Approximate Shelf Life of Foods Stored in Airtight Containers at Room Temperature*

Product Shelf Life Storage Tips
Adzuki Beans 8 Years  
Alfalfa Seed 8 Years Sprouts best when 2-3
years old
Apple Flakes,

Dried

5 Years  
Apples, Dried 5 Years  
Bananas,

Dried

5 Years  
Barley 8 Years  
Beans,

Refried

5 Years Use within 1 year of
opening container
Black Turtle
Beans
8 Years  
Blackeye
Beans
8 Years  
Broccoli 8 Years  
Buckwheat 12 Years  
Butter Powder 5 Years  
Cabbage 10 Years  
Carrots 10 Years  
Celery 10 Years  
Cheese Powder 15 Years  
Cocoa Powder 15 Years  
Corn, Whole 12 Years  
Cornmeal 5 Years Use within 1 year of
opening container
Durum Wheat 10 Years  
Egg Powder 5 Years Stores 15 years in freezer
Flax Seed 10 Years  
Flour,
Unbleached
5 Years Use within 1 year of
opening container
Flour, White 5 Years Use within 1 year of
opening container
Flour, Whole
Wheat
3 Years Use within 3 months
of opening container
Mixed Fruit, Hard-Dried 5 Years  
Garbanzo

Beans

8 Years  
Garden Seeds 4 Years Refrigerate for best
results
Germade
Cereal
5 Years Use within 1 year of
opening container
Gluten 5 Years Use within 1 year of
opening container
Granola 5 Years  
Great

Northern Beans

8 Years  
Honey, Pure Pasteurized Indefinite Will crystallize over
time
Honey, Pure Raw 5 Years May ferment over
time
Kamut 12 Years  
Kidney Beans 8 Years  
Lentils 8 Years  
Lima Beans 8 Years  
Macaroni 10 Years Add a handful of salt
to reduce moisture
Margarine
Powder
10 Years  
Millet 10 Years  
Mixes, Dry 5 Years Use within 1 year of
opening container
Morning Moo 5 Years  
Mung Beans 8 Years  
Nonfat Dry
Milk
5 Years  
Noodles 10 Years Add a handful of salt
to reduce moisture
Oat Groats 8 Years  
Oats, Quick Rolled 1-2 Years  
Oats, Regular Rolled 5 Years  
Onions 10 Years Gradually turn brown
over time
Pasta, White 10 Years Add a handful of salt

to reduce moisture

Pasta, Whole
Wheat
8 Years Add a handful of salt
to reduce moisture
Peaches,
Dried
5 Years  
Peanut Butter
Powder
4 Years Refrigerate for
longer shelf life
Peppers 10 Years  
Pink Beans 8 Years  
Pinto Beans 8 Years  
Potatoes 7 Years Gradually turn brown

over time

Quinoa 8 Years  
Raisins,
Dried
5 Years  
Raisins,
Moist
3 Years  
Red Wheat,

Hard

15 Years  
Ribbon
Noodles
10 Years Add a handful of salt

to reduce moisture

Rice, Brown 1 Year Will store up to 5
years in freezer
Rice, White 10 Years  
Rolled Oats 7 Years Store in airtight
container after opening
Rye 8 Years  
Salt Indefinite Will clump in moist
environment
Shortening

Powder

10 Years  
Small Red
Beans
8 Years  
Small White
Navy Beans
8 Years  
Soft Wheat 10 Years  
Soybeans 8 Years  
Spaghetti 10 Years Add a handful of salt
to reduce moisture
Spelt 12 Years  
Sprouting
Seeds
4 Years  
Sugar Indefinite Will clump in moist
environment
Triticale 12 Years  
TVP 20 Years  
Wheat Flakes 5 Years  
Wheat,
Cracked
5 Years Use within 1 year of
opening container
Whey Powder 15 Years Gradually turns brown
but is still usable
White Wheat,
Hard
15 Years  
Yeast 2 Years Stores 7-10 years in
the freezer

*Extending Shelf Life

The cooler, drier and darker you can keep your food storage, the better. Studies have shown that you can double the shelf life of many products simply by lowering the storage temperature by 10 degrees Fahrenheit.

You can dramatically increase the shelf life of yeast, brown rice and garden seeds by storing them in the freezer.

Many light-colored dehydrated products such as powdered dairy products and dehydrated potatoes will gradually take on a brownish color over time, but this does not necessarily mean they have spoiled if they have been properly stored.

Never store foods directly on a concrete floor or touching a masonry wall. These surfaces give off a lot of moisture and odor over the years, which will eventually leach into the food.

Do not take chances with stored foods. If cans start to bulge, bottles do not look well sealed, or food smells rancid, throw it out. Be sure to boil canned vegetables for 10 minutes before consuming.