20 Non-Perishable Foods with a Long Shelf Life

Raw honey

Stored properly, raw honey never expires because of its low water content, according to the Penn State University Extension. The experts there note that most food-safety charts say to store it in a cool, dark place for up to 12 months, but it’s basically good indefinitely.

What about honey that’s cloudy, crystallized or even solidified? Yep, it’s also OK to eat. Honey changes state when this non-perishable food is stored improperly, usually in a spot that’s too cold (like the refrigerator) or in direct sunlight, though it can also simply happen over time.

To liquify solid or crystallized honey, lower the closed container into a bowl of hot water, or pop it briefly in the microwave. Le prefers the latter. “Fast and easy,” he says.

Apple cider vinegar

Apple cider vinegar is such a superhero, it should wear a cape. Made from apple juice that’s been fermented twice, it contains natural probiotics and antioxidants, which can help boost gut health, prevent cell damage and possibly even help regulate blood sugar. According to the Vinegar Institute, apple cider vinegar’s shelf life is “almost indefinite,” so like other vinegars, it can stay in your pantry pretty much forever. Plus, because it’s so acidic, vinegar is self-preserving and doesn’t require refrigeration.

Cornstarch

Provided that cornstarch is stored correctly—in a cool, dry place in a sealed container—and it doesn’t get wet and moldy, you won’t need to pick up another container of this non-perishable food until you run out. The powdery thickening agent, which is made from the starch in corn kernels, never expires or loses its potency.

“Starch is pretty shelf-stable,” says Le. “The problem with any powdered ingredient is that powders really like to absorb flavors from the air.” He says that if you store your cornstarch in the same cabinet as something really flavorful, like a bag of candy, the cornstarch will absorb the flavors. “It will taste a little funny,” says Le, but it’s not bad if you continue to use it in cooking or baking.

Salt

Pure sodium chloride, a stable mineral, has no expiration date, provided it doesn’t get wet. In fact, salt is often used to draw liquid out of food through a process called osmosis, which creates an environment so dry that mold and bacteria can’t take hold. According to the USDA, salt is used to preserve or “cure” meats such as country hams and corned beef, and you’ll even find it in baked goods.

Even if you’ve had a box of salt in your pantry for quite a while, “I think you’re good,” Le says. “I don’t know if there’s ever a time you’re like, ‘This is going to be a problem.'” In other words, salt not only lasts forever on its own, but it’s also a key component in helping other foods last longer (not to mention taste better).

Dried legumes

Not to be confused with canned or fresh beans, dried beans last indefinitely—as long as they’re stored in sealed or airtight packaging. Common dried legumes include garbanzo beans, black beans, kidney beans, lima beans, navy beans and black-eyed peas, and you can keep this classic non-perishable food on hand for all your winter soups and stews. However, older beans may take longer to rehydrate, so you’ll have to soak them a little longer for them to be edible.

Le says the reason you’re soaking the beans is to get rid of the calcium that’s in the skin. If you’ve got hard water, which contains lots of calcium ions, it can make things worse. “The trick there is to add a little bit of baking soda [to the water],” he explains. “What you’re trying to do is exchange a lot of those calcium ions with sodium ions, and that softens the skin quite a bit.”

Sugar

Does sugar go bad? Just like salt, sugar can last forever if you keep it away from moisture and heat. According to the Utah State University Extension, granulated sugars last indefinitely due to their resistance to microbial growth. A package of sugar generally has a best-by date of about two years, but that’s just because it might get clumpy after a while. But, although its texture might change, sugar never completely expires and is safe to use well after its expiration date. Sweet!

Hard liquor

An unopened bottle of booze lasts indefinitely. Why? “Hard liquors are distilled to concentrate the alcohol at high levels,” explains Seymour. “The alcohol content prohibits the growth of bacteria or yeast that could cause further fermentation or spoilage.”

But you can’t crack open a bottle of Kahlúa, drink some and then expect what remains to be just as good years later. Once the seal is broken and the bottle’s contents are exposed to air, the liquid might begin to lose its flavors and structure due to oxidation. Opened bottles will generally only last between six months and a year, though extreme light or heat can shorten that time frame.

Pure vanilla extract

With its high alcohol content, pure vanilla extract is “infinitely shelf stable” says Le (provided it’s alcohol-based). However, there’s a big difference between pure vanilla extract and imitation vanilla extract. Imitation vanilla extract doesn’t have as much alcohol as its pure counterpart, so it will last only 6 to 12 months after its expiration date, according to the expert bakers at Wilton. After that, the quality may start to decline.

But Le stresses that older vanilla extract won’t be harmful to you or your baked goods, though the flavor might change. In fact, he says he once had an older bottle of vanilla extract that tasted more like mint than vanilla! Provided your vanilla extract is pure and properly sealed, you can still pull it out whenever you’d like to whip up cookies, cakes, custards or other goodies.

White rice

Seymour lists white rice among her top three non-perishable foods, and it’s easy to see why. Unopened, this versatile, calorie-dense pantry staple can last indefinitely, and according to the experts at the Utah State University Extension, rice can last for one to two years after opening. To preserve the quality and prevent pest contamination, store it in a cool place in tightly sealed food-safe bags, plastic containers or glass jars. Food-safe oxygen absorbers can extend rice’s shelf life even longer—up to 10 years.

Pure maple syrup

If you typically buy imitation maple syrup at the supermarket, you might want to reconsider. Pure maple syrup contains vitamins, minerals and antioxidants, and best of all, it doesn’t have any artificial ingredients. Plus, unopened pure maple syrup will keep indefinitely, so feel free to stock up when you find a deal! Once opened, however, it needs to be refrigerated and will last about a year, according to the USDA.

Soy sauce

That flavorful bottle of salty goodness that’s so essential for Asian cooking and sushi dipping is not something you have to worry about expiring. Soy sauce generally doesn’t even need to be refrigerated after opening. “Sodium is like a tank,” says Le. “That salt [in soy sauce] is going to keep everything at bay.”

But if you think it will take you more than a year to use the contents of the bottle, you might want to stash it in the fridge, since refrigeration helps preserve the distinctive flavor for a longer period. Otherwise, a cool, dark cabinet is fine.

Frozen meat and poultry

According to the USDA, food stored at 0 degrees will always be safe, as long as it’s kept constantly frozen. That goes for the meat you’ve had for months in your freezer. Le says the biggest issue you face with frozen meat is freezer burn. And when you do finally pull it out, it might not taste quite as good as it once did (though it still won’t taste bad).

Once it’s thawed, cook it promptly, because those microbes that went dormant in the freezer didn’t disappear completely. The best plan for meat or poultry unearthed from the deep freeze is to make chili, tacos or sloppy joes—recipes that will restore meat’s lost moisture and add flavor with sauces and spices.

Canned ham

According to the USDA, there are two kinds of canned hams: shelf-stable canned hams and canned hams that need to be refrigerated. The latter will clearly say “Keep refrigerated” on the package, and they need to be put in the fridge right away. They can safely remain there for six to nine months. Shelf-stable canned hams can be stored unopened in the pantry at room temperature for two years, but once opened, they should be refrigerated.

Once they are opened, both kinds of canned hams should be consumed within three to five days. Or, the hams can be frozen for one to two months, but you’ll want to remove them from the cans first.

Canned tuna

Commercially canned fish, such as tuna, can be safely stored in your pantry for up to five years, according to the USDA. However, Le doesn’t suggest waiting more than two years to have that tuna sandwich.

“If there’s salt in it or acid, and it’s been sitting there for too long, it starts to leach into the tin,” he explains. “So you get metallic flavors.” It’s not bad for you, Le says, but it’s probably not going to be the tastiest. As for that five-year mark from the USDA, “I don’t know why you’d be keeping something for five years,” Le says. “Please throw it out.”

If you happen to be a home canner, fish canned at home is only good for a year. So if you’re looking for non-perishable food items in the fish family, you’re much better off with supermarket canned tuna.

Molasses

Dark, sweet, syrupy molasses is a must for many holiday baked goods, and you can also add it to baked beans and barbecue sauces for a sweet kick. Unopened molasses is fine for a full year at room temperature in a dark, cool place, according to the USDA.

Once opened, it doesn’t need to be refrigerated, but you should use it within six months for the best quality. FYI, if your molasses is exposed to heat or humidity, it may get moldy (it will look slightly slick or visibly fuzzy on top) or the jar contents may separate. If this happens, toss it.

Canned fruits and vegetables

Canned fruits and vegetables in good condition—meaning no dents, swelling or rust—stored in a cool, clean, dry place are safe indefinitely. Canned, non-perishable food like veggies and fruits do have best-by or use-by dates, but the timing is linked to peak freshness, not safety. High-acid fruits like tomatoes and pineapple will retain peak quality up to 18 months. Low-acid veggies go even longer without sacrificing taste or texture, ringing in at two to five years.

And, of course, you can do a lot with these ingredients if they’ve been in the pantry a while. “Canned tomatoes are a great base for soups and sauces,” Seymour says. “Rice and beans together provide sufficient amounts of essential amino acids for complete protein, and they can take you all over the world from a culinary perspective.”

Dried pasta

Pasta is a versatile non-perishable food that can be enjoyed in a variety of ways, from traditional Italian food to casseroles, frittatas and soups. According to the USDA, it can be stored in a cool, dry pantry for two years with no fear of it degrading, though after that, it might start to get stale and have a musty, “off” flavor when cooked. Tiny insects can also make their way into still-sealed packages, even if your pantry is super clean. So if your pasta is on the old side, check the water after you add the noodles.

Unsweetened cocoa powder

Unsweetened cocoa powder is a must for making chocolate cookies, brownies, cakes and frostings, and you don’t have to go on a baking spree to use it up immediately … unless you want to, of course! In a taste test, the experts at America’s Test Kitchen compared cocoa powder that was a whopping six years past its expiration to fresh cocoa powder—and only about half of the pros’ palates detected any diminished flavor. Those who did perceive a difference deemed it minor.

Store cocoa powder in a cool, dry place in an airtight container to keep it as fresh as possible. Unopened, it will last indefinitely, and once it’s opened it should maintain quality for three years or more, according to Iowa State University.

Peanut butter

Crunchy, nutty peanut butter (or creamy, smooth PB, if you prefer) is perfect for slathering on sandwiches or apple slices for a hit of protein, or stirred into cookie dough for yummy goodness. If you’re so inclined, it’s safe to stock up on peanut butter, though it has a somewhat shorter shelf life than other non-perishable food on this list. Unopened, it keeps for six to nine months in the pantry, and two to three months once opened.

It also depends on whether you choose a regular peanut butter or a natural or organic one where the oil separates and you need to stir. Le says that regular peanut butters have emulsifiers that distribute the oils evenly. “So if the surface gets oxidized, the bottom below it is not going to taste as bad,” he explains.

Coconut milk

In terms of milk, canned coconut milk is a superstar when it comes to shelf life. It can last up to five years at room temperature in a cool, dark pantry. Just be aware that the milk will likely separate into two layers: a thin, watery one, and a thick, dense, creamy one. Just stir or shake to recombine for a lactose-free, vegan milk substitute. After stirring, look at it and give it a good sniff. If the appearance or odor seems “off,” throw it out.

Additional reporting by Brittany Gibson and Barbara Bellesi Zito.

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Sources:

• Natalie Seymour, food safety analytics and intelligence manager at Ecolab
• Bryan Quoc Le, PhD, founder and principal consultant at Mendocino Food Consulting; phone interview, Aug. 19, 2025
• Penn State University Extension: “Storing Staple Ingredients in the Kitchen”
• USDA: “What does ‘shelf stable’ mean?”
• USDA: “Freezing and Food Safety”
• UDSA: “How long are canned hams safe?”
• The Vinegar Institute: “Frequently Asked Questions”
• Utah State University Extension: “Food Storage”
• Wilton Blog: “Imitation Vanilla Extract 101 & FAQ”
• USDA: “Before You Toss Food, Wait. Check It Out!”
• America’s Test Kitchen: “Don’t Toss Expired Cocoa Powder”
• FoodSafety.gov: “FoodKeeper App”
• Iowa State University Extension: “Chocolate – Shelf Life, Storage, and Bloom”