These 10 items of food last forever in your pantry. What’s better than knowing these items will be available during an emergency?
Does cornstarch go bad?
What about salt? Or maple syrup?
You might be surprised. Although they say nothing lasts forever, I beg to differ.
The following foods are commonly listed as being necessary components of a balanced food storage pantry, and they all have one thing in common.
They last virtually forever — truly, forever-lasting foods!
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In this article
Forever Lasting Foods for Your Food Storage Pantry
Sugar
Sugar, be it white, brown, or powdered, is a non-perishable ingredient that doesn’t harbor bacterial growth. Its longevity isn’t the issue; it is the primary challenge to keep it free-flowing and lump-free. Store it in an airtight container or sealed plastic bag to maintain the sugar’s fresh texture. If your brown sugar has solidified into a dense mass, you can easily revive it by microwaving it briefly on low power, allowing the trapped moisture to redistribute evenly.
If you don’t use sugar very often, store it in canning jars and even sealed, small mylar bags. The price of sugar has been rising, so now would be a good time to stock up on at least 40 pounds, which is the recommended amount for one person for one year. You’ll need a lot more if you’re planning on making preserves. Also, avoid using oxygen absorbers when storing sugar, or it will become rock-hard, and you’ll have to chisel it to use it.
Pure vanilla extract
That pure vanilla extract tucked away in your cupboard? No need to discard it, as its shelf life is practically eternal. While the real deal commands a higher price tag compared to imitation vanilla, its longevity justifies the investment. To preserve its rich, robust flavor, be sure to seal the bottle tightly after each use and store it in a cool, dark spot. With proper care, your pure vanilla extract will keep delivering unparalleled aroma and taste for years to come.
If you buy extracts for storage purposes, they should all last at least four years if stored in a dark, cool place. Most contain an amount of ethyl alcohol, which has preservative elements and lasts for years.
Rice
Whether it’s white, wild, jasmine, arborio, or basmati, rice varieties have an incredibly long shelf life, making them virtually imperishable. No need to toss out those grains gathering dust in your pantry. The lone exception is brown rice, which has a higher oil content and, thus, a shorter lifespan. To maximize its freshness, store brown rice in the refrigerator or freezer. Once you’ve opened any bag or box of rice, transfer the contents to an airtight container or resealable freezer bag to maintain optimal quality and prevent staleness or pests. With proper storage, you can enjoy the taste and texture of your favorite rice for years to come.
You simply can’t go wrong by stocking up on plenty of rice. It’s a meal-stretcher and can be prepared in so many different ways that it’s one of my favorite food-storage basics. Save up 2-liter soda bottles, clean them, and let them air dry for super storage containers for your rice. Also, parboiled rice combines brown rice’s nutritional value with white rice’s shelf life. That’s a win-win for your long-term food storage pantry!
Cornstarch
With a single box of cornstarch, you can easily thicken gravies, sauces, soups, and other liquids for years to come. It boasts an indefinite shelf life if kept dry. To preserve its effectiveness, store this essential kitchen ingredient in a cool, dry place and always ensure it’s tightly sealed after each use.
So, does cornstarch go bad? No, not if stored properly. And unlike baking powder, it doesn’t lose potency over time. However, it’s critical it doesn’t come into contact with any type of liquid or it can become moldy. If you don’t normally use cornstarch, stock up on a few cans since it can double as a treatment for diaper rash and skin irritations of all kinds, and deodorant and talcum powder substitutes. Plus, cornstarch mixed with some water effectively cools the sunburned skin. It’s also gluten-free. Bonus!
Honey
I’m pretty sure honey is the original of never-spoiling foods. Whether you’re drizzling it over your toast, sweetening your tea, or just using it as a healthier alternative to sugar, that jar of pure honey is your pantry’s immortal friend. It might get grainy or change color over time, but thanks to its natural antibiotic properties, it’s still perfectly safe and delightful to consume. To keep your honey fresh and fabulous, store it in a cool spot, and if it does crystallize, don’t fret! Just warm up the jar in some hot water and give it a good stir until those grainy bits dissolve back into liquid gold.
Before pulling out the Neosporin or some other antibacterial ointment, try dabbing a little honey on scratches, scrapes, and bug bites. Do a little research on the benefits of honey other than as a sweetener, and you’ll want to stock up on a whole lot more of this sweet stuff!
Hard liquor
Planning on mixing up some festive cocktails for your holiday party? No need to replace those dusty bottles of gin and whiskey that have been sitting on your shelf for decades. Distilled spirits like vodka, rum, whiskey, tequila, and gin are essentially imperishable – even after opening the bottles. While their taste, color, or aroma may subtly change over an extended period, these alterations are hardly perceptible. The key is to keep the bottles tightly sealed and store them in a cool area, away from direct heat or sunlight exposure. With proper storage, those aged bottles can continue to lend their distinctive flavors to your mixology creations for years, if not generations, to come.
Plenty of preppers talk of making their own stills and having alcohol on hand as an item for barter. It’s good to know that those little airplane-size bottles you buy of vodka, rum, or whatever will last a very long time. Historically, bottled alcoholic beverages have always been popular for trade and barter. Even if you are a teetotaler, there are some very good reasons to stock up on a bit of alcohol.
Salt
The contents of your salt shaker are effectively immortal. Whether it’s sea salt, Celtic sea salt, pink Himalayan salt, or any other type, these mineral seasoning staples are impervious to spoilage, making them pantry goods that will never go bad. The key to maintaining their longevity is proper storage—keep salt in a cool, dry place, and it will remain fresh and usable indefinitely. There is no need to worry about expiration dates or replacement when it comes to your trusty salt supply. With simple care, that shaker can season your dishes for a lifetime.
Try Celtic Sea Salt for a healthy version of salt, and remember to stock up on about 5 pounds of salt per person. Iodized salt is also important to have on hand for the iodine. The main enemy of all salts is moisture, so make sure it’s stored off the ground, away from outside walls, and, if possible, in glass jars or commercially sealed cans.
Corn syrup
No need to toss that years-old bottle of corn syrup lingering in your pantry. This sweet syrup has an indefinite shelf life, provided you keep the bottle properly sealed and stored in a cool, dry area. As long as those conditions are met, even bottles of corn syrup gathering dust can still be used without worry. The keys are an airtight seal to prevent contamination and moderate temperatures to prevent quality degradation. With proper storage, that sticky bottle can sweeten your recipes for years and years to come without ever spoiling.
It’s good to know that the bottle of corn syrup I’ve had for at least five years is perfectly fine! You can always make your own, another good reason for stocking up on plenty of sugar.
Maple syrup
Pancakes and waffles simply wouldn’t be the same without that sweet, syrupy goodness that is maple syrup. Luckily, this flavorful treat has an incredibly long shelf life when properly stored. To ensure it never spoils, simply refrigerate or freeze your maple syrup. For truly long-term storage, transfer it to an airtight plastic container and stash it in the freezer.
Except where food storage is concerned, the freezer is only a backup since it’s so vulnerable to power outages and even something as simple as someone leaving the door open. It’s possible to make your own maple syrup using this tutorial. If your family enjoys pancakes, French toast, and waffle breakfasts, you’d better have plenty of syrup on hand or a few maple trees out in the backyard!
Distilled white vinegar
Distilled white vinegar is the unsung hero of your pantry! This versatile product can be used for an array of tasks, including creating marinades and salad dressings and even cleaning your home and washing your laundry. But the most remarkable thing about distilled white vinegar is its incredible shelf life. Just make sure to close the bottle tightly after each use and store it in a cool, dark place, and you’ll have a reliable, long-lasting solution for all your culinary and household needs.
Vinegar is one of those long-lasting foods that can be used for so much more than food. My recipe for a multi-purpose cleaner is equal parts vinegar and water; I use it for just about everything.
Wheat Berries
Whole wheat berries boast an impressive shelf life of 30+ years when stored in airtight containers. This versatile grain can be ground into wheat flour for all your baking needs or cooked whole to create a delicious hot cereal. If you’re eager to learn more about selecting, storing, and utilizing whole wheat, I encourage you to read up on the subject. You’ll be amazed at the possibilities this pantry staple has to offer! Read more about selecting, storing, and using whole wheat.
Should You Add These Forever Lasting Foods to YOUR Food Storage Pantry?
Absolutely! The only caution will be if you have any allergies to any of them. Many of these are relatively inexpensive, too, making it easier to acquire them in bulk quantities.
How many of these forever-lasting foods do you stock in your food storage pantry?
Originally published February 21, 2010; updated by The Survival Mom editors.
I got very excited about this post, but then saw that included in the ten items that store forever are: sugar, honey, maple syrup, and corn syrup. I mentally group those all together, and knew that they were forever foods.
I occasionally use some small amounts of corn starch. I'd love to hear from others what you use corn starch in. I just use if for a thickener in soups and gravies and I know people use it in fruit deserts also to thicken. Can you use it in quickbreads, dumplings, or anything more like that? Or, is it ever a main ingredient in any ethnic food?
you can make deodorant using equal parts cornstarch and baking soda. I put mine in an old plastic spice jar with shaker holes. Sprinkle on your hand and pat/rub onto your arm pits. Works great!
Hi! I have been using Corn Startch in place of Talcum Powder for years. I am allergic to the talc and perfumes that are in regular Powder, like baby powder. My grandma told me to just use Corn Starch and it is amazing. No more infected bumps or rashes! I used it on my new born with no problems and NO Powder dust to risk them inhaling. The only problem I have is finding large enough Powder puffs for applying it. Try it I think you will be pleased. And SO much cheaper!
That’s a great suggestion. I have used it as well, but forgot about it. 🙂
Didn't realize that vinegar could last that long. Guess I'll have to stock more of it. Thanks.
Thank you for sharing these long term items for storage. I will keep this in my preparedness folder. Excellent advice.
Great post. There are several items on here that I had no idea had a forever shelf life. Thanks!
I also recommend baking soda and cream of tartar. Baking soda has a ton of uses, of course, but one lesser-known one (that I learned of on this site) is to combine it with cream of tartar and make your own baking powder. Baking powder doesn't last very long at all, so this is a good way to ensure you'll be able to bake away for much longer. 🙂 I got my cream of tartar in a big bag from amazon.com so it was A LOT cheaper than at the grocery store near me. http://www.epicurious.com/recipes/food/views/Home…
Vinegar is also a great weed-killer. Kills 'em right down to the roots. I pour it directly on my weeks, personally. Mostly the ones that try to grow up through cracks in the sidewalk and driveway that can be very hard to get out, and very damaging long-term.
The LDS Calendar is great, but some items it recommends A LOT less than the average prepper would keep on hand. I don't think they take cleaning and hygeine needs into account on the amounts. Salt comes to mind. It's great to keep more of in case you need to salt down meat for storage, for instance. And as you said, a lot more sugar if you plan on making your own jam or jellies.
You can also make your own vanilla flavoring with the leftover brandy/cognac/vodka. Purchase a vanilla bean or two at a bulk foods or health food store (least expensive sources) or a grocery store. Slice the bean open lengthwise to expose the seeds, place it in a bottle and add the brandy/cognac/or vodka to cover. Let it set in a dark cupboard for a couple of weeks shaking it up once a day. You can leave the bean in the bottle and just add more alcohol as the flavoring is used up.
you can also put a vanilla bean in a jar of sugar. The sugar will absorb the smell and the flavor.
Thank you! I was wondering what the shelf life of vinegar was. I only have a few gallons left and want to stock up on that soon.
I keep pressed coconut oil on hand because it doesn't require refrigeration.
We love coconut oil around here!
Do you know the shelf life of cider vinegar? For canning you need the more acidic vinegar. Also, hard liquors could be used for medical reasons as an anesthetic or antiseptic.
@Mike cornstarch is also used as a powder. Think for diaper rash. Hub and I use cornstarch after our showers(although we currently buy it in the powder sized containers for easy use) It would definitely be cheaper to use the cooking cornstarch(which is the same really).
apple cider vinegar never goes bad and can be used for so many things. If you ever run out of regular vinegar you can use acv in its place. As for the LDS calculator, well to each their own I suppose, but in my house a gallon doesnt last a month much less a year. Vinegar, baking soda, and peroxide are my main cleaning ingredients.
Replacing part of the flour in a cake recipe with cornstarch gives a lighter texture to the cake (more like a boxed mix). You can find the proportions on line, just search for cake flour.
Cornstarch does work well as a body powder and can be scented with essential oils by placing a few drops on a cotton ball in the bottom of your container of cornstarch.
If you use spray starch, you can make your own from cornstarch and water.
Good list. Includes something one doesn't often see on these types of lists: I've always said that liquor is important to invest in.
Liquor, bullets and blue jeans.
When the SHTF, I know I'M going to need a drink!
Two things that aren't on your list that also last forever are white flour and white rice. Like your white sugar, they don't have much in the way of nutrition but they will fill the belly so even though they don't keep forever, get and keep a year's supply of vitamins. Keep buying and using them and rotating your stock. You'll be healthier now and you'll be healthier when the SHTF if you've got that stock of GOOD vitamins.
Flour definitely doesn\’t last forever. It has a shelf life of a year or so.
The old "Big 4" – wheat berries, honey, salt and powdered milk – will last nearly forever – there are 'leftovers' in 5000 year old Egyptian tombs – sill viable (not the milk, that's relatively new), but a good start
Any ideas on the best way to longterm store saltine or oyster crackers? Most have an average shelf life of up to one year. I'm a beginner and am starting my stores. Can't image not having my crackers with chili and soups. Thanks Kimmer
I haven\’t tried to store oyster crackers long term, but saltines get super nasty. Ugh. You could try storing them in plastic or glass containers with an oxygen absorber. That would probably buy you a little time — a few more months, maybe. You could also learn how to make crackers from scratch and store the ingredients. In general, ingredients have a much longer shelf live than prepared foods.
I'm learning how to make my own crackers from scratch. I REALLY hate crunching up some saltines in my soup only to find that they've gone stale and rancid! LOL
I recently used red wheat berries 30 yrs old stored in a pail with a good seal and it was fine but hard to grind
Good info. Thanks!
I see you mention the 2-liter soda bottles for storage. I was wondering what you thought about using the 1-gallon vinegar jugs for storage?
The best storage bottles are the empty Arizona Tea gallon bottles. Thick, strong, well balanced, and tea, even sweetened tea is much better for you to use up than soda.
Honey Lip-Balm
1 cup sweet almond oil
1/2 cup beeswax**
2 Tablespoons honey
Place almond oil and beeswax in a microwave-safe bowl. Microwave on high for 1 minute or until mixture melts. Whisk honey into beeswax mixture; stir well. Set aside to cool completely. When cool, pour into small containers with lids. Apply to lips as a moisturizer. Makes about 1-1/2 cups. *Sweet almond oil can be found at natural food stores; other sheet oils can be substituted. ** Beeswax can be purchased at craft and beekeeping stores.
I used your link to the LDS calculater and put in 2 adults. It seams off since it only told me I need 28 gallons of water for 1 year. Everything else seamed okay (fats & oils seamed a bit low for a year). Why would this only suggest 28 gallons? Is their calculation only for preparing the recommended pounds of food (and not drinking, washing, etc…)?
I have no idea how their calculator comes up with the various amounts for each food listed. I think their numbers are only helpful as a general guideline. Personally, I don’t own any flavored gelatin or molasses!
Jello is a big thing for the LDS. I still have my jello Olympic pins from when we lived there.
I’m not sure abut the corn syrup…I had some for several years (unopened) and it was rather cloudy. I went online and the Karo website said that bacteria can grow in corn syrup so if it is cloudy, better to throw it out.
Rice must be frozen for at least a week before storage. I forgot to do that and found bugs in my rice.
Okay, question. Can one store salt in sealed mylar bags (maybe 5 gallon?) with an oxygen absorber and then just place all the bags into sealable plastic buckets?
Would that be efficient at keeping the moisture out?
I don’t usually buy the food grade buckets as much as they tend to be more but I almost always have mylar bags & O2 absorbers on hand. So I buy the el cheapo buckets, use mylar, usually in 5 gallon bags, and then fill and seal as I acquire beans, rice, sugar, and what not.
Mucho thanks!
(another skinny survival Mom)
Tamara, Yes, you can store salt in mylar bags and keep them all in a sealed bucket. That’s a good plan.
Cool beans! Thanks!
Hi just came across this and hope you still look at the emails. We have several family members who do not consume any gluten products. I have gluten ataxia and don’t enjoy walking into walls and falling over so I avoid all gluten. Also no dairy, soy, corn, no artificials and various food allergies. I couldn’t find the info on storage time. I’ll keep looking, I probably went right over it. I guess in a dire emergency we could eat items we don’t normally eat. I don’t have room to keep items that we won’t/can’t eat.