I figure on keeping 6months to a years worth of basic staples aboard, being rice n beans. I am also learning about canning, pickling and drying foods so I can put up my own foods. So far I have about 6 months for 2 people and it takes up about 20 cubic foot of space. None of it requires refrigeration. This is on a Roberts Offshore 38, 11.5 foot beam.
Sauerkraut is also very good for scurvy as are fermented pickles. Toward that end I have two crocks about a gallon or gallon and a half each for making up fresh batches. These will be canned when ready.
Storing glass jars on board could be a problem but Im figuring on making up storage tubes from PVC tubing so the jars will rest one on top of the other and have no movement space. Sort of like vertical missile tubes.
The best thing to do is get ahold of some dieticians books and put together a menu, then just expand on it for time period X. I'm diabetic and one thing i've learned is just how little the human body needs. Most people, especially us Northamericans eat way more than we need.
Sabre