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.
Good to know.
I don’t think there’s an LDS canning place nearby, but we can vacuum pack in plastic, or vacuum in mason jars. Would that work?
Of course, we can freeze; but freezing isn’t a guaranteed way of keeping long-term.