ALL canned meats, variety is King.
Of course "bush meat" augmenting the store of carbohydrates (rice, beans, grains, etc) as possible. Greens are seasonal but easy to grow and some vitamins both in pill form and natural source such as dried rose hips (we are blessed with wild roses here but severe
drought years really whack size/quality).
A real biggie is lots of spices - quantity and variety. Of course salt is stored in quantity - food seasoning, preservative, trade item.
Fats - there's the rub. I keep about a year's supply in combo - olive, coconut, sesame, peanut always rotating. But these all have a relatively short shelf life if I'm understanding what I read correctly.
Anybody have terms/conditions/types for long term fat storage? Any experience with "Snow-Cap Lard"?