What Are The Safest Materials For Food Storage?

“Hey there, I’ve been getting really into preserving my garden’s bounty this year and have a small stockpile of everything from dried herbs to canned tomatoes. I’m a bit confused about which materials are best (and safest) to store food in long term—especially when I want to re-use jars and containers I already have. Some of my containers are plastic, and I’ve heard mixed things about glass as well. What should I be storing things in to make sure everything stays fresh and safe for the long haul? Any tips for organizing all these containers so they don’t take over my pantry would be a huge help too!”

Thanks a bunch, Sarah, Wellington, New Zealand.

What Are the Safest Materials for Food Storage?

Great question, Sarah! It sounds like you’ve got a solid stash of homegrown goodies, and I’m excited to help you keep it all fresh and safe for as long as possible. When it comes to food storage, the material you choose matters more than most people realize. The right storage material can keep your preserved food safer, tastier, and, of course, long-lasting. I’ll cover the best choices for everything from dried foods and spices to canned goods—and even some thoughts on how to organize them so your kitchen stays clutter-free.

Top Containers for Safe Food Storage

I’ve been preserving food from my Utah garden for years and have tried almost every container type you can imagine. Based on my experience and a little bit of research, here are the best options:

1. Glass Jars: The Gold Standard

Oh, glass. I love it for so many reasons! It’s non-reactive, meaning it won’t interact with your food in any funky way—even acidic things like tomatoes or pickles. Plus, it’s easy to clean, and if you’re anything like me, you’ve definitely reused that same trusty mason jar too many times to count! Since glass doesn’t retain odors or stains, it’s perfect for foods of all kinds.

However, one downside with glass is its fragility. Be extra careful where you store those jars. I learned this the hard way when one of my jar-laden shelves came crashing down—ugh! Another drawback is that glass jars are usually airtight only as long as the seal on the lid is intact. If you’re reusing older lids like I sometimes do, make sure to check that the rubber ring is still good and not cracked or worn.

For long-term storage, whether it’s dried beans or powdered spices, glass jars with tight lids are an excellent choice. Just remember to label everything well so you don’t find yourself wondering, ‘Is this dried cilantro or parsley?’ six months down the line!

2. Airtight Food-Grade Plastic Containers

Now, Sarah, this is where things get a little tricky! Not all plastic is created equal. Food-grade plastic is fine for short-term use, but plastic tends to wear out quicker and can leach chemicals into food if exposed to heat—especially fatty or oily foods, for reasons too science-y to get into here (but trust me, it happens). If you’ve got some trusty plastic containers in your pantry, make sure to look for ones stamped with a “BPA-free” label. BPA (bisphenol A) is what you want to avoid, as it can potentially leach harmful chemicals into your food over time, particularly when exposed to heat.

I like using plastic containers for things I cycle through quickly, like dried fruits, nuts, and seeds. But if you’re planning on storing things for the long haul, I’d mainly stick to foods that are less oily and swap to a safer material like glass or stainless steel. And always keep plastic containers out of direct sunlight, as it can weaken the plastic. Your beautiful sunroom might not be the ideal place for these!

3. Stainless Steel Containers: Tough and Reusable

My personal favorite for things like grains and coffee beans are stainless steel containers. They’re durable and have fantastic temperature stability (your grains won’t be sweating on hot summer days!). Plus, they’re eco-friendly because stainless steel is so long-lasting. I usually find a good size that fits on those tall pantry shelves while keeping everything fresh.

The only downsides? Stainless steel isn’t ideal for everything because it’s opaque, so you can’t do the ol’ “visual” check of how much quinoa you have left. For this reason, I label every single one of my containers with the contents and date. Bonus tip: a bit of painter’s tape and a permanent marker works wonders, and it peels off easily when you need to switch out the label.

4. Ceramic: Great for Dry Foods

Ceramic containers are another excellent choice, especially for dry foods like flour, sugar, and pasta. Sometimes, I come across gorgeous ones at second-hand stores here in Utah, and they add such a nice aesthetic to my kitchen shelves. The key advantage of ceramics is they don’t react with foods. But again, make sure they have well-fitted lids, so moisture and pests don’t sneak in.

What About Reusable Cloth Storage Bags?

I’ve started using cotton or mesh cloth bags for things like onions, potatoes, and garlic. They let produce breathe, which reduces the chances of rot. If you try these, Sarah, make sure they’re stored in a cool, dark place to keep everything fresh. Just don’t forget about them because, trust me, that smell of forgotten onions left sitting for months is… memorable. In a bad way.

Poor Materials for Food Storage You Should Avoid

OK, onto what *not* to use! Some materials are just better off avoided:

1. Non-Food-Grade Plastics

Those cheap plastic containers that get brittle easily? Toss ’em, Sarah! Only food-grade plastics offer safe storage, and containers without that stamp can leak harmful chemicals, especially if you’re reusing them from takeout or other purposes. I know it’s tempting to reuse them since we all get delivery occasionally, but they just aren’t worth the risk in the long game.

2. Aluminum Foil or Containers

I’ve used aluminum in the past but found it problematic for long-term storage, especially with acidic foods, which can react with the metal. While foil can be useful for short-use situations (like wrapping things up for tomorrow’s leftovers), it’s definitely not my go-to for extended periods.

3. Wood-Finished Containers

I know wood can look lovely in the kitchen, but wood is porous and can harbor bacteria if it gets damp. Added bonus, pests love to munch on wood. If the kitchen gets a little humid or you’re storing herbs and such, it’s safer to stick with more modern, food-safe materials.

Organizing Your Pantry for Ease and Safety

In your question, Sarah, you also mentioned a need for organizational help. Trust me, I’ve lost countless hours to reorganizing my pantry in the name of “finding the perfect system.” Here’s what I’ve found works:

1. Use Uniform Containers

Try using similar sized containers as much as possible. I love that when you’re working with jars, they can stack neatly. This might be tougher with the odd assortment of plastic or steel, but a uniform system makes the world of difference. You’ll be able to maximize space and reach for what you need quickly (and let’s be honest, we all love how satisfying a streamlined pantry looks). Label everything—this is especially smart with smaller containers.

2. Try a Lazy Susan

If you’ve got a deep pantry shelf, this is a lifesaver! Put all your smaller jars or containers on a Lazy Susan, and give it a gentle spin to spot what you need in a flash. I keep my spices on one and don’t know how I lived without it.

3. Clear Containers for Quick Inventory

A good practice, especially with dry goods, is to use clear containers whenever possible so you always know when you’re running low. Plus, it helps visually organize everything. My kids even joke that they can find the red lentils faster than I can!

Final Thoughts…

Sarah, I think you’re doing amazing, and asking about safe storage materials shows just how committed you are to keeping your preserved foods safe and delicious! The biggest takeaways? Stick to high-quality glass and stainless steel for long-term storage, and keep plastic use to short-term and BPA-free options. Also, don’t forget to label those jars and containers to know what’s what months down the road!

I’m confident that, with a few adjustments, your pantry will be not only organized but safer, too.

Thanks again for the great question and happy preserving!