Here is a video showing how to pack dry goods to last "20 years". She uses two layers of packaging: vacuum packing inside mylar pack with oxygen absorber.
These are dry goods including dry fruits and vegetables. I wonder if there is enough vitamin C left in the dried fruits and vegetables to avoid scurvy. I suggest vacuum-packing and mylar-ing some vitamin C. You can also sprout seeds, but I'd worry how long the seeds stay viable.
<![CDATA[<a href="http://www.youtube.com/v/6ZAMjmgobjQ?fs=1&amp;hl=en_US&amp;rel=0" target="_blank" class="new_win">http://www.youtube.com/v/6ZAMjmgobjQ?fs=1&amp;hl=en_US&amp;rel=0</a>]]>THIS IS IMPORTANT: She packs this food for emergencies, BUT ALSO for rising food prices, and rotates her stock.
If you do this during high food inflation, what you will find is that the price of the food you are eating currently is always less than the price of food in the store.
If at some point there is an emergency, you simply draw down your stock, which if you store enough will last a long time.
I need to figure out if I can create some sort of underground (temperature stable) storage. Only problem is keeping water out. As long as everything is packed tight and is airtight, water is less of a problem.
Here's her website:
http://readynutrition.com/I suggest staying away from pre-packaged freeze-dried foods; those are expensive.
