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How to Can Flour and Dry Goods for Long-term Storage
Yahoo ^ | May 3rd, 2012 | Sherry Tomfeld

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 ...


TOPICS: Chit/Chat; Food; Miscellaneous
KEYWORDS: canning; canningflour; flour; food; foodprep; preppers; preservation; survival
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Tried this over the weekend..easy as pie. Good for our family since we buy bulk flour when it's on sale. We canned flour while watching the western channel!
1 posted on 05/14/2012 6:54:33 AM PDT by stillafreemind
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To: stillafreemind

I have a vacuum food sealer, there is a canning jar adapter for vacuum sealing dry goods in jars. The lids have to be kept warm to ensure a good seal. The oven method sounds easy too. Thanks for posting!


2 posted on 05/14/2012 7:27:37 AM PDT by two23 (Liberals Have Created a Culture of Lies)
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To: stillafreemind

I read the article and would like to try this myself. Why wouldn’t you put the lid and rings on the jar when you put them in the oven instead of when you take them out?


3 posted on 05/14/2012 7:34:38 AM PDT by Library Lady
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To: stillafreemind
Please pardon my ignorance on this but doesn't dried grain have an almost unlimited shelf life? It seems to me that it would be better to store the grain and grind flour as needed.
4 posted on 05/14/2012 7:35:46 AM PDT by Cowman (How can the IRS seize property without a warrant if the 4th amendment still stands?)
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To: two23

I use the adapter all the time and never heard of keeping the lids warm for a better seal. I could use a better seal. What do you do to warm the lids?

Thanks for the tip.


5 posted on 05/14/2012 7:45:11 AM PDT by Auntie Mame (Fear not tomorrow. God is already there.)
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To: stillafreemind

Did you put the lids and seals in the oven along with the jars?


6 posted on 05/14/2012 7:48:21 AM PDT by Auntie Mame (Fear not tomorrow. God is already there.)
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To: stillafreemind

What about self rising flour and cornmeal?


7 posted on 05/14/2012 7:49:24 AM PDT by Library Lady
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To: Auntie Mame
What do you do to warm the lids?

I give them a dip in boiling water then dry them with a paper towel before quickly sealing with the vac sealer. Seems to work well.

8 posted on 05/14/2012 7:51:18 AM PDT by Bloody Sam Roberts (I will not comply. I will NEVER submit.)
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To: Auntie Mame
I could use a better seal.

Me too. The seal I have is such a perv.


9 posted on 05/14/2012 7:51:27 AM PDT by Lazamataz (To the wall, street occupiers!!!!!)
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To: stillafreemind

Bttt


10 posted on 05/14/2012 7:56:31 AM PDT by Chickensoup (STOP The Great O-pression.)
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To: Library Lady
Why wouldn’t you put the lid and rings on the jar when you put them in the oven instead of when you take them out?

I'm going to guess because you don't want the rubber rings on the lids melting in the oven.

11 posted on 05/14/2012 8:00:28 AM PDT by PapaBear3625 (In a time of universal deceit, telling the truth is a revolutionary act. - George Orwell)
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To: PapaBear3625

If you put the oven on 200 it shouldn’t be a problem. It gets hotter than that in a pressure canner. Just wondered. . .


12 posted on 05/14/2012 8:02:35 AM PDT by Library Lady
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To: Auntie Mame

Ditto post #8, just make sure they are very dry—work quickly. The boiling water softens the little band of rubber making it more pliable for improved seal.


13 posted on 05/14/2012 8:07:10 AM PDT by two23 (Liberals Have Created a Culture of Lies)
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To: Lazamataz

Perv?

He looks fairly normal to me...


14 posted on 05/14/2012 8:15:12 AM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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To: stillafreemind

This is a great idea. I wonder, though, if any nutritional value is lost in the 200 degree heat of the products...Not being nit-picky, just curious..


15 posted on 05/14/2012 8:15:49 AM PDT by ArtDodger (Reread Animal Farm (with your kids))
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To: stillafreemind

bfl


16 posted on 05/14/2012 8:19:42 AM PDT by MissNomer
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To: Library Lady

Second guess is that you want the air in the jar to be able to expand while it’s heating. I guess you could PLACE the lid on the jar in the oven (loosely enough to allow expanding air to escape) and then tighten when you take it out.


17 posted on 05/14/2012 8:20:29 AM PDT by PapaBear3625 (In a time of universal deceit, telling the truth is a revolutionary act. - George Orwell)
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To: Auntie Mame

No. Just fill the clean jars and set them ON A COOKIE SHEET in the oven. When the time is up..we just took them out one at a time. I did like the article said and used a damp paper towel to wipe the rim.

We were nervous because we’ve always heated the lids. But by golly..we put the lids and rings on and they all sealed.


18 posted on 05/14/2012 8:20:54 AM PDT by stillafreemind
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To: Library Lady

You can’t put the lids on and put it in the oven..they won’t seal right. It’s the vacumn of putting the lid on after they come out. I think. But I’m pretty sure putting the lid on before is a no-no.


19 posted on 05/14/2012 8:24:49 AM PDT by stillafreemind
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To: stillafreemind

Correct, an hour at 200 degrees will destroy the seals.


20 posted on 05/14/2012 8:27:10 AM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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To: ArtDodger

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.


21 posted on 05/14/2012 8:28:46 AM PDT by stillafreemind
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To: appalachian_dweller; OldPossum; DuncanWaring; VirginiaMom; CodeToad; goosie; kalee; ...

Prepares PING!


22 posted on 05/14/2012 8:36:47 AM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: stillafreemind

Information on how to pack food for long term storage, water purifaction, and dozens of other preparedness subjects can be found my Preparedness Manual. You can download it at:

http://tomeaker.com/kart/Preparedness1j.pdf

NOTE! THIS IS A FREE DOWNLOAD. I DO NOT MAKE ONE CENT OFF MY PREPAREDNESS MANUAL!

For those of you who haven’t started already it’s time to prepare almost past time maybe. You needed to be stocking up on food guns, ammo, basic household supplies like soap, papergoods, cleaning supplies, good sturdy clothes including extra socks, underwear and extra shoes and boots, a extra couple changes of oil and filters for your car, tools, things you buy everyday start buying two and put one up.

As the LDS say “When the emergency is upon us the time for preparedness has past.”

Or as the bible says: A prudent man sees danger and takes refuge, but the simple keep going and suffer for it.
NIV Proverbs 22:3

Lastly this for the doubters and the scoffers.

“There is no greater disaster than to underestimate danger.

Underestimation can be fatal.”


23 posted on 05/14/2012 8:40:05 AM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: stillafreemind; Kartographer

Excellent. Thanks for the article and ping.


24 posted on 05/14/2012 8:46:09 AM PDT by metmom ( For freedom Christ has set us free; stand firm therefore & do not submit again to a yoke of slavery)
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To: Cowman

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.


25 posted on 05/14/2012 8:46:53 AM PDT by MrB (The difference between a Humanist and a Satanist - the latter knows whom he's working for)
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To: stillafreemind

Great find - thanks for posting it.


26 posted on 05/14/2012 8:49:46 AM PDT by Iron Munro (If Repubbies paid as much attention to Rush as the 'Rats we wouldn't be in this mess)
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To: editor-surveyor

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.


27 posted on 05/14/2012 8:52:32 AM PDT by Library Lady
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To: PapaBear3625

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.


28 posted on 05/14/2012 8:55:36 AM PDT by Library Lady
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To: stillafreemind

Does this method the article discusses also keeps dry goods for 15-20 years too?


29 posted on 05/14/2012 9:04:21 AM PDT by WKUHilltopper (And yet...we continue to tolerate this crap...)
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To: stillafreemind

Interesting..

I would have thought that the flour would last quite a while just being stored in a seal container...


30 posted on 05/14/2012 9:05:11 AM PDT by know-the-law
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To: stillafreemind
seal of approval Pictures, Images and Photos

Seal of Approval

See what I did there?

31 posted on 05/14/2012 9:21:15 AM PDT by JRios1968 (I'm guttery and trashy, with a hint of lemon. - Laz)
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To: Kartographer

Thanks for posting the link...


32 posted on 05/14/2012 9:28:59 AM PDT by rlmorel ("The safest road to Hell is the gradual one." Screwtape (C.S. Lewis))
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To: stillafreemind

Bookmarking


33 posted on 05/14/2012 9:52:07 AM PDT by ItsOurTimeNow (Can't afford a ticket back from Suffragette City)
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To: ArtDodger
This is a great idea. I wonder, though, if any nutritional value is lost in the 200 degree heat of the products...Not being nit-picky, just curious..

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.

34 posted on 05/14/2012 9:58:49 AM PDT by Mygirlsmom (Julia!!!!!! Don't Let Him Fool 'ya!!!!)
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To: stillafreemind

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:

http://keystonemeats.com/home/

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.


35 posted on 05/14/2012 10:06:13 AM PDT by ChildOfThe60s (If you can remember the 60s....you weren't really there)
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To: two23

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!


36 posted on 05/14/2012 10:09:55 AM PDT by GraceG
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To: Kartographer
Hi - wondering if you have ever heard of this...whether it works or not -

Wonderbox thermal cooker pattern

37 posted on 05/14/2012 10:10:53 AM PDT by Mygirlsmom (Julia!!!!!! Don't Let Him Fool 'ya!!!!)
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To: Cowman

“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.


38 posted on 05/14/2012 10:11:30 AM PDT by Outraged Infidel
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To: Cowman
Dried grain/meal is extremely vulnerable to pests, even “airtight” storage containers won't protect the contents from insect eggs already in the grains. For most people who use the product within a few weeks of purchase, this is not noticeable, but when stored for many months, meal moths and similar critters can make your grain or meal pretty nauseating to look at if nothing else...

The heating process kills the eggs.

39 posted on 05/14/2012 10:22:25 AM PDT by ROLF of the HILL COUNTRY
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To: ROLF of the HILL COUNTRY
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.

40 posted on 05/14/2012 10:29:58 AM PDT by Cowman (How can the IRS seize property without a warrant if the 4th amendment still stands?)
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To: stillafreemind; All

I’ve six 10 Kg bags of all purpose flour
and five 2.5 Kg bags of whole wheat flour.

Given a fairly dry environment, how long will flour stay good in the bag?
Are bugs a big concern?


41 posted on 05/14/2012 10:30:42 AM PDT by kanawa
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To: Library Lady

The water, when boiling, supports the lid. In the oven there is nothing to prevent the rim of the jar from penetrating the seal all the way to the metal.


42 posted on 05/14/2012 10:44:57 AM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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To: ROLF of the HILL COUNTRY

Is it possible to heat the flour then vaccuum pack it instead of canning it?


43 posted on 05/14/2012 10:58:01 AM PDT by Bitsy
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To: WKUHilltopper

Yes, the article at the top is what we did and it is long-time storage. Stuff just cannot have oil in it.


44 posted on 05/14/2012 11:02:49 AM PDT by stillafreemind
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To: Mygirlsmom

We bought some rice flour too and will be canning it. BUT I don’t think I would can the almond or the coconut..I think there’s too much oil in it and I’d be afraid it would go rancid. But I’m always up for learning that I am wrong about something.


45 posted on 05/14/2012 11:07:39 AM PDT by stillafreemind
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To: stillafreemind

ping for later


46 posted on 05/14/2012 11:09:38 AM PDT by packrat35 (When will we admit we are now almost a police state?)
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To: Bitsy

I think it would basically be the same thing..so I think you can do it with no problem.


47 posted on 05/14/2012 11:11:51 AM PDT by stillafreemind
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To: Library Lady

The seals would melt.


48 posted on 05/14/2012 11:33:20 AM PDT by Ellendra ("It's astounding how often people mistake their own stupidity for a lack of fairness." --Thunt)
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To: ChildOfThe60s

Looks interesting - thanks for posting the link. What’s the shelf life of the Keystone beef?


49 posted on 05/14/2012 11:33:20 AM PDT by EdReform (Oath Keepers - Guardians of the Republic - Honor your oath - Join us: www.oathkeepers.org)
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To: editor-surveyor

Makes sense.


50 posted on 05/14/2012 11:45:11 AM PDT by Library Lady
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