Actually most non perishables properly stored can last far beyond their due dates. Anything in cans (except tomato and other acidic products) can last numerous years. Tomatoes and high acid products will start degrading their packaging within 4-5 years after their “expiry date” . You would really be very surprised. Also home canned goods if the seal is good are fine for years. I had home canned carrots (water bath) from 2010 that lasted until 2020 just as fresh as the day I canned them. The only reason I don’t eat the ones from 2010 anymore is I simply ran out. But it is good to eat the older stuff first.

great info!

I typically use mylar bags with an oxygen absorber for long term storage. This will extend the life quite a big. The fastest thing to get bugs is flour (in my experience). If I’m storing 5 lb bags of flour for just a year or 2 then I put them in large ziplock bags and rotate them though my normal use. If I’m storing for longer then I use mylar bags and oxygen absorbers. Putting them in buckets helps with larger pests like mice. It also make it easier to move around. Put a list of what is in the bucket on the outside.

For my really long-term storage that will only be used in a long-term emergency I use larger mylar bags (5 gallon) and use dry ice (put a small chunk in the bottom) instead of oxygen absorbers. Food has been stored without all of this for generations, so it’s a choice. I don’t know anything about bay leaves.

Bad food smells bad, typically. If you have a mold allergy then long term storage is more of an issue. For instance, I will buy Krusteaz pancake mix in the plastic packaging and store it for years without worrying about using it. But if I had a mold allergy and used it after 5 years and there was some unknown mold then I could get really sick. Generally the more “whole” the food is the longer it lasts. However white rice stores longer than brown rice, because brown rice has the oil still in it. I think I currently have over 600 lbs of stored rice, 250 lbs of beans and 400 lbs of other various dry goods plus 50+ lbs of canned meats. I buy canned vegetables instead of making my own. And rotate your stock.

I slightly disagree on the use by date. Most things have “best by” dates which aren’t the same and i’ve been told that nothing can have a use by date past 2 years (due to 1 state law that everyone adheres to). I would be happy eating rice that has been properly stored for 5 or even 10 years. I’ve used flour after 4 years that was properly stored. My generally feeling is that if it’s a true food emergency then having it is better than not having it. I’m not easily worried about most things.. Every time I’ve had “food poisoning” or anything like it I got it from a restaurant meal not from 3 year old pork that I canned myself and sat on a shelf.

Great comments. Thanks.

Yep!