“Long-Term Food and Water Storage,” Emergency Preparedness (2023)

Long-Term Food and Water Storage

Introduction

Long-term food storage supply and long-term water storage are important for individuals and families to have ready in case of an emergency, such as a natural disaster, economic hardship, or illness. Emergencies such as these often affect food and water supply, and by preparing long-term food and water storage, you can be prepared for hard times.

As members of The Church of Jesus Christ of Latter-day Saints, we are encouraged to gradually build a long-term food storage supply. “[Heavenly Father] has lovingly commanded us to ‘prepare every needful thing’ (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others” (Prepare Every Needful Thing: Family Home Storage [2007], 2).

While a long-term food supply may look different depending on your situation, consider what you can do to gradually build your own emergency food supply by following some of these long-term guidelines and suggestions.

What Food Can Be Stored for 30 Years or More?

Food staples such as dry beans, wheat, rice, and dry pasta can last 30 years or more when properly packaged and stored in a cool, dry place. Properly packaged, low-moisture foods stored at room temperature or cooler (24°C/75°F or lower) remain nutritious and edible much longer than previously thought, according to findings of recent scientific studies. Estimated shelf life for many products has increased to 30 years or more (see chart below for new estimates of shelf life). Studies show that even after being stored long term, these foods can help sustain life in an emergency.

Food	New “Life-Sustaining” Shelf-Life Estimates (in Years)
Food Wheat	New “Life-Sustaining” Shelf-Life Estimates (in Years) 30+
Food White rice	New “Life-Sustaining” Shelf-Life Estimates (in Years) 30+
Food Corn	New “Life-Sustaining” Shelf-Life Estimates (in Years) 30+
Food Sugar	New “Life-Sustaining” Shelf-Life Estimates (in Years) Indefinite
Food Pinto beans	New “Life-Sustaining” Shelf-Life Estimates (in Years) 30
Food Rolled oats	New “Life-Sustaining” Shelf-Life Estimates (in Years) 30
Food Pasta	New “Life-Sustaining” Shelf-Life Estimates (in Years) 30
Food Potato flakes	New “Life-Sustaining” Shelf-Life Estimates (in Years) 30
Food Apple slices	New “Life-Sustaining” Shelf-Life Estimates (in Years) 30
Food Non-fat powdered milk	New “Life-Sustaining” Shelf-Life Estimates (in Years) 20
Food Dehydrated carrots	New “Life-Sustaining” Shelf-Life Estimates (in Years) 10

Dry Products Not Recommended for Long-Term Food Storage

When determining what food products to include in your long-term food storage, it is important to remember that the food items must be dry (about 10 percent or less moisture content). Here are some dry items that should NOT be included in your long-term food storage:

Barley, pearled	Meat, dried (such as jerky)
Eggs, dried	Nuts
Flour, whole wheat	Rice, brown
Grains, milled (other than rolled oats)	Sugar, brown
Granola	Vegetables and fruits, dehydrated (unless dry enough, inside and out, to snap when bent)
Butter, bottled or canned	Chocolate

Other Foods to Include in Your Long-Term Food Storage

In addition to storing foods listed in the chart under the section “What Food Can Be Stored for 30 Years or More?” you may also want to add other items to your long-term storage, such as sugar, nonfat dry milk, salt, baking soda, and cooking oil. To meet nutritional needs, also store foods containing vitamin C and other essential nutrients.

How Much Long-Term Food Storage Do I Need Per Person?

For recommendations on what kinds of foods you should include in your long-term food storage and how much food you should have for each person in your family, consider using this resource from the BYU Department of Nutrition, Dietetics, and Food Science: “An Approach to Longer Term Food Storage.”

How Much Does Long-Term Food Storage Cost?

Costs may vary depending on where and how you purchase your food storage. It is important to remember that you should not go to extremes; for instance, avoid going into debt to establish your food storage all at once. Develop your long-term food storage gradually to spread out the overall cost over time.

How Do You Store Water for the Long Term?

If water comes directly from a good, pretreated source, then no additional purification is needed; otherwise, pretreat water before use. Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers. Non-chlorinated water should be treated with bleach. Add 8 drops of liquid household chlorine bleach (5 to 6 percent sodium hypochlorite) for every 4 liters (1 gallon) of water. Only use household bleach that does not have any thickeners, scents, or additives. Store water in sturdy, leak-proof, and breakage-resistant containers. Consider using plastic bottles commonly used for juices or soda. Keep water containers away from heat sources and direct sunlight. Learn more about water storage and purification here.

Long-Term Food Storage Conditions

Storage life can be significantly impacted by the following conditions:

Temperature: Store products at a temperature of 24°C/75°F or lower whenever possible. If storage temperatures are higher, rotate products as needed to maintain quality.
Moisture: Keep storage areas dry. It is best to keep containers off the floor to allow air circulation.
Light: Protect cooking oil and products stored in plastic bottles from light.
Insects and rodents: Protect products stored in foil pouches and plastic bottles from rodent and insect damage. Pouches are not rodent proof. If rodents or other pests are a potential problem in the storage area, the pouches should be placed into containers that are rodent or pest proof.

Long-Term Packaging Recommendations

If you are looking to store food in your home, the following long-term food storage containers are recommended:

Foil pouches (available through Church Distribution Services)
PETE bottles (for dry products such as wheat, corn, and beans)

PETE Bottles for Long-Term Storage

Bottles made of PETE (polyethylene terephthalate) plastic can be used with oxygen absorbers to store products such as grains. PETE bottles are identified on the container with the letters PETE or PET under the recycle symbol. PETE bottles can also be used for shorter-term storage (up to five years) of other shelf-stable dry foods such as white rice.

These containers, used with oxygen absorber packets, eliminate foodborne insects and help preserve nutritional quality and taste. Under certain conditions, you can also use plastic buckets for longer-term storage of wheat, dry beans, and other dry products not likely to go rancid.

Foil Pouches for Long-Term Storage

FAQ

What type of pouch is available at home storage centers, at Distribution Services, and online at store.ChurchofJesusChrist.org?

The pouches are made of multilayer laminated plastic and aluminum. The material is 7 mils thick (178 microns) and protects food against moisture and insects.
What types of food can be packaged in pouches?

The pouches can be used to store foods that are dry (about 10 percent moisture or less), shelf-stable, and low in oil content. Botulism poisoning may result if moist products are stored in oxygen-reduced packaging.
How much food does each pouch hold?

Each pouch holds 1 gallon (4 liters) of product. The weight varies by product. A pouch holds 7 pounds (3.2 kilograms) of wheat, 6.8 pounds (3.1 kilograms) of white rice, or 5 pounds (2.3 kilograms) of dry milk.
Do foods react with the aluminum in the pouch?

No. Foods do not come in contact with the aluminum because they are separated from it by a layer of food-grade plastic. The metal barrier is important in protecting food from moisture and oxygen.
What is the best way to seal pouches?

Pouches should be sealed using an impulse sealer (see related instructions). Do not use an iron or other household heating device because it will not provide an adequate seal, especially for powdered products such as flour or dry milk. The impulse sealers used by Welfare Services (American International Electric AIE 305 A1 and Mercier ME 305 A1) meet the following specifications: 3/16-inch (5 millimeters) wide seal, 11.5-inch (305 millimeters) wide jaws, rated for up to 8-mil (205 microns) thick pouches, and equipped with a safety switch to cancel operation if the jaw is obstructed.
Where can I find an impulse sealer?

Impulse sealers are available at most home storage centers. Many stakes also have impulse sealers available. If you prefer, you may purchase an impulse sealer from Distribution Services or online at store.ChurchofJesusChrist.org.
Is it necessary to remove all the air from the pouches?

No. Oxygen absorbers remove the oxygen from the air in the pouches. The low oxygen content eliminates foodborne insects and helps preserve product quality.
Is it normal for the sides of the pouch to pull in once the pouch is sealed?

With most products, the sides of sealed pouches will pull in slightly within a few days of packaging. This is more noticeable with granular foods than with powdered products.
How should pouches of food be stored?

The pouches store best in a cool, dry, rodent-free area. Storage containers should not be in direct contact with concrete floors or walls.
Are pouches rodent proof?

Pouches are not rodent proof. If rodents or other pests are a potential problem in the storage area, the pouches should be placed into containers that are rodent or pest proof. Do not store them in containers that have been used to store nonfood items.
Should emergency kits be packaged in pouches?

Many emergency supply items are not suitable for packaging in foil pouches. First aid items and food rations, such as granola bars, are best stored in containers with removable lids to allow for frequent rotation.

Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen. When stored in airtight containers with oxygen absorbers, products must be dry (about 10 percent or less moisture content).

For more information on packaging your long-term food storage, go to “How Do You Package Food for Long Shelf Life?”

How Do You Package Food for Long-Term Shelf Life?

Packaging in PETE Bottles

Use PETE bottles that have screw-on lids with plastic or rubber lid seals. You can verify that the lid seal will not leak by placing a sealed empty bottle under water and pressing on it. If you see bubbles escape from the bottle, it will leak.

Clean used bottles with dish soap and rinse them thoroughly to remove any residue. Drain out the water and allow the bottles to dry completely before you use them for packaging food products.

Place an oxygen absorber in each bottle. The absorbers can be used with containers of up to 1-gallon capacity (4 liters).

Fill bottles with wheat, corn, or dry beans.
Wipe top sealing edge of each bottle clean with a dry cloth and screw lid on tightly.
Store the products in a cool, dry location, away from light.
Protect the stored products from rodents.
Use a new oxygen absorber each time you refill a bottle for storage.

Using Oxygen Absorbers

Oxygen absorbers protect dry foods from insect damage and help preserve product quality. They are used when dry foods are packaged in sealed containers. Oxygen absorbers are not available in the home storage centers, but can be purchased online at store.ChurchofJesusChrist.org.

FAQ

What are oxygen absorbers made of?

Oxygen absorbers are small packets that contain iron powder. The packets are made of a material that allows oxygen and moisture to enter but does not allow the iron powder to leak out.
How do oxygen absorbers work?

Moisture in the packaged food causes the iron in the oxygen absorber to rust. As it oxidizes, the iron absorbs oxygen. Oxygen absorbers rated for 300 cubic centimeters (cc) of oxygen work well for properly packaged dry food in containers of up to 1-gallon capacity (4 liters).
Is the use of oxygen absorbers equivalent to vacuum packaging?

Oxygen absorbers remove oxygen more effectively than vacuum packaging. The air is about 20 percent oxygen and 80 percent nitrogen. Absorbers remove only oxygen. The air left in the container is mostly nitrogen and will not affect the food or allow the growth of insects.
What types of products can be stored using oxygen absorbers?

Products should be low in moisture (about 10 percent or less) and oil content. If the moisture content is not low enough, storing products in reduced-oxygen packaging may result in botulism poisoning.
What types of containers can be used with oxygen absorbers for food storage?

Oxygen absorbers should be used with containers that provide an effective barrier against moisture and oxygen. The following containers work well:
- Metal cans with sealed lids
- Foil pouches (such as those provided by Church home storage centers and available from store.ChurchofJesusChrist.org)
- PETE plastic bottles with airtight, screw-on lids
- Glass canning jars with metal lids that have gaskets
Oxygen absorbers are not an effective treatment method for plastic buckets, milk bottles, or other types of plastic bottles not identified as PETE or PET under the recycle symbol (see right).
What is the proper way to use oxygen absorbers?
- Cut open the top of the bag of absorbers. Do not open the individual absorber packets.
- Remove the number of absorbers from the bag that you will use in the next 20 to 30 minutes and spread them out on a tray. Remove additional groups of absorbers from the supply as you need them during the packaging process, but do not open and close the bag repeatedly to get only a few absorbers at a time.
- Reseal the remaining supply of absorbers by one of the following methods. Do not store absorbers in ziplock bags.
  - Seal the bag of absorbers with the special blue clamp provided by the home storage center.
  - Seal the bag of absorbers with an impulse heat sealer.
  - For longer storage when an impulse sealer is not available, remove the absorbers from the bag and place them into a glass canning jar that has a metal lid with a gasket. A 1-pint jar (500 milliliters) will hold 25 absorbers.
- Place one absorber into each container of food as it is packaged.
  
  Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen.

Plastic Buckets for Long-Term Food Storage

Plastic buckets may be used to store food commodities that are dry (about 10 percent moisture or less) and low in oil content. Only buckets made of food-grade plastic with gaskets in the lid seals should be used. Buckets that have held nonfood items should not be used.

To prevent insect infestation, dry ice (frozen carbon dioxide) should be used to treat grains and dry beans stored in plastic buckets. Treatment methods that depend on the absence of oxygen to kill insects, such as oxygen absorbers or nitrogen gas flushing, are not effective in plastic buckets. Avoid exposing food to humid, damp conditions when packaging them.

Dry Ice Treatment Instructions

Use approximately 1 ounce of dry ice per gallon (7 grams per liter) capacity of the container. Do not use dry ice in metal containers of any kind or size because of the potential for inadequate seals or excessive buildup of pressure.
Wear gloves when handling dry ice.
Wipe frost crystals from the dry ice using a clean, dry towel.
Place the dry ice in the center of the container bottom.
Pour the grain or dry beans on top of the dry ice. Fill the bucket to within 1 inch (25 millimeters) of the top.
Place the lid on top of the container and snap it down only about halfway around the container. The partially sealed lid will allow the carbon dioxide gas to escape from the bucket as the dry ice sublimates (changes from a solid to a gas).
Allow the dry ice to sublimate completely before sealing the bucket. Feel the bottom of the container to see if the dry ice is all gone. If the bottom of the container is very cold, dry ice is still present.
Monitor the bucket for a few minutes after sealing the lid. If the bucket or lid bulges, slightly lift the edge of the lid to relieve pressure.
It is normal for the lid of the bucket to pull down slightly as a result of the partial vacuum caused when carbon dioxide is absorbed into the product.

Storage of Plastic Buckets

Store plastic buckets off the floor by at least ½ inch (1.3 centimeters) to allow air to circulate under the bucket.
Do not stack plastic buckets over three high. If buckets are stacked, check them periodically to ensure that the lids have not broken from the weight.

Pouch Sealer Instructions

For Automatic Impulse Sealer (115 volt)

Please read the entire sheet before starting.

Setting Up

Place the sealer on a sturdy surface about 5 inches (13 centimeters) above the tabletop. This will place the sealer jaw opening about 8½ inches (22 centimeters) above the table for the correct sealing position. Connect the foot switch to the back of the sealer and place the foot switch on the floor. Plug in the power cord. Caution: Do not allow children in the area when the sealer is plugged in.
Set Recycle dial to 2, Congealing dial to 6, Sealing dial to 4, and Action Selector switch to “Manual.” Open the bag containing oxygen absorbers. Remove the number of packets that you will use in the next 20 to 30 minutes. Reseal the bag with the impulse sealer.
Open and reseal the bag as you need additional groups of absorbers.

Filling Pouches

Fill a pouch with 1 gallon (4 liters) of product. (Overfilling will result in a poor seal.) A 2-quart (2-liter) pitcher, cut off at the 2-quart (2-liter) line, is a good measure to use in when you are filling pouches. Fill with two level measures, tapped down.
Place an oxygen absorber packet on top of the product in each pouch.
For powdered products, wipe product dust from inside the seal area using a dry towel.

Sealing Pouches

Turn the Power switch on. (Do not allow small children in the area when the sealer is on.)
Place the pouch in an upright position in front of the sealer. Rest its weight on the table or shelf; do not let it hang.
Close the pouch by grasping the side seams and firmly pulling them outward. Fold the top 1½ inches of the pouch (30–40 millimeters) over at a right angle and push down on the pouch to expel extra air from the package. Settle the product and flatten the pouch opening. If the top will not flatten and fold over easily, check if the pouch is too full.
Hold the pouch by the side seams and insert the top edge of the pouch into the jaw opening. Keep fingers clear of the jaw.
Position the pouch to seal it near the top. Stretch outward on the side seams to remove wrinkles. Press the foot switch to activate the sealer. Release hold on the pouch after the jaw closes. Remove the pouch when the cycle is finished.
Label the pouch with contents and packaging date.

Testing Seals

Inspect the seams to ensure that they are adequate and without burned spots. The seam should resemble factory seams.
Check to see if the seam can be pulled apart.
Push on the pouch to see if air or product can be forced out.
If seams pull apart, check for inadequate cleaning of seam area or for overfill. If necessary, increase sealing setting by ¼ step (for example, from 4 to 4.25). Verify that the congealing setting is at 6.
If seams are burned, decrease the sealing setting by ¼ step.