Shelf life by storage condition

Quick reference

Shelf life depends strongly on temperature, oxygen exposure, moisture, and packaging. As a rule of thumb, chemical reaction rates roughly double for each 10 °C (18 °F) increase in temperature, so a cool, dark, dry pantry is the simplest single intervention for extending shelf life. The figures below combine USDA, FDA, and food-science references with common preparedness-community guidance for properly packaged dry staples (sealed in Mylar with an oxygen absorber, or in a #10 can with an oxygen absorber). Actual shelf life varies with humidity, temperature stability, and initial product moisture.