Tips for short-Term food storage
Our goal for a 90-day supply of food is simple and straight-forward:
Store what you eat and eat what you store.
Stock up on food your family eats everyday
Doing short-term food storage right simply means you have more of what your family loves to eat on hand. You will take these foods and build out a 90-day inventory. You won’t be “storing” these foods at all, rather rotating through them.
Maintain 90 days of food
Maintenance is the name of the food storage game. Because you’re not buying and keeping the food, but rather rotating through it, you must quickly replace what you use. Do this and you will maintain a meaningful storage.
Short-Term
Follow the two steps below to create an active and sustainable 90-day food supply.
Step #1STOCK UP
There are two different methods to build your inventory. Pick what works for you and your family. Of course, you can mix the two.
a. Meal Planning
This method is best for those who like a more structured approach.
- Make a list of the meals your family eats for 14 days.
- Create recipes from this list and be very specific with your ingredients.
- Take each recipe and multiply each one by 6. This process is the building block of your 3-month food storage.
b. Buy Extra
This method is great for those who just want to stock the pantry and put things together as they go.
- Instead of focusing on menus, just buy extras of things you use a lot.
- Add to your inventory every time you go to the store.
- To make this effective, you need to end up with 90 days of food.
Step #2MAINTAIN
Whether your storage includes items based on meal planning, buying extra, or both, step 2 is for everyone.
Rotate & Replace
This is the heart & soul of short-term food storage.
- Start rotating each item into your daily meals.
- Keep a running list of what items you use and buy them the next time you go to the store.
- The replacement item goes to the back with the oldest item in front ready to use next.
- This last step ensures that you will always have a 90-day supply of food on hand.
Short-Term
Three types of storage can be useful for your short-term food supply.
Pantry Storage
A pantry is a space, such as a cabinet, cupboard, or closet, used to store food that doesn’t need refrigeration or freezing. Foods stored here must be shelf-stable and kept in a cool, dry environment. With few exceptions like rice and most powdered foods, short-term pantry items generally last 2 to 5 years, making them inadequate for long-term storage.
Best Practices for Pantry Storage
Airtight Containers - Store foods like flour, grain, cereal, dehydrated, and powdered foods in glass jars, plastic canisters, or resealable bags to extend shelf life. Consider resealable mylar bags with oxygen absorbers. This allows for easy access and longer storage life.
Keep Clean - Keep your cupboards and pantries clean to deter rodents and ants. Additional packaging mentioned above can help keep unwanted pests out of your food.
Take Inventory - Conduct monthly or quarterly audits to check stock levels, expiration dates, and individual needs, and make adjustments accordingly.
Pantry Storage Options
Many of these items are foods you already have in your pantry. Dehydrated and powdered foods are included here because, although they are technically longer-term foods, they can easily supplement your short-term food storage. Make sure to place this type of storage in mylar bags with oxygen absorbers for best results.
Canned Goods
veggies • fruits • soups • meats • stock/broths • sauces • beans (all kinds) • chili • coconut milk • olives
Jarred Goods
sauces • gravies • salsa • peanut & nut butters • jams & jellies • syrups • pickles • bouillon
Pasta, Rice, Grains
any pasta • any rice • barley • quinoa • oats • popcorn • cornmeal & grits • lentils • flaxseed
Boxed Cereal
flakes • oats • puffed grains • shredded wheat • rolled grains • bran
Beans & Legumes (Dried)
black • navy • white • pinto • kidney • chickpeas • cannellini • lentils • split peas
Boxed & Instant Meals
stews • macaroni & cheese • canned pasta (ravioli, spaghetti) • instant potatoes
Snacks
crackers • nuts & seeds • applesauce • pudding • dried fruit • cocoa powder • protein bars
Baking Supplies
flour • baking soda & powder • seasonings • sugars • honey • yeast • dry milk powder • powdered butter • gelatin & pectin
Dehydrated/Powdered Staples
powered eggs • shelf-stable cheeses • dehydrated vegetable & fruits • dehydrated soups
Drinks
coffee • tea • shelf-stable milk • powdered milk • drink powders & liquids • electrolyte packets
Oils, Vinegars & Dressings
cooking oils (vegetable, olive, seed oils) • vinegar (red, white, apple cider) • salad dressings
Condiments
mayonnaise • mustard • ketchup • soy sauce • worcestershire sauce • sweet & sour sauce • tarter sauce
Shelf-Stable Pantry Foods & Shelf Life
| Category | Food Items | Estimated Shelf Life |
|---|---|---|
| Canned Goods | Vegetables, Fruits, Soups, Meats, Stock/Broths, Beans, Chili, Coconut milk, Olives | 1–5 years (low-acid foods last longer) |
| Jarred Goods | Sauces, Gravies, Salsa, Nut butter, Jams, Syrups, Pickles, Bouillon cubes | 1–2 years (vinegar-based sauces can last indefinitely) |
| Pasta, Rice & Grains | Any pasta, White & brown rice, Barley, Quinoa, Oats, Popcorn | 2+ years (white rice lasts 30+ years if stored airtight) |
| Beans & Legumes (Dried) | Chickpeas, Lentils, Split peas, Black-eyed peas | Indefinite (older beans may require longer cooking times) |
| Boxed & Instant Meals | Stews, Macaroni & cheese, Canned pasta, Instant potatoes | 6 months–2 years |
| Snacks | Crackers, Nuts, Seeds, Applesauce, Pudding, Dried fruit, Cocoa powder, Protein bars | 6 months–2 years (hardtack can last indefinitely) |
| Baking Supplies | Flour, Baking soda & powder, Seasonings, Sugars, Honey, Yeast, Dry milk, Powdered butter | 6 months–2+ years (sugars & honey last indefinitely) |
| Dehydrated/Powdered Staples | Powdered eggs, Shelf-stable cheese, Dehydrated vegetables & fruits, Shelf-stable tofu | 5–10 years |
| Drinks | Coffee, Tea, Shelf-stable milk, Drink powders, Shelf-stable nut milks | 6 months–2+ years |
| Oils, Vinegars & Dressings | Cooking oils, Olive oil, Vinegars, Salad dressings | 6 months–2 years (vinegars last indefinitely) |
| Condiments | Mayonnaise, Mustard, Ketchup, Soy sauce, Worcestershire sauce | 1–2 years (vinegar-based condiments last indefinitely) |
Refrigerator Storage
We all have refrigerators but don't really use them to their full potential. With a little thought and determination, you can turn your fridge into an environment that really works to save food for as long as possible. While it is true that most food stored in the fridge is short-term by nature, there are a few things you can do that will make your food last a lot longer.
Extra Freezer Storage
Freezing food for short-term storage is ideal if you have an extra freezer and the electricity stays on. If the power goes out for an extended period, you will lose whatever you can’t eat within a few days to a week—unless you have a backup plan.
Backup Power
If you’ve stocked your freezer with emergency meals or bulk buys, you’ll want to have a backup generator, or another reliable power source, that can keep things cold when the power goes out. From portable power stations to home battery systems, there’s a wide range of options from which to choose. Learn more about these backup power sources so you can find the right fit for your freezer and your budget.
Optimal Storage Conditions
Freezer Capacity: Fill your freezer to 70–80% capacity for best performance. A packed freezer retains cold better than a half-empty one.
Temperature: Maintain 0°F (-18°C) or lower. Check temperatures weekly with an appliance thermometer for accuracy.
Packaging: Package all of your food in airtight, vacuum-sealed, or freezer-safe containers to prevent freezer burn.
Labeling: Label each item with the storage date and projected use-by date. This will help with rotation and avoid unexpected food waste.
Foods Okay to Freeze
| Category | Food Items |
|---|---|
| Pantry Staples & Grains | flour (white & wheat), wheat berries, rice, quinoa, other grains, yeast |
| Dairy | milk, cheese, yogurt, butter |
| Proteins | meats (raw & cooked), seafood (raw & cooked), beans, tofu, tempeh, eggs (cracked, whisked, in sealed containers) |
| Broths & Sauces | meat stock, veggie stock, pesto, tomato paste, tomato sauce |
| Baked Goods | bread, pizza crusts, pasta & noodles (cooked), dough |
| Prepared Foods | soups, stews, casseroles |
| Baked Treats | cakes, cookies, muffins, pies |
| Nuts & Seeds | nuts |
Storage Duration of Frozen Foods
| Duration | Food Items |
|---|---|
| Short-term (3–6 months) | milk, yogurt, butter, cooked meats, seafood, doughs, bread, pizza crusts, baked goods (cakes, cookies, muffins, pies) |
| Medium-term (6–12 months) | cheese, raw meats & seafood, soups, stews, casseroles, pasta & noodles (cooked), nuts, beans, tofu, tempeh |
| Long-term (1+ years) | meat & veggie stock, tomato paste, tomato sauce, pesto, wheat berries, rice, quinoa, other grains, yeast, and flour (best practice: freeze in sealed containers or vacuum-sealed bags; freeze flour in small portions to prevent moisture buildup when thawing) |
Not All Foods Freeze Well
Certain food properties do not freeze well...or rather, do not thaw well. Texture and shape can be sacrificed with specific foods. Here, refrigeration is recommended instead.
Do not freeze
lettuce of all types • un-pickled cabbage • celery • radishes • cucumbers • parsley • melons • crumb toppings • icing or frosting with egg white base • mayonnaise • salad dressing • meringues • custards • cream puddings • milk sauces • sour cream • fruit jelly • fried foods • cornstarch • gelatin