Skip to comments.How to Can Flour and Dry Goods for Long-term Storage
Posted on 05/14/2012 6:54:22 AM PDT by stillafreemind
I am an avid canner, and I also buy flour in bulk. I was intrigued by the 15-20 year storage life for canned dry goods. If you like sales and buying extra flour, rice, dried beans and cornmeal, this may be a great help to you! You don't need a pressure canner, just your oven.
(Excerpt) Read more at voices.yahoo.com ...
I’m sure it may lessen it a bit..but it kills off the bugs and gets the moisture out so that it can tolerate the 15-20 years storage life in good shape.
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Excellent. Thanks for the article and ping.
That’s my strategy - store the grain, buy a hand grinder.
Country Living Mill, btw.
Get the “power bar” attachment so that people with smaller forearms than popeye can grind wheat, too.
Great find - thanks for posting it.
I don’t mean to be argumentative, but if that were so you couldn’t use boiling water bath or pressure canners. Pressure canners reach much higher temperatures than 200 degrees, and you must pressure meat for 90 minutes.
You are probably right. Makes sense to me. I know air bubbles out under the lids when doing BWB, but since these are dry ingredients, it might not work that way.
Does this method the article discusses also keeps dry goods for 15-20 years too?
I would have thought that the flour would last quite a while just being stored in a seal container...
Thanks for posting the link...
It's always a good question to ask. If you think about flour, however, it's typically used in a product that is baked at 350 degrees or even higher, so it's kind of a moot point.
Some of us in my family are gluten free, and so we use a lot of almond, rice and coconut flour. Rice should be ok, but I am wondering if this will work due to the fat content of almond or coconut flour. Anybody have thoughts on this? The flours are ridiculously expensive, so I'd love to preserve my investments in these products.
Sounds interesting. I store rice, oatmeal and pasta in 1/2 gallon canning jars. But I buy desiccants and oxygen absorbers to put in when I seal them.
For those of you who would like some good beef for long term storage (instead of just canned tuna and chicken) I found this source:
I am impressed with the quality. Basically it’s like chunks of pot roast in a can, nothing else. Some Wal-Marts carry it in Kentucky and Ohio, don’t know about anywhere else. I ordered a couple of cases directly.
You might want to call them and see if they are in retailers in your area.
Oh yeah, well I use Neon gas and replace all gas in the container with the inert neon gas then i place a rod of cobalt-60 into the container.
My food has a shelf life that is cobalt 60’s half life!
“doesn’t dried grain have an almost unlimited shelf life?”
I’ve had things like whole wheat flour and brown rice go rancid. I think it’s the oils in them that cause it.
The heating process kills the eggs.
That must be why the bulk grains we used to get back on the farm lasted for months. They were dried using a hot air drying process.
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