Where to Store

Some of you have an entire extra room or wing in your home to devote to your provision planning; others may just be able to squeeze a shoe box under the bed or tucked in the back of a closet but not much more.  Whatever your storage capacity apply a few principles to take care of your stock.

Principles of food storage:  cool, dry, dark and airtight

  • Temperature – cool.  Find a place which is not too hot or too cold (in other words not outside). The ideal temperature for storing canned foods is between 50 °F and 70 °F. Temperatures over 100 degrees Fahrenheit are harmful to canned foods.
  • Moisture – dry, less than 15% humidity is best. Damage or rust to cans is possible in a humid or moist environment.  Mold is a possibility to dry goods (cereals, rice, flour, etc.) plus they absorb moisture and can quickly get an off-taste if stored in a moist environment.
  • Sunlight – dark.  Foods exposed to sunlight can change in flavor and color not to mention an increase in temperature. Sunlight contributes to a loss of food’s nutritional value and quality.
  • Airtight – oxygen is good for humans but less is more when storing food.  Also airtight containers help keep your stock critter-proof.  Store your foods in vacuum packs, plastic bins, or otherwise protect it from bugs and rodents

Designate a place in your home that best fits the principles of food storage.  Now that you have a place for your provisions, determine what you want to buy and when.  Choose from the Budget Plans (coming soon).


Nestle Corporation. (2013). All you need to know about canned foods. Vevey, Switzerland: Author. Retrieved from http://www.nestle-family.com/nutrition-for-all/english/all-you-need-to-know-about-canned-foods_436287.aspx

Powitz, R. (2005, June/July). 7 simple rules for effective and hygienic dry goods storage. Food Safety Magazine. Retrieved from http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2005/7-simple-rules-for-effective-and-hygienic-dry-goods-storage/

Rasmussen, J. (2011). Storing canned food. St. Paul, MN: University of Minnesota Extension. Retrieved from http://www1.extension.umn.edu/food/food-safety/preserving/storage/storing-canned-food/

Schmutz, P. (1999). Safe handling of canned goods. Clemson, SC:  Clemson University Extension.  Retrieved from http://www.clemson.edu/extension/hgic/food/food

U.S. Food and Drug Administration. (2008). Are you storing food safely? Silver Spring, MD: Author. Retrieved from http://www.fda.gov/forconsumers/consumerupdates/ucm093704.htm


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