I've laid out my plans for preparing for a possible (probable) Covid-19 resurgence, this Autumn

[MissB]

16. Since I have both an old house and an unfinished basement

I am careful about what I store in my basement pantry room. When we moved in here years ago, there was a food storage room built into a corner of the basement. Two of the walls are concrete (basement is mostly below grade). Shelving already existed although I’ve replaced that. It’s a sizable room.

We occasionally get mice in the basement so I won’t store bags or boxes of food down there. Everything down there is either canned goods, home canned food, or dry goods stored in jars. I have a food saver with a jar attachment that I use to seal up the food (sucks out most of the air). So if I buy a 25 lb bag of rice, I repack it into jars and seal them up. Since I can during the summer, I have a lot of canning jars plus I’ve bought a bunch on sale over the years. Until recently, I’ve picked up a box or two of canning lids each shopping trip (prices have skyrocketed recently).

So I have pasta in my basement room from 2017, perfectly good to pull out, open up and cook for dinner. Mouse proof, water proof. Beans, lentils, peas, couscous, quinoa etc all stored and rotated out to the upstairs pantry as needed.

Just sharing how I store food longer term.