DIY Long Term Food Storage for Preppers

In a world where food prices fluctuate and supply chains can be disrupted, many individuals are turning to time-honored methods of food storage to ensure their families remain well-fed during uncertain times. Canning, dehydrating, and collecting raw goods are some of the most effective and reliable ways to preserve food for the long term. These DIY techniques not only save money but also offer peace of mind knowing you have a personal food reserve ready to go at any moment.

In this comprehensive guide, we’ll dive into the world of DIY food storage, covering the various methods available, the best foods for long-term preservation, how long your stored food can last, and suggestions for resources to deepen your knowledge.

Why DIY Long-Term Food Storage?

DIY food storage isn’t just for preppers or those living off-grid; it’s a practical solution for anyone looking to safeguard their family’s food supply. By learning to store food properly, you can:

Save Money: Buying in bulk or harvesting seasonal produce to preserve later is far more economical than purchasing canned goods or dehydrated foods.
Reduce Food Waste: Canning, drying, or freezing excess food keeps it from going to waste, making the most of your groceries.
Enhance Self-Sufficiency: Stockpiling food frees you from relying entirely on store-bought goods, especially in times of emergencies.
Healthier Eating: DIY food storage means you control the ingredients. You avoid preservatives, excess sodium, or sugar found in many commercially stored foods.

1. Canning: A Time-Tested Food Preservation Method

What is Canning?

Canning is a method that uses heat to kill bacteria and enzymes that cause food spoilage. Food is sealed in jars, which are then boiled to create a vacuum that prevents spoilage.

Types of Canning:

Water Bath Canning: This is ideal for high-acid foods like tomatoes, pickles, and fruit. These foods naturally fend off bacterial growth, so the water bath method is sufficient to preserve them.
Pressure Canning: This method is necessary for low-acid foods such as vegetables, meats, and beans. It uses higher temperatures (around 240°F) to kill harmful bacteria like botulism.

Best Foods to Can:

Fruits (apples, peaches, pears): Can easily be preserved through water bath canning.
Vegetables (green beans, carrots, beets): Must be pressure canned for safety.
Meats (chicken, beef, venison): Pressure canning extends the shelf life of proteins significantly.
Tomatoes: Often canned with added acidity (like lemon juice) to ensure safety in water bath canning.

How Long Does Canned Food Last?

Properly canned foods can last between 1-5 years, though some may retain quality even longer when stored in a cool, dark place. However, for optimal taste and nutrition, aim to use your canned goods within a year or two.

Recommended Resources:

Book: The Ball Complete Book of Home Preserving by Judi Kingry. This is the gold standard in canning guides.
Website: National Center for Home Food Preservation – an excellent source for safety guidelines and recipes for canning.

2. Collecting Raw Goods: A Foundation for DIY Long-Term Food Storage for Preppers

Why Raw Goods?

Raw goods like whole wheat, dry beans, and rice are staple foods that store easily for long periods without refrigeration. These bulk items provide the foundation for creating hearty meals even when fresh ingredients are unavailable.

Best Raw Goods to Collect:

Whole Wheat Berries: When stored properly in an airtight container, they can last for up to 30 years. Milling them at home into flour ensures fresh bread and baked goods.
Dry Beans (pinto beans, black beans, kidney beans): A classic staple, dry beans can last indefinitely when stored in oxygen-free environments like Mylar bags with oxygen absorbers.
Rice (white rice, jasmine rice, basmati rice): White rice has a longer shelf life than brown rice, lasting up to 30 years under proper conditions.
Pasta: A dried and shelf-stable food that’s perfect for bulk storage.
Sugar and Salt: These don’t spoil and can be stored indefinitely, making them excellent additions to any food storage plan.

How to Store Raw Goods:

Mylar Bags with Oxygen Absorbers: Oxygen-free storage is crucial to prevent spoilage and pests.
Food-Grade Buckets: Use 5-gallon buckets with airtight lids for bulk storage. Combine with Mylar bags and oxygen absorbers for added protection.

Shelf Life:

Wheat Berries: 25-30 years
Dry Beans: 20-30 years
Rice: 25-30 years
Pasta: 8-10 years
Salt/Sugar: Indefinite

Recommended Resources:

Book: The Prepper’s Guide to Food Storage by Gaye Levy.
Website: Ready Nutrition offers practical advice on purchasing and storing bulk foods.

3. Dehydrating: Simple, Space-Saving Food Preservation

What is Dehydrating?

Dehydrating involves removing water from food, preventing the growth of microorganisms and extending its shelf life. It’s one of the simplest ways to preserve food and requires minimal equipment beyond a dehydrator or oven.

Best Foods to Dehydrate:

Fruits (apples, strawberries, bananas): Dehydrated fruit makes for lightweight snacks or ingredients for trail mix and baking.
Vegetables (peppers, onions, carrots): Dehydrated veggies are perfect for soups, stews, or camping trips.
Herbs (basil, oregano, thyme): Drying fresh herbs locks in their flavor, allowing you to use them long after your garden season ends.
Jerky: Meats like beef or venison can be dehydrated into jerky for long-term storage.

How Long Do Dehydrated Foods Last?

When stored in a cool, dark, and dry environment, dehydrated foods can last anywhere from 6 months to a year. Vacuum-sealing your dehydrated goods or storing them in airtight containers can further extend their shelf life.

Recommended Resources:

Book: Dehydrating Food: A Beginner’s Guide by Jay Bills.
Video: Dehydrating for Long Term Storage by Dehydrate2Store, a popular YouTube channel specializing in dehydrated food preservation.

4. Freezing: A Convenient, Short-Term Storage Method

What is Freezing?

Freezing is one of the simplest and most convenient food preservation methods. By storing food at temperatures below freezing, you effectively halt the growth of bacteria and enzymes, keeping the food fresh for longer.

Best Foods to Freeze:

Meat and Poultry: Freezing uncooked or cooked meat extends its usability by several months.
Vegetables: Most vegetables freeze well after blanching to preserve their texture and color.
Berries and Fruits: Flash freezing works wonders on soft fruits like blueberries, raspberries, or peaches.
Prepared Meals: Soups, stews, and casseroles freeze beautifully and make for quick meals in the future.

How Long Do Frozen Foods Last?

Frozen meats and vegetables can last for up to a year, though for optimal texture and flavor, use them within 6-12 months.

Recommended Resources:

Book: The Big Book of Freezer Meals by Lise Carlaw.
Website: Once A Month Meals is an excellent resource for freezer meal planning and recipes.

5. Fermenting: A Nutrient-Rich Preservation Method

What is Fermenting?

Fermentation is the process of using beneficial bacteria to convert sugars into acids, preserving food and enhancing its nutritional content. Fermented foods are rich in probiotics, which can benefit gut health.

Best Foods to Ferment:

Sauerkraut: Made from cabbage, sauerkraut is an excellent source of vitamins and probiotics.
Kimchi: A spicy fermented vegetable dish popular in Korean cuisine.
Pickles: Cucumbers can be fermented into pickles, though be sure to differentiate between fermented pickles and vinegar-preserved ones.
Yogurt and Kefir: Dairy can also be fermented into these probiotic-rich foods.

How Long Does Fermented Food Last?

When kept refrigerated, most fermented foods last anywhere from 3 months to a year, depending on the food and how it’s stored.

Recommended Resources:

Book: The Art of Fermentation by Sandor Katz.
Website: Cultures for Health offers kits and instructional guides on how to start fermenting at home.

6. Vacuum-Sealing for Extended Freshness

What is Vacuum-Sealing?

Vacuum-sealing removes the air from storage bags, reducing oxidation and preventing spoilage. It works well in conjunction with freezing, dehydrating, and storing bulk goods.

Best Foods to Vacuum-Seal:

Meats: Vacuum-sealed meats last significantly longer in the freezer without suffering from freezer burn.
Dry Goods: Flour, rice, and beans can be vacuum-sealed to extend their shelf life.
Snacks: Nuts, dried fruits, and trail mixes store well in vacuum-sealed bags.

Shelf Life:

Vacuum-sealing can extend the shelf life of many foods considerably when used in combination with other preservation methods. Here’s an idea of how long certain foods last when vacuum-sealed:

Meats (frozen): Up to 2-3 years, compared to 6-12 months for non-vacuum-sealed frozen meats.
Dried Goods (rice, beans, pasta): 5-10 years when vacuum-sealed in conjunction with proper storage techniques like keeping them in a cool, dark place.
Snacks (nuts, dried fruits): Vacuum-sealed snacks can last 1-2 years without becoming stale or rancid.

Benefits of Vacuum-Sealing:

Prevents Freezer Burn: Removing air prevents moisture from condensing on frozen items, protecting their texture and flavor.
Increases Shelf Life: Vacuum-sealed foods stored in the pantry, freezer, or refrigerator stay fresh longer due to the lack of oxygen.
Space-Saving: Vacuum-sealing compresses bulky foods, helping you maximize storage space.

Recommended Resources:

Book: Vacuum Sealing Techniques by Ashley Marie Farrell offers step-by-step guides and tips for vacuum-sealing at home.
Video: Vacuum Sealing Foods for Long-Term Storage by Rain Country on YouTube provides a visual demonstration of how to use vacuum-sealing for various foods.

7. Root Cellaring: Traditional and Efficient Food Storage

What is Root Cellaring?

Root cellaring is a method of storing fruits and vegetables in a cool, dark, and humid environment—typically an underground cellar or basement. Root cellars use the natural coolness of the earth to keep foods fresh without refrigeration.

Best Foods for Root Cellaring:

Root Vegetables (potatoes, carrots, beets): These thrive in the cool, damp conditions of a root cellar.
Apples and Pears: These fruits can be stored for several months if properly packed in sawdust or wrapped in newspaper.
Squash and Pumpkins: Hardy squashes and pumpkins can last for months in a root cellar, provided they have thick, undamaged skins.
Garlic and Onions: While these need a slightly drier environment, they can still be stored in a root cellar, especially if hung or placed in ventilated containers.

How Long Do Root-Cellared Foods Last?

Potatoes and Carrots: 4-6 months.
Apples and Pears: 3-6 months, depending on the variety.
Squash and Pumpkins: 4-6 months.
Onions and Garlic: 6-12 months when properly dried and stored.

Recommended Resources:

Book: Root Cellaring: Natural Cold Storage of Fruits and Vegetables by Mike and Nancy Bubel.
Website: Mother Earth News offers in-depth articles on building and maintaining root cellars for long-term food storage.

8. Smoking and Curing: Time-Honored Techniques for Meat Preservation

What is Smoking and Curing?

Smoking and curing meats are ancient methods used to preserve food by drying it out and infusing it with flavors. Smoking adds a layer of protection against bacteria by using heat and wood smoke, while curing involves using salt to draw moisture out of the meat.

Best Foods for Smoking and Curing:

Meats (beef, pork, fish): Smoked and cured meats like jerky, ham, bacon, and smoked fish can last for months, especially when vacuum-sealed after curing.
Sausages: Dried and cured sausages like salami and pepperoni are long-lasting and can be stored at room temperature.
Cheeses: While not as common, certain cheeses can also be smoked or cured to extend their shelf life and enhance flavor.

How Long Does Cured/Smoked Meat Last?

Smoked Fish and Meat (refrigerated): 2 weeks to 3 months.
Jerky (vacuum-sealed): 6-12 months at room temperature.
Cured Meats (such as salami): Up to a year when properly stored in a cool, dark place.

Recommended Resources:

Book: Smoking Meat: The Essential Guide to Real Barbecue by Jeff Phillips covers both smoking and curing for beginners.
Video: How to Smoke and Cure Meat for Long-Term Storage by Almazan Kitchen provides practical tips for home smoking and curing.

9. Pickling: A Tangy Preservation Method

What is Pickling?

Pickling involves preserving foods by submerging them in a brine (saltwater solution) or vinegar. This acidic environment prevents the growth of harmful bacteria while enhancing the flavor of the food.

Best Foods to Pickle:

Cucumbers: The most iconic pickled vegetable, cucumbers are ideal for pickling and can be flavored in numerous ways.
Carrots, Beets, and Cauliflower: These hardy vegetables hold up well in brine and retain their texture.
Eggs: Pickled eggs are a protein-rich, long-lasting food that can be flavored with spices, vinegar, and salt.
Peppers and Onions: Often pickled for use in salsas, relishes, and as accompaniments to meals.

How Long Do Pickled Foods Last?

Pickled vegetables stored in vinegar brine can last up to a year when sealed properly and refrigerated after opening.

Recommended Resources:

Book: Pickling Everything: Foolproof Recipes for Sour, Spicy, Sweet, Savory, and Fermented Pickles by Leda Meredith.
Website: Serious Eats offers an extensive collection of pickling recipes and techniques, both quick and long-term.

10. Dry Canning: A Lesser-Known Preservation Technique

What is Dry Canning?

Dry canning involves preserving dry goods like grains, beans, and pasta in jars without liquid. It often uses a vacuum-sealing machine or oxygen absorbers to remove air, extending the shelf life of these items.

Best Foods for Dry Canning:

Flour: Can be stored for years when vacuum-sealed or dry-canned in airtight jars.
Rice, Oats, and Pasta: Bulk grains and starches store exceptionally well in dry conditions.
Dehydrated Vegetables and Herbs: These can also be dry-canned for long-term storage without the risk of moisture getting in.

How Long Does Dry-Canned Food Last?

Grains and Rice: Up to 30 years when stored in optimal conditions.
Dehydrated Vegetables and Herbs: 10-20 years when dry-canned in an airtight jar.

Recommended Resources:

Book: Dry Canning for Beginners by Claire Daniels provides a simple approach to learning this lesser-known food preservation technique.
Video: How to Dry Can Flour, Rice, and Beans for Long-Term Storage by Homesteading Family offers a step-by-step guide on how to dry-can these staples.

Final Thoughts on DIY Food Storage

Learning to preserve food through DIY methods like canning, dehydrating, and collecting raw goods can offer a sense of security and self-sufficiency. With proper techniques, your food can last for months or even years, giving you a sustainable and cost-effective way to keep your pantry stocked. Whether you’re just beginning or have been preserving food for years, there are always new methods and skills to learn.

By investing time in mastering these DIY food storage techniques, you’re not only saving money and reducing waste but also building a valuable skillset that will serve you and your family for generations.