Canned, dry staples or freeze-dried food: cost per calorie, weight and shelf life

When you build a food supply, you have three main options: supermarket canned goods, dry staples you cook, and freeze-dried food made for emergencies and hiking. Each has clear advantages. This comparison helps you choose based on your budget, space and the situations you’re preparing for.

What freeze-drying is and how to dehydrate food yourself is in our guide to dehydrated and freeze-dried food.

At a glance

	Dry staples	Canned food	Freeze-dried
Examples	Rice, pasta, beans, lentils, oats, flour	Beans, meat, fish, vegetables, ready meals	Meal pouches, fruit, meat, vegetables
Cost per calorie	Lowest	Medium	Highest, several times the others
Calories per lb	1,600–1,700 (grains, legumes)	300–1,400 depending on product	1,800–2,300
Weight for 2,000 kcal	~1.3 lb (0.6 kg)	~2–5.5 lb (1–2.5 kg)	~0.9–1.1 lb (0.4–0.5 kg)
Shelf life	1–2 years normally; much longer sealed without oxygen	2–5 years on the label, often longer	10–25 years, per manufacturer
Water needed	Lots, for cooking	None	1–3 cups (0.3–0.7 L) per serving
Cooking	Yes, 10–60 minutes	No, can be eaten cold	Just hot water (or cold, with a longer wait)
For a go bag	No	Heavy	Ideal

Figures are indicative and vary a lot by product. Check the label.

How to work out cost per 1,000 calories

Cost per 1,000 kcal = price ÷ total calories × 1,000

Example: a pound of rice has about 1,650 kcal. If it costs P, that’s P ÷ 1.65 per 1,000 calories. A 500 kcal freeze-dried meal costing Q works out at Q × 2 per 1,000 calories. Plug in your local prices and the difference is obvious.

When each makes sense

Dry staples are the backbone of an affordable home supply for two weeks or more. You’ll need extra water and a way of cooking without power.

Canned food is ideal for the first days of a crisis and whenever you can’t cook: earthquake, gas outage, evacuating by car. See the 3-day no-cook menu.

Freeze-dried food is worth it for:

• your go bag, where every pound counts;
• people who don’t want to think about rotation for years;
• small spaces, where volume matters.

A balanced supply

For a family, a good mix looks roughly like this:

• 60–70% dry staples: rice, pasta, oats, beans, lentils, flour, sugar, oil;
• 25–35% canned goods: meat, fish, vegetables, fruit, ready meals;
• a few freeze-dried meals for each go bag.

All rotated: eat from your supply and replace it. See pantry rotation and the non-perishable food list.

Don’t forget water

Dry and freeze-dried food need water. If your supply relies on them, add to your water storage: about an extra quart (1 liter) per person per day.