I asked on a Christian based survivalist forum about any special conditions needed to store pasta and had one reply that said; Set it on a marble shelf and it will probably outlast the shelf. Doubtful.
I’ve got some pasta that we’ve had for over 10 years and it looks like new. It’s been stored in plastic Folger’s coffee containers which just have a snap on lid.
I think the general rule is, if it’s dry food that bacteria can’t be bothered with and it has no potential of having insect eggs in it, use desiccant, else use O2 absorbers.
Lack of O2 prevents bacteria from forming and either kills bug eggs or prevents them from hatching.
Always check with Granny though because she knew more than me/us. https://permasteader.route66custom.com/AZ_Granny/stor01.html
I figured that vacuum sealing would help kill the bugs, if any.
The glass jars are the best thing going for containing any infestations and preventing a whole pantry from being ruined. Cardboard boxes just are not vermin proof.
We have a porch that overhangs the garage doors and it has screens for the summer and plexiglass panels for the winter. The floor is just decking of some kind. Once the weather is cold enough, it freezes out there so I have some large plastic bins that I plan on storing my flour and grains in on the porch. That way they will stay frozen all winter long.
The advantage is the porch is on the north side of the house so especially in the winter, there is little to no chance of the sun warming it up enough to thaw things out.
If Joe Bastardi is correct and we do have an early winter, (Nov is his forecast) that gives me about 5 months of frozen storage of the stuff out there.
Turning Your Non-fat Powdered
Milk Into 1%, 2% Or Whole Milk
And 14 Days of Preps
Classics!!