Dry Storage
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Dry Storage is usually right for less perishable foods, like those that do not promote bacteria growth at room temperatures. The foods may be shelf stable at room temperatures because of their packaging, their chemical makeup, added preservatives or because they are just too dry.

Dry foods should be stored on shelving or in bins in a cool (50° F to 70° F {10° C to 21° C}), dark place, like a cabinet or a pantry, away from dangerous chemicals like cleaning supplies or Pesticides.

Dry foods should be stored off the floor and away from walls so that pests and spills don’t have easy access.

Under a center island range or stove top is not a great choice, nor is under (or near) sewage or water lines.

Jars or Tupperware are good vessels to use for Dry Storage.


FlourSugarSaltCerealsRice & other GrainsDried Beans & PeasBreads & CrackersOils & Shortenings, canned foods & some bottled foods are all candidates for dry storage.