Do you by chance know how to store flour?
This is a good discription of the process:
biggest issue is bugs, oxygenation, and moisture.
put it in the freezer for a few days to kill anything, then store it in an oxygen delpeted container that lets no sunlight in at a regulated temperature preferably slightly below room temperature.
Freezing kills living organisims, I dont believe it kills eggs.
You can use oxygen absorbing packets, or dry ice to remove the oxygen.
If you can get it into a big mylar bag, you can also throw in some diamitacious earth on the bottom of a bucket below the bag to absorb moisture in the container.
Bay leaves are known to help with bugs - they dont like them, so you can layer them in the flour. Its not a perfect solution though.
If you plan on rotating it rather than long term storage, store it in several smaller bags so you dont risk the entire load.
Though for me if you freeze it frist storge in a well sealed bucket I skip the Bay leaves.
We use a vacuum sealer and canisters. I highly recommend a good vac sealer. I also use an American snack master dehydrator to dry fruit meats and veggies. Then I vac seal them.
I've been canning meatballs in tomato sauce, pulled pork in BBQ sauce. I use small jars so we can eat it in a single sitting and not have to refrigerate leftovers.