Diving right into this, I've found that mylar bags sealed with oxygen absorbers inside 5-gallon buckets are a fantastic way to store dried goods. Not only are those bags resistant to light and moisture, but they also block odors that might attract pests. It's a bit of a project, but well worth the effort when you consider you can get up to 20 years (or more) of storage out of them.
As for canned goods, make sure to rotate them out. The can might be perfectly fine after a decade, but the nutritional value in the food itself will degrade over time.
Seeds, on the other hand, are a different beast entirely. Most seeds will last up to five years under ideal conditions, but some varieties can stay viable for decades if stored properly. Cool, dark, and dry is the mantra to keep in mind here.
Just out of curiosity, has anyone here tried using desiccants for extending dried food shelf-life? I've been pondering the idea and wonder if it's
