This is good to know. I’ve been concerned about stocking up any whole grain because of rancidity.
Rancidity becomes an issue after grinding, but the whole berry as long as it is sufficiently dried at harvest and kept dry during storage will last a long time.
The number 10 cans from the LDS have a 30 year life, but I’d bet they will still be good when the next century rolls around. The stuff that is canned by LDS, I consider legacy food - I won’t use it unless that’s all that’s available. So unless SHTF, I will pass it on to my children for hard times- since they don’t prep at all- I’ll even have instructions and recipes to go with them.
I have been watching Clara’s cooking on you tube recently. She’s passed away now, but I enjoy hearing her stories about depression era cooking. So far it’s all started the same way, peel a potato and dice it, chop up some onion, crush some garlic, saute and then add the other stuff.