Shelf Life

Ideal storage conditions are cool (below 70^oF), dry, dark, and airtight. Less than ideal conditions, especially higher temperatures, shorten shelf life. Good storage methods can lengthen shelf life as demonstrated by the oxygen-free shelf life estimates in [brackets]. Shelf life indicates when quality BEGINS to deteriorate not when the food is inedible. Times indicated are for products without a “Use by” date on them. However, be aware that “Use by” dates are very conservative. Most foods are still quite good after those dates. Be sure to date cans and bottles according to purchase date to know how long they have been stored.

Scientific studies conducted at Brigham Young University that were concluded in 2005 show that low-moisture foods stored in proper packaging at 75^oF or lower will remain nutritious and edible for long periods of time. Shelf life estimates have been extended to 20 to 30 years or more. Food should be stored in a low light, low moisture, low oxygen environment below 75^oF for maximum nutrition and appeal. Examples of proper packaging include #10 cans with oxygen absorbing packets, heavy foil pouches with oxygen absorbing packets, and food grade buckets either lined with lightweight foil bags which have been sealed with an oxygen absorbing packet in the food or unlined buckets treated with dry ice. (See “Long-Term Storage Methods”)