11 Foods To STOCKPILE That NEVER Expire!

Long shelf-life items - Salt, sugar, maple syrup, honey, salt, sugar, pure vanilla extract, tea, instant coffee, oxo cubes, cornstarch, baking soda, oatmeal, spices, unsweetened Kool aide, Jello, pasta, vinegar, apple cider vinegar, cocoa, skim milk powder, rice, beans, lentils, split peas, canned foods. Do not vacuum seal any sugar or salt. Try to purchase tomato sauces or pureed tomatoes in jars. The acidity in tomatoes will destroy cans over a long period of time.

Brothers and sisters don't forget one item if you have all those canned goods please don't forget the good can opener and some spares extras

With powdered milk after you make it Do Not drink right away it will taste like chalk, Let it set in a nice cool place for at least 6 hours if you can. It will Taste so much better. Thanks for the video you Rock.

In 1979 in the Army I was issued C rations dated 1952! They tasted great especially the canned peaches and fruit cocktail.

Don't forget that when food actually spoils, it can be repurposed in baiting for lower end mammals and fish baits. Many of nature's scavengers can be consumed after proper cooking. As far as storage foods, I buy vinegar packed pickles in glass jars because they seem to last forever and can repurpose the jar for future items. Many forget that you still own the container and it has various productive uses.

1. Salt 2. Sugar 3. Honey 4. Canned meat 5. White rice 6. Durum wheat pasta 7. Beans 8. Canned fruit & veggies 9. Alcohol 10. Rolled Oats 11. Powdered Milk Store dry foods in 5 gallon buckets in Mylar bags with oxygen absorbers. Your welcome!

We drink a ton of coffee so we always have empty snap-lid plastic containers around. They can provide an extra layer of protection for bags of grain, noodles, powders, etc. The lids can be taped to aid with sealing and they make shelf-stacking much easier than bags.

i love how many people in the comments section try in to throw some advise/tips! really helpful ... let's help together survive any troubles in life... i pray for more blessings and love to all of you! :)

it is interesting that I actually keep a lot of those supplies around anyways. Being poor has proven to be a disaster in itself.

A note on rolled oats: If you have nothing else, rolled oats is a decent thickener for soups and stews.

My family lived through the Holodomor famine prior to immigration to North America. No such thing as spoiled or expired food in those conditions.

Great video, with lots of useful information. In 1980 I was doing basic training in the British Army. During a training exercise we received field rations. Inside these small boxes there was a tin of salmon that tasted fine. The canned date was April 1963..!None of us got sick.

As noted below, avoid or be wary of any canned product that is high in acid, such as tomatoes, pineapple or citrus. I was in the grocery business and saw many of those canned products go bad on the shelf in stores that didn't rotate stock.

Top tip for preppers: Don't throw out food. -Are you gonna throw out food when armageddon hits? EAT IT! Your food stash is not supposed to be untouched until the day armageddon comes. You are supposed to live off it continuously and keep restocking from the other end. Eat your foods before they expire. Restock whatever you need. That way you can be sure to have use of it. There is no point in having stored foods just for them to spoil... and when armageddon comes half your food will already be close to going bad... Another Tip: Canned foods can keep and be eaten waaaay longer than the printed date of expiration... just make sure the containers are not damaged. Basicly they are sterile containers so they will always be able to be eaten... but they might taste funny and be of little nutritional value... Same basicly applies for pasta and dried stuff like flour and corn.

I store dry goods like beans, lentils and rice in half gallon canning jars. During lockdown I was making soups with 20+ year old beans and lentils. I like to keep a variety so I don’t get tired of the same old thing. If you’re lactose intolerant, like me, there are a variety of milk substitutes that come in powdered forms.

White rice, dry pinto beans, pasta, corn meal, grits, all purpose flour can last years in the packaging they are bought in. The most economical food prep is to have a year or 2 supply and to top up as you use these food staples. Use the oldest first and keep rotating new in to replace what has been consumed. Simple, learn to bake & cook with these. And save the fancy Mylar bags & oxy absorbers for when you have too much money. Many folks break the bank storing food long term, they don't even know how to cook. Your fridge or freezer is good storage for flours & meals, keeps em fresher longer. This way you can enjoy what you know you like, and not just be sitting on $$$ worth of food that might never get eaten. Get a pressure canner for meats on sale to complete your food preps. Proteins and carbs.

I also store a small container of "barter items" that can be made into kits, if ever needed. Individually packaged salt, pepper, sugar, instant coffee, matches, lighters, small bottles of honey, hard candies, toiletries.

I didn't personally learn anything new from the video, but I really like the way you presented it and I'm sure a lot of people who are new to the topic will profit from it. So a big thumbs up!

People, don't be scared off from stockpiling basic foods just because you don't have all the extras mentioned on so many survival sites. I have pasta in it's original bag that's over 10 years old in a clean dry cupboard. No special packaging or anything. It cooks up normal every time and tastes great. Pinto beans, all dry beans and lentils, white and brown rice, same. Keep in as cool and dark place as possible and as stated, rotate, rotate, rotate. For LONG term storage, don't bother with items that are pre-seasoned like Knorr pasta and rice meals, flavored instant potatoes etc. They spoil after a year or so. Keep your herbs and seasonings separate. Cheap (like Wyler's) Chicken and beef bouillon cubes will last forever if kept tightly sealed in dry locations. Soak for 20 minutes or so or toss into your sauce or soup kettle. Since space is always a premium when you prep, you really only need a few seasonings. Salt, pepper, garlic, bouillon cubes and some cayenne pepper for your savory flavors with sugar, cinnamon powder and bakers cocoa powder for your sweet flavors, most people are good to go. Whole grains are best but be realistic in how you will actually use them. Store the basics and don't try to secure a whole grocery store. It can be a deterrent because it becomes overwhelming. It's nice to have all those extra niceties to store food like oxygen absorbers, special sealers and such but if you do it correctly you don't need to have the extra expense. Also, DO NOT STORE DRY FOODS UNDER YOUR BED. Under beds can have a lot of moisture unless you run a dehumidifier and/or a fan. I have actually had leather shoes and belts become moldy that were under my bed for long periods of time. And one thing not food related is I always have in every BOB, coat and vehicle are the large handkerchiefs or tea towel. They can be used to tie hair back, strain food, filter water or be used as a dust mask or a scarf to cover ears or save head, neck and face from sunburn.

Tips for canned stuff is also to avoid the cans with easy open pull tabs and such, as that score line is also a weak point, and the can can corrode through there, with the product then being contaminated. Can storage best is to dip them in hot wax, as this provides an extra layer of protection, and then place in a mylar bag and seal, to keep the wax from being degraded. The military does this with parts, and I have opened bags that were placed in storage 50 years before, with natural rubber parts, that were as flexible and pliable as the day they were made.