What Foods Have the Longest Shelf Life? [My Top 20 Checklist]

M.D. Creekmore

I've been interested in self-reliance topics for over 25 years. I’m the author of four books that you can find here. Over the years, I’ve learned a lot about prepping, homesteading, and self-reliance topics through first-hand experience and now I want to share what I’ve learned with you.

6 Responses

  1. Survivormann99 says:

    “I read it on the internet, so it must be true.” Someone suggested that really tough beans could be ground with wheat grinder and then used.

    Beans get tougher with age, so I expect that a pressure cooker will help take care of the problem. (In a survival situation when fuel is limited, I expect that one of the first choices for cooking should involve a pressure cooker.)

    About powdered milk, I have heard that adding a little vanilla extract will improve the taste.

  2. Dave says:

    1) For the beans, do an overnight soak. They cook better because they start to sprout and breakdown.

    2) Store what you eat and eat what you store. Practice. Initial stages of SHTF are super stress. Always have canned foods that you can eat without prep.

    3) Peppers, Herbs and Spices or your food pile will get boring

  3. Ragnar Benson. says:

    Myself, I find that using a 3-1 ratio for cooking white rice a better option than 2-1.
    I throw one cup of rice into three cups of water, bring to a boil for a half to one minute.
    Turn off heat cover and let sit until all the water is absorbed.
    I have done this at least twice a week on a gas stove for over 20 years, once in a while I have to turn the burner on for 30 seconds. No need to waste fuel with simmering.
    This method does not work so well on lesser amounts, less mass to retain the heat.
    I have 800 pounds of white rice stored in nitrogen purged sealed buckets with desiccants.
    To go with the rice there is 300 pounds of Great Northern and Navy beans.

  4. Matt in Oklahoma says:

    Good stuff!

  5. CrowBait says:

    Ms. Hermes……

    You forgot one item. Powdered taters. The “Idaho” brand will last for probably 4 or 5 centuries. And it is quite easily adjustable. As in…..boil 2 1/4 cups of water vs. 2 cups. Add in a teaspoon or two of powdered milk……adds a little ‘dairy flavor’, and a tablespoon of powdered cheese. BUT, only after you have boiled the water and added the taters. Got to stir them taters a bit, let ’em sit for a minute then add powdered milk and cheesy stuff. Then, when it’s time to serve, add a teaspoon of butter powder on top of each serving and let it sit for a minute or so.. Then, if ya feel like it, do the same to the other servings. (LOL) I got some very strange looks when I first did this, but now it is expected.

  6. axelsteve says:

    I store what I eat I do not plan on radical changes to my diet when the ball
    oon goes up. I also do not plan on freeze dried foods in buckets.