TacAir makes a very good point, break it down and start working on the list - most important to least important.
If you start buying anything that just catches your fancy that can get expensive and wasteful.
I'd recommend a "ready reserve" of your regular food you eat of up to a few months worth that you rotate through, and then a bulk "Long Term Storage". Personally we have about 1 month on hand.
You might also want to keep a weeks worth of "open and eat" meals on hand like MREs or the hormel ready meals that you can grab and go in an emergency.
For your Long Term Storage start with the basics in bulk: Carbohydrates, Protein, Fats, bottles of vitamins, sugar, salt, and powdered milk. Then start on your micronutrients to add variety; beef/chicken bullion, veggies, fruits, spices, powdered garlic, dried onions, etc. Then your "treats" such as peanut butter, nutella, coffee, powdered lemonade, etc.
BTW, pure honey and corn syrup dont go bad, they might crystallize but a dunk in a hot water bath will take care of that.
Whatever you store will need to be kept cool, for every 11 degrees above 70 shelf life is halved, conversely for every 11 degrees below 70 shelf life is DOUBLED. Unless you get to freezing temps, then extreme care with moisture content has to be taken.
You'll also need to decide if you will be grinding wheat/corn/etc into meal or flours, if you will you'll need to get a hand powered mill, there are cheapies at around 70 bucks, the good ones that'll last run about $300-500. Personally I went with storing flour and meal, I didnt want to futz with a mill, however poundage-wise you can put more wheat berries and corn into a 5 gallon bucket than you can flour/meal.
I'm not a fan of wet pack canned goods, mainly because compared calorie to calorie they dont compete very well with weight and cost vs dehydrated/dried food. The best bang/buck is dried goods stored in a aluminized mylar bag w/ oxygen absorbers protected inside a 5 gallon bucket or rubbermaid containers.
There are two exceptions to this though, canned meat, and canned fats: Those are rather difficult/expensive to store in bulk in a freeze dried or dried form in a manner which they'll last for years.
Carbohydrates can be dried rice, pasta, wheat, some types of beans, couscous, cream of wheat, etc. They're plentiful, varied, and cheap. You're also going to want leavinings like baking powder. Depending on what you get some will need close attention to how they're stored.
Proteins can be tougher; dried beans are the best value along with vital wheat gluten (very versatile), but folks'll get tired of them so you'll need SOME actual meat for flavor: beans/gluten will still be the bulk of your protein store, the gluten can be made into a meat subsitute, or just eaten in a bread stick type form - its atually pretty tasty, especially if you add some beef bullion in.
You can buy freeze dried meat but thats expensive per calorie, here the value tips back over to canned meat, hormel and yoders meats have an indefinate shelf life, the "best by" dates are for flavor, they dont actually go bad.
BTW, Spam has a lot of water in it - much more than regular meat, you're far better off with meat chunks.
There is one problem with wet pack canned goods though, they undergo a process called hydrolysis in which a molecule of water inserts itself into the middle of a protein molecule and cleaves it, this process doesnt make the protein go bad exactly - but it does reduce the nutritive value of the protein. From what I've read this process is slow so it takes just over a decade to reduce the nutritive value by half.
Fats are tough, if oxygen can get to it any fat or oil will go rancid - and by the time a puny human nose can smell it, its REALLY rancid. Powdered whole eggs have this same problem as the proteins in powdered eggs oxidize very rapidly, eggs also have about 4g of fat in a 100g serving.
I've only found two ways to store fats: One is to buy canned cheese or butter made for long term storage (NOT the powders, they're just dehydrated and defatted flavorings).
The other is to store crisco or peanut butter in a bucketized 7mil aluminized mylar bag with a dessicant and lots of oxygen absorbers. You can probably store cooking oil this way too, as long as there isnt ANY oxygen in the bottles.
If you can find these or other fat items in completely sealed metal cans you can probably long term store those too, but you'll need to do research on them to be sure.
The only freeze dried food I recommend now is veggies and fruit, its just too dang hard to long term store those and keep the nutrition in them any other way.
The key to long term storage is lack of OXYGEN, COOL, and DRY.
Hope you find this useful
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