Over the years, I’ve stored more rice and beans than I could count—sometimes for decades, sometimes just to get through a season. If you’re looking for a simple and effective way to store these pantry staples for the medium-term, vacuum sealing is one of the best options. It’s not quite as long-lasting as mylar bags with oxygen absorbers, but for everyday use and rotating stock, it’s perfect.
Let me walk you through exactly how I do it.
🧂 Why Vacuum Seal Rice and Beans?
Vacuum sealing works by removing oxygen, which helps prevent spoilage, pests, and moisture buildup. It doesn’t offer the same decades-long protection as mylar and buckets, but you can still expect 2–5 years of shelf life if stored properly. That makes it ideal for pantry rotation or short-term prepping.
🔗 If you’re storing for 10+ years, you might want to consider the Overkill Method with oxygen absorbers and mylar bags instead.
🛠️ What You’ll Need
- A good vacuum sealer: I use a FoodSaver model—it’s nothing fancy, but it’s reliable and has lasted me years.
- Vacuum sealer bags or rolls: Make sure they’re BPA-free and thick enough to hold a seal. I like to cut them into smaller sizes to reduce waste.
- Rice and beans: White rice lasts longer than brown, and for beans, I usually go with pinto, black, or lentils.
- Optional: Oxygen absorbers for an extra layer of protection.
- Sharpie and labels: You’ll thank yourself later when you can read the date and contents without squinting.
🧊 Prep First: Don’t Skip This Step
Before sealing anything, you’ll want to:
- Inspect your grains. Discard anything that looks cracked or has signs of bugs.
- Freeze them for 48 hours. This kills any invisible insect eggs that might be hitching a ride. Just be sure to let them come back to room temperature first so you don’t seal in condensation—that’s how you get mold.
🔒 How to Vacuum Seal Rice and Beans
Here’s how I’ve done it for years, step-by-step:
- Portion it out. I like to seal meal-sized amounts—roughly 1–2 cups—so I’m not opening a big bag every time I cook.
- Fill the bag. Leave about 2–3 inches of space at the top so your machine has room to seal.
- Add an oxygen absorber (optional). If you’ve got some on hand, it can’t hurt. Just remember: don’t use them with high-moisture foods.
- Seal it up. Follow your vacuum sealer’s directions. Some machines have a moist/dry setting; use “dry” for rice and beans.
- Label everything. Write the type of grain and the date. Trust me—white rice and jasmine rice look the same in a bag after six months.
🗄️ Storage Tips from My Pantry
- Cool and dark is key. I keep my sealed bags in a plastic tote in the basement or pantry—somewhere under 70°F and out of the sun.
- Protect your stash. If you have mice or humidity problems, double up by placing sealed bags into a gasketed container or food-grade bucket.
- Check once a season. I peek in every few months to make sure nothing’s leaked, popped open, or gotten damp.
🔗 For even more secure options, read How to Store Rice and Beans Long Term: Tried and Tested Methods.
🤓 Extra Pointers
- Smaller bags = less waste. It’s easier to stack, rotate, and use them without letting too much air in.
- Don’t reuse bags. I know it’s tempting, but the seal isn’t guaranteed after the first use.
- Rotate like a pro. Use the oldest stock first and add new bags to the back of the shelf.
Final Thoughts
Vacuum sealing rice and beans is a great middle-ground for those of us who want food security without building a bunker. It’s quick, affordable, and easy to do in an afternoon. And as long as you store it properly, you’ll have shelf-stable food ready for emergencies or busy weeks.
If you want to go even deeper, check out:
- 🔗 Best Beans for Long-Term Storage
- 🔗 Best Types of Rice for Long-Term Storage
- 🔗 How to Vacuum Seal Dry Goods for Storage
Happy sealing, and stay prepared!
—Anne (a.k.a. Jelly Grandma)
🛠️ What You’ll Need
- Vacuum sealer machine: A reliable model like the FoodSaver FM2000-000 Vacuum Sealer (Amazon Link) is suitable for most home needs.
- Vacuum sealer bags: Use high-quality, BPA-free bags such as the FoodSaver Clear Vacuum Sealer Roll (Amazon Link) to ensure durability and a proper seal.
- Optional: Oxygen absorbers for added protection against residual oxygen.
For a visual guide on vacuum sealing rice and beans, you may find this video helpful:
Anne James—lovingly known as Jelly Grandma—is a professional canner, seasoned home cook, and lifelong preserver of traditional Southern skills. With over 55 years of hands-on experience in canning, gardening, cooking, and quilting, Anne brings generations of wisdom to every guide she writes.
Featured in both local media and by national brands like Hershey, Anne now shares her knowledge through PreservingSweetness.com and her YouTube channel, helping others rediscover the “old ways” of living well and making things from scratch.