Gordon, I do apologize. I did write a long post the other day in reply to you and I thought that it had posted, my mistake. Please don't think I was being rude, I truly didn't mean to. Let me try this again.
Pretty much anything you can by either pressure canning or waterbathing will last for years if you store it properly, such as in a dark closet or somewhere the temperatures do not reach extremes. The food won't go bad if you have no other choice in where to store them, but some fruits and vegetables will fade if exposed to a lot of sunlight.
As to the meat curing and sausage curing, I'm not sure how you'd go about it safely if it is hot year round there. Honestly, I don't know what your temperature ranges are. Whenever we smoke meat for long term storage, we do it in the late fall and early winter months when we have temps between 35-45 F. degrees. Would there happen to be an agricultural department that could give you the information pertaining to your location?
I don't use the oxygen displacers, I never have and I've used rice and pastas that were well over 5 years old closer to 10 most likely, and there was little difference in the finished product over what would come from the market that day. With flour, you have to consider the type of flour you want to store, white flour stores the best and will keep for years if kept dry. Wholemeal flours have a very short shelf-life and I store mine in the freezer.
With canning, the big no-no's are rice, thickeners, pasta, flour, as well as anything so dense the heat may not penetrate fully.