How to Store Food Long Term?

Storing food long-term is a useful skill for various reasons, whether you’re looking to save money by buying in bulk, preparing for an emergency, or simply wanting to have a well-stocked pantry.

Several methods for preserving food include freezing, dehydration, canning, fermentation, root cellaring, and storing food in a cool, dry, and dark place.

In this article, we’ll explore these methods in detail and provide tips for ensuring that your stored food stays fresh and safe. We’ll also provide tips on proper packaging and storing different types of food to extend their shelf life. So let’s get started!

how to store food long term

How to Store Food Long Term?

Long-term food storage is a useful strategy to cut costs and ensure a steady food supply in crises. It can also be a method to enjoy your favorite foods out of season or preserve the abundance of the harvest season. Careful storage is crucial to avoid rotting and preserve the food’s quality.

There are several methods for storing food long-term, including freezing, dehydration, canning, fermentation, root cellaring, and storing in a cool, dry, and dark place. Each method has its advantages and is suitable for certain types of food. There are several ways to store food long-term, including:


This is a good option for most types of food, as it prevents the growth of microorganisms and slows down the process of oxidation. To freeze food, wrap it tightly in airtight packagings, like aluminum foil or freezer bags, and place it in the freezer’s coldest section.

When freezing food, it’s important to label and date the packages, so you know what you have and how long it’s been frozen. To thaw frozen food, place it in the refrigerator or under running water.


This is a good option for fruits, vegetables, and meats. To dehydrate food, slice it into thin pieces and place it in a dehydrator or oven set to a low temperature (around 145°F).

Dehydrated food can be stored in airtight containers, like mason jars or vacuum-sealed bags, and last for several months or even years. To rehydrate dehydrated food, soak it in water or add it to a recipe with a liquid component.


This is a good option for preserving fruits, vegetables, and meats. To can food, euthanize the jars and lids, pack the food into the jars and place them in a pot of boiling water. The heat from the boiling water will create a vacuum seal, which prevents air from entering the jar and causing spoilage. Canned food can be in a cool, dry place for several months or even years. To open a can, use a can opener or a spoon to pry off the lid gently.


This is a good option for preserving vegetables and dairy products. To ferment food, add a starter culture (like whey or a starter culture from a previous batch of fermented food) to the food and then allow it to sit in a warm place for a few days to a few weeks.

The bacteria in the starter culture will convert the sugars into lactic acid, which preserves the food and gives it a distinctive flavor. Fermented food can be stored in the refrigerator for several weeks or even months.

Root Cellaring:

This is a good option for storing root vegetables like potatoes, carrots, and beets. To store food in a root cellar, place the vegetables in a cool, dark, and humid place, like a basement or underground room.

The cool temperature will slow down the metabolic processes of the vegetables, while the dark and humid environment will prevent them from drying out. Root vegetables stored in a root cellar can last for several months.

Store the Food in an Airtight Container 

Storing food in an airtight container can help to prevent spoilage by keeping air and moisture out. This is especially important for grains, nuts, and seeds, which can go rancid if exposed to air or moisture. Choose a container with a tight-fitting lid to store food in an airtight container, like a mason jar or vacuum-sealed bag.

Remove any excess air before sealing the container to create a vacuum seal. Proper packaging is key to maintaining the freshness and shelf life of stored food, so be sure to choose an appropriate container and seal it properly.

Storing Food in a Cool, Dry, and Dark Place:

Storing food in a cool, dry, and dark place is a good option for grains, nuts, and seeds. The cool and dry environment will prevent the growth of microorganisms and mold formation, while the darkness will prevent the food from losing its flavor and nutrients due to exposure to light. To store these types of food, place them in airtight containers and keep them in a pantry or cabinet.

It’s important to check the food regularly for symbols of spoilage, such as a strange odor or visible mold, and to discard any food that shows these signs. Proper packaging is also key to maintaining the freshness of the food, so be sure to use airtight containers and remove any excess air before sealing. This method of storing grains, nuts, and seeds allows them to be kept for several months or even years.

Additional Tips for Long-Term Food Storage

  • Choose the right storage method for each type of food. Different methods, such as freezing, dehydration, canning, and fermentation, are suitable for different types of food.
  • Use airtight packaging to prevent spoilage. This includes using containers with tight-fitting lids, like mason jars or vacuum-sealed bags, and removing excess air before sealing.
  • Label and date all stored food. This will help you track what you have and how long it’s been stored.
  • Store food in the appropriate environment. Different types of food require different storage conditions, such as a cool and dry place for grains or a cool and humid place for root vegetables.
  • Check stored food regularly for signs of spoilage. Discard any food that has a strange odor, visible mold, or other signs of spoilage.
  • Rotate your stored food regularly. Use the oldest items first to prevent waste, and always eat the freshest food.
  • Keep stored food out of reach of pests. This includes storing food in containers with tight-fitting lids and regularly checking for and removing any pests.

Which Foods have the Longest Shelf Life?

Many foods have a relatively long shelf life and can be stored without spoiling. Some examples of these foods include:

  • Dried beans, grains, and legumes: These staples can be placed in a cool, dry place for several months or up to a year.
  • Dried herbs and spices can retain their flavor for several years when stored in a cool, dry place away from direct sunlight.
  • Honey: Honey has a very low moisture content and can be stored indefinitely.
  • Salt: Pure salt does not spoil and can be stored indefinitely.
  • Nuts: Nuts can last for several months or even a year if stored in an airtight container in the pantry or refrigerator.
  • Hard cheeses: Cheddar and parmesan can last for several months or even a year if properly stored in the refrigerator.
  • Canned goods: Many types of canned foods, such as vegetables, fruits, and meats, can be stored for several years as long as the cans are not damaged or dented.

Can you Freeze Food in Mason Jars?

Mason jars are a popular choice for freezing food because they are durable, versatile, and easy to use. To ensure food in mason jars is safe and of high quality, there are a few things to bear in mind while freezing it. First, it is important to choose the right type of mason jar for freezing.

Regular mouth mason jars are not recommended for freezing because the glass is too thin and may break as the food expands during the freezing process. Instead, opt for wide-mouth mason jars, which have thicker glass and are better able to withstand the expansion of frozen food. Next, leaving enough headspace in the jar is important to allow for expansion.

When freezing liquids, leave about 1 inch of space at the top of the jar. For solid foods, leave about 1/2 inch of space. This will help to prevent the jar from breaking or the lid from popping off. It is also important to properly seal the jar to prevent air from entering and reduce spoilage risk.

Make sure to tighten the lid securely, but not too tightly, as the jar may still expand as the food freezes. Finally, label the jar with the contents and the date, and place it in the coldest part of your freezer. Frozen food will last several months, but it is generally best to use it within a few months for optimal quality. Overall, mason jars are a convenient and effective way to freeze food, as long as they are used properly.

How to Store Food in Vacuum Sealing and Mylar Bags?

Vacuum sealing and storing food in Mylar bags are two ways that can be used to extend the shelf life of food by reducing the amount of oxygen and moisture present around the food. Here are some tips for using these methods:

1. Vacuum-Sealed Bag: Vacuum-sealing food is a good way to store it long-term because it removes the air from the wrapping, which can cause food to spoil. To vacuum seal food, place it in a vacuum-sealed bag and use a vacuum sealer machine to remove the air. 

Vacuum sealing is a good option for preserving a wide range of foods, including meats, grains, nuts, and seeds. The vacuum sealer will create a tight seal around the bag, preventing air from entering and causing spoilage. Vacuum-sealed food can be stored in the refrigerator, freezer, or pantry and last longer than food stored in regular packaging.

Reference: Vacuum packaging improved the inactivation efficacy of moderate dry heat for decontamination of Salmonella on almond kernels.

The inoculated almonds were put into Petri dishes without covers, ambient-sealed glass tubes, and vacuum-sealed mylar bags (vacuum packaging). Bacterial inactivation was generally slightly better or comparable with vacuum packaging than non-vacuum packaging. Compared to the no-packaging option, vacuum and non-vacuum packaging significantly increased the amount of Bacteria inactivation.

2. Mylar Bags: In Mylar bags, which act as a moisture barrier, you may quickly keep food for an extended period. They’re an excellent technique to prevent pests like mice and ants from getting to your food. They also increase the shelf life of your food. Different thicknesses of these bags are offered. The bag’s thickness will increase the shelf life.

Pick bags that range in thickness from five to seven millimeters to get the most out of your Mylar. It is important to label the contents of the bags before sealing them. When the time comes for them to open the boxes again later, your family will benefit from this. After applying the seal, the Mylar bags should be stored in a cool, dry area. Please keep them in a bucket made of food.

Which Foods Never Expire?

Most foods will eventually expire and spoil, but some foods with very long shelf lives can be stored for extended periods without spoiling, including dried beans, grains, legumes; Honey; Salt; hard stuff; mad; vinegar, and various types of alcohol.

However, it is worth noting that while these foods may not expire in the traditional sense, they can still lose flavor or quality over time. Therefore, it is generally best to use them within a reasonable timeframe to ensure they are at their best.

What Foods are Not Suitable for Canning?

Canning conserves food by sealing it in airtight containers and heating it to a high temperature to kill bacteria and inactivate enzymes. While many types of foods can be safely canned, some are not suitable for this method of preservation.

One type of food that is not suitable for canning is low-acid food. These include meats, poultry, seafood, and most vegetables. These foods are at high risk for botulism, a serious and potentially deadly food poisoning caused by the bacterium Clostridium botulinum. To eliminate the germs, low-acid foods must be processed in a pressure canner, impossible with home canning supplies.

Another type of food that is not suitable for canning is highly acidic food. While these foods are generally safe to can because the high acidity inhibits the growth of bacteria, they can still spoil if not processed properly. For example, not acidic tomatoes may spoil or develop off-flavors when canned, even if heated to a high temperature.


In conclusion, there are many ways to store food long term to extend its shelf life and preserve its quality. Whether preserving the bounty of the harvest season or preparing for emergencies, it’s important to choose the right storage method for each type of food.

By freezing, dehydrating, canning, fermenting, root cellaring, or storing in a cool, dry, and dark place, you can enjoy your favorite foods for months or even years to come.

Proper packaging is also key to preventing spoilage and maintaining the freshness of your stored food. With these suggestions in mind, you can confidently store food long-term and have a reliable source of nourishment whenever you need it.