Grains and Seeds

Besides wheat, there are many other grains that can be stored to add variety and nutrition.  The ones that I have chosen are:

Rolled and Quick Oats
Rice--White rice keeps better.  Brown rice can be frozen or oven canned.
Rolled and Pearled Barley
Corn Meal, Popcorn and Corn for grinding and growing
Split Peas
Quinoa
Alfalfa Seeds (for sprouting) (Old seeds don't sprout.  Use for chicken feed or mulch.)
Mung Beans  (for sprouting). Same with old beans.  
Triticale
Rye
Millet
Macaroni
Chia Seeds
Flax Seeds
Lentils
6-Grain Mix

Note that 20-60 year old wheat may not sprout.  I have wheat in cans (about 30 years old) that does not sprout.  I have many empty canning jars, so I stone ground some of it into flour and oven canned.

Oven canning instructions:  fill clean quart or 1/2 gallon jars with freshly ground flour.  Place in the oven on a cooky sheet at 200 degrees for an hour.  Heat the lids (used lids are fine) in a container in the same oven. (Not rings). Then remove the jars carefully one at a time using hot pads.  Put the hot lids on each bottle and then rings.  Tighten.  They should seal within a few hours.   If they don't, use those bottles first.  The flour will still keep a long time even if the lids don't seal.

SPICES OF LIFE

Here is a list of the spices that Mary Bergman used:  garlic salt, onion salt, pepper, chili powder, cinnamon, pumpkin pie spice, oregano, paprika, table salt

Here are the spices and seasonings that I store and use.  The ones I use most often and recommend to store are bolded and italicized:  All purpose season, almond flavor, basil leaf, bay leaf, caraway, celery seed, cinnamon, cloves, dill seed, garlic-herb season, garlic powder, ginger, Italian seasoning, majoram, Mexican seasoning, nutmeg, Old Bay, onion powder, oregano, paprika, parsley flakes, pepper corns, pizza season, poultry season, pumpkin pie spice, rosemary, saffron, sea salt or "Real Salt", salad sprinkle, spinach flakes, stevia, turmeric, vanilla extract (both real and imitation).

Most of these can be purchased locally or from online vendors such as Vitacost, Swanson, IHerb or similar companies.  

Ground spices don't keep their flavor after a few years.  Don't discard them, but add to potting soil.  Cut and sifted herbs keep longer.

UPDATE, June, 2024:  I now order almost all of my herbs/spices from Herbco, now Moneterey Bay  They are a wholesale company.  Shipping is free over $250, so I often find others who want to go in on an order.

Honey

We have been advised for years to store honey for many reasons.  It is a whole sweetener complete with vitamins and enzymes.

There's not too much to say except the internet is full of information.  Here is one link:
http://thesurvivalmom.com/heres-a-honey-of-a-post-17-things-you-probably-didnt-know-about-honey-but-should/

You can make candy, sweeten almost anything or use it for medicine.

It does solidify, so storing it in larger containers is cumbersome when you need to use it.  I recommend pouring into smaller containers for storage.

Survival Family used 120 lbs. for their year for a family of 8.

Beans....

"We had several thousand pounds of dried beans.  The national estimate for a one year supply is 50 lbs per person per year.  My friends, that is a pound of beans a week for everyone in the family!  I have yet to see the family that can consume that amount of beans and still have any desire to stay alive!....we only used 85 lbs total for the entire year for the family of eight."  Mary Bergman

There is much information around on using beans in storage.
http://everydayfoodstorage.net/about-food-storage/beans

Dry beans take alot of cooking and soaking.  A pressure cooker would help here.  The point is...a few beans are nice, but the emphasis is  "few".  If you are like us, you probably have way more beans that would be actually utilized in a survival situation. They can also be sprouted.  They can even be used in a bartering situation for people that don't have anything else to eat.

Beans are made much more appetizing and edible by adding spices and meat.  (Think freeze dried ham, even canned ham or spam.)