When considering the long-term storage methods for dry foods (more than 5 years), there are several types of containers that can be used, and they should be stored in a cool, dry and dark environment for the longest shelf-life.
Enamel lined #10 metal cans are filled with dry food, an oxygen absorbing packet is added and the can is sealed with a can sealer. Cans can be stored in a small amount of space and should be stored where they are not in direct contact with floors and walls. Cans are impermeable to light, moisture, air and insects, but they will eventually rust when stored in humid climates. When a can is opened, a plastic lid should be put on it or the contents transferred to a container with a lid. Each can will hold about 13 cups of food. Used cans cannot be reused for canning without using a reflanger to cut and reshape the edge of the can.
Heavy Mylar pouches are filled with dry food, an oxygen absorbing packet is added and the pouch is sealed with an impulse sealer. Pouches that are 7 ml thick are not easily punctured but can still be chewed through by rodents. The pouch is impermeable to light, moisture, air and insects. They can be slid into shorter spaces than #10 cans, stacked in boxes or bins, put in plastic buckets, or placed on a shelf. Pouches should not be stored in containers that have been used to store nonfood items. Once the pouch is open, the contents should be transferred to another container with a lid and stored on a shelf or in a cupboard. The 12” by 13-1/2” pouches comfortably hold 1 gallon (16 cups). Used pouches can be washed, dried and reused but will hold less food each time they are reused.
Glass canning jars are filled with dry food, an oxygen absorbing packet is added, the jar edge is wiped clean and a new, clean canning lid and ring are screwed on tightly. Glass is impermeable to moisture, air and insects. Jars should be stored away from light and in a way that protects them from breakage. Once opened, jars are usually small enough to store in a cupboard or on a pantry shelf where the contents are easily seen. When the jars are reused, a new lid should be used.
Because food grade HDPE (high density polyethylene) plastic buckets are oxygen permeable, dry food must be packed as follows: a thin Mylar bag is placed inside a clean bucket, the bag is filled with food and oxygen absorbers are put in (one 300 cc absorber for each gallon of food). The bag is sealed by placing a wood board on one edge of the bucket, folding the top of the Mylar bag over the board and ironing the bag until it is sealed. The top of the bag is then folded into the bucket. The bucket lid is secured by hammering around the outside edge with a hammer or mallet. Buckets should not be stored directly on cement. They should rest on racks or pieces of wood to allow air to circulate underneath and prevent the cement from sweating. Avoid stacking them more than 3 high especially without boards between the layers or the center of the lid may crack and break.
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