20 DRIED FOODS You’ll WISH You Had When the CHAOS STARTS

20 DRIED FOODS You’ll WISH You Had When the CHAOS STARTS
In a crisis, fresh food disappears fast. That’s why long-term dried foods are the cornerstone of every serious prepper’s survival plan. In this video, we reveal the 20 dried foods that last up to 30 years, don’t require refrigeration, and give you the nutrients, calories, and morale-boosting power you’ll need when everything else is gone.

From high-protein legumes and fuel-saving grains to nutrient-rich fruits, vegetables, and meat alternatives—these foods are your insurance against food shortages, empty shelves, and total supply chain breakdown.

We cover:
✅ What lasts the longest
✅ What disappears first during a crisis
✅ How to store each item properly
✅ Which foods offer the best barter value
✅ The hidden risks no one talks about

Whether you’re prepping for a grid-down event, economic collapse, or just want peace of mind—this list will help you build a stockpile that actually keeps you fed, healthy, and ready.

📦 Don’t wait until it’s too late—watch now and prepare smart.

Disclaimer: The information in this video is for educational purposes only and is based on publicly available sources. This content is not intended to mislead or infringe upon any regulatory guidelines. Always consult with a professional for personalized advice.

When store shelves go empty and supply chains collapse, it’s not the fresh stuff you’ll miss first. It’s the dried foods you wish you had stocked up on. In this video, we’re breaking down the 20 most essential dried foods that last for decades, require little to no prep, and can save your life when chaos starts. These are the pantry staples smart preppers rely on, and when everyone else is scrambling, you’ll be ready. Number one, dried pinto beans. When meat prices surge or supplies vanish from the shelves, dried pinto beans are the first to disappear. They’re affordable, proteinrich, and incredibly adaptable, making them a preer’s musthave. Most pinto beans sold in the US come in 50 lb polywoven bags that can be easily stacked in closets or food storage bins. Stored properly with Myar bags and oxygen absorbers, these beans can last 25 years without losing nutritional value. Once cooked, they triple in volume. Just one pound of dry beans yields over six cups of food. In any emergency where you’re rationing calories or cooking fuel, that matters. Soaking them overnight can cut your cook time in half, saving propane, wood, or solar energy. These beans are also a favorite among farmers during fertilizer shortages since they fix nitrogen in the soil naturally, meaning crop yields remain reliable even when chemical inputs are limited. You can grind them into powder using a handmill to make quick trailready reffried beans or bean paste. Their low-fat content reduces the risk of rancidity, a key advantage in long-term storage. When cooked, the leftover water thickens soups and stews naturally. No flour needed. Cracked beans are cheaper and work just as well for bulk storage. Store them in metal trash cans lined with myar to keep rodents out. Watch USDA school lunch contracts. When they increase, grocery shelves can clear overnight. Prices also drop right after fall harvest. Smart time to buy. Nearly every emergency cookbook includes pinto recipes, so no learning curve needed. Number two, dried chickpeas. Chickpeas are one of those dried foods that don’t get enough attention until they’re gone. Known also as garbanzo beans, these legumes have a solid 25ear shelf life when kept in cool, dark storage with oxygen absorbers. But their biggest weakness isn’t in the pantry, it’s transportation. The primary US harvest relies on a single Union Pacific rail line, and any derailment or strike puts a chokeold on supply. Chickpeas are incredibly versatile. You can soak and pressure cook them for hummus in under 40 minutes, roast them dry for snacks without using oil, or mill them into flour to make gluten-free flatbreads when wheat runs dry. Even the soaking water known as aquafaba mimics egg whites in baking. Perfect if eggs are off the shelves. They’re also a bartering favorite among vegetarians and anyone seeking a complete plant-based protein. The thick outer skins help resist pantry moths and keep the beans structurally sound in long-term storage. There’s also chana dal, a split version that cooks 40% faster. Smart to store both. Idaho chickpea acorage is shrinking due to stricter water regulations, so future harvests are projected to tighten. You can dry cooked leftovers again and vacuum seal for zero waste trail food. Chickpeas store compactly and can be pressurecooked on solar energy if fuel is scarce. Their neutral flavor means you can season them with anything from curry to chili spices. Keep an eye on chickpea futures on the ice exchange for warning signs of rising prices before they hit the grocery store. Number three, green lentils. Green lentils are a preer’s best friend when it comes to fast cooking, fuelefficient nutrition. They can go from dry to fully cooked in 15 minutes without the long soak other legumes require. This makes them ideal when you’re low on propane, firewood, or even battery power. A pressure cooker can drop that time to just 8 minutes. Most green lentils in the US are grown in Washington’s Paloo region. If there’s a barge jam on the Columbia River or a rail strike, Midwest supply chains get hit hard. When properly stored in airtight containers with a single 300 cc oxygen absorber per quart, they can last over 20 years. They’re not just for soup. Grind split lentils into flour for instant high protein soup bases or meatless burger binders. You can also sprout them for fresh greens in just 3 days. Crucial when produce is gone. Lentils are naturally low in moisture and bugs rarely infest them. UN food tenders often absorb Canada’s surplus crop and when they do, US prices spike. So, timing your bulk purchase matters. Color is your freshness cue. If your lentils turn pale or gray, air has gotten in. Cooked lentils can be solar dehydrated and stored again for portable meals. Combine with rice for a complete protein when meat is off the table. Even their carbon footprint is low, so future food taxes or restrictions are less likely to impact them. You can buy entire palletized totes and store them in food safe drums, making them a bulk option even for rural off-grids. Number four, dried split peas. Split peas are the definition of efficient storage and easy cooking. Just a pot, some water, and a pinch of salt, and you’ve got a meal. They cook quickly because they’re already split. And that split surface absorbs water fast. Perfect for conserving fuel during an emergency. You don’t need a row or flour to thicken the result either. Their natural starch gives you a hearty, thick soup straight from the boil. When stored in nitrogen flush number 10 cans or myarline buckets, split peas can last up to 25 years. Northern plains farms grow most of them and a single frost event can wipe out the crop overnight, so prices tend to spike suddenly. Split peas are naturally low allergen, which makes them great for bartering or community feeding situations. You can even puree them cold into a type of pea hummus for a no cook spread when fuel is limited. Canadian rail strikes can delay shipments for weeks, forcing them through slower ports and driving up prices. Cracking split peas with a rolling pin before cooking speeds things up even more. You can also mill them into a fine flour and sneak extra protein into breads or biscuits. And here’s a bonus. The leftover soak water is rich in nitrogen and makes excellent garden feed. Pair them with smoked salt and you’ve got the essence of ham flavor without the meat. When stored in square buckets with gamma seal lids, they maximize pantry space and allow you to scoop daily without breaking liners. Number five, dried blackeyed peas. Blackeyed peas are more than a southern tradition. They’re a long-term food storage champion. Unlike other beans, they cook quickly without needing a pre-oak, softening in about 30 minutes. That alone makes them a fuelefficient choice when energy is scarce. They also grow easily, even in wet or marginal soil, and fix their own nitrogen, making them ideal for post collapse gardening. If stored below 70° F, in vacuum-sealed myar bags inside metal bins, they can last for 20 years or more. During hurricane season, especially in Gulf States, retail shelves get cleared quickly. These are often stocked in USDA emergency warehouses, and when released, prices briefly dip, a perfect restock window. Their earthy flavor mixes well with rice, millet, or even dried greens. They’re also a popular New Year’s Day food, so demand spikes each December. Buying off season avoids the rush. For storage, galvanized bins with bay leaves help repel rodents. And the firm hull of the peas naturally discourages insects. Add tomato powder or dried broth for a fast chili mix. Grind them into flour and make protein richch fritters or pancakes. Their cooking water can stain light colored clothes, so handle with care when doing laundry under tight conditions. Look for vacuum indicators on your oxygen absorbers. Flat means safe, puffy means replace. Their spent shells can be composted or brewed into nitrogen-rich tea for your garden. In many southern prepping circles, they’re also considered a high value barter item, especially during Lent or times when meat is off the table for cultural reasons. Number six, dried red kidney beans. Kidney beans are hearty, proteinrich, and ideal for chili, but they come with one critical prepper warning. They must be boiled hard for at least 10 minutes before consumption to destroy a natural toxin called phytohemoglutin. That said, they’re still one of the most filling and shelf stable dried foods available. A single pound of dried kidney beans expands into more than six cups cooked, making them perfect for bulk, budget friendly meals. They last up to 25 years when stored in 5gallon buckets with myar and oxygen absorbers. Most US kidney beans are grown in Michigan’s bean belt and one good lake effect snowstorm can freeze rail transport and delay deliveries. These beans have a thick skin and hold their shape well, which makes them ideal for stews, chili kits, or mixed bean salads. If media stories mention bean toxicity, consumers panic buy kidney beans and clear shelves. Smart preers stock up quietly ahead of the noise. You can even add dried jalapeno flakes or tomato powder to create shelf stable chili mixes and jars. They’re low in fat, meaning they resist rancidity better than items like peanuts or flax seed. Compost the foam skimmed off during boiling. It’s nitrogen rich and great for gardens. Rinse thoroughly as their dark skins can mask dust or weevil signs. If pressure canned halfway, they become fast heat dinner ingredients. In Texas and Gulf regions, they’re a top barter item due to chili traditions. Just label each storage bin with the harvest year to rotate properly and stay ahead of aging stock. Number seven, dried spaghetti. Spaghetti may seem basic, but it’s one of the smartest dried foods to store when chaos starts closing in. It’s familiar, lightweight, shelf stable for over 25 years when sealed with oxygen absorbers, and comforting in a way few other foods are. Kids and adults both recognize it immediately and that emotional comfort matters during crisis. Most of the Durham wheat used to make spaghetti in the US comes from North Dakota and that region’s harvests are highly sensitive to drought. One bad growing season or supply chain issue like what happened during past Canadian rail strikes and shelves can go empty fast. Spaghetti’s fuel efficiency is a big plus in off-grid situations. Break the sticks in half and cook them in a thermos or with the passive boil method. Just pour boiling water over the pasta. Seal the container and let it sit for 10 to 15 minutes. That alone can cut your fuel use in half. Cooked spaghetti water is rich in starch and can even be reused to wash dishes when clean water is limited. You can mix spaghetti with freeze-dried tomato, powdered cheese, or even dried greens to create full meals from shelf stable ingredients. Enriched pasta also supplies iron and B vitamins missing from riceheavy emergency diets. Packaging matters, too. Store spaghetti vertically in 5gallon buckets or ammo cans to prevent breakage and use bay leaves to ward off wevils naturally. Avoid clear plastic retail boxes. They let in oxygen and light. Myar bags and gamma seal lids make a big difference for long-term storage. Spaghetti is even useful for bartering. It’s universally recognized, easy to prepare, and appeals across all ages. When cooked, drained, and then solar dehydrated, it can also be transformed into backpack ready field ramen. Prices track Canadian Durham futures, so watching the Winnipeg Exchange can give early warnings before retail prices jump. It’s not just noodles, it’s peace of mind in a bucket. Number eight, freeze-dried mixed vegetables. Freeze-dried mixed vegetables might not be glamorous, but in a survival pantry, they’re irreplaceable. They’re lightweight, colorful, and packed with vitamins that many long-term dried foods simply lack. Freeze-dried at temperatures as low as -40° F under vacuum. This process locks in nutrients, giving them a shelf life of 25 to 30 years, if sealed properly in nitrogen flush number 10 cans or Myar pouches. and they rehydrate fast, often in under three minutes, which is crucial when conserving fuel or preparing meals on the fly. A major reason these become hard to find during emergencies, is FEMA. After every major hurricane, wildfire, or earthquake, the federal government buys up massive quantities to distribute in disaster zones. That demand spikes production, and preppers who wait too long find shelves empty. Freeze-dried vegetables also improve morale, especially in carbheavy diets full of rice, beans, and pasta. The color and variety brings psychological comfort and reduce food fatigue. Even small handfuls tossed into soups, noodles, or rice can transform bland meals into satisfying ones. For storage, these cans are often rust resistant and can survive being kept in cool, slightly damp basement. Watch for cans that slump or dent inward. This indicates a broken vacuum seal. Once opened, they can still last for months if resealed with oxygen absorbers and stored in smaller glass jars or vacuum-sealed pouches. The bottom powder from these cans, often overlooked, acts as a vegetable seasoning that can be sprinkled over rice or used in broth. They’re also barter friendly, especially among families with kids or vegetarians. If you’re storing upstairs or in an attic, their lightweight nature makes them ideal. No collapsing shelves. Leftovers can be crushed and used like breading for meat or fish, especially when eggs or milk are scarce. And after a disaster, when supply chains are rebuilding, resale value often triples. Smart preppers don’t just eat these, they invest in them. When fresh produce disappears, these vegetables may be the only real source of vitamins you’ve got. Number nine, dehydrated carrot dice. Carrots are one of the most overlooked powerhouse vegetables in long-term storage. And when dehydrated into uniform dice, they become compact, shelf stable, and highly versatile. A 25 lb bag of dehydrated carrot dice can fit into a single 5gallon bucket, storing efficiently while providing long-lasting nutrition. Properly sealed in myar bags with oxygen absorbers, they remain viable for 20 years or more. Carrots are rich in beta carotene, which the body converts to vitamin A. Crucial for maintaining vision, skin health, and immune strength during stressful survival conditions. That’s especially important when fresh produce vanishes from stores or gardens are out of season. These carrots are pre-diced to hydrate evenly in soups, stews, and rice dishes, requiring no prep, no cutting board, and no waste. They rehydrate fast, usually in 10 to 15 minutes of simmering or even faster with hot water alone. In a fuel scarce environment, that cook time matters. Carrot dice balance the salty edge of survival foods like jerky or buouan heavy meals, bringing natural sweetness and subtle texture. Powder from broken pieces can be added to bread dough or biscuits for a subtle color and nutrient boost. When solar dehydrated at home from a garden harvest, they only need about three sunny days, making them a solid DIY prep. Carrot dice also store well in vacuum-sealed pint jars for bugout kits or tight urban spaces. California remains the primary processor, but droughts and wildfires regularly delay shipments. Buying in the fall, right after harvest, tends to offer the best price. For quality control, look for humidity indicators inside your buckets. Pink means trouble. Carrot dust can even be stirred into tomato sauces or stews as a thickener when flour isn’t available. These are also barter friendly, especially among parents trying to feed kids a balanced diet. They can be rehydrated with tomato juice to mask the flavor for picky eaters or even added to pet food for a boost of natural vitamins. When fresh vegetables are gone, these tiny orange cubes become one of the most valuable flavor and nutrition sources you’ll have. Number 10, freeze-dried sweet corn. Sweet corn isn’t just a summertime favorite. It’s a critical morale booster and a compact source of energy in any emergency pantry. Freeze-dried corn removes about 98% of its water content, making it incredibly lightweight and shelf stable for 25 to 30 years when sealed in nitrogen flushed cans or heavy duty myar. A pound of freeze-dried corn provides roughly seven cups when dry and expands quickly when rehydrated. No cooking is required. Just soak in water or broth for a few minutes and you’ve got a bright, sweet, ready to eat vegetable. That’s huge when cooking fuel is scarce or rationed. Unlike traditional dried corn, which needs grinding or boiling, freeze-dried sweet corn can be eaten straight from the can as a crunchy snack. That means zero prep, zero water, and zero heat. Perfect for bugout bags or midday energy when you’re on the move. Its natural sugars offer quick, usable calories, especially when combined with beans or jerky. Add it to stews, chili, or rice dishes, and suddenly everything tastes better. The smell alone, sweet and fresh, can lift spirits during dark times. Storage is simple, but you need to be vigilant. If the can becomes dented or bulges, it’s likely lost its vacuum. A dropped can or rough shipment can ruin a batch, so inspect carefully. Corn is also heavily impacted by weather. The US cornbt is vulnerable to extreme conditions like DTO and heat domes, either of which can send sweet corn prices soaring. Additionally, federal school lunch programs and institutional buyers scoop up supplies every August. So, buying just before summer often gives you the edge. Don’t toss the powder at the bottom of the can. It sweetens cornbread mixes or oatmeal naturally. Freeze-dried corn is also barter gold. Its broad appeal and kid-friendliness make it easy to trade. Store open cans and airtight jars with silica packets to keep it crispy. And because it’s so light, it’s perfect for storing on high shelves or in rooftop caches. When food becomes survival, a handful of golden kernels may be the closest thing to comfort you’ll get. Number 11, sundried raisins. Raisins might seem like a snack item, but in a survival context, they’re an absolute powerhouse. Dense in calories, lightweight, and naturally long lasting, sundried raisins, particularly those from California’s Central Valley, are loaded with natural sugars that deliver fast energy when you’re running on fumes. Just one pound contains over 1,300 calories, and they require no prep or cooking. That’s a massive advantage when fuel is limited or when you need a high calorie bite on the move. Stored with desicant and myar pouches or vacuum-sealed jars, raisins can last up to 20 years under proper conditions. Raisins are also one of the most efficient sweeteners in an emergency pantry. You can grind them into a paste to use in oatmeal, pancake batter, or even as a binder in homemade energy bars. They pair well with nuts and jerky for high calorie trail mix, or they can be stirred into rice to cut through salty monotony. For families with children, raisins become barter gold, familiar, sweet, and easy to ration out in controlled portions. Just freeze the bags before long-term storage to kill any potential larve. And always inspect for sticky clusters, which may indicate moisture intrusion. USDA purchases for school snack programs spike every August, and wildfires or drought in California can wipe out acres of vineyards overnight. That’s why raisins often vanish from shelves when you least expect it. Sulfite-free varieties preferred by people with asthma or allergies also carry higher barter value among sensitive populations. White sugar bloom on the surface is harmless but signals aging. Rub with a dry cloth and they’re good as new. Raisins are also multi-purpose. You can rehydrate them into fillings for pies or cakes or ferment them with bread yeast into a crude fruit wine if alcohol supplies run out. Crushed raisins can even be used to feed a sourdough starter when you have no white sugar. And for survival gardens, old raisin dust or leftover stems can be composted. If you’ve got a sun-facing screen or dashboard, you can dry backyard grapes yourself. They’re compact, nutrient-rich, morale boosting, and one of the smartest long-term foods you can stash. Number 12, freeze dried strawberries. If there’s one fruit that delivers both nutrition and a serious morale boost in the middle of a food crisis, it’s freeze-dried strawberries. These bright red slices are packed with vitamin C, natural sugars, antioxidants, and intense flavor. All in a format that’s shelf stable for up to 30 years. They’re made by freezing the berries and then removing 98 to 99% of their water content under vacuum. That process preserves their taste, shape, and color without the need for any chemicals or refrigeration. 1 oz of freeze-dried strawberries equals roughly a full cup of fresh fruit, and weighs almost nothing. Because they’re so light, freeze-dried strawberries are ideal for bugout bags, rooftop caches, and attic storage where weight matters. They rehydrate in cold water in under 5 minutes, which means you don’t need any fuel. Add them to oatmeal, blend with powdered milk, for instance, strawberry shakes, or stirred into yogurt mix for a dessert that keeps morale from collapsing. Powdered bits at the bottom of the can even be used as natural flavoring for lemonade or pancake batter. That’s not just tasty, it’s survival psychology. A touch of sweetness can keep you or your kids grounded when the world feels unstable. Supply, however, is fragile. The Pacific Northwest, a major growing region, has been hit with heat domes that wiped out strawberry acorage more than once in recent years. These shocks limit availability and jack up prices. Freeze dry facilities often share capacity with pharmaceutical cold chains, so vaccine booms can crowd out food grade production. Buy during offseasons or directly from LDS canery surplus if possible. Freeze-dried strawberries are also a top tier barter item, especially with families or those craving something beyond grains and legumes. Receal any opened cans with fresh oxygen absorbers and store in mason jars to prevent clumping. If the slices feel limp, redry them in a low oven to extend usability. Their strong aroma can attract pests, so metal tins are better than plastic. When you’re living off rice and beans, a handful of strawberries can feel like a miracle. Number 13, dried apple rings. Dried apple rings are more than just a chewy snack, they’re one of the most practical dried fruits you can keep in long-term storage. Lightweight, naturally sweet, and packed with dietary fiber. They have a shelf life of up to 20 years when vacuum sealed with oxygen absorbers in Myar bags or cans. Most dried apples come from Eastern Washington, where wildfires and labor shortages increasingly disrupt annual harvests. one smoky season or a mist picking window and bulk prices jump overnight. Each apple ring is thinly sliced and dried at about 135 degrees Fahrenheit for 12 hours, preserving nutrients without using additives. They’re excellent for portion control. Easy to ration for kids or adults, and their chewy texture makes them feel more satisfying than calorie dense junk. A one-p bag fits easily in a food bucket or bugout kit and brings over 1,200 calories. They rehydrate fast in warm water or juice and can be used in baked goods, oatmeal, trail mixes, or eaten straight. Some versions are lightly dusted with cinnamon, which not only boosts flavor, but also helps deter bugs during storage. Look for a brownish hue. This signals oxidation, but doesn’t affect safety. If you want to keep the color vibrant, store with extra oxygen absorbers or choose sulfur treated varieties. They’re safe for most people, but avoid the sulfured ones if you’re trading with those who have asthma or sensitivities. Sulfide free has higher barter value. Broken rings or powdered crumbs can be added to muffin batter or used as natural sweeteners in pancake mix. If power is out and you need comfort food, dried apples can be boiled with a little water and spice to make a quick compost or pie filling. Their cores and skins can be fermented into apple cider vinegar, giving them zero waste potential. And here’s a survival hack. Thin apple slices sundried on a car dashboard works surprisingly well in the summer if you’re off-rid. Store in metal containers to deter rodents and you’ve got a longlasting, versatile food that brings both nutrition and a welcome taste of normal life. Number 14, dried figs. Dried figs offer an unbeatable mix of natural sugar, fiber, and trace minerals, making them one of the most nutrient-dense dried fruits in a crisis pantry. California’s Mission and Calimena figs dominate the US supply and those orchards are highly vulnerable to water restrictions. When state water quotas kick in, fig production takes a serious hit and prices often double. That makes them a smart food to stock when they’re cheap, usually just after harvest in late summer. With moisture levels kept under 10%, dried figs can last over 20 years if stored in sealed myar or glass containers with desicant. Their sticky texture resists crushing, so they travel well in bugout bags or hiking kits. Each pound delivers around 1,400 calories, plus dietary fiber that helps offset the digestive slowdowns that come with high protein, low carb survival diets. Figs also contain iron, potassium, magnesium, and small amounts of calcium. Nutrients that are hard to find in shelf stable form. White sugar bloom on the surface is harmless. Just wipe it off with a dry cloth. They’re incredibly versatile. Chop and mix into lentil stews or grain bowls for Moroccan style sweetness. Rehydrate into fig paste to make emergency energy bars or even ferment into a lowalcohol fig wine if supplies run low. You can also dice them and blend with rolled oats and powdered milk for a no-baked breakfast bar. Crushed fig seeds provide trace minerals and help add texture to baked goods when flower supplies run short. In barter situations, dried figs have high value around holidays or among people with sweet cravings. Medical-grade fig paste is also used as a natural laxative, which could become surprisingly useful in a low- fiber emergency diet. For home drying, they need only 115° F, making them energy efficient to prepare with a solar dehydrator. String them like beads for hanging storage, or keep in foil line tins to deter pests. And if you’re lucky enough to find the smoked variety, the bacon-like aroma makes it one of the best meat substitutes for morale in a meatless pantry. Number 15, dried shiake mushrooms. Dried shiake mushrooms are one of the most underrated survival foods you can store. They don’t just add a rich meaty flavor to your meals. They also come packed with B vitamins, potassium, fiber, and immune boosting compounds like lentin. When freeze-dried or air dried and stored in moisture proof jars or vacuum-sealed myar, she shocks can last up to 25 years. The texture might seem brittle dry, but once rehydrated, they regain a dense, savory bite that mimics meat. Exactly what you want when protein is scarce. They require very little to prep. Just soak in warm water for 20 minutes, and you get not only soft mushrooms, but also a dark, flavorful broth that doubles as soup base or stock. Zero waste. That soaking liquid can even fertilize tomato plants thanks to its trace minerals. You only need a few slices per serving, so a small jar stretches surprisingly far. The porous texture also absorbs seasoning like bullion or soy sauce, creating flavor bombs from basic ingredients. Be mindful that Chinese shetocks now carry tariffs over 140% which has pushed prices higher and tightened domestic supply. The US grows far fewer, mostly in small farm operations. So, a disruption in global shipping or a surge in demand like we saw during the pandemic can make them nearly impossible to find. Many freeze dry lines that produce mushrooms are also shared with the pharmaceutical industry, meaning any increase in vaccine or drug production reduces capacity for food runs. She takes are a top tier barter item for vegetarians, home cooks, and anyone craving something meaty without the meat. You can grind them into powder for seasoning mixes. Add them to rice, ramen, or pasta, or sauté rehydrated slices in a bit of oil for added texture. Store them in tin cans or metal lined buckets as their strong odor can leech into nearby foods like coffee or sugar. For a flavor boost in soups or to stretch your protein budget, nothing hits the mark quite like these mushrooms. Number 16, dried seaweed, nori wakame. Dried seaweed might not be the first thing people think to stock, but it should be, especially for long-term health and food variety. Nori, wakami, and other dried seaweeds are incredibly lightweight, space efficient, and packed with critical nutrients like iodine, magnesium, calcium, and vitamin K. That iodine is key. When iodized salt runs out, or goes rancid in humid conditions, dried seaweed may be your only reliable source to prevent thyroid dysfunction. Most seaweed consumed in the US is imported from Asia. Over 90% of it. That means shipping delays, port closures, or tariffs can wipe it off storeshelves quickly. Domestic seaweed farms in Maine and Alaska exist, but they’re tiny in comparison and can’t meet nationwide demand. In the early days of any major crisis, expect seaweed, like other specialty imports, to vanish fast. Vacuum-packed seaweed sheets have a shelf life of up to 10 years if stored in a cool, dark, and dry environment with a desicant. They’re hyroscopic, meaning they’ll pull moisture from the air, so resealing is critical once you open them. Cracked or brittle sheets are still usable. Crumble them into soups, stews, or use as low sodium seasoning over rice and vegetables. They don’t require cooking, making them a zero fuel snack, perfect for bugout kits. Dried seaweed can be soaked in cold water and add it to salads or rehydrated into soups. You can even blend flakes into bread dough or cracker mix for added minerals. If you live near a coast, you can sundry wild harvested seaweed. Just rinse off the salt first. Seaweed’s unique umami flavor also enhances bland survival foods like beans, rice, or dry pasta. It’s surprisingly popular in bartering circles, especially with people focused on nutrition or plant-based eating. Keep seaweed away from strong smelling foods as it absorbs odors quickly. Store in ammo cans or airtight metal containers. A few grams go a long way and when the fresh greens run out, seaweed might be the closest thing you have to a vegetable. Number 17, beef jerky. Beef jerky is one of the most reliable sources of shelf stable protein you can have in an emergency stockpile. It’s lightweight, calorie dense, doesn’t require refrigeration, and delivers a strong dose of complete protein in small portions. A single ounce provides around 10 to 12 g of protein. And when vacuum sealed or stored in oxygen-free buckets, jerky can last up to 10 years without refrigeration. Short-term storage in commercial pouches typically gives you 1 to two years of shelf life, but with proper sealing and cool conditions, it’s one of the most resilient meats available. Right now, the US cattle herd is at its lowest level since 1951. That means meat prices are already on the rise, and jerky, being a value added product, is even more sensitive to market shifts. Buying in bulk during winter when cattle slaughter numbers are higher, gives you the best deal. Watch out for sodium nitrite scares, which sometimes cause production slowdowns and temporary shortages. Jerky doesn’t just store well, it travels well. It’s a pocket-sized zeror prep meal that can go in bugout bags, glove compartments, or daily carry kits. You can also shred it and rehydrate it in hot water or broth to make instant beef stew. Jerky powder is another trick. Crush dry pieces to create a homemade beef buon substitute. Some people even coat peanuts in jerky powder for high calorie trail snacks. You can make jerky at home using a dehydrator set to 160° F and use curing salts or liquid smoke for added preservation. Store silica gel packets with it once opened and always check for fat spots. Those can go rancid fastest. Thick cut jerky tends to mold more easily, so stick to thin strips for long-term storage. Jerky has excellent barter value, especially with people focused on high protein, low carb diets. It’s also a familiar comforting food, something that matters when everyday meals become monotonous. Store it in metal lined containers or ammo cans to keep rodents out. And if you’re rendering animal fat, the leftover trimmings can be used to make tallow candles, proving jerky doesn’t just feed, it supports survival on multiple levels. Number 18, freeze-dried chicken breast. When it comes to shelf stable meats, freeze-dried chicken breast is one of the most valuable assets you can have in your emergency pantry. It’s fully cooked, lightweight, compact, and stores for up to 30 years if sealed properly in a vacuum-packed nitrogen flushed can. That kind of longevity, combined with high protein and virtually no fat, makes it ideal for preppers looking to stock lean animal protein that won’t spoil. Just a handful of freeze-dried chicken cubes can turn a pot of rice or noodles into a full meal. Rehydration is easy. Add hot water or broth and let it sit for 10 to 15 minutes. You can also crisp it in a skillet for added texture if you’ve got the fuel. Even the hydration water can be reused as broth to flavor soups, saving your bullion powder for another day. It’s a twoin one food solution that minimizes waste and maximizes calories. The key risk with freeze-dried chicken is supply. Aven flu outbreaks often lead to mass poultry calls, which spike prices and reduce available inventory. Freeze dry lines are also shared with other food and pharma processors, so capacity shrinks during vaccine surges or major disaster stockups. Monitoring USDA procurement reports and wholesale surplus auctions can give you a head start before demand surges. Storage tips: Inspect cans for dents or bulging, which suggests seal failure. Once opened, reseal with desicants or store in mason jars for daily use. It’s also perfect for barter, especially among keto dieters, athletes, or anyone needing high protein food with no refrigeration. Labeling is important. Some freeze-dried chicken is raw and must be cooked. Always go for pre-cooked, labeled varieties for safety. Freeze-dried chicken also expands about 2.5 times by volume, so measure carefully when prepping meals. Combine it with freeze-dried vegetables, pasta, or even powdered cheese, and you’ve got a full, satisfying dish with almost zero prep in a crisis. This is the kind of food people will wish they had on hand. Number 19, freeze-dried cheddar shreds. Cheese is often considered a luxury in survival situations, but freeze-dried cheddar changes the game completely. It stores for up to 25 years when sealed in nitrogen-packed cans or vacuum-sealed myar. And once rehydrated, it melts, tastes, and behaves almost exactly like fresh shredded cheddar. That makes it an invaluable flavor booster and fat source in a world where fresh dairy may not exist for months. Just add a few tablespoons of warm water, and let it sit for a few minutes. It’s ready to sprinkle on rice, melt into pasta, or stir into powdered potatoes. The high fat content of cheese usually makes it tricky for long-term storage, but freeze drying removes enough moisture that oxidation becomes negligible, especially if you store it cool and dry. Just be sure to keep it away from heat, because fat will still go rancid over time if exposed to high temperatures. That’s why basement or insulated pantries are ideal storage spots. Cheddar prices rise and fall with milk surpluses and government dairy export quotas. In high demand years, most surplus cheese is routed overseas and freeze drying facilities get diverted to meet institutional contracts like federal prisons or emergency reserves. That’s why these shreds often vanish when demand surges. Smart preers buy during spring when milk supplies are highest. Inside the can, you’ll find some fines, tiny cheese powder particles. Don’t toss them. Stir them into mashed potatoes, biscuit mix, or even scrambled powdered eggs to amplify flavor. Shredded cheddar is also one of the best barter items in a grid down scenario, offering calories, comfort, and versatility. For long-term use, reseal opened cans in mason jars with fresh oxygen absorbers. If you see clumping, that’s usually a humidity issue. Add desicant packs before resealing. In terms of morale, there’s almost nothing like melted cheese when your pantry is running low on flavor. Add freeze-dried cheddar to dried pasta for instant mac and cheese, or mix with dried tortillas and rehydrated beans for survival quasadillas. It’s comfort food that stores like a staple. Number 20, dehydrated onion flakes. Dehydrated onion flakes might be the most essential flavor ingredient in any long-term food storage plan. They’re lightweight, incredibly potent, and turn basic survival meals like rice, beans, or lentils into something you’ll actually want to eat. A single pound of dehydrated onions replaces up to 9 lb of fresh onions and requires no chopping, no peeling, and no tears. Just toss a tablespoon into hot water, soup, or cooking pot, and they’ll rehydrate quickly while flavoring the entire meal. Stored properly in number 10 cans or myar bags with oxygen absorbers, dehydrated onion flakes can last over 20 years. Their sulfur compounds are what give them their powerful aroma and taste. But those same compounds also act as a natural insect repellent. In fact, just the smell alone keeps certain pantry pests away, making them a multi-purpose item in a cramped food cache. Most commercial onion flake processing happens in California and Oregon. That means wildfire smoke, labor shortages, or water restrictions can stall production with no warning. Buying posth harvest in late summer or early fall usually gets you the best price and freshest supply. Bulk purchases from LDS caneries or prepper co-ops often include humidity cards that change color if the seal breaks. Keep an eye on those for early warnings of spoilage. Crush flakes into powder to make onion salt or seasoning blends. Mix directly into rice during cooking. No need to rehydrate separately. You can even add them to jerky marinade or rub them into meat powder for more depth. They’re also incredibly space efficient, fitting into quart jars or vacuum-sealed pouches for bugout kits. If your pantry is in a humid basement, foil lined buckets and gamma seal lids help ensure safe long-term storage. When fresh produce is gone and every dish starts tasting the same, onion flakes bring real flavor and a sense of normaly back into every meal. They’re cheap, concentrated, and nearly impossible to replace once they’re gone.