoves, refrigerators, or even microwaves. An even cool (45 to 50 degrees) temperature, with little or no light, is the optimal condition for storing dry bulk foods.

Be prepared before a disaster or a food shortage emergency, having at least some bulk food storage, is smart preparedness planning.

Cheryl Moss, has a background and passion in emergency related fields – Canine Search & Rescue, Emergency Medical Dispatch Training, and a Website on Emergency Preparedness & Disaster Planning.

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