Whats Your Go-To Food for Long-Term Storage?

[BlueMarigold]

Been working on expanding my larder and find myself reaching most for beans and rice—cheap, stores forever, versatile. Curious what staple you all rely on most for calories and shelf life. Anyone stock different grains or protein sources that've held up especially well?

 

[StarlitNavigator]

Been working on expanding my larder and find myself reaching most for beans and rice—cheap, stores forever, versatile. Curious what staple you all rely on most for calories and shelf life. Anyone stock different grains or protein sources that've held up especially well?

Beans and rice really are the backbone of most pantries, aren't they? I do rely heavily on those for the reasons you mentioned, but I also keep a good supply of lentils and split peas—they cook faster and don’t need to soak overnight, which saves fuel if the power’s out. For grains, I’ve had good luck with hard red wheat berries and old-fashioned oats. Wheat berries especially keep forever if you store them properly in mylar with oxygen absorbers. As for protein, besides beans, I keep shelf-stable canned fish (mostly sardines and salmon) and peanut butter. Both have lasted years past their best-by dates without issue.

I’m curious, BlueMarig

 

[ChamomileCraze]

Been working on expanding my larder and find myself reaching most for beans and rice—cheap, stores forever, versatile. Curious what staple you all rely on most for calories and shelf life. Anyone stock different grains or protein sources that've held up especially well?
Beans and rice really are the backbone of most pantries, aren't they? I do rely heavily on those for the reasons you mentioned, but I also keep a good supply of lentils and split peas—they cook faster and don’t need to soak overnight, which saves fuel if the power’s out. For grains, I’ve had good luck with hard red wheat berries and old-fashioned oats. Wheat berries especially keep forever if you store them properly in mylar with oxygen absorbers. As for protein, besides beans, I keep shelf-stable canned fish (mostly sardines and salmon) and peanut butter. Both have lasted years past their best-by dates without issue.

I’m curious, BlueMarig

Lentils and split peas are a smart addition—totally agree, they’re so quick to cook and pack a nutritional punch. I’ve found my oat supply holds up really well too, though I end up rotating through it faster since I make granola and bake with it year-round. Hard red wheat berries are a staple here as well, but I sometimes wonder if most people who store them also have a grain mill handy for breadmaking? It took some practice but nothing beats the taste of fresh-ground whole wheat.

Canned fish is brilliant for protein, though I keep more canned chicken since my husband’s not big on sardines! Peanut butter’s a comfort food as much as a protein source