30 Year Food Storage - The Right Way

This article will guide you through the detailed steps of using food-grade buckets, Mylar bags, flat irons, oxygen absorbers, and common dried staples like rice and beans, while also covering calorie requirements per person, food conversions, and estimates for survival.

FOOD PREPPING

10/4/20246 min read

a man and woman with bags of rice for prepping

How to Properly Store Food for 30 or More Years

Long-term food storage is a critical skill for those seeking self-sufficiency, disaster preparedness, or off-grid living. With proper techniques and the right supplies, it’s possible to store food for 30 years or more. This article will guide you through the detailed steps of using food-grade buckets, Mylar bags, flat irons, oxygen absorbers, and common dried staples like rice and beans, while also covering calorie requirements per person, food conversions, and estimates for survival.

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When I first started thinking seriously about the concept of survival, I was struck by the unsettling realization that so much of what we take for granted is shockingly fragile. In my line of work, the importance of preparation is drilled into every fiber of your being. Plans fail, logistics crumble, and contingencies become lifelines. But one thing remains constant: the unshakable need for sustenance. It’s not dramatic or poetic, but the truth never is. Food is survival, plain and simple. And in an uncertain future, having a food supply that won’t betray you with an expiration date could mean the difference between life and death. The dire truth is that prepping isn't one dimensional, its multi-faceted, you will also need water storage plans as well as medical skills during a disaster. For now lets focus on food...

The concept isn’t new. Armies throughout history have marched on their stomachs, stockpiling rations to ensure victory. But unlike soldiers with supply lines, civilians rarely think about food beyond the next grocery store visit. That’s a dangerous oversight. The modern food supply chain is efficient but fragile, a system dependent on countless moving parts that can’t all be controlled. Natural disasters, economic upheavals, and other unexpected disruptions can bring that machine to a halt. That’s when you realize just how important it is to have a food source that isn’t just shelf-stable, but capable of withstanding decades.

A 30-year food supply isn’t just about preparation; it’s about resilience. When properly stored, these supplies don’t just last. They outlast. Freeze-dried meals, vacuum-sealed grains, and canned proteins might not sound glamorous, but they are technological marvels in their own right. Engineers and food scientists have honed preservation techniques that allow meals to retain their nutritional value, flavor, and safety for decades. It’s not just chemistry; it’s a calculated investment in your future.

Think about it: what’s the cost of a single day without food? Hunger clouds your judgment, saps your strength, and gnaws at your morale. Imagine extending that to weeks. Now, picture having the foresight to avoid it entirely. A 30-year food supply doesn’t just feed your body; it calms your mind. In any crisis, clarity and calm are invaluable assets. You won’t find them at the bottom of an empty pantry.

The durability of these long-lasting supplies isn’t an excuse to neglect them, however. Regular checks ensure the integrity of the storage conditions—cool, dark, and dry are your allies. Rotation and redundancy become the standard operating procedure. After all, even a 30-year food supply doesn’t survive carelessness. Proper storage is the armor protecting this essential asset.

It’s easy to dismiss the idea as overkill. “What are the odds?” skeptics ask. That’s the wrong question. Preparation isn’t about odds; it’s about consequences. Low probability doesn’t mean no probability. Those who rely on luck are often the first to lose everything when luck runs out. Having a long-term food supply isn’t paranoia; it’s pragmatism.

There’s a quiet satisfaction that comes from knowing you’re ready. The world’s chaos becomes less daunting when you’ve planned for the worst. And while food isn’t the only piece of the puzzle, it’s the foundation. Without it, nothing else matters. It’s not about hoarding or fear-mongering. It’s about responsibility, foresight, and a commitment to protect yourself and those you care about. And in the grand scheme of preparedness, there’s no room for half-measures. Food that lasts 30 years isn’t just a safeguard; it’s a statement of self-reliance and an insurance policy against the unknown.

Materials You Will Need:

Food-Grade Buckets (5 or 6-gallon buckets with tight-fitting lids)
Mylar Bags (size should match your bucket capacity, typically 5-gallon)
Oxygen Absorbers (2000 cc for a 5-gallon bucket)
Flat Iron or Impulse Sealer (for sealing Mylar bags)
Dry Food Staples (rice, beans, wheat, oats, etc.)
Labels and Markers (to date and identify contents)
Silica Gel Packets (Optional) (to absorb moisture)

Step-by-Step Process for Storing Food

Choose Appropriate Food for Long-Term Storage: Certain foods are more suitable for long-term storage than others. Opt for items with low moisture and fat content, as both can cause spoilage. Some great options include:
- White rice (brown rice has a shorter shelf life due to its higher oil content)
- Dried beans
- Wheat berries
- Rolled oats
- Pasta
- Dehydrated vegetables
Prepare Your Workspace: Ensure your storage area is clean, dry, and free of pests. Choose a cool, dark, and dry location for storing the buckets once they are sealed. Heat and light can degrade food quality, so aim to keep the temperature below 75°F (24°C) for best results.
Line Food-Grade Buckets with Mylar Bags: Mylar bags provide an extra barrier against oxygen, moisture, and pests. Place a 5-gallon Mylar bag inside your food-grade bucket, ensuring that the edges extend over the sides of the bucket.
Fill the Mylar Bag with Dry Food: Carefully pour your chosen dry food into the Mylar bag. Aim to fill the bag within 2-3 inches from the top. Leave enough space to close the bag later.
Conversion of Dry Food to Cooked Food:
- Rice: 1 cup of dry rice yields about 3 cups cooked.
- Beans: 1 cup of dry beans yields about 2.5 to 3 cups of cooked beans.
- Pasta: 1 cup of dry pasta generally doubles in size once cooked.
- Oats: 1 cup of dry oats yields about 2 cups cooked.
Add Oxygen Absorbers: Oxygen absorbers remove oxygen from the sealed environment, which extends the shelf life of the food. For a 5-gallon bucket, place a 2000 cc oxygen absorber inside the Mylar bag on top of the food. Make sure to reseal your oxygen absorbers quickly after opening the pack to keep them effective.
Seal the Mylar Bag: Using a flat iron (hair straightener) or impulse sealer, seal the top of the Mylar bag. Start at one end and work your way across the opening, ensuring a complete, airtight seal. Double-check for any gaps or areas that aren’t sealed.
Secure the Bucket Lid: After sealing the Mylar bag, push any excess air out of the bag before placing the lid on the bucket. Snap the lid tightly onto the bucket to create an additional protective barrier.
Label and Store: Clearly label each bucket with the contents and the date of sealing. This will help you track what you’ve stored and when it was packed. Place the bucket in your designated storage area.

Calories Required Per Person for Long-Term Survival

Caloric needs will vary depending on age, gender, and activity level. On average, an adult requires the following calorie intake:

Sedentary Adult: 1,800 to 2,200 calories per day
Moderately Active Adult: 2,200 to 2,600 calories per day
Active Adult: 2,600 to 3,000 calories per day

For long-term survival, it’s important to plan food that provides enough calories and nutrients to sustain energy levels. Most dried staples like rice and beans are calorie-dense and can form the backbone of your food storage.

White rice: 1600 calories per pound
Dried beans: 1600-1700 calories per pound
Wheat berries: 1600 calories per pound
Rolled oats: 1600 calories per pound

Estimating Food Quantities for Different Time Frames

When calculating how much dry food to store for different time frames, consider the following basic guidelines. These figures are based on a diet of 2000-2500 calories per person per day. Adjust accordingly for specific calorie needs.

1 Month Supply (1 Adult):

30 pounds of rice
20 pounds of beans
10 pounds of oats or wheat
Miscellaneous (spices, oil, salt): 5-10 pounds

3 Month Supply (1 Adult):

90 pounds of rice
60 pounds of beans
30 pounds of oats or wheat
Miscellaneous: 15-20 pounds

6 Month Supply (1 Adult):

180 pounds of rice
120 pounds of beans
60 pounds of oats or wheat
Miscellaneous: 30-40 pounds

1 Year Supply (1 Adult):

360 pounds of rice
240 pounds of beans
120 pounds of oats or wheat
Miscellaneous: 60-80 pounds

Additional Considerations

Rotation: Even though properly sealed food can last for 30+ years, it’s a good practice to rotate your food every 5-10 years to ensure quality and nutrition are maintained. Always use the oldest stock first.
Water Requirements: When planning for long-term food storage, don’t forget to calculate water needs. Cooking dried foods like rice and beans requires significant amounts of water. You’ll need about 1 gallon of water per person per day for drinking and cooking.
Nutrition: While rice and beans are calorie-dense and have a long shelf life, they don't cover all essential nutrients. Consider storing a variety of foods, including dehydrated vegetables, powdered milk, and vitamin supplements, to ensure a balanced diet.
Pest Control: Properly sealed Mylar bags with oxygen absorbers should protect against pests. However, for extra security, store your buckets off the ground on pallets or shelves, and regularly inspect the storage area for signs of pests.