Dried PastaĪll types of dried pasta will last at least 30 years when stored correctly, which is the same as the foods above. Cook for about 15 minutes, or until water is absorbed. To prepare rice, combine with water in a two-to-one ratio (2 cups water, 1 cup rice) in a saucepan.īring to a boil, then turn the heat down to medium-low and cover. Rice that is over twenty years old commands a higher price and is eaten by royalty because eating it is equated with longevity. According to Jill Waldbieser at “Cooking Light,” very old rice is actually revered in some Asian communities. However, it does contain magnesium, vitamin B6, as well as a little protein and fiber. Rice is basically 100 percent carbohydrates, which provide energy, but not a lot of nutrition.
Brown rice will last approximately one year, but its bran contains oils that can go rancid, whereas the bran has been removed from white rice, allowing it to last pretty much forever. White, Long-Grain Riceīasic white, long-grain rice is another food staple that will last indefinitely if stored in an airtight container in a cool, dry place. Legumes that are older than one year might take longer to soften. Peas might only take 30 minutes, while kidney beans take about an hour to soften. How long this takes depends on the size of the legume you are cooking. Cook, stirring occasionally until the beans are tender. Heat to a boil, and then turn the heat down and cover loosely. To make dried legumes edible, simply place them in a large pot and cover with water. All varieties of dried beans and legumes will last indefinitely if stored correctly, that is, in an airtight container in a cool, dry place, according to chef and food scientist Mark Bittman.Īlthough there are hundreds of varieties of dried legumes, almost all can be prepared in the same way. All of these are low-fat, cholesterol-free sources of high-quality protein and fiber, which means they are good for satisfying hunger. Legume is a generic term for beans, peas, and lentils. If mold or insects ever appear in your food, discard it immediately,Īs these can present serious health hazards if eaten.īelow are twenty foods with remarkably long shelf lives to stock your survival pantry. While the foods below can last for relatively long periods, always discard foods that have a bad odor, flavor, or appearance. Darker places are also better for storage since sunlight can increase temperature. Make sure to keep long-term foods in cool areas, since heat can cause sweating, which can produce enough moisture for mold to grow. Naturally occurring enzymes in food can react with oxygen to cause spoiling and ripening that destroys food, but these enzymes also need water, so without moisture, this reaction can’t take place. Like humans, microorganisms require water to survive, so if you remove moisture from food, it will not decompose, or spoil. These microorganisms feed on food matter and decompose it. Moisture is the number one cause of food spoilage because microbes, such as bacteria, molds, and yeasts, flourish in moist locations.