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How to preserve food for long term storage is a vital skill if you’re building a survival pantry, prepping for emergencies, or just trying to save money. In this guide, we’ll look at real strategies for keeping food shelf-stable without breaking the bank.
Most of the typical pantry items people stock—rice, beans, flour, canned goods—are fine for short term use. But without the right storage methods, they won’t hold up well beyond 3 to 5 years. Air exposure, moisture, and pests will eventually break down even the best supplies if they’re not properly sealed and rotated.
This tutorial will walk you through how to preserve food so it stays fresh, safe, and edible for the long haul. Whether you’re using buckets, Mylar bags, oxygen absorbers, or vacuum sealing, the goal is to protect your investment and ensure you always have what you need when it counts.
How to Preserve Food for Long Term Storage (Guide)
To begin with, keep your food in a dark, dry, cool, and pest-free environment. Even though it should be obvious, it is worth repeating. Heat, light, moisture, and pests are the worst things for storing food for an extended period of time. The cooler, drier, and darker your storage space, the longer your food will last.
Next, your shelving setup matters more than you think. Avoid placing food directly on the floor. Maintain the bottom shelf five inches or more above the floor. This serves two important purposes:
Flood Protection – In case of minor flooding, your food won’t be instantly ruined.
Rodent Defense – It makes it harder for rats and mice to get to your supplies unnoticed.
Food-Grade Buckets
One of the most affordable storage options is food-grade buckets. Many supermarkets, especially their bakery sections, will give these away if you ask. If not, it is still easy to locate them online and reasonably priced. These buckets are ideal for storing large quantities of dry goods like rice, flour, sugar, or beans.
Make sure the buckets are clean, have tight-sealing lids, and are BPA-free. You can also line them with Mylar bags for an added layer of protection.
Mylar Bags – With Caution
Mylar bags are great for blocking light and air, but only if used correctly. If there’s any chance of moisture getting in, be careful. Over time, plastic materials can degrade, and if Mylar breaks down, it could contaminate the food. That’s why even bottled water in plastic should be rotated—it’s not about the water, it’s about the container.
Pros:
Excellent oxygen and light barrier
Affordable and space-saving
Easy to seal with a regular iron
Cons:
Susceptible to punctures
Can degrade over time if exposed to humidity
Should not be used for moist foods
Oxygen Absorbers
These are a must. Oxygen absorbers are small pouches filled with iron powder that remove oxygen from sealed containers. They help prevent the growth of bacteria, mold, and insects.
They’re safe for dry foods and can sit directly inside a sealed Mylar bag. Just don’t open the packet until you’re ready to use them—they activate immediately upon exposure to air, and their effectiveness starts dropping fast.
How to use:
Fill your Mylar bag with food
Enter the appropriate quantity of oxygen absorbers according to volume.
Seal the bag airtight as soon as possible (a clothes iron works fine).
Place the sealed bag in your bucket
You can get packs of 50 for around $20–$25 online. They’re worth the investment for long-term peace of mind.
Note: Oxygen absorbers are for dry goods only—no wet or oily foods.
Vacuum Sealing
Vacuum sealing is another effective option, especially for smaller portions. It removes most of the air and helps prevent oxidation and freezer burn.
Pros:
Compact and space-efficient
Extends shelf life dramatically
Easy to open and reseal
Cons:
Good machines are pricey ($150–$250)
Does not completely eliminate oxygen unless absorbers are used.
Bags are more fragile than buckets or Mylar
Combining vacuum sealing with Mylar or bucket storage can give you the best of both worlds—but it’s more effort and expense.
Final Steps and Tips
Once packed, label everything clearly. Write the food type and the date you sealed it. Long-term storage doesn’t mean it’s forgotten forever. You should rotate your food regularly so nothing goes to waste—whether disaster strikes or not, it’s just good practice.
Also, throw a few silica gel packs inside your buckets (but not directly on the food). These help absorb moisture that could otherwise compromise the packaging over time.
Conclusion
Remember — this entire guide is focused on dry goods only. We’re not talking about anything that contains moisture, oils, or liquids. These products need completely different preservation techniques and spoil more quickly.
There are other techniques for removing oxygen, like using nitrogen tanks to flush out the air before sealing. But unless you really know what you’re doing, it’s not worth the trouble. Nitrogen setups can be expensive, and unless you’re precise, you risk ruining your entire batch. Honestly, oxygen absorbers are just more affordable, safer, and easier for most people.
Another method some preppers use is dry ice. In theory, it works—it releases carbon dioxide, which displaces oxygen inside the container. But here’s the issue: dry ice attracts moisture from the surrounding air, and if you’re not careful, that moisture can get sealed in with your food. That’s a big problem when you’re trying to keep things dry and shelf-stable. So, if you’re going to experiment with dry ice, do your research and proceed with caution.
If you’re new to long-term prepping or just getting started with building your emergency pantry, I hope this guide gave you the clarity and confidence to begin. Now you know how to preserve food for long term storage the right way.
If you found this content helpful, please consider sharing it—it really helps spread the word. Got questions or your own tips? Drop them in the comments. I read every one.
Happy prepping!
