Rice, beans, etc. whats the best way to preserve?

While probably not nearly as good as storing in Mylar with O2 absorbers, I store mine in 1 gallon plastic containers and Mason Jars. Some I have had around for as long as three years. This seems to work out fine for me but unlike a lot of folks...I eat a ton of rice and beans and I am able to rotate through mine pretty quick before it has a chance to go bad on me. I have has some on occasion that was about 4-5 years old on beans. They were still good but were a little hard and a bit firm even after cooking. But hey beans aint never really good until they have been left over and reheated at least a couple of times!

Now on brown rice becuase of the higher oil content, I will make sure I go through it within a years time. The higher oil content kind of seems to put it in the same catagory as pecans, peanuts, walnuts ect... I just store far more white rice than I do brown or wild rice.

This has just been my experience with these two. I am sure there is someone here that might have a little more sound knowledge and reason on storage requirements here. Like I said I blow through mine too quick for it to go bad on me or test out storing any longer.

My approach to this is a short-term approach, since I do not want to store a year's supply of food (or longer). My preps are aimed at a two-week and one-month time frame. Most of what I am concerned with is a natural disaster - hurricane, tornadoes, ice storm - transient events of limited duration. Although I can envision scenarios where society is disrupted beyond those time frames, in America I do not think we will face a long-term loss of civilization, absent a thermonuclear exchange, in which case food supply may be the least of our worries. I do not prep for absolute worst case as a result -- I aim at the probable versus the possible, just based on my own experience and knowledge.

For rice and beans, I buy canned beans and prepackaged dinner sized rice (such as Rice-a-Roni). We already eat these, so we are used to them and they have long shelf lives. For emergency supplies, I just store them in their original containers on metal restaurant ventilated shelving. It has come in handy during storm events, and we mark expiration dates with Sharpie markers so we eat these before they expire, and replace as we go.

Same thing with nuts, bottled water, canned meats and fish, and Gatorade powder, batteries, etc.

Others I know go further, but they have larger families to feed....

Each person has to individually assess needs and adjust to what confronts them, of course. But for me no elaborate storage beyond original packaging for these items.