November 5, 2024

When I first started thinking seriously about food storage for my family, I felt completely overwhelmed. Between all the canning, freezing, and dehydrating options, it seemed like everything required hours of work or expensive equipment.

But then I discovered dry storage—a food preservation method that’s simple, low-maintenance, and perfect for a busy mom like me. Honestly, dry storage has been a lifesaver. It’s easy to set up, doesn’t take up a ton of space, and once it’s done, you can pretty much forget about it until you need it.

I know how chaotic life can get—between school drop-offs, dinner prep, and all the million little things on the to-do list, finding time to “prep” can feel impossible. That’s why I’m excited to share how dry storage can help you build a reliable food supply without adding extra stress to your life. Dry storage is certainly an efficient, low-effort way to make sure your family is taken care of! 

What is Dry Storage?

So, what exactly is dry storage? In the simplest terms, it’s the process of storing foods in their dry form—think grains, beans, cornmeal, pasta, flour, and more—in a way that keeps out moisture, air, and light. It’s one of the most tried-and-true methods of food preservation and has been used for centuries, long before freezers or refrigerators existed.

In dry storage, foods are kept in airtight containers in a cool, dry, and dark space like a pantry, basement, or even a well-placed cabinet. The goal is to protect the food from the elements that cause spoilage, like humidity, pests, and temperature fluctuations. Once your dry storage is properly set up, the food can last months, even years, without requiring any further attention.

Dry storage can also include dehydrated foods. There are several methods for food dehydration even if you do not have a dehydrator! 

Benefits of Dry Storage

When I first heard about dry storage, what sold me was how simple it was compared to other preservation methods. Once you’ve sealed everything up, there’s very little work involved—no rotating jars, no worrying about electricity outages (like you would with frozen food). Here are a few reasons I love dry storage:

  • Minimal Effort: Once your food is packed away in proper containers, there’s really nothing else to do. I don’t know about you, but having one less thing to check on gives me peace of mind.
  • Affordable: Most of the foods that are perfect for dry storage, like rice, beans, and pasta, are inexpensive, especially when bought in bulk. Plus, you don’t need to invest in a bunch of fancy equipment.
  • Takes Up Less Space: Dry storage doesn’t require a lot of space compared to other preservation methods like freezing or canning. A few well-organized shelves or bins, and you’re good to go!
  • Long Shelf Life: Some foods, if stored properly, can last up to 30 years! Even the ones with shorter shelf lives, like flour or oats, can last several years when properly stored. That’s a lot of peace of mind knowing your family will have food in case of emergencies.
  • Variety: You can store a wide range of foods—from grains and legumes to dried fruits and spices—allowing you to create diverse meals even if you can’t get to the store.
MWAP

Risks of Dry Storage

As much as I love dry storage, it’s not foolproof. There are a few potential risks to be aware of, but thankfully, they’re pretty easy to avoid with a bit of preparation.

  • Moisture: Moisture is the enemy of dry storage. It can lead to mold, spoilage, and bacteria growth. This is why it’s so important to use airtight containers and keep your storage area dry.
  • Pests: Insects, like weevils and pantry moths, are notorious for finding their way into improperly stored dry goods. Once they’re in, it’s incredibly difficult to get rid of them without losing your whole supply. Sealing everything in airtight containers and adding oxygen absorbers can help prevent this.
  • Temperature Fluctuations: Heat can drastically reduce the shelf life of your stored foods. Keeping them in a stable, cool environment is key to maximizing their lifespan.
  • Light Exposure: Light can cause foods to degrade more quickly, especially grains and oils. Keeping your storage area dark or using opaque containers can help protect your food.

Foods Suitable for Dry Storage and How Long They’ll Last

Not all foods are ideal for dry storage, but the ones that are can last a surprisingly long time. Here’s a list of foods that store well and their general shelf life when stored properly:

  • Rice (White): Up to 30 years. White rice is a staple in our house because it’s so versatile and lasts forever.
  • Dried Beans: Up to 10 years. Perfect for soups, stews, or even homemade refried beans.
  • Pasta: Around 2 years. Pasta is easy to store and a family favorite for quick meals.
  • Flour (All-Purpose): About 1 year, but can last up to 10 years if vacuum-sealed or stored in Mylar bags with oxygen absorbers.
  • Oats (Rolled or Steel-Cut): Up to 30 years when stored properly. They’re a breakfast staple in our house.
  • Sugar: Indefinite shelf life if kept dry. Brown sugar can harden, but white sugar will last as long as it stays dry.
  • Salt: Indefinite. Salt is essential for cooking and preserving, and it lasts forever if stored properly.
  • Spices: Around 1-3 years. While they’ll still be safe to eat, their flavor will start to degrade after a few years.
  • Dried Fruits: 6 months to 1 year. While they don’t last as long, they’re still great to have on hand for snacks or baking.
  • Nuts: Around 6 months to 1 year. Be cautious with nuts as they can go rancid if not stored properly.

Foods Not Recommended for Dry Storage

Unfortunately, not all foods are suitable for dry storage. These items don’t store well in dry conditions or need refrigeration/freezing:

  • Fresh Produce: While some items like potatoes or onions can be stored in cool, dry conditions for short periods, they don’t last long in a typical dry storage setup. For many produce items, pickling is a better option.
  • Dairy Products: With the exception of powdered milk, dairy products need refrigeration and don’t do well in dry storage.
  • High-Fat Foods: Items like nuts, nut butters, and whole grains (due to their oil content) are more prone to going rancid. Store these in smaller quantities or freeze them for long-term storage.
  • Anything Moist or Cooked: Cooked or fresh foods with moisture, like pasta salads, cooked rice, or fresh meats, need to be refrigerated or frozen.

What You’ll Need for Dry Storage

If you’re ready to get started with dry storage, here’s a list of essentials to have on hand:

  • Airtight Containers: Mylar bags, mason jars, or food-grade plastic buckets with tight-sealing lids are perfect. You want to make sure no air, moisture, or pests can get in.
  • Oxygen Absorbers: These help remove oxygen from sealed containers, which prevents the growth of bacteria and the spoilage of food.
  • Labels: It’s easy to lose track of what’s what after a few months. Make sure to label everything with the type of food and the date you stored it.
  • Vacuum Sealer (Optional): If you’re planning on storing foods for a very long time, a vacuum sealer can help by removing air from the bags or jars, further prolonging the shelf life.
  • Shelving or Storage Bins: A sturdy shelving unit or stackable storage bins can help you keep everything organized and easy to access.

Step-by-Step Process of Dry Storage at Home

If you’re ready to dive in, here’s a simple guide to start dry storing food at home:

  1. Choose the Right Foods: Select dry goods that store well, like rice, beans, flour, or pasta. Make sure they’re completely dry before storing.
  2. Clean Your Storage Area: Whether it’s a pantry, cabinet, or basement, make sure your storage area is clean, cool, dry, and free of pests.
  3. Pack in Airtight Containers: Use Mylar bags, mason jars, or food-grade plastic buckets with tight-sealing lids to pack your dry foods. Make sure the containers are clean and dry.
  4. Add Oxygen Absorbers: For longer storage, include oxygen absorbers in your containers to remove air and prevent spoilage.
  5. Seal Tightly: Ensure that the containers are sealed tight to prevent any air, moisture, or pests from getting in.
  6. Label and Store: Clearly label your containers with the contents and date. Store them in a cool, dark place with stable temperatures.

Common Mistakes To Avoid When Dry Storing

I’ve made a few mistakes along the way, so here are some common ones to avoid:

  • Not Using Airtight Containers: Even the tiniest crack can let in moisture or pests. Make sure your containers are truly airtight.
  • Skipping Oxygen Absorbers: They might seem optional, but if you’re storing for the long haul, they make a huge difference in preserving the quality of your food.
  • Storing in Humid or Hot Areas: Avoid basements that flood or garages that get hot. Find a space with stable, cool temperatures for best results.
  • Forgetting to Rotate Stock: Always use the oldest items first to ensure nothing goes to waste. It’s easy to forget what’s at the back of the shelf, so rotate regularly.

Dry storage is one of the easiest ways to ensure your family has a reliable food supply. It’s simple, budget-friendly, and doesn’t require much space. Whether you’re preparing for emergencies or just trying to stock up, it’s a method that I know has helped my family feel a little more secure—and I hope it can help yours too!