Why #10 Cans?

Recently, we have received several questions asking why Food Insurance™ uses #10 metal cans for our long-term food supplies.  Since there seems to be a lot of confusion regarding the different mediums used for long-term food storage, we would like to take a few minutes to address this question.

Why do you use #10 cans?

The simple answer is that sealed metal cans with an enclosed oxygen absorber will keep food fresh longer at room temperature than any other storage container.

There are 4 dangers when it comes to storing food, especially for extended periods of time. The dangers that present themselves are heat, moisture, oxygen and light. Sealed metal cans are one of the only storage methods that can protect from three of these for an extended period of time; moisture, oxygen and light. Heat is up to you.  By placing your cans in a climate controlled environment at 72 degrees Fahrenheit or below, your food will last for 25+ years.

How do cans compare to other storage options?

Some companies choose to package their survival food in mylar bags and/or plastic containers. Mylar pouches are a great option for short-term food supplies and emergency backpacks.  However, food stored in mylar bags generally only lasts 7-10 years, while the same food stored in #10 cans will last 25+ years.

There are some distinct differences between both types of storage material. Here is an illustration showing the pros and cons of each method.


cans vs mylar pouches

5 Replies to “Why #10 Cans?”

  1. I recently ordered a three month, two person supply and delivered on the day when the outside temperature is 100 but unfortunately the package was in the delivery vehicle for two days with this temperature because I wasn’t home on the 1st attempt. How would this high temperature affect the contents. Thanks.



    If your food was only stored at high temperatures for a few days, it should be fine. You don’t need to worry about reduced shelf-life.

    Reduced shelf-life comes into concern when food has been stored at high temperatures for an extended period of time. A few days shouldn’t affect it.

    If you have any additional questions, please contact us at contact@foodinsurance.com, or 1-866-946-8366.

    -Food Insurance

  2. I would like to see double serving mylar pouches stored in #10 cans or 5 gallon buckets. The double sealing should provide a shelf life for the outer container evuivalent to #10 cans but improve the shelf life once the outer container is opened. This would solve the cons for both mylar and #10 can storage for a small additional cost. Call it a premium storage line of products.



    That’s a great suggestion, thanks for sharing!

    -Food Insurance

  3. How much room will I need to store food


    We use two different types of boxes for our food. Our four can boxes measure 13″L x 13″W x 7.25″H. We then store three of these boxes inside of one master case which measures 25″L x 14″W x 14″H.

    Our backpacks ship in boxes that measure 25″L x 12″W x 12″H.

    If you have any additional questions, please contact us at contact@foodinsurance.com, or 1-866-946-8366.

    -Food Insurance

  4. A #10 can is quite a large amount of food for only two adults. How long is the remainder of the food in the can good for after opening? Do you have any long term solutions for single or two adults rather than a family of five?

    Great questions Richard!

    The shelf-life of our products once opened ranges from 1-6 weeks. Things like moisture and heat will reduce the shelf-life, where cool temperatures (refrigeration) will extend the shelf-life.

    By planning out your meals in advance, you can avoid any waste, even if you only have 2 people.

    We currently have a Deluxe 40-Day, and an Ultimate 80-Day supply. Both supplies are designed for one individual. You can view them here:


    For a more detailed explanation you can contact our Support Department at contact@foodinsurance.com, or call us at 1-866-946-8366.

    -Food Insurance

  5. you might want to label the tin cans, food item and date of production and exetairpion (if you know when the food will). also, you don’t want to put tin cans or anything metal on the bare concrete floor. concrete and other forms of masonry suck up moisture. placing metal containers on these floors would in a long run, cause their bottoms to oxidize. consider using some form of pallet to keep the tins and stuff off the floor.

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