Foods That (Practically) Never Expire — And How to Store Them

It’s true: there really are foods that never expire, even after a quarter of a century (and sometimes longer).

So, why does this matter? With grocery costs rising, food waste piling up, and more people prepping for emergencies, knowing which foods last “forever” can be a game-changer. Nearly 30% of all food globally is lost or wasted each year. Imagine how much money and hassle you could save if part of your pantry never went bad. Whether you’re curious, love prepping, or want to stretch your grocery dollars, learning about “forever foods” is both fun and practical.

In this multi-part article, we’ll dive into the science of why some foods don’t spoil, reveal 15 pantry staples that can last decades (with ancient examples that go way past the 25-year mark), and share how to store them for maximum shelf life. Let’s start with what makes these foods so unique.

The Science Behind Everlasting Foods

Why Does Most Food Spoil?

Before we list the almost-immortal foods, here’s why most foods don’t last. Spoilage stems from:

Bacteria and mold: Microbes love moisture, warmth, and nutrients.
Moisture: Water accelerates rot. High-moisture foods (fruit, bread) are microbe magnets.
Chemical breakdown: Fats go rancid and vitamins degrade—especially with oxygen, light, or heat.

In short, food decays because of moisture, microbes, and time. The rate depends on how the food is made and stored.

What Makes Some Foods Resist Time?

Some foods are naturally built to last because they have preservation “superpowers”:

Low moisture: Ultra-dry foods (rice, beans) give microbes no water to work with.
High sugar or salt: They draw out moisture, making growth nearly impossible.
High acidity or alcohol: Environments like vinegar or high-proof spirits inhibit microbes.

A classic example: archaeologists found 3,000-year-old honey in Egyptian tombs—still safe to eat. These “forever foods” survive centuries thanks to their chemistry.

Storage: The Unsung Hero

Even durable foods need a little help. Storage often makes the difference between a 2-year and a 25-year shelf life:

Cool: Heat speeds up breakdown; aim for a cool pantry or cellar.
Dark: Light degrades nutrients and can trigger chemical changes.
Dry: Moisture is the enemy—use airtight containers.

For example, white rice, stored airtight at ~70°F or below, can last 30 years or more; left open in a humid kitchen, its lifespan drops dramatically.

Are Expiration Dates a Myth?

“Best by” dates on shelf-stable goods usually indicate quality, not safety. Many pantry items remain safe well past those dates if stored properly and showing no spoilage. Surveys show most people toss food too soon due to confusing labels—translating into wasted money and meals.

We’ve covered the “how” and “why.” Now for the fun part: 15 specific foods that can outlast the calendar—plus smart storage tips.

The 15 Foods That Never Expire

1) Honey — The Sweet Survivor

Honey is the undisputed champion. Its low moisture, high sugar, natural acidity, and trace hydrogen peroxide keep microbes at bay. That’s why ancient honey was still edible.

Storage tip: Crystallization isn’t spoilage—just texture change. Warm the jar gently in hot water to reliquify. Keep sealed, away from light and humidity.

2) White Rice — The Pantry Powerhouse

(Choose white, not brown—oils in brown rice go rancid faster.) With low moisture and no fragile fats, white rice can last 25–30 years when stored well.

Storage tip: Use airtight containers or Mylar bags with oxygen absorbers; stash in a cool, dark, dry spot.

3) Salt — Nature’s Oldest Preservative

Salt prevents microbial growth by pulling out moisture. It can clump from humidity, but it doesn’t go bad.

Storage tip: Keep tightly sealed to stay free-flowing.

4) Sugar — The Sweet Keeper

Sugar binds available water so mold and bacteria can’t grow. It may harden, but that’s not spoilage.

Storage tip: Store airtight. If it clumps, break it up or add a slice of bread for a day to soften.

5) Dried Beans — Long-Lasting Protein

Kidney, pinto, black beans, and more can last 25+ years. They may get tougher and take longer to cook with age, but remain safe and nutritious.

Storage tip: Airtight containers or vacuum-sealed bags with oxygen absorbers; keep cool, dark, and dry. For very old beans, soak longer.

6) Pure Maple Syrup — Liquid Gold

Unopened pure maple syrup can last indefinitely thanks to high sugar content. Once opened, contamination can introduce mold.

Storage tip: Store unopened in a cool, dark pantry. Refrigerate after opening; if surface mold appears, skim and gently reheat to a brief simmer.

(…and nine more long-life staples continue in this series—spices, vinegar, vanilla extract, hard liquors, non-fat powdered milk, dry pasta, whole spices, baking soda, and more.)

The Numbers Behind “Forever Foods”

Food waste: Roughly 1.3 billion tons—about 30% of all food produced globally—gets lost or wasted each year, much of it due to spoilage and date-label confusion.
Pantry longevity: Properly stored white rice can last 25–30 years; honey and salt are considered shelf-stable indefinitely.
Date-label confusion: About 4 in 5 people admit to discarding perfectly good pantry items because of misunderstood “best by” labels.
Preparedness trend: Since 2020, long-term food storage sales have surged, with honey, rice, and salt among top emergency-kit staples.

Bottom line: knowing what truly lasts helps you save money, reduce waste, and be prepared.

We’ve covered the first wave of “forever foods,” with more pantry heroes to come. Next up: the rest of the list, plus the best storage methods and some clever uses you may not have tried.

Fun Facts: 10 Things You Didn’t Know About “Forever Foods”

Honey truly never spoils. Natural acidity and low moisture make it bacteria-proof.
Rice longevity depends on the bran. White rice lasts decades; brown rice’s oils go rancid in 1–2 years.
Salt was ancient currency. “Salary” comes from salarium, payment in salt.
Old beans = safe beans. Tougher over time, but still edible—just soak longer.
Sugar doesn’t mold. It dehydrates microbes; clumps don’t mean spoilage.
Pure maple syrup resists microbes. Unopened, it keeps indefinitely.
Vinegar is timeless. White distilled vinegar lasts indefinitely and is a preservation workhorse.
High-proof spirits keep. Unopened whiskey or vodka stays safe for decades (flavor changes after opening).
Non-fat powdered milk can go 25+ years. Kept cool and dry, it remains usable (with some flavor/nutrient loss).
Dried pasta endures. If kept dry and sealed, it can last indefinitely.

Author Spotlight: Lisa Bedford, “The Survival Mom”

Lisa Bedford, aka The Survival Mom, has been a go-to since 2009 for family-friendly preparedness, food storage, and self-reliance. Her bestselling book, Survival Mom, and her site break down exactly which foods last and how to store them so they truly stand the test of time.

Her top tip: “Rotate what you store—store what you eat, eat what you store.” It prevents waste and keeps your pantry fresh.

Frequently Asked Questions About Foods That Never Expire

1) Do expiration dates matter for these foods?
For items like honey, salt, white rice, and sugar, dates signal quality, not safety. If stored properly and free of spoilage signs, they’re fine long past “best by.” Always check: off odors, mold, pests, or unusual discoloration.

2) Do canned foods last as long as honey or salt?
Canned goods are long-lasting but not truly “forever.” Many last 2–5 years past “best by” in cool, dry storage. Low-acid foods (beans, meats) can go much longer; acidic items (tomatoes) less so. Discard cans that are swollen, rusted through, or leaking.

3) Are freeze-dried/dehydrated foods the same as “forever foods”?
They can last 25+ years when packaged with oxygen absorbers and kept sealed, but they’re processed for longevity. Natural “forever foods” (honey, salt) need no special processing.

4) How do I tell if a “forever” food has gone bad?
Trust your senses:

Smell: off or rancid odors
Sight: mold, unusual discoloration, bugs
Texture: moisture intrusion or clumping that won’t break up (for sugar/salt)
When in doubt, throw it out.

5) What storage maximizes shelf life?
Think cool, dark, dry: airtight containers (glass jars, food-grade plastic, or Mylar + oxygen absorbers) stored away from heat and humidity. Avoid temp swings.

6) Do all rices last forever?
No. White, jasmine, basmati, wild rice store long-term. Brown rice goes rancid within 1–2 years due to oils.

7) My honey crystallized—is it still good?
Yes. Crystallization is natural and doesn’t mean spoilage. Warm gently and stir.

8) Can salt or sugar spoil?
Pure salt and granulated sugar do not spoil. They may clump if exposed to moisture; break them up and use normally. Iodized salt can lose iodine potency over many years but remains safe.

9) Any “forever foods” that need refrigeration?
Most don’t when unopened and stored well. After opening, pure maple syrup keeps best in the fridge; honey, sugar, and salt can remain at room temperature.

10) A stewardship perspective?
Wise storage and reduced waste are simply good stewardship—saving money, cutting trash, and keeping families prepared.

Wrapping It Up: Why “Forever Foods” Matter

Across this series, you’ve learned why some foods last, met 15 pantry all-stars that practically never expire, and picked up storage tactics that protect quality for decades. These foods aren’t just for survivalists—they’re for anyone who wants to save money, reduce waste, and feel prepared.

Remember Lisa Bedford’s rule: “Rotate what you store—store what you eat, eat what you store.” Start with a few forever basics, use what you buy, and enjoy the peace that comes from a well-stocked, low-waste pantry.

For more practical tips and checklists, visit thesurvivalmom.com—and start turning your pantry into a long-lasting asset today.