Food Storage for Short Timers

So, once you've decided to make a long-distance move in less than a year, what do you do with your long-term food storage?  I have buckets of grains, a handful of #10 cans of commercially dehydrated food, and canisters and jars of beans, grains, nuts, seeds, spices, and home-canned foods.  Other than possibly some empty Mason jars, I can't take any of this with me.  Very little of my large extended pantry is really set aside for long-term storage, most of it is already in rotation and is periodically replaced as we consume it.  The obvious solution is to eat this food and stop replacing our stores.  The problem is, if something happens, I might get caught with my pantry down.  We still need emergency food supplies, in fact now more than ever, the way things appear to be going. 

I've decided to make a couple of changes in the way I manage my pantry.  One is to stop buying in bulk: no more 50-pound bags of anything.  Another is to start canning fully prepared meals rather than ingredients, and to can things in smaller batches.  The idea is to diversify the pantry so that we can wait until our departure is very close to eat down our stored food.  We won't eat 100 pounds of grains or a dozen jars of pickles in 2 months, but we might eat an equivalent amount of diverse stored foods if they include plenty of convenience foods like home-canned chili.  Of course all this means more expense and more work, but the work I put in now preparing meals will be rewarded in the hectic days of packing, and will save us the expense of buying take-out during busy times.  Another strategy is to replace some home-canned foods in our pantry with commercially canned foods, and buy things like pasta in regular-sized packages, so that what we don't use can be donated to a food bank or easily distributed among friends.