The Best Prepping Foods to Stockpile Before It’s Too Late by an Ex-CIA Officer

Published on November 18, 2025
Duration: 13:54

This guide details the process of preparing and rehydrating freeze-dried foods for long-term storage, as explained by former CIA Officer Jason Hanson. It covers selecting products, specific rehydration methods for meats and desserts, and best practices for storage to ensure food safety and longevity. Hanson emphasizes the importance of variety to avoid food fatigue and the economic benefits of stockpiling against inflation.

Quick Summary

Former CIA Officer Jason Hanson explains that freeze-dried foods can last up to 30 years due to 99% moisture removal via sublimation. Rehydrate meats with cold water, drain, then cook. Store in cool, dry, dark, climate-controlled areas to prevent spoilage and maintain quality for long-term emergency preparedness.

Chapters

  1. 00:00Introduction to Survival Food
  2. 00:21Jason Hanson's Background
  3. 01:34Freeze-Dried Product Showcase
  4. 02:46Shelf Life and Sublimation
  5. 03:37Preparation and Rehydration
  6. 05:36Economic Value and Food Fatigue
  7. 08:53Storage Best Practices
  8. 11:57Taste Test and Conclusion

Frequently Asked Questions

What is the shelf life of freeze-dried foods?

Freeze-dried foods, when stored properly, can have an impressive shelf life of up to 30 years. This longevity is achieved through the sublimation process, which removes approximately 99% of the moisture content, preventing spoilage.

How do you rehydrate freeze-dried meats?

To rehydrate freeze-dried meats, first remove the oxygen absorber. Then, cover the meat with cold water for a few minutes, drain the excess water, and cook it as you would fresh meat.

What are the benefits of freeze-dried food for prepping?

Freeze-dried foods offer a long shelf life, retain much of their original flavor and texture, are lightweight, and provide a diverse nutritional profile, making them ideal for emergency preparedness and long-term stockpiling.

Where should freeze-dried foods be stored?

Freeze-dried foods should be stored in cool, dry, and dark locations. For optimal preservation, especially in humid climates, climate-controlled storage units are recommended to maintain their 30-year shelf life.

More EDC & Lifestyle Videos You Might Like

More from Jason Hanson

View all →