If you continue to toss out bag after bag of wilted lettuce, it may be time to invest in foods that don’t spoil as easily. After all, life tends to get in the way with responsibilities that trump home-cooked meals and freshly prepared snacks, and as a result, we often find ourselves begrudgingly trashing the groceries we spent our hard-earned money on.
The good news is that there’s a bevy of food options (many of which are healthy!) that are shelf-stable for months, years and even decades (looking at you, vinegar).
We’ve rounded up 13 that lead this pack, excluding canned goods, which most of us know will get anyone through an apocalypse.
Potatoes
Most potato varieties will keep for months if you store them properly.
If stored in a cool, dry place, potatoes can last up to a whopping six months in a pantry or cellar. But should they sprout in the process, toss them. Always conduct a “feel test” before consuming as well. Any areas that feel “mushy” (like mashed potatoes) are no bueno and the tuber must be immediately discarded.
Dark chocolate
If you have the will power to keep an open bar of dark chocolate around for more than a few days, it can actually last up to a year. Unopened dark chocolate can last up to two years. This is thanks to dark’s less moisture and additional cocoa content. But don’t put it in the fridge, since condensation can cause it to bloom and turn milky.
Honey
Honey may change in texture but it’s not likely to spoil, thanks to high acid and sugar content.
Honey’s low water content, high acidity and excessive sugar prevent it from going bad. Sure, it may lose its viscosity and begin to crystallize after a year, but it doesn’t pose a food safety threat, with natural antibacterial properties that make it, well, the bee’s knees.
Vinegar
Most vinegars keep for a long time without going bad.
Due to vinegar’s high acidity level, it’s practically impossible for bacteria to grow on the self-preserving salad condiment. That said, its signature tang can fade over time, so it’s best to consume most bottles within two to three years. Distilled vinegar, on the other hand, will literally outlive you.
Rice
Uncooked white rice can be kept in the pantry for more than a year. Brown rice has a shorter shelf life, of about six months.
White, basmati and forbidden — every member of the white rice family has a long shelf life. It must, however, be stored in a cool, dark and dry place to prevent potential food poisoning, since bacteria can actually transfer from the soil in paddy fields and, if left in damp or warm conditions, continue to grow and produce toxins.
Brown rice, with its higher oil content, has a shelf life of about six months.
Dried beans
Dried beans are an excellent candidate for pantry stocking.
Beans, beans, they’re good for your heart, the more you eat, the more you… disregard most fears about them turning foul. The protein-packed legumes can stick around for decades, but they’ll lose most of their nutritional value by the five-year mark.
Dried pasta
Dried pasta will last you three years in the pantry.
Don’t feel like you must always make or invest in fresh pasta (as discussed in this article on debunked pasta myths). A dried pasta is not only delicious, it can also last up to three years if preserved in an airtight container. And to that we say “la vita e bella!”
Dried grains
Grains such as farro and buckwheat are fine to store for months or years as long as you keep them away from moisture.
Whether you prefer oats or buckwheat or farro or corn, dried grains can really stand up to the elements of their natural surroundings. Harder varieties will outlive softer, but the best way to prolong the life of both is to put them in a fridge or freezer. Keep in mind that even the slightest bit of added moisture can wreak havoc on an entire jar or storage vessel.
Soy sauce
Soy sauce can be stored safely in the pantry even after opening, thanks to all that salt.
The most popular Asian condiment earns high marks when it comes to longevity. In fact, you don’t even need to keep it in the refrigerator to maintain its umami-forward brine (though it’s recommended to tack on an additional six months to its guaranteed three months of freshness).
Nuts and seeds
Different nuts and seeds have different shelf lives, but you can count on at least four months out of most types.
Though it varies by the type of nut or seed and whether they’ve been shelled or roasted, you can count on anywhere from four to nine months with most varieties. That said, when the oils turn rancid, your palate will absolutely be able to detect it, likely resulting in you spitting or projectile vomiting.
Dried fruits and vegetables
Dried fruit may not be terribly healthy for you, but it’ll last far longer than fresh.
If you haven’t caught on by now, removing moisture gives any food a nonperishable edge, and fruits and vegetables are no exception. They’ll generally last between four and 12 months, depending on storage types, but remember that most dried produce has been stripped of practically any nutritional value.
Jerky
Jerky is perfect apocalypse prep food.
Good news for carnivores. Unopened beef jerky can last up to a year, so if you see a mega sale at Costco or your favorite grocery store, stock up and take full advantage of the savings.
Ghee and some cooking oils
Ghee and butter have a long shelf life, while olive oil should be used within 60 days of opening.
We know that ghee makes a wonderful alternative to butter, but most people don’t know that the clarified, shelf-stable iteration can last in its jar for up to two years unopened and almost a year if opened (and kept at room temperature). Other oils, such as vegetable and coconut, can also last over a year (and sometimes two!) if stored with a tight lid and kept out of direct sunlight.
Fresh olive oil, on the other hand, should be consumed within 60 days of opening.
