Long-term Food Storage

As you develop a longer-term storage, focus on food staples such as wheat, rice, pasta, oats, beans, and potatoes that can last 30 years or more.

The following is a month-by-month list of food storage and emergency preparedness items and discussion topics. We can’t build an emergency supply all at once, so this is a suggestion for how to spread out purchases of your emergency food and other items. Just do what you can!

  • January: Water, Beverages, and Water Storage
  • February: Breakfast Foods and Communication
  • March: Tomatoes, Pasta, and First Aid
  • April: Soup, Fish, Beans, and Sanitation
  • May: Condiments, Spices, and Emergency Cooking
  • June: Grains, Vitamins, and Bread Making
  • July: Summer Foods, Emergency Drills, and Canning
  • August: Fruits, Vegetables, Shelter, and Bedding
  • September: Meat, Potatoes, and Earthquake Prep
  • October: Oils, Fats, and Fire Safety
  • November: Holiday Baking, Emergency Heat, and Clothing
  • December: Baking Basics, Power and Light Sources

Vaughn J. Featherstone: “This morning I would like to discuss food storage. Let me suggest three or four things we can do. Start by taking an inventory—take a physical count of all of your reserves. This would be a great family home evening project. …

“Second, decide what is needed to bring your present reserve levels to a year’s supply. Then make a list and prepare a plan. Consider first, what are the basics? — wheat (or grain from your locale), sugar or honey, dried milk, salt, and water. Most of us can afford such basics. Buy them from your monthly food budget allowance. The Church discourages going into debt to buy for storage.

“Now that you know where you are and where you need to be, the third step is to work out a time schedule for when you will reach your goal. I suggest that one year from today we ought to have a year’s supply of food in all active—and many inactive—memers’ homes in the Church.”

Storage Conditions
Storage life can be significantly impacted by the following conditions:

  • Temperature: Store products at a temperature of 75°F/24°C 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 of the floor to allow for air circulation.
  • Light: Protect cooking oil and products stored in PETE bottles from light.
  • Insects and rodents: Protect products stored in foil pouches and PETE bottles from rodent and insect damage.