Hi Mark, I do not work for The Prepared but have a very “deep” pantry and am happy to address some of your food storage questions. First, keep in mind that although properly stored food may, after many years in storage, still be “safe” “edible” and “non-perishable,” that does not mean its color, texture, taste, and nutritional value will be anywhere near as good as it was after only a few years in storage. Even when stored in a cool, dark, dry place in a can that has no dents over its seams, no perforations, no leaks, no bulges, and no rust, etc., most canned food will, over time, gradually fade or otherwise change in color, lose some or all of its flavor, lose much of its nutritional value, and may change in texture as well. Personally, I would not plan on storing commercially canned or home canned foods for more than 5 years. Foods that can store well for longer than 5 years include many dehydrated and freeze-dried foods (if properly packaged for long-term storage) and other foods that have less than 10% moisture content (such as un-ground wheat grains/berries, oatmeal, baking soda, non-fat dry milk powder, sugar, etc.). The best method to use to package a food for long-term storage will vary depending on the type of food it is. If you wish, you can tell me the foods you want to store, and I can tell you how I would package and store each one.