Rice and beans are excellent foods for long-term storage in the event of emergencies because they are filling in small quantities and contain nutritious minerals and vitamins. However, different types of rice and beans have different shelf lives. Proper preparation is important for successful, long-term storage.

Things You'll Need

Prepare your storage containers. Make sure the containers are clean and dry on the inside to prevent bacterial contamination or molding during long-term storage. Ideally, use canning jars rather than plastic containers or plastic bags, but anything that prevents oxygen from getting in or out will work.

Fill the containers with the beans and rice. Though it is not necessary, you should separate the two into different containers for organization. Fill the containers roughly 80 to 95 percent full for maximum storage results.

Seal the containers. Make sure that all of the seals are tight. Make sure that all of your containers do not have holes or cracks in them before storage. If possible, double-seal the container for maximum results.

Store the containers in a cool, dark, and dry place off of the floor. Make sure that they are in an area that will not frequently change temperatures and will not be susceptible to flood damage.


Tips

  • White rice can be stored for nearly 10 years while brown rice will only keep for about six months to a year. Most types of beans will store for one to two years except for kidney beans which can last five to eight years.