A lot depends on the quantites you will accumulate, your plan for rotation, the space available for storage, and the temperature and humidity of that space.

For example, dry non-fat milk will keep for a year at 70 degrees F, but only three months at 90 degrees F. This assumes that no atmospheric moisture or other contaminants get into the container. Every time you open any container, you run the risk of contamination. For this reason, we only stockpile foods we actually use regularly, and then only in family-size packages (not the huge survival store bulk packs).

We don't have a small fortune to spend on food stockpiles, but we are fortunate enough to have a dry cool room in the basement to use for storage. In our cache, everything is kept in its original dated container, and positioned grocery store style on wire racks. Cans, bottles, and bags are lined up so that the oldest of each item is pulled to the front of the shelf and used first. Don't forget to load up (sorry) on toilet paper. You will also have to have a plan to check for and control stored-product pests: mice, mealmoths, grain beetles, even the family dog...