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Determining the storage life of foods is at best an inexact science as there are so many variables. These range from the condition your food was in when you first purchased it and includes many other factors. This page was written with input by Mr. Stephen Portela who has over 30 years of professional food storage experience. This information should be used as a general guide only, and should not be followed "as the gospel truth" because your results may be different.
Factor #1: The Temperature:
Temperature has more to do with how long well dried foods store than anything else. The USDA states, "Each 5.6 C. (10.08F) drop in temperature doubles the storage life of the seeds." Obviously, there is a limit as to how far this statement can be taken. However I expect it basically holds true from room temperature down to freezing. No doubt, the inverse could also be considered true. "Each 5.6C. (10.08F) rise in temperature halves the storage life of seeds." This theory holds true for non-garden seeds as well.
Constant Storage Storage life Temp in degrees F In Years ---------------- ------------ 39.76 - - - 40 49.84 - - - 30 59.92 - - - 20 70.00 - - - 10 80.08 - - - 5 90.16 - - - 2.5 100.24 - - 1.25
Note: the above chart is not for a specific food but shows the relationship between temperature and storage life.
About a year ago we got an unopened paper bag of white flour which had been stored at 70 degrees F, in a dry climate. It had been sitting for 3 years in a closet. It made fine looking bread but had such an 'old' and bad flavor that it was difficult to eat. For another example, a couple of years ago in the Puget Sound area we were given a 4 gallon can of wheat that had been stored up high in a garage for about 30 years. This part of the country is not as hot as some places, yet in the summers the average garage still gets up into the 90's. Even though wheat will store for 30+ years under good conditions, the bread from this particular wheat was very bad tasting and after a few batches we ended up throwing the wheat away (something I always dislike doing).
Counter these stories with several examples told by Mr. Stephen Portela, Walton Feed's manager: He stores his long term food storage in his basement where the temperature hovers around 60 degrees F. The experts give brown rice a 6 month storage life because of all the oils in it that go rancid. Yet, Mr. Portela has been eating from a supply of brown rice that has been in his basement over 10 years. It is still wholesome! In another example, there is a family living near him who purchased a supply of food in #10 cans 30 years ago. Their basement hovers around 58 degrees F. After 28 years, Mr. Portela took a sample of many of these items to the Benson Institute at BYU to have it tested. The results can be seen at the bottom of Mr. Portela's welcome page. You will see everything tested had a 'good' to 'satisfactory' rating except for the eggs which had a 'minimum passing' rating. After 28 years I think it is most interesting that it passed at all. Mr. Portela tells me as 30 years have now passed, their storage is still in very good condition.
The bottom line is even with the very best packaging methods, if you are planning on storing your food in a warm environment, it will only last a fraction of the time it would last if stored in a cool, dry place. You can expect good storage life if your storage temperature is at 60 degrees F or below. Optimum storage temperature is at 40 degrees F or less. It is important you also find a place where the temperature remains constant. Frequent temperature changes shorten storage life. If you don't have a cool place for your food storage, plan on rotating your storage quickly enough to prevent food loss. See our underground storage area pages for ideas.
Factor #2: Product moisture content:
By looking at the USDA nutritional tables, dry beans, grains, and flours contain an average of 10% moisture. Although it is very difficult and unnecessary to remove all moisture from dry foods, it is imperative that any food be stored as dry as possible. Foods with excess moisture can spoil right in their containers. This is an important consideration when packing food with dry ice as moisture condenses and freezes on the outer surface of the dry ice. For long term storage, grains should have a moisture content of 10% or less. It is difficult to accurately measure this without special equipment. See the misc.survivalism faqs for a quick and easy way of getting a rough estimate of the water content in your foods. It is also important to know that you can not dehydrate foods at home that reach these levels. Food that is dried to a moisture level of 10% moisture crisply snap when bent. Those of you who dehydrate foods at home know dehydrated foods from your dehydrator are quite pliable when bent, especially fruits. These will not store well long term.
Factor #3: Atmosphere the product is stored in:
Foods packed in air don't store as well as in oxygen free gasses. This is because air contains oxygen which oxidizes many of the compounds in food. Bacteria, one of several agents which make food go rancid also needs oxygen to grow. Food storage companies have a couple of different processes for removing the oxygen:
Seeds store better in nitrogen. On the other hand, seeds you plan on sprouting, such as garden seed, or seeds set aside for growing your own sprouts store better in air. For this reason Walton cans their garden seed packs in air.
Oxygen absorbers also contain a minute amount of moisture to activate the absorber. Sometimes, with the heat generated by the absorber, they can cause sweating if you use glass bottles or tupperware type containers. Factor #4: The container the product is stored in:
To get the best storage life out of your product it must have a hermetic (air tight) seal. Containers that do this well are:
There is some concern as to how good a seal is made by the lids on plastic buckets used by food storage companies. Manufacturer studies show an extremely small amount of air transfer. This amount is so small, however, that it can be considered a hermetic seal. It has also been found that the lids can be re-used several times without dramatically degrading the performance of the seal.
People who purchase products from food storage providers are often concerned about receiving their buckets bulging or with one side collapsed in. Collapsed buckets occasionally occur when ordering from Walton's as the elevation of their packing facility is above 6,000 feet. As the buckets are shipped to a lower elevation, the increased ambient air pressure can sometimes push in one side. If a side is popped in, it is a great indication that the bucket is indeed sealed. And this also holds true for buckets that might be under a slight amount of pressure. If either condition concerns you, crack the lid to equalize the air pressure. You can do this without seriously degrading the storageability of the product within the bucket. Remember to re-seal the lid after doing this.
Bulging cans: Some bulging cans have been returned to Waltons. In almost every case, these cans held mixes that contained baking powder or soda. It is believed that occasionally the extremely small amount of moisture found in the product interacts over time with the baking powder or soda and creates a small amount of carbon dioxide gas. Oxyten absorbers can also react with the baking powder causing the cans to buldge. These cans have been sent off for bacteria analysis and and in each case came back negative.
Soft Grains have softer outer shells which don't
protect the seed interior as well as hard shelled seeds
and therefore won't store as long. Hermetically sealed
in the absence of oxygen, plan on a storage life of
8 years at a stable temperature of 70 degrees F. They
should keep proportionately longer if stored at cooler
Hard red wheat
Hard white wheat
Special bake wheat
The Hard Grains all store well because of their hard
outer shell which is nature's near perfect container.
Remove that container and the contents rapidly
deteriorate. Wheat, probably nature's longest storing
seed, has been known to be edible after scores of years
when stored in a cool dry place. As a general rule for
hard grains, hermetically sealed in the absence of
oxygen, plan on a storage life of 15-20 years at a
stable temperature of 70 degrees F. They should keep
proportionately longer if stored at cooler temperatures.
Black Turtle Beans
Small Red Beans
As beans age they lose their oils, resist water
absorbtion and won't swell. Worst case, they must
be ground to be used. Storing beans in nitrogen
helps prolong the loss of these oils as does cool
temperatures. Hermetically sealed in the absence
of oxygen, plan on a storage life of 8-10 years at
a stable temperature of 70 degrees F. They should keep
proportionately longer if stored 10-20 degree F cooler
|Dehydrated vegetables store well if hermetically sealed in the absence of oxygen. Plan on a storage life of 8-10 years at a stable temperature of 70 degrees F. They should keep proportionately longer if stored at cooler temperatures.
|Dehydrated Dairy Products generally store very well if stored dry
in hermetically sealed containers with the oxygen removed. Plan on a storage life of 5 to 10 years if
stored at a stable temperature of 70 degrees F. They should keep, probably 5 years
longer, if stored at cooler temperatures.
One exception is Morning Moo. As a new whey based product, it hasn't been tested for long term storage. Plan on rotating this product after 5 years.
Our dairy powders (excluding our sour cream powder) contain no fat, an agent that markedly decreases the storage life of dairy products.
Made From Cracked/ground Seed
All Purpose Flour
Whole Wheat Flour
After seeds are broken open their outer shells can no
longer protect the seed contents and seed nutrients
start to degrade. Don't try to store unprotected
flours longer than a year. Hermetically sealed in the
absence of oxygen, plan on a storage life of 5 years at
a stable temperature of 70 degrees F. They should keep
proportionately longer if stored at cooler temperatures.
Note: Granola is not a long storing food because of the nuts. They contain high concentrations of oil which go rancid over the short term. Expect granola to last about 6-9 months.
|Pasta will store longer than flour if kept dry. Hermetically sealed in the absence of oxygen, plan on a storage life of 10 - 15 years at a stable temperature of 70 degrees F. Pasta should keep proportionately longer if stored at cooler temperatures.
|Fruit doesn't keep as well as many dehydrated items. Hermetically sealed in the absence of oxygen, plan on a storage life of 10-15 years at a stable temperature of 70 degrees F. They should keep proportionately longer if stored at cooler temperatures.
|Honey, Salt and Sugar should keep indefinitely if stored free of moisture. Watch out for additives in the honey. It is possible to buy honey with water and sugar added. This honey generally doesn't crystallize like pure 100% honey does when stored for a long time. If there are additives, there is no saying how long it will last.
|Peanut Butter Powder will not store as long as wheat flour. Hermetically sealed in the absence of oxygen, plan on a storage life of 4-5 years at a stable temperature of 70 degrees F. It should keep proportionately longer if stored at cooler temperatures.
|Brown and white rices store very differently. Brown rice is only expected to store for 6 months under average conditions. This is because of the essential fatty acids in brown rice. These oils quickly go rancid as they oxidize. It will store much longer if refrigerated. White rice has the outer shell removed along with those fats. Because of this, white rice isn't nearly as good for you, but will store longer. Hermetically sealed in the absence of oxygen, plan on a storage life for white rice of 8-10 years at a stable temperature of 70 degrees F. It should keep proportionately longer if stored at cooler temperatures. Stored in the absence of oxygen, brown rice will last longer than if it was stored in air. Plan on 1 to 2 years. It is very important to store brown rice as cool as possible, for if you can get the temperature down another ten degrees, it will double the storage life again.
or Sprouting Seed
|All viable seeds are hibernating tiny living plants that
only need moisture and warmth to sprout. And much like a chick in an egg,
all the nutrients this little life needs to spring into existence is contained
within it's shell. Like boiling an egg, heating a seed will kill that little
life within it. However, unlike an egg, a seed can withstand cold
temperatures. As seeds usually remain edible after the life within it dies,
we must use different criteria when determining sproutable seed storage life.
And again the big deciding factor is temperature. Plan on a storage life of 2 to 3 years at a stable temperature
of 70 degrees F. They should keep proportionately longer if stored at cooler
temperatures. And remember, you want to store all of these seeds in air. Packed in nitrogen, the viability
of some seeds will last longer than others. This is still to a large
degree an unexplored science, and therefore we recommend you store all
the seeds you plan on sprouting in air.
Alfalfa is a unique seed as it actually germinates better if the seed is 2 or 3 years old. Most any sample of alfalfa contains 'hard' seed and 'soft' seed. Soft seed germinates within two days while hard seed germinates in about a week. The problem is, by the time the soft seed sprouts are ready to harvest, the hard seed may not have germinated yet. As storage time draws on, the hard seed turns into soft seed. Older seed germinates closer together. Stored in cool conditions, alfalfa seed should have a good percentage of germination up until it is 8 years old.
|Total Vegetable Protein, made from soy beans, has an unusually long storage life. Hermetically sealed in the absence of oxygen, plan on a storage life of 15-20 years at a stable temperature of 70 degrees F. meat substitute should keep proportionately longer if stored at cooler temperatures.
|Yeast, a living organism, has a relatively short storage life. Keep yeast in the original metal foil storage containers. If the seal remains intact, yeast should last 2 years at 70 degrees F. However it is strongly recommended that you refrigerate it, which should give you a storage life of 5 years. Frozen yeast should store for a long time.
Home Page: http://waltonfeed.com/
All contents copyright (C) 1996, Al Durtschi. All rights reserved.
This information may be used by you freely for noncommercial use with my name and E-mail address attached.
Revised: 30 Nov 98