Great video. In my pantry in my kitchen I keep 3 gallon buckets of all purpose flour. I grind my wheat as needed from a 3 gallon buckets of red hard, soft white, golden approximately 15-18 lbs. The backup consists of all dry goods in 5 gallon buckets and in our long term we store 300-350 lbs for each year this is stored in Mylar bags with 02 absorbers and then they are put in 55 gallon steel drums. This has been the easiest method for continuous stock rotation and also by keeping a running inventory. Food is to expensive to let any of it go to waste. We have to be good stewards and always be grateful and thankful to the Lord always
I used to teach food storage classes years ago. Temperature and humidity control is key to a long term food storage life. A dark dry and cool room is a must. Keep all food off the ground by a minimum of one foot. Use only food grade containers. White and whole wheat flour is a wast of your money, and is very poor nutritionally. Whole wheat flour is often toxic, because of rancidity. Top essential life saving foods; Water, salt, high quality oil (clarified butter, virgin cold pressed olive oil and coconut oil) whole golden flax seeds, organic non GMO hard red winter wheat berries, dry non -fat milk, and honey. Followed by non GMO white wheat berries, spelt berries, oat groats, drye beans, lentils, converted rice, canned and dried fruits and vegetables. Then canned and dried meats, canned milk, nuts, seeds. Then yeast,baking soda, baking powder, spices, and apple cider organic vinegar. Grinding wheat takes only a minute and you do not have to have a expensive grain mill. A good blender will do, just freeze berries first. Soak your grains and legumes for 24 hours and dry before use, this makes them more digestible. Never grind more than you will use that day! You can freeze freshly ground wheat for a couple of weeks only! Never rely on a freezer for your food storage. Yes a freezer is wonderful, but most people absolutely can not process that amount of food in a prolonged emergency. Always keep your freezer full, always have juice or milk jugs filled with water, (solid ice blocks) in your freezer in case of emergency, to help save your food. Oxygen absorbers, dry ice and bay leaves work well to help prolong dry food storage life. GAMA LIDS FOR BAKERY BUCKEts ARE GREAT! Often you can get free bakery buckets at your local grocery stores that have a bakery.
If you store flour by vacuum sealing or mylar why does the 5 gallon bucket need to be food grade?...I have couple that don't say food grade but new and clean.
We're a family of 6 and I haven't bought flour in about 12 years😂, we love our Wonder Mill. It's clean and grinds flour in just minutes. I store about 250 pounds of wheat berries all the time.
Appreciate this video Annie, and I would really love to see more videos on preparedness and trying to be more self sufficient. The last several years have shown us that we can't always rely on the system to take care of our families. I'd love to see more videos on what areas we need to think through and prepare for. There are so many things to think about! Do you produce your own fats and oils on your farm?
As much as I have listened to people explain their flour storage, you have hit on some things that really answered my personal questions about it. Love your channel. Thanks to all of you.😊❤
@@HeartwayFarms How to: Using tallow instead of shortening et cetera. Substituting different types of sugars or sweeteners and fats. The difference in using instant yeast compared to regular yeast. Just found you so haven't had a chance to look at your playlist.
Flour goes on sale in November and December at a local store and I buy enough for a year based on my tracking of what we use. I freezer them all and then put them in five gallon buckets and label them in the order I should use them. I also store sugar but I keep them in the original packaging in a five gallon bucket. I have two buckets of bread flour because I wasn’t sure how long it would last me but I know I need more but I store vital wheat gluten to turn my normal flour to bread if I need to until we figure out our bread flour usage.
I like azure, Breadtopia, and central milling for wheatberries. I discovered Einkorn non hybred ancient grain last year. It is so healthy and delicious .😊
My family has been using wheat berries for a few months, but sometimes we just get flour when the wheat berries are hard to find. When I store flour, I keep it in 5 gallon buckets as well as a gallon in the kitchen. We light a tea light candle in each bucket as we close it. That burns up all the oxygen and is another way to keep the bugs out. We do not have a freezer, so this is our method of preventing problems in our flour. I have also found that gamma lids are great, I have such problems with my wrists and the gamma lids are much easier to use. Also, in addition to grinding the wheat berries, we sift it before use. I don't see many people mention that, but it makes a difference.
If u don't have a freezer not everyone could afford it. Get some bay leaf and some cinnamon sticks. Put that in the flour into a bucket or something. And store it with whatever herb you think will stop bugs. It surely works for us in the island.
I freeze mine and then store it in main jars I vacuumed seal. I only keep enough for 3 to 4 months. I am just starting to pre jar some ready made recipes so it will be 6 months worth soon. Then I can start planning for a year stock up.
Good Afternoon, Annie. I was at a Costco in NJ, I live in PA and found the organic flour! I bought one 2 pack. I like to triple wrap my store-bought flour bags in plastic wrap or vacuum seal the bags. But, I’ve stocked up on wheat berries and they are in Mylar with oxygen absorbers and some Bayleaves. I am using flour from 3 years ago that I kept airtight in a commercial plastic bucket and it’s still good. Unfortunately, ground whole wheat flour was a disappointment and went rancid. My ground rye, store purchased, seems to be still good. And if I have old self-rising flour that’s still good, I may add a drip of baking powder as a back-up to the ingredients in the recipe. We don’t have a basement but I store it in a room that’s kept dark and is fairly cool and has a concrete floor. THANK YOU for so many wonderful videos. I’m originally from Iowa!
Great information! Thank you Annie for being so thorough. Also, Wowwie there’s a lot of amazing tips in the comments. Not only is this a great channel, but the “subs” are truly great as well. Also had to giggle, I think someone was trying to get used to a new camera. Hahaha. I don’t think it was still for more than a few seconds. 💕. I love that your kids help you with all of this. Warms my heart.
Phenomenal video, Annie. Thanks for sharing what you do, as it all just makes so much sense, but sometimes it feels so overwhelming to accomplish. This was great!
Annie Thank you for sharing. We to stock up and we freeze our flour to keep the weevils from hatching out while in storage. Everyone think what your meal plan is for a week now times that by 52 so let’s say spaghetti is one of those meals 52 boxes of noodles and 52 cans or your homemade sauce. This will give you one meal for a year. There are many unused space in your house where one can store your food.
Love the tote idea. I use 5 gallon buckets but I’d don’t like repacking 50 pound bags. ( I’m a little older than you 🤦🏻♀️) Thanks so much for that idea. Love all you and your family are doing and sharing with us. Thank you! 😀
I just threw out 6 bags of 25 lb flour. I did not freeze the product first and due to 3 surgical procedures last year, I did not get it processed right away. I stored it in a cool, dark place, a closet. I started seeing little black tiny bugs (smaller than an ant) on my closet floor. My entire stock of flour was ruined with boweevils. Thank God my 6 large bags of sugar were not damaged. I had watched videos about freezing but thought I could bypass that step. I was wrong and it cost me a lot of money. I will definitely freeze all my flour in the future. Guys, she’s giving good advice here. Take that extra step and freeze the product to kill the eggs.
Freeze rice,cornmeal and pasta too! I also check those things regularly if you don’t have Mylar bags. Also the boxed meals that are not sealed in plastic or foil, had to open many boxes and had to discard. The rice that had weevils really bad, I didn’t throw away, cooked it for the chickens, just stored it outside in the shed.
You should be ashamed of yourself for doing that. There's so many people dying of starvation and yet you turn around and throw it just because you bought it. That is criminal. It's a sin. Why didn't you just take it to a shelter? Where it can be used to feed other people careless inconsiderate person. Is that how you regulate your expenses on everything you do I can just imagine
I hate wasting any type of food. The flour was completely beige/tan, not white anymore or I would have processed it! I am a very caring and considerate person but one thing I’m not is ignorant! I don’t spout nonsense on posts that I don’t have all the facts on. You have a blessed day and think before you reply negatively on your next post.
Once my flour is ready for long term storage I divide it into gallon bags (about 5pounds each) and fill a 5 gallon bucket (about 25 pounds) to keep in my pantry. The rest of the bags go into a galvanized container and is stored close by so I can refill the bucket as needed.
Canada here! And thank you for your words Annie! We are penny pinching and cannot afford organic flour at the moment. It has been a source of stress for me.
Im in canada , I buy organic freshly milled flours from a small mill nearby , they sell the 20kg ( I think ) for 40$ you need to call ahead so they can have it ready
I was raised in a family with a mom who even today in her 80’s was a sale shopper. She would stock up on sale items. Like her I found myself doing similar. I always had extra on the shelves in case of an emergency. In the last 15 or so years I started making a shift to move away from convenience foods and focus on more quality ingredients etc. What I realized in 2020 was that I wasn’t as well prepared or stocked as I thought because we eat meals that are less convenient and more created from ingredients and my stocked ingredients were lacking. We also started our first garden in 2020, really to give us something to focus on. It went surprisingly well, enough to keep at it and growing in size each year since. The garden became important because it showed us through taste the reality of what garden fresh meant. I had canned many years ago but not from produce we grew but gleaned while part of a gleaners organization. That produce was garden fresh too. Ultimately, I came back to canning in 2021 when the garden had its first size increase. I have found that my desire is to be able to stock my shelves with our own homegrown food where possible and to purchase locally what we can’t grow. In 2022 I began the journey with focusing hard on ingredient storage. Making sure that I knew I had the ingredients on our shelves to be able to make what we eat. One example would be bread products. I was able to purchase a grain mill and I have stocked an assortment of wheat berries, yeast etc. I am not a proficient bread maker nor am I proficient with the mill but that’s okay. Learning over time to master the necessary techniques along with learning how and what to store takes time. I so appreciate the many things I’ve learned over the last few years from watching videos like yours and I just pray that I can be an encouragement to those in my life to prepare for themselves too. I have often looked back 30 years and wished I could go back to that time and start again with what I know now. It’s obviously not an option but I can and do try to be an encouragement to the younger generations like my children and grandchildren to start now AND for my own generation and my parents generation too. Recently my dad asked me, “why do you grow a garden?” I just smiled at him and told him it brings me great joy and makes me happy. Plus I know where the food came from, how it was grown and nothing tastes better then fresh! He shared that they were thinking of experimenting with a little garden this year. Nothing big but just a few things. After talking with my mom about it we made a list of what she’d like to have in the garden. Many of the things she wants I had already been growing from seed and what I didn’t have started I was able to get starts from Azure. We will be going up this weekend to set up and plant her little garden. We’ve always been a family of landscape gardeners. Having pretty flowers etc which was a love of both of my grandmothers as well. Vegetable gardening was never done in my family with the exception of maybe a tomato plant now and then so to hear my parents say they want a little garden was so fun for me. Anyway, sorry for the book, and thank you for the part your family has played in my journey. God Bless you.
There is just 3 (including me) seniors in our home so I have a lot of all purpose flour as Mexican food is our main food so I have plenty for flour tortillas. But I recently discovered the wheat berries so I bought a mill, found a cheap used bread machine and ordered a big haul from Azure Standard. I like to place my flour in 4 cup increments into a brown paper bag and then -lace in food saver bag. Most of my bags are stilled sealed but much easier for me to lift versus those big buckets. Was successful in making my sourdough starter as my husband likes sourdough bread. Just ordered durum wheat to use for my pasta machine. Used my mill to use on clean dried pinto beans to make bean flour for almost instant refried beans. We definitely have a years worth of food plus extra for our non-prepping family members.
My family is not large but our extended family is. We extend a helping hand, and supplies in our stewardship, to many and anyone in need as often as needed. So, this helpful information and your ideas are duly noted, and we thank you so much, Heartway Farms. We keep pressing Toward The Mark (Philippians 3:13-14).
Flours can get wireless bugs. Whats better would be wheat berries sealed in buckets. Thats what we have for longterm storage. We also have 3 ways of mills. Electrical 1, attachment to kitchen aid and another one that's by hand.
I too freeze my flour,oats,and rice in the freezer and as I fill up my 5 gallon buckets with the items I add some bay leaves in the bucket with the items and it leaves no taste and help with any bug's. I had an issue with weevles in some corn meal and it infested everything in my cabinets and all had to be thrown away. I also called and had to have the exterminator come. So all that cost a lot. The man who treated my cabinets and house told me they were backed up getting to clients due to bugs in their flour and grains. He was telling me these items were stored in ware houses for so long and not in the best conditions they become infested. I put my items in the freezer for a week then remove for several day's and put them back in the freezer for a week because there will be some eggs left in that will hatch. Thank you for sharing your knowledge God bless you and your family!
I had the pantry moths once. Sure were tuff to get rid of. Got them from an unexpected source of survival foods that is sold for patriots, that didn't have good seals. Name of company is in the previous sentence. Home Depot in their pest section has triangular traps that really work well. Love those glass containers. great job.
I keep the same canister to hold my flour. The first time anyone sees it in my kitchen, they are always impressed by that canister. They are so handy to have. I keep rice and oats and all kinds of things in those anchor canisters all throughout the house. Anytime I find one at a garage sale or thrift store, I snag it whether or not I have a use for it. Thank you for explaining your calculations and storage. It was very helpful.
Thank you Annie- We are at a weird in between life stage with four kids in college. If there is a national emergency I will need to feed these young adults but no way college kids can stock up. So I have a year and a half of food for my hubby and I or about 4 to 5 months of food for all of us. Challenge to store enough water but have about 50 gallons is all. Thanks for your wonderful videos.
I live in Idaho so we are a very dry climate so I have never put my flour in the freezer and the flour stays just fine in my bucket with gamma lids. I too by from Azure I got rid of my Costco cards spent too much money every time I went into the store.
Great video Annie. We are a family of two seniors. So we use way less flour than you. I have a small grain grinder but I don’t buy a ton of wheat berries, mostly just specialty grains for sourdough breads. So mostly i flour all purpose flour and I store them in buckets. We live i. A remote area in northern BD Canada and only go to town every two months so I try to keep at least six to eight months of flour on hand, sometimes more. Anyways thank you 🇨🇦🌷
Agree with you 100%. Im injured for 8 months now and without income and let me say we ve use the rice,beans,sugars,salt,pasta storaged. Thank God we did stock those items with mylar bags. 🙏🙏
We have had Egyptian moth infestation once. We took every single bit of dry goods from flour to crackers and even raisins and stuck them in the freezer for 3 days inside plastic bags. Every cupboard was washed out, especially corners and ceilings where they like to lay their eggs. Of course we threw out anything with obvious infestation after freezing so their eggs didn’t hatch in the garbage. It is an inconvenient process but it takes care of the problem completely. No lingering pests to start new infestations. Otherwise they can linger forever.
Good info Annie. Thanks for sharing. I like the tote idea for storing the bagged flour. I use pails mostly, but only for small quantities of spelt and various berries. I do have a mill but I also still buy all purpose flour. The only thing I do somewhat differently, is I pay attention to the expiry dates to ensure I rotate. So often I have bought flour on sale and the expiry date is a month later....expiry date is only a guide, but I figure use the oldest first.
I follow all the same steps except a couple. I live in an apartment in a large city so flour after it is frozen and brought back to room temperature is put into a zippy bag with bay leaves inside the bag. I write everything on the bag of where is was bought, date etc. and then then it is rotated into the bottom of an air tight tote which has more bay leaves and broken cinnamon sticks(deters ants and other bugs). For those in apartmens or small spaces don't forget under beds make great storage and to gain a little extra space put the bed on bed risers. Add a bed skirt and no will know what is under the bed. Other thing I do different my great grandmother taugt me when I was a kid. Never open the flour, sugar, etc bag at the factory seal. Live and dead things are in that spot and could contaminate the item inside if disturbed. Cut the bag open below that level or cut it open in the middle and carefully pour the contents in the container.
Since it is just me, my needs are a *bit different than yours ;-). I repackage most of mine into brown paper bags (anywhere from 1 cup to 5 cups). Then I fold the top around the bag and tape it. Place it in a Food Saver bag and vacuum seal it. I vary the amounts for uses in different recipes. I then put the bags in totes with bay leaves inside. Some of the 5-pound bags I just cut a small slit in the original bag and put it in a FS bag and vacuum seal it. I don't know exactly how much I have stored, but I'm sure it isn't enough LOL
I totally had a huge problem and couldn't figure out where these tiny white worms were coming from on my ceiling. Long story short. It was a bag of unopened tortilla chips from Costco. They hatched out in my pantry. It was a nightmare
Pantry moth can be awful. My MIL had them recently and she is super clean. It has much more to do with the potential eggs being in the packaging than how clean she is .❤ Together we got rid of them and got her a lot of properly sealed containers. It was so stressful for her. 🥰I bring home the big bags and empty them straight into my buckets , labelling them with packing tape of amounts , ingredient and date put in then i freeze for a few days , bring to room temp to allow eggs to hatch that can actually live through the first freeze , and then re freeze for a few days . Then i stack the buckets in our cool laundry to store until needed. I tried putting whole bags in plastic in the freezer but two got moisture somehow and i wont do that now. We have a really dodgy deep freeze though. Lol. I buy them for a 3-6 month working pantry only but i know i can stretch it right out much further if i need to. I stretched 3 mths of food to 8 mths once and we ate well. ❤Thank you for sharing what you do. ❤❤
So many different ways to do it.... We buy the 5 bls bags and vacuum them and store them in totes..... No oxygen = dead bugs if there are any. And some may say different, but putting bay leaves in your flour stash will keep the bugs away, this is from years of my own experience. We use to all that freezing it first too.... 2 years later our flour is still good.
I loved that statement. "It's not an issue until it's an issue." I had that happen once. Never again. Now I freeze my flour for at least 2 weeks before sealing away.
@Heartway Farms … if I were you on that land, I would be digging me an underground cache. That will keep the food cold & good- most in Alaska that have a self-sustenance lifestyle & travel around will usually do this due to their foods in different areas to ensure they always have items as they travel. :))
We have no bulk buying places like azure here in Ireland unfortunately. I did find a place or 2 for buying bigger bags but wowsers, extremely expensive but thats all they sell, just flour. Must be amazing to be able to get a such a variety from 1 place!
I used to make my own bread tortillas etc. Used a mill n now i cant eat gluten 😮 but i do store a few lbs of flour in case someone else may need it 😊 thx
I keep the plastic bag on while defrosting so the condence gets on the plastic bag and not the paper one. Once defrosted i take the plastic bag off and air out the origional packaging for a day
I never freeze anything. I put my flour & grains in Mylar with O2 absorbers. The absorbers take up the oxygen. The bugs cannot live without oxygen. I’ve never seen a bug in my storage items so it’s worked for me so far.
My in laws buy the big containers of cheese balls and pretzels in the big plastic containers. I use those for my cannisters in my kitchen. I love that they have big mouths so easy to get a 1 cup measuring cup in and out of. I make my own lables for them and guests are amazed at my kitchen cannisters. Each one holds 40 cups. But for long term storage, i take them out of the bags and store in glass jars and really pack it in all the way to the top with no air space. I put wax paper over the top and screw the lid on. I vac seal the ones i can and some i cant vac seal and i have never had an issue with it going bad or getting bugs. I just used a jar the other day that had been on my shelf 2yrs. It was perfectly fine, like the day i put it in.
Love all the info in your videos. I have learned so much. Do you have any resources for gluten sensitive baking, or using ancient grains to make bread.
I don't order heavy bags of flour through the mail because the Fed Ex, UPS, or USPS carrier still has to handle it instead of me taking responsibility for it.
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I’m single and I vacuum seal my flour in half gallon jars. I learned fromJinnie at Homestead corner how to make self rising flour. I didn’t stock any self rising flour I’ll use what I have in the pantry now. I did stock up on cream tartar because you need for self rising flour Which I also sealed in pint jars because you don’t need very much. I do have some unbleached flour and I have never used cake flour. My mother taught me that when we make a cake with sip the flower 2 to 3 times which is exactly what you do to make the commercial cake flour! I have done 100 pounds but I think I will do a little bit more since I plan to do more bread making. I have elderly siblings and they always like to have something nice like homemade bread. So I’m going to put my single spare bed up on 5 gallon buckets, and have room 12-15 buckets! It will be nice to be able to restock if there is a need or I am able to get more wheat berries which are very hard to get in my part of the area. I would use Azure standard but it’s not worth a 10 hour round-trip for. I will stick with my grocery store and Sam’s
Love the informative video. I do want to know how long with this process does the flour last in long term storage in your experience? I keep reading that only 6 month 😢 that’s not long enough 😊
I loved your video. How long will the flour last in storage if you prepare it the way you showed? Does the room it is stored in need to be a certain temperature? We have an outside building that is enclosed with some insulation but only has portable heat and air if needed. Thank you for your advice.
I put flour in a paper lunch bag then in a vacum seal bag (you dont need an oxygen absorber) I am a big vacum sealer fan. When ever you vacum seal flour, sugar, pwd sugar or any powdery food item alway put in paper lunch bag or orignal bag (cut a whole in top side of bag so air can come out when vacum sealing) then vacum seal to make sure all air comes out. Works great. I recently opened flour and powdered sugar for holiday baking that I vacum sealed in 2020 and they were just fine and my cookies came out great.
The 4 cups/day seems insane to me BUT its just my son & I and we just don't bake. It's so interesting when I first started stocking up supplies I naively bought a fair bit of flour then you know my brain actually started to work & realise I don't really use flour. I make bake some bread/cake whatever product once a month & that's about it. I'm not gluten intolerant apparently but it gives me IBS so whatever. I just bought eikhorn flour & spelt to see how I go with those. I literally bought 1kg of each & it's the first flour I've bought since I bought the 25kg I purchased a few years ago (that I ended up giving away almost all of). My son loves bread but goes through phases. He will just buy a loaf when he wants it which is maybe once a month.
Flour in Canada is much more expensive, so expect smugglers to be bringing fine white powder across the border. Customs guard: Hmmm. What do you have there? Returning Canadian: It's just flour, Sir. I swear! Customs guard: Uh, huh. 200 kilos. Sure it is. We'll see about that...
Morate dole na dnu kante staviti 5, 6 lista lovora, pa onda brasno oko jedne sake, pa opet brasno koliko hocete , pa lovor list i sve do gore. I odozgo stavite isto toliko lovora. Poklopac izvršite alkoholom lepo spolja , iznutra i zatvorite dobro .. Uzmite izolir traku i polako na preseku poklopca idite okolo trakom , jedno dva puta. Sta Vite brasno na nekom drvenom sanduku ili podignite na tajne drvene.
I am new to your channel and listened carefully to what you said. I am trying to prepare for my husband and I. I bought one Auguson Farm all purpose flour bucket. It is supposed to stay good for quite a few years. But, it is not cheap. I would rather store my own locally store bought flour. But, are you saying that flour will last for a whole year in its original packaging? I know to put my flour in the freezer for a few days, but after that, when it comes back to room temp, are you saying that you can put it in that kind of tub tote in its original packaging? And it will stay good inside the tote in its original packaging for a year? Please help! So it doesn't need to be stored in mylar bags? Wanting to learn in North Carolina. Thanks!💕
I bought on line flour now get a Notification of Recall and I have no clue which buckets/ mylar are those I ordered hopefully I don't die or kill someone with my baking of bread I don't have a clue how I should have labelled them from 'original packaging should a recall show up a year later....
@@karenmorelli258 that was 6-10 months ago before my move and recall just came out from Amazon for gold medal flours ..I have No clue where or what buckets of which flours... General 'all purpose' or 'unbleached was label and at time I also was store buying. I can't dig out buckets and toss it all 100# ++++GOOT LORT
It's from March 2023 to early April 2023 with certain lot #s. Look up and it will show when. Not all Gold Medal Flour is bad at those dates, just certain lot #s on bags of 5-10 lb bags.
Beginner question here!!! Can you put oxygen absorbers in flour? I’ve heard there is some things you can’t put O2 absorbers in because it makes it hard as a rock.
Hello! I do not use oxygen absorbers in flour. Just make sure you don't introduce moisture to the flour at all:) And it's not recommended to use them for sugar and salt. I have used them in sugar and salt before and had no negative consequences though:)
Yes you can absolutely put in oxygen absorbers, I've seen 1 say 300cc per gallon another said 400cc per gallon. Using the oxygen absorbers allows you to store for a very very long time. Most put into mylar bags with the oxygen absorbers
When you freeze flour in the bag that it comes in how do you keep it from getting wet when you thaw it? I've never frozen flour before but I've had a bad problem with pantry bugs recently and I'd like to freeze flour, oatmeal and any other dry foods that i can. I just bought a new stand up freezer for my regular freezer items and I've got a mid size chest freezer that i want to use to store mostly pantry items in. Any tips for handling these would definitely be appreciated. Thank you! PS: I'm curious, what size family are you stocking up for?
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Great video. In my pantry in my kitchen I keep 3 gallon buckets of all purpose flour. I grind my wheat as needed from a 3 gallon buckets of red hard, soft white, golden approximately 15-18 lbs. The backup consists of all dry goods in 5 gallon buckets and in our long term we store 300-350 lbs for each year this is stored in Mylar bags with 02 absorbers and then they are put in 55 gallon steel drums. This has been the easiest method for continuous stock rotation and also by keeping a running inventory. Food is to expensive to let any of it go to waste. We have to be good stewards and always be grateful and thankful to the Lord always
Very helpful. I like how you say the day of transfer is messy. Makes me feel better about a mess
I used to teach food storage classes years ago. Temperature and humidity control is key to a long term food storage life. A dark dry and cool room is a must. Keep all food off the ground by a minimum of one foot. Use only food grade containers. White and whole wheat flour is a wast of your money, and is very poor nutritionally. Whole wheat flour is often toxic, because of rancidity. Top essential life saving foods; Water, salt, high quality oil (clarified butter, virgin cold pressed olive oil and coconut oil) whole golden flax seeds, organic non GMO hard red winter wheat berries, dry non -fat milk, and honey. Followed by non GMO white wheat berries, spelt berries, oat groats, drye beans, lentils, converted rice, canned and dried fruits and vegetables. Then canned and dried meats, canned milk, nuts, seeds. Then yeast,baking soda, baking powder, spices, and apple cider organic vinegar. Grinding wheat takes only a minute and you do not have to have a expensive grain mill. A good blender will do, just freeze berries first. Soak your grains and legumes for 24 hours and dry before use, this makes them more digestible. Never grind more than you will use that day! You can freeze freshly ground wheat for a couple of weeks only! Never rely on a freezer for your food storage. Yes a freezer is wonderful, but most people absolutely can not process that amount of food in a prolonged emergency. Always keep your freezer full, always have juice or milk jugs filled with water, (solid ice blocks) in your freezer in case of emergency, to help save your food. Oxygen absorbers, dry ice and bay leaves work well to help prolong dry food storage life. GAMA LIDS FOR BAKERY BUCKEts ARE GREAT! Often you can get free bakery buckets at your local grocery stores that have a bakery.
If you store flour by vacuum sealing or mylar why does the 5 gallon bucket need to be food grade?...I have couple that don't say food grade but new and clean.
We're a family of 6 and I haven't bought flour in about 12 years😂, we love our Wonder Mill. It's clean and grinds flour in just minutes. I store about 250 pounds of wheat berries all the time.
How much is the cost of wheat berries?
Where do you buy your wheat berries?
@@TeacherMom80 I get mine from the grocery store. The people in the bulk dept can order 50 lb bags for me, very convenient!
@@jillellis62 I'm sure it's different everywhere but I pay $40/50 pounds.
@@jillellis62 From $15.00 to $34.00 per 25 lb bag
Appreciate this video Annie, and I would really love to see more videos on preparedness and trying to be more self sufficient. The last several years have shown us that we can't always rely on the system to take care of our families. I'd love to see more videos on what areas we need to think through and prepare for. There are so many things to think about! Do you produce your own fats and oils on your farm?
As much as I have listened to people explain their flour storage, you have hit on some things that really answered my personal questions about it. Love your channel. Thanks to all of you.😊❤
Thank you so much! We do not raise our own fat sources as of yet. However, when we process our steer we should get some tallow.
There is a good preparedness teaching on Bear independent go to his prepper classroom, videos
@@HeartwayFarms How to: Using tallow instead of shortening et cetera. Substituting different types of sugars or sweeteners and fats. The difference in using instant yeast compared to regular yeast. Just found you so haven't had a chance to look at your playlist.
Flour goes on sale in November and December at a local store and I buy enough for a year based on my tracking of what we use. I freezer them all and then put them in five gallon buckets and label them in the order I should use them. I also store sugar but I keep them in the original packaging in a five gallon bucket. I have two buckets of bread flour because I wasn’t sure how long it would last me but I know I need more but I store vital wheat gluten to turn my normal flour to bread if I need to until we figure out our bread flour usage.
Awesome 👍
I heard 3 days freezing, then a day to thaw. Then 3 more days of freezing kills any eggs in there! Who's tried it?!? 😮
@Little Country Kitchen I just do 3 days then let thaw and vacuum seal but if you're using oxygen absorbers you don't need to do this
@@littlecountrykitchen I freeze for a week or two and I have not had any problems.
I like azure, Breadtopia, and central milling for wheatberries. I discovered Einkorn non hybred ancient grain last year. It is so healthy and delicious .😊
My family has been using wheat berries for a few months, but sometimes we just get flour when the wheat berries are hard to find. When I store flour, I keep it in 5 gallon buckets as well as a gallon in the kitchen. We light a tea light candle in each bucket as we close it. That burns up all the oxygen and is another way to keep the bugs out. We do not have a freezer, so this is our method of preventing problems in our flour. I have also found that gamma lids are great, I have such problems with my wrists and the gamma lids are much easier to use.
Also, in addition to grinding the wheat berries, we sift it before use. I don't see many people mention that, but it makes a difference.
If u don't have a freezer not everyone could afford it. Get some bay leaf and some cinnamon sticks. Put that in the flour into a bucket or something. And store it with whatever herb you think will stop bugs. It surely works for us in the island.
How many cinnamon sticks and Bay leaves ?
Thank you for your comment about being grateful in plenty and grateful when there is not much to go around!❤❤
❤️❤️❤️
I freeze mine and then store it in main jars I vacuumed seal. I only keep enough for 3 to 4 months. I am just starting to pre jar some ready made recipes so it will be 6 months worth soon. Then I can start planning for a year stock up.
Good Afternoon, Annie. I was at a Costco in NJ, I live in PA and found the organic flour! I bought one 2 pack. I like to triple wrap my store-bought flour bags in plastic wrap or vacuum seal the bags. But, I’ve stocked up on wheat berries and they are in Mylar with oxygen absorbers and some Bayleaves. I am using flour from 3 years ago that I kept airtight in a commercial plastic bucket and it’s still good. Unfortunately, ground whole wheat flour was a disappointment and went rancid. My ground rye, store purchased, seems to be still good. And if I have old self-rising flour that’s still good, I may add a drip of baking powder as a back-up to the ingredients in the recipe. We don’t have a basement but I store it in a room that’s kept dark and is fairly cool and has a concrete floor. THANK YOU for so many wonderful videos. I’m originally from Iowa!
Great information! Thank you Annie for being so thorough. Also, Wowwie there’s a lot of amazing tips in the comments. Not only is this a great channel, but the “subs” are truly great as well.
Also had to giggle, I think someone was trying to get used to a new camera. Hahaha. I don’t think it was still for more than a few seconds. 💕. I love that your kids help you with all of this. Warms my heart.
Phenomenal video, Annie. Thanks for sharing what you do, as it all just makes so much sense, but sometimes it feels so overwhelming to accomplish. This was great!
Annie Thank you for sharing. We to stock up and we freeze our flour to keep the weevils from hatching out while in storage. Everyone think what your meal plan is for a week now times that by 52 so let’s say spaghetti is one of those meals 52 boxes of noodles and 52 cans or your homemade sauce. This will give you one meal for a year. There are many unused space in your house where one can store your food.
Love the tote idea. I use 5 gallon buckets but I’d don’t like repacking 50 pound bags. ( I’m a little older than you 🤦🏻♀️) Thanks so much for that idea. Love all you and your family are doing and sharing with us. Thank you! 😀
I just threw out 6 bags of 25 lb flour. I did not freeze the product first and due to 3 surgical procedures last year, I did not get it processed right away. I stored it in a cool, dark place, a closet. I started seeing little black tiny bugs (smaller than an ant) on my closet floor. My entire stock of flour was ruined with boweevils. Thank God my 6 large bags of sugar were not damaged. I had watched videos about freezing but thought I could bypass that step. I was wrong and it cost me a lot of money. I will definitely freeze all my flour in the future. Guys, she’s giving good advice here. Take that extra step and freeze the product to kill the eggs.
Freeze rice,cornmeal and pasta too! I also check those things regularly if you don’t have Mylar bags. Also the boxed meals that are not sealed in plastic or foil, had to open many boxes and had to discard. The rice that had weevils really bad, I didn’t throw away, cooked it for the chickens, just stored it outside in the shed.
You should be ashamed of yourself for doing that. There's so many people dying of starvation and yet you turn around and throw it just because you bought it. That is criminal. It's a sin. Why didn't you just take it to a shelter? Where it can be used to feed other people careless inconsiderate person. Is that how you regulate your expenses on everything you do I can just imagine
I hate wasting any type of food. The flour was completely beige/tan, not white anymore or I would have processed it! I am a very caring and considerate person but one thing I’m not is ignorant! I don’t spout nonsense on posts that I don’t have all the facts on. You have a blessed day and think before you reply negatively on your next post.
@@karenhaynes7787 okay, I see
Once my flour is ready for long term storage I divide it into gallon bags (about 5pounds each) and fill a 5 gallon bucket (about 25 pounds) to keep in my pantry. The rest of the bags go into a galvanized container and is stored close by so I can refill the bucket as needed.
Canada here! And thank you for your words Annie! We are penny pinching and cannot afford organic flour at the moment. It has been a source of stress for me.
Our flour is ridiculously expensive isnt it!?
Im in canada , I buy organic freshly milled flours from a small mill nearby , they sell the 20kg ( I think ) for 40$ you need to call ahead so they can have it ready
Thank you, I appreciate listening to your way so purchasing and stocking up.🎉❤
I have the same process for my flour, oats, and pasta
I was raised in a family with a mom who even today in her 80’s was a sale shopper. She would stock up on sale items. Like her I found myself doing similar. I always had extra on the shelves in case of an emergency. In the last 15 or so years I started making a shift to move away from convenience foods and focus on more quality ingredients etc. What I realized in 2020 was that I wasn’t as well prepared or stocked as I thought because we eat meals that are less convenient and more created from ingredients and my stocked ingredients were lacking. We also started our first garden in 2020, really to give us something to focus on. It went surprisingly well, enough to keep at it and growing in size each year since. The garden became important because it showed us through taste the reality of what garden fresh meant. I had canned many years ago but not from produce we grew but gleaned while part of a gleaners organization. That produce was garden fresh too. Ultimately, I came back to canning in 2021 when the garden had its first size increase. I have found that my desire is to be able to stock my shelves with our own homegrown food where possible and to purchase locally what we can’t grow. In 2022 I began the journey with focusing hard on ingredient storage. Making sure that I knew I had the ingredients on our shelves to be able to make what we eat. One example would be bread products. I was able to purchase a grain mill and I have stocked an assortment of wheat berries, yeast etc. I am not a proficient bread maker nor am I proficient with the mill but that’s okay. Learning over time to master the necessary techniques along with learning how and what to store takes time. I so appreciate the many things I’ve learned over the last few years from watching videos like yours and I just pray that I can be an encouragement to those in my life to prepare for themselves too. I have often looked back 30 years and wished I could go back to that time and start again with what I know now. It’s obviously not an option but I can and do try to be an encouragement to the younger generations like my children and grandchildren to start now AND for my own generation and my parents generation too. Recently my dad asked me, “why do you grow a garden?” I just smiled at him and told him it brings me great joy and makes me happy. Plus I know where the food came from, how it was grown and nothing tastes better then fresh! He shared that they were thinking of experimenting with a little garden this year. Nothing big but just a few things. After talking with my mom about it we made a list of what she’d like to have in the garden. Many of the things she wants I had already been growing from seed and what I didn’t have started I was able to get starts from Azure. We will be going up this weekend to set up and plant her little garden. We’ve always been a family of landscape gardeners. Having pretty flowers etc which was a love of both of my grandmothers as well. Vegetable gardening was never done in my family with the exception of maybe a tomato plant now and then so to hear my parents say they want a little garden was so fun for me. Anyway, sorry for the book, and thank you for the part your family has played in my journey. God Bless you.
Thank you for sharing! Such an amazing journey and so encouraging! Blessings!!
There is just 3 (including me) seniors in our home so I have a lot of all purpose flour as Mexican food is our main food so I have plenty for flour tortillas. But I recently discovered the wheat berries so I bought a mill, found a cheap used bread machine and ordered a big haul from Azure Standard. I like to place my flour in 4 cup increments into a brown paper bag and then -lace in food saver bag. Most of my bags are stilled sealed but much easier for me to lift versus those big buckets. Was successful in making my sourdough starter as my husband likes sourdough bread. Just ordered durum wheat to use for my pasta machine. Used my mill to use on clean dried pinto beans to make bean flour for almost instant refried beans. We definitely have a years worth of food plus extra for our non-prepping family members.
My family is not large but our extended family is. We extend a helping hand, and supplies in our stewardship, to many and anyone in need as often as needed. So, this helpful information and your ideas are duly noted, and we thank you so much, Heartway Farms. We keep pressing Toward The Mark (Philippians 3:13-14).
Thank you for your great advice about stocking up for a year on flour And the best way to preserve it
Thank you! Blessings!!!
And a Wysocki puzzle as art...yes!
Flours can get wireless bugs. Whats better would be wheat berries sealed in buckets. Thats what we have for longterm storage. We also have 3 ways of mills. Electrical 1, attachment to kitchen aid and another one that's by hand.
I too freeze my flour,oats,and rice in the freezer and as I fill up my 5 gallon buckets with the items I add some bay leaves in the bucket with the items and it leaves no taste and help with any bug's. I had an issue with weevles in some corn meal and it infested everything in my cabinets and all had to be thrown away. I also called and had to have the exterminator come. So all that cost a lot. The man who treated my cabinets and house told me they were backed up getting to clients due to bugs in their flour and grains. He was telling me these items were stored in ware houses for so long and not in the best conditions they become infested. I put my items in the freezer for a week then remove for several day's and put them back in the freezer for a week because there will be some eggs left in that will hatch. Thank you for sharing your knowledge God bless you and your family!
very good advice thank you from England.
This was very helpful and I thought more easily achievable to stock up for a year then I thought.
I had the pantry moths once. Sure were tuff to get rid of. Got them from an unexpected source of survival foods that is sold for patriots, that didn't have good seals. Name of company is in the previous sentence. Home Depot in their pest section has triangular traps that really work well. Love those glass containers. great job.
I keep the same canister to hold my flour. The first time anyone sees it in my kitchen, they are always impressed by that canister. They are so handy to have. I keep rice and oats and all kinds of things in those anchor canisters all throughout the house. Anytime I find one at a garage sale or thrift store, I snag it whether or not I have a use for it.
Thank you for explaining your calculations and storage. It was very helpful.
If you don’t wanna depend on electricity, to suggest another mill
How long will All Purpose Flour last in the 5 gallon buckets?
With oxygen absorbers about 15 years I think it is but with nothing I've seen people say 1-2 years. I vacuum seal mine
I don’t store much flour instead I store wheat and grind my own as needed
Thank you Annie- We are at a weird in between life stage with four kids in college. If there is a national emergency I will need to feed these young adults but no way college kids can stock up. So I have a year and a half of food for my hubby and I or about 4 to 5 months of food for all of us. Challenge to store enough water but have about 50 gallons is all. Thanks for your wonderful videos.
Thank you!
I live in Idaho so we are a very dry climate so I have never put my flour in the freezer and the flour stays just fine in my bucket with gamma lids. I too by from Azure I got rid of my Costco cards spent too much money every time I went into the store.
Thank you!!!
Great video Annie. We are a family of two seniors. So we use way less flour than you. I have a small grain grinder but I don’t buy a ton of wheat berries, mostly just specialty grains for sourdough breads. So mostly i flour all purpose flour and I store them in buckets. We live i. A remote area in northern BD Canada and only go to town every two months so I try to keep at least six to eight months of flour on hand, sometimes more. Anyways thank you 🇨🇦🌷
Agree with you 100%. Im injured for 8 months now and without income and let me say we ve use the rice,beans,sugars,salt,pasta storaged. Thank God we did stock those items with mylar bags. 🙏🙏
We have had Egyptian moth infestation once. We took every single bit of dry goods from flour to crackers and even raisins and stuck them in the freezer for 3 days inside plastic bags. Every cupboard was washed out, especially corners and ceilings where they like to lay their eggs. Of course we threw out anything with obvious infestation after freezing so their eggs didn’t hatch in the garbage. It is an inconvenient process but it takes care of the problem completely. No lingering pests to start new infestations. Otherwise they can linger forever.
Thank you
Love your videos! God bless!
Good info Annie. Thanks for sharing. I like the tote idea for storing the bagged flour. I use pails mostly, but only for small quantities of spelt and various berries. I do have a mill but I also still buy all purpose flour. The only thing I do somewhat differently, is I pay attention to the expiry dates to ensure I rotate. So often I have bought flour on sale and the expiry date is a month later....expiry date is only a guide, but I figure use the oldest first.
I follow all the same steps except a couple. I live in an apartment in a large city so flour after it is frozen and brought back to room temperature is put into a zippy bag with bay leaves inside the bag. I write everything on the bag of where is was bought, date etc. and then then it is rotated into the bottom of an air tight tote which has more bay leaves and broken cinnamon sticks(deters ants and other bugs).
For those in apartmens or small spaces don't forget under beds make great storage and to gain a little extra space put the bed on bed risers. Add a bed skirt and no will know what is under the bed.
Other thing I do different my great grandmother taugt me when I was a kid. Never open the flour, sugar, etc bag at the factory seal. Live and dead things are in that spot and could contaminate the item inside if disturbed. Cut the bag open below that level or cut it open in the middle and carefully pour the contents in the container.
Since it is just me, my needs are a *bit different than yours ;-). I repackage most of mine into brown paper bags (anywhere from 1 cup to 5 cups). Then I fold the top around the bag and tape it. Place it in a Food Saver bag and vacuum seal it. I vary the amounts for uses in different recipes. I then put the bags in totes with bay leaves inside. Some of the 5-pound bags I just cut a small slit in the original bag and put it in a FS bag and vacuum seal it. I don't know exactly how much I have stored, but I'm sure it isn't enough LOL
I totally had a huge problem and couldn't figure out where these tiny white worms were coming from on my ceiling. Long story short. It was a bag of unopened tortilla chips from Costco. They hatched out in my pantry.
It was a nightmare
Pantry moth can be awful. My MIL had them recently and she is super clean. It has much more to do with the potential eggs being in the packaging than how clean she is .❤ Together we got rid of them and got her a lot of properly sealed containers. It was so stressful for her. 🥰I bring home the big bags and empty them straight into my buckets , labelling them with packing tape of amounts , ingredient and date put in then i freeze for a few days , bring to room temp to allow eggs to hatch that can actually live through the first freeze , and then re freeze for a few days . Then i stack the buckets in our cool laundry to store until needed. I tried putting whole bags in plastic in the freezer but two got moisture somehow and i wont do that now. We have a really dodgy deep freeze though. Lol. I buy them for a 3-6 month working pantry only but i know i can stretch it right out much further if i need to. I stretched 3 mths of food to 8 mths once and we ate well. ❤Thank you for sharing what you do. ❤❤
Incredible 😊😊❤❤
So many different ways to do it.... We buy the 5 bls bags and vacuum them and store them in totes..... No oxygen = dead bugs if there are any. And some may say different, but putting bay leaves in your flour stash will keep the bugs away, this is from years of my own experience. We use to all that freezing it first too.... 2 years later our flour is still good.
I loved that statement. "It's not an issue until it's an issue." I had that happen once. Never again. Now I freeze my flour for at least 2 weeks before sealing away.
@Heartway Farms … if I were you on that land, I would be digging me an underground cache. That will keep the food cold & good- most in Alaska that have a self-sustenance lifestyle & travel around will usually do this due to their foods in different areas to ensure they always have items as they travel. :))
We have no bulk buying places like azure here in Ireland unfortunately. I did find a place or 2 for buying bigger bags but wowsers, extremely expensive but thats all they sell, just flour. Must be amazing to be able to get a such a variety from 1 place!
Check out restaurants outlets in your area and see if they will sell to the public
Or local farmers who grow grains and were they sell to grainers
I used to make my own bread tortillas etc. Used a mill n now i cant eat gluten 😮 but i do store a few lbs of flour in case someone else may need it 😊 thx
I keep the plastic bag on while defrosting so the condence gets on the plastic bag and not the paper one. Once defrosted i take the plastic bag off and air out the origional packaging for a day
I never freeze anything. I put my flour & grains in Mylar with O2 absorbers. The absorbers take up the oxygen. The bugs cannot live without oxygen. I’ve never seen a bug in my storage items so it’s worked for me so far.
Wonderful! It's always good to hear success stories! Blessings!
@@HeartwayFarms thank you, I have been very fortunate. New follower too, looking forward to watching all your videos. 👍
I need the crusty bread recipe! It looks delicious ❤️
We do have a video on that yummy recipe.
I want to learn the various ways to make bread
I only keep all purpose and whole wheat on hand.
My in laws buy the big containers of cheese balls and pretzels in the big plastic containers. I use those for my cannisters in my kitchen. I love that they have big mouths so easy to get a 1 cup measuring cup in and out of. I make my own lables for them and guests are amazed at my kitchen cannisters. Each one holds 40 cups. But for long term storage, i take them out of the bags and store in glass jars and really pack it in all the way to the top with no air space. I put wax paper over the top and screw the lid on. I vac seal the ones i can and some i cant vac seal and i have never had an issue with it going bad or getting bugs. I just used a jar the other day that had been on my shelf 2yrs. It was perfectly fine, like the day i put it in.
Love all the info in your videos. I have learned so much. Do you have any resources for gluten sensitive baking, or using ancient grains to make bread.
I have never seen that flour at my Costco store. I will have to look more closely.
I don't order heavy bags of flour through the mail because the Fed Ex, UPS, or USPS carrier still has to handle it instead of me taking responsibility for it.
You need to do einkorn flour. Not hybridized and will spare your gut the inflammation
Wouldn't it be better to have a year's worth of wheat berries rather than flour, which goes stale, and just grind as needed?
❤❤❤❤❤💯
Awesome video….just what I was looking for. Just bought 50lbs flour on sale and was wondering how best to store for use.
Wonderful! Enjoy 😍
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Need to do with dry beans also.we have had issues with them also
I’m single and I vacuum seal my flour in half gallon jars. I learned fromJinnie at Homestead corner how to make self rising flour.
I didn’t stock any self rising flour I’ll use what I have in the pantry now. I did stock up on cream tartar because you need for self rising flour Which I also sealed in pint jars because you don’t need very much. I do have some unbleached flour and I have never used cake flour. My mother taught me that when we make a cake with sip the flower 2 to 3 times which is exactly what you do to make the commercial cake flour!
I have done 100 pounds but I think I will do a little bit more since I plan to do more bread making. I have elderly siblings and they always like to have something nice like homemade bread. So I’m going to put my single spare bed up on 5 gallon buckets, and have room 12-15 buckets! It will be nice to be able to restock if there is a need or I am able to get more wheat berries which are very hard to get in my part of the area. I would use Azure standard but it’s not worth a 10 hour round-trip for. I will stick with my grocery store and Sam’s
After taking out from the freezer how long will you let it at room temperature before storing.
No freezer
Love the informative video. I do want to know how long with this process does the flour last in long term storage in your experience? I keep reading that only 6 month 😢 that’s not long enough 😊
Get a VITAMIX with the extra “dry” container… it grinds wheat berries!❤ (I have a hand grinder & a solar battery for backups)
I loved your video. How long will the flour last in storage if you prepare it the way you showed? Does the room it is stored in need to be a certain temperature? We have an outside building that is enclosed with some insulation but only has portable heat and air if needed. Thank you for your advice.
Theirs a recall on Gold Medal Flour
Certain date in March 2023 & lot numbers. Not all Golden Medal flour.
I use mylar bags with oxygen absorbers and add bay leaf to buckets.
If I don't have room in the deep freeze what is another way to deter bugs?
I put flour in a paper lunch bag then in a vacum seal bag (you dont need an oxygen absorber) I am a big vacum sealer fan. When ever you vacum seal flour, sugar, pwd sugar or any powdery food item alway put in paper lunch bag or orignal bag (cut a whole in top side of bag so air can come out when vacum sealing) then vacum seal to make sure all air comes out. Works great. I recently opened flour and powdered sugar for holiday baking that I vacum sealed in 2020 and they were just fine and my cookies came out great.
The 4 cups/day seems insane to me BUT its just my son & I and we just don't bake.
It's so interesting when I first started stocking up supplies I naively bought a fair bit of flour then you know my brain actually started to work & realise I don't really use flour. I make bake some bread/cake whatever product once a month & that's about it. I'm not gluten intolerant apparently but it gives me IBS so whatever.
I just bought eikhorn flour & spelt to see how I go with those. I literally bought 1kg of each & it's the first flour I've bought since I bought the 25kg I purchased a few years ago (that I ended up giving away almost all of).
My son loves bread but goes through phases. He will just buy a loaf when he wants it which is maybe once a month.
Can you do cornmeal the same way
I store lots of flour
Flour in Canada is much more expensive, so expect smugglers to be bringing fine white powder across the border.
Customs guard: Hmmm. What do you have there?
Returning Canadian: It's just flour, Sir. I swear!
Customs guard: Uh, huh. 200 kilos. Sure it is. We'll see about that...
When you stock the flour in the 5 gallon bin or in the totes, how long will it last that way if not used.
Morate dole na dnu kante staviti 5, 6 lista lovora, pa onda brasno oko jedne sake, pa opet brasno koliko hocete , pa lovor list i sve do gore. I odozgo stavite isto toliko lovora. Poklopac izvršite alkoholom lepo spolja , iznutra i zatvorite dobro .. Uzmite izolir traku i polako na preseku poklopca idite okolo trakom , jedno dva puta. Sta Vite brasno na nekom drvenom sanduku ili podignite na tajne drvene.
I am new to your channel and listened carefully to what you said.
I am trying to prepare for my husband and I.
I bought one Auguson Farm all purpose flour bucket. It is supposed to stay good for quite a few years. But, it is not cheap.
I would rather store my own locally store bought flour.
But, are you saying that flour will last for a whole year in its original packaging?
I know to put my flour in the freezer for a few days, but after that, when it comes back to room temp, are you saying that you can put it in that kind of tub tote in its original packaging?
And it will stay good inside the tote in its original packaging for a year?
Please help!
So it doesn't need to be stored in mylar bags?
Wanting to learn in North Carolina.
Thanks!💕
🙏🏻🙏🏻❤️
I bought on line flour now get a Notification of Recall and I have no clue which buckets/ mylar are those I ordered hopefully I don't die or kill someone with my baking of bread I don't have a clue how I should have labelled them from 'original packaging should a recall show up a year later....
Write date & lot # on storage bag or container.
@@karenmorelli258 that was 6-10 months ago before my move and recall just came out from Amazon for gold medal flours ..I have No clue where or what buckets of which flours... General 'all purpose' or 'unbleached was label and at time I also was store buying. I can't dig out buckets and toss it all 100# ++++GOOT LORT
It's from March 2023 to early April 2023 with certain lot #s. Look up and it will show when. Not all Gold Medal Flour is bad at those dates, just certain lot #s on bags of 5-10 lb bags.
No oxygen absorbers? How long will it store for
Beginner question here!!!
Can you put oxygen absorbers in flour?
I’ve heard there is some things you can’t put O2 absorbers in because it makes it hard as a rock.
Hello! I do not use oxygen absorbers in flour. Just make sure you don't introduce moisture to the flour at all:) And it's not recommended to use them for sugar and salt. I have used them in sugar and salt before and had no negative consequences though:)
Yes you can, I vacuum seal mine & add a oxygen absorbers. Don’t put oxygen absorbers in sugar or salt, they will turn into a brick.
Yes you can absolutely put in oxygen absorbers, I've seen 1 say 300cc per gallon another said 400cc per gallon. Using the oxygen absorbers allows you to store for a very very long time. Most put into mylar bags with the oxygen absorbers
Just found your channel, great video.
Thank you! We appreciate your support and encouragement! Blessings!!
👍🏻
Hi there! New subscriber, what size of tote is that for the 50lb bags?
I would like to learn we don't have a lot but leitli I'm here g a lot of staf
Do you use this process for rice & beans too?
What size are those totes?
I ordered two 25 pound bags of flour and there is no way i can freeeze them. are there really large vacuum seal bags for that size?
When you freeze flour in the bag that it comes in how do you keep it from getting wet when you thaw it? I've never frozen flour before but I've had a bad problem with pantry bugs recently and I'd like to freeze flour, oatmeal and any other dry foods that i can. I just bought a new stand up freezer for my regular freezer items and I've got a mid size chest freezer that i want to use to store mostly pantry items in. Any tips for handling these would definitely be appreciated. Thank you!
PS: I'm curious, what size family are you stocking up for?
Also does cereal freeze well, like your standard store bought cereals?
You store whole wheat flour??? Or do you just store the berries and grind those?? WW goes rancid . . . ???
Do you make breads every day
I want to start grinding our own flour. When you grind is the measurements the same to use?
I have found a cup of flour from berries is more.
The home milled will be a little fluffier at first but will settle.