Editor’s Note: We do everything we can to filter through the various opinions when it comes to prepping. There is no universally agreed upon strategy. Everyone must assess their own situation and come up with a plan. All we can do is offer some guidance.
For today’s (long overdue) episode of Late Prepper, I referenced the article below by Kevin Hughes at Natural News. As I noted in the show, I don’t completely agree with everything that’s in the article but it’s a good starting point, especially for those who are truly late to the game. Here’s my show followed by Kevin’s article…
Stockpiling foods that can last for weeks or years is not just a smart way of beating rising food costs. It can also help you save money and be prepared for emergencies.
In the event of a long power outage, having even a small supply of long-shelf life foods, such as dry goods, canned goods and freeze-dried foods, can make a big difference. You’ll also be grateful to have a little extra food at home when you get sick and can’t go out to buy groceries. Because of inflation and rising food prices, keeping shelf-stable foods is a good investment.
Tips for stocking up on food
Remember to stock up on foods that you actually eat or drink. Don’t stockpile foods that you or your family members are allergic to or won’t touch.
When buying groceries, you should also know the exact quantity of food your family consumes on a regular basis; buy some extra. (Related: 10 Tips for stockpiling food.)
Foods from a supermarket or grocery all have an expiration date, which indicates when a food product will start to taste bad. However, some food products are still safe to eat well past their expiration date.
To determine if you should get rid of an expired food item or not, look for signs that the food has gone bad. Bloated or leaking cans, signs of mold or insect damage and a foul odor are just some warning signs that a product is no longer safe for consumption.
You should also stock up on ingredients that you often use in your recipes, like herbs and spices and canned sauces. If your family likes to drink tea or coffee, stock up on them as well.
Pay attention to the foods you want to stockpile and learn to experiment in the kitchen. Before buying plenty, try cooking with a certain food or product to make sure that you really like its taste and you’ll consume it.
Dry goods like salt, sugar, grains, flour, rice and dried beans can be stored at room temperature. Remember that dry goods are historically crucial food supplies that you need to store in bulk for months or years. To prolong their shelf life, you can store them in Mylar bags or other airtight containers.
Ways to extend the shelf life of foods
There are many ways to extend the shelf life of foods in your stockpile. Here are some tips to follow:
- Store food in a cool, dry place. Be mindful of the temperature; some foods are fine with room temperature while others prefer freezing temperatures.
- Check the humidity in your storage area. Wheat, flour and other dry goods should be stored in a place with little to no moisture in the air. Fresh foods like fruits and vegetables require a specific humidity level to extend the time they can be in storage.
- Fats react with oxygen and easily go rancid, so choose foods with low fat content. These foods will keep for long in storage.
- Consider reducing oxygen in your storage area since oxidation causes food to spoil quickly.
- Use tightly sealed containers to reduce oxidation and make food last longer.
- Store foods away from direct sunlight and in airtight containers.
Foods with a long shelf life
When SHTF, having a stockpile of shelf-stable foods will help you and your family survive.
Here’s a list of the best long-shelf life foods to store:
- Foods that last 25 to 30+ years: White rice, wild rice, rolled oats, corn, buckwheat and red or white winter wheat; legumes like pinto beans, black beans, lentils and peas; waxed cheese; dehydrated fruit slices; freeze-dried eggs and instant coffee; white flour; dried corn like dent or flint corn; hardtack; soy sauce; and freeze-dried meals like MREs (meals ready to eat)
- Foods that last 5 to 25 years: Raw molasses, powdered eggs, dehydrated carrots, ghee, powdered low-fat milk, powdered sour cream, canned goods, freeze -dried bacon and freeze-dried fruits
- Foods that last 2 to 5 years: Virgin coconut oil, spices, mustard powder, dark chocolate, cocoa powder, pasta products, canned soup and chili, canned tuna, chicken and beef; pemmican, frozen eggs, jelly, jam, canned fruit, pickled veggies, peppercorns and flavored liquor
- Foods that last 1 to 2 years: Regular beef jerky, bouillon cubes, canned tomato sauce, salsa and other tomato-based products; vegetable oil, whole powdered milk, peanut butter, dried raisins, cranberries and cherries; homegrown garlic, pancake mix, ground pepper, frozen broccoli, corn off the cob and vacuum-sealed frozen meat
- Foods that last 3 to 9 months: Hard winter squash, long storage apples, long storage potatoes, brown rice, short storage potatoes, breakfast cereal, block cheese, farm-fresh (unwashed) eggs, granola bars, homegrown carrots or parsnips, supermarket garlic cloves, vanilla beans, storage onion, sausage, beer and packaged frozen meat
- Foods that last a couple of weeks to three months: Sweet onions, minced jarred garlic, pears, short storage apples, supermarket eggs, regular squash, strawberries, walnuts, garden tomatoes, pumpkin, supermarket tomatoes and asparagus
- Foods that last indefinitely: Salt, sugar, baking soda and baking powder, if stored properly
- Raw honey, a healthy sugar substitute, can last forever.
Visit FoodFreedom.news for more articles like this.
Watch the video below to learn how to make your own storable food with a long shelf life.
This video is from the Health Ranger Report channel on Brighteon.com.
More related stories:
- Food storage tips and tricks for preppers.
- Food storage tips: 11 Superfoods that boost your nutrient intake.
- Prepping on a budget: 12 Ways to prep without spending too much.
- Food storage tips: How to keep pests out of your survival stockpile.
Sources include:
Bypass Big Tech Censors
Two Storms, One Harvest
Every food crisis in living memory has been a one-shock event. The 2008 price spike was a commodity bubble. The 2020 shortages were a logistics failure. The 2022 grain scare was a war on one exporter’s ports. Each time, the system bent, adjusted, and recovered, and each time the experts assured us afterward that global markets are simply too big and too diversified to fail.
What nobody in Washington seems eager to discuss is that 2026 is shaping up to be something the modern food system has never actually faced. Two independent shocks, one climatic and one geopolitical, are converging on the same harvest cycle at the same time. Not sequentially. Simultaneously.
Start with the weather. The Pacific Ocean is currently building toward what forecasters now openly call a record event. NOAA’s Climate Prediction Center puts the odds of at least a strong El Niño near 88 percent, with roughly two in three odds it reaches “very strong” status, the tier reserved for perhaps three or four events in the entire satellite era. Every major global model now projects a median peak in Super El Niño territory, and most of them project it exceeding the 2015-16 event, which until now held the modern record. Sea surface anomalies were already brushing the super threshold in mid-July, months before these events normally peak. The atmosphere has already shifted into El Niño mode, and the event is forecast to crest in late fall and early winter.
This is not about “climate change.” It’s about the standard cycles of weather, and the cycle we’re currently in is one that has likely devastated societies in the past. We’re better prepared as a society today, but not all Americans are equally prepared.
Serious households have started doing the quiet math on their own. Grocery bills tell part of the story, and the forecast maps tell the rest, which is why long-term food storage has moved from fringe hobby to mainstream line item in the family budget, with established suppliers like Heaven’s Harvest seeing demand from people who five years ago would have rolled their eyes at the idea. That instinct is not paranoia. It is pattern recognition, and the pattern is worth walking through carefully.
Editor’s Note: Heaven’s Harvest IS a sponsor, but the warnings of this article are real and would be written even if we didn’t have a survival food sponsor. With that said, those who take advantage of what they offer can use promo code “Patriot” for 15% off.
The Fertilizer Clock Is Already Running
While the Pacific warms, the second shock has been unfolding in the Strait of Hormuz. The conflict with Iran turned the world’s most important energy chokepoint into a contested waterway, and the consequences reach far beyond the gas pump. Roughly a third of global fertilizer trade moves through Hormuz, and the disruption sent urea prices up 86 percent year over year by March, with a 53 percent jump in a single month.
The World Bank projects energy prices rising about 24 percent in 2026 and fertilizer about 31 percent. By its own accounting, fertilizer prices ran 35 percent higher in the first five months of this year than the same period last year.
Here is the mechanism the nightly news will not explain. Fertilizer is not a grocery item. It is a time-delayed input. The nitrogen a farmer in Iowa or Punjab could not afford to apply this spring does not show up as a problem this spring. It shows up as a thinner harvest six to twelve months later.
The World Bank’s own food security brief concedes that the effects of reduced applications earlier this season “are likely to become visible only later in harvest outcomes.” Translate that from institutional language into plain English and it means this. The damage is already done, it is already in the ground, and we are simply waiting for it to arrive on the shelf.
Now check the calendar. Six to twelve months from the spring planting season lands us squarely in late 2026 and early 2027. Which is precisely when the strongest El Niño in the instrumental record is forecast to peak, bringing its signature droughts to Southeast Asia, Australia, southern Africa, northern Brazil, and South Asia, the very regions that grow the world’s rice, sugar, and oilseeds.
The World Bank warns openly that a strong El Niño “could disrupt multiple crop belts simultaneously” on top of the conflict-driven input costs. Their baseline projection assumes the Middle East disruptions ease by autumn. What in the last two years of Middle East history suggests that assumption is safe?
The System Has No Slack Left
The comfortable answer is that global markets always adjust. But adjustment requires slack, and the slack is gone. Global cereal production is expected to decline from last year’s records even before El Niño does its work. The UN World Food Programme, hardly a den of right-wing preppers, is calling this the most significant disruption to its supply chains since Covid and the invasion of Ukraine, and its supply chain director put the stakes bluntly.
Today’s supply chain challenges are tomorrow’s hunger crisis.
There is also a political dimension that markets cannot price. When food gets scarce, governments do not behave like economists. They behave like politicians. Export bans, hoarding mandates, and panic buying at the national level turned the modest rice shortfall of 2008 into a global crisis, and analysts are already warning that import-dependent nations are the first dominoes.
The 2015-16 Super El Niño, a far weaker event than what is now forecast, threw tens of millions into food stress across Africa and Asia. This one is projected to be stronger, and it arrives with fertilizer already rationed by price and shipping lanes already contested by missiles.
What Joseph Knew
Scripture does not treat preparation for lean years as faithlessness. It treats it as wisdom delivered in advance to those willing to act on it.
Behold, there come seven years of great plenty throughout all the land of Egypt: And there shall arise after them seven years of famine; and all the plenty shall be forgotten in the land of Egypt.
Joseph did not respond to that warning with a hashtag or a committee. He stored grain during the years of abundance, and when the famine came, Egypt stood while its neighbors begged. The lesson is not that famine is certain. It is that the time to prepare is precisely when preparation still looks optional.
Nobody who filled a pantry in a year of plenty has ever regretted it, and nobody standing in an empty aisle has ever been glad he waited for certainty.
None of this calls for panic, and panic is the enemy of sound judgment anyway. It calls for the same unglamorous prudence our grandparents considered ordinary. Keep some cash margin, know your local growers, and put real food in deep storage while it is cheap and available, because the entire arc of this story is that cheap and available is a closing window.
Families looking for a straightforward place to start can visit Heaven’s Harvest and use promo code Patriot for 15 percent off long-term storable food. The forecasts may yet soften, the strait may yet reopen, and we should pray they do. But hope is a fine thing to hold and a foolish thing to eat.
