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Also, he bought a BIG BAG of dried pinto beans and we've had them for quite awhile so we decided to start cooking them.
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I don't understand this at all. Quite a while? Soak them for an hour for every year you have had them, plus 12 more hours. Cook at a slight boil for 3 hours, and check every half hour after that. Shouldn't take longer than 4 or so hours. My wife does this about once a week.
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My husband says we should be buying the 20-year shelf life prepper stuff but I'm afraid that neither of us will want to eat them due to the taste. (We've tried a few.) Also, they're mostly carbs and soups...and seem to be overpriced for those things.
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I mostly agree with you, but primarily because of the rule that you should be storing stuff that you eat, and I don't eat the stuff in most of those.
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Do any of you have thoughts on regular foods with their various shelf-life dates?
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I generally use 15 years for canned goods, 7 years if they have a pop top, and these rules are for cans with no dents near any seam.
Dry beans, pasta, and rice (if properly packed, but that is a different thread) should be good past 10 years. How long depends on the exact storage conditions (again, different thread).
Dry, commercially boxed goods, generally 3 years past due date.
(But I store them in a cool, dark, bug resistant place.)
Just as a caveat, I haven't let anything get that old (or very very few things), since I have everything on something like three year rotation. Also, about half of everything I buy gets given to my kids, grandkids, or a food bank, before the package date arrives, just to give me an excuse to buy more food.