Absolutely The Best Way To Store Flour Long Term
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- เผยแพร่เมื่อ 13 พ.ย. 2023
- Discover the absolutely best method to store flour safely for your family long term. Is it packing in a 5 gallon bucket? Or in a Mylar bag with oxygen absorbers? Or vacuum packing? Or storing in your refrigerator? Or even storing in your freezer? Or is it just better to buy already canned flour with a long shelf life? Or is it much better to store wheat berries and grind your own flour? Watch and find out the best flour storage method for your family's needs.
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My mom had some flour in a big plastic jar, just in there not vacuum sealed or anything. Due to her poor health she hadn't been able to bake for a long time, so the stuff had to be 10 years old at least. I used some to make cookies and it was fine.
I would do it in it's paper bag no problem.
I have used old flour, but sieved it just to be on the safe side.
thats white flour, i dont think it can go bad
I did no bleach flour 3 years ago in a mylar bag,,no bay leaves,,opened it up just this week getting things ready for Thanksgiving,,well I was excited because all the flour was just fine....thanks goodness...
How many oxygen absorbers should I use for a 5 pound bag of flour in a mylar bag.?.... please help...thank you ❤
I buy in bulk and keep it in 5 gal buckets. My house stays relatively cool with the AC and no heat in the pantry where it's kept in winter. I bake bread at least once a week and sometimes twice a week. I found that keeping it in the freezer in air tight bags made the flour taste old and a little rank, so I went to the bucket method and it keeps fine and always taste fresh and good.
Yes, I find that foods kept in the freezer for long get that old freezer smell/taste.
@@youtubew.9256 We store flour shorter term using counter and freezer. Longer term we do two ways ... (1) filling/sealing loose bulk flour in 5-gallon Mylar bags in buckets, as well as (2) sealing individual 5lb bags then placing them inside 5-gallon Mylar bags inside buckets. We use two 1kcc O2 absorbers inside the Mylar, but most say 1kcc is enough. Can't say about super long term yet, but in 5-yrs BOTH methods have had good results for us. The individual bags sealed then placed in Mylar with O2 absorbers may be the best way from a usage standpoint however, since when you open the bucket ... you take out one bag and the rest essentially remain sealed as it were. Disclaimer ... these are our results but we are not professionals. Your results may vary :) lolol
Probably apparent, but you cannot fit as much flour in a 5-gal bucket using individually sealed bags due to the spacing between/around the rectangular bags in a round bucket. If problematic, reseal the flour in bags more efficiently packed ... we don't bother. I do recommend ALWAYS using Mylar as (1) it is an added layer of seal protection and (2) act as a SUN block as the buckets do allow a level of sunlight which over time will degrade the stored product.
I also quit storing in the freezer for the same reason. I’m using 5 gallon buckets with Mylar bags. I bake bread weekly & sometimes more often. I do put it in the freezer for a few days, to kill and insects. I also store wheat berries in 5 gallon buckets in Mylar bags. I make wheat bread from my own wheat
@@theoldfarmerswife5915 Do you also use the oxygen absorbers?
I have been using bay leaves and believe it works. The one time I did not have bay leaves I got weevils. I also put flour in freezer as an added precaution since living in a hot and humid climate pantry pests are common.
I know it's a dumb question, but do you use fresh bay leaves or dried?
@@deborahn.6150I always used dried.
@@deborahn.6150 dried but I do have a tree that I use to dry my own leaves
@deborahn.6150 I use dried bay leaves in mine
I think it's risky to put anything in the freezer because of mold when you unthaw it. Condensation.
I put bay leaves in my pasta and rice. I use the jar sealer for all my spices. Also - for those who are interested in saving chocolate - sealing it works - I have stored dark chocolate bars and the cookies and cream bars (sealed) for 4 to 5 years and have never had an issue.
I pack mine loosely in Mylar with oxygen absorbers. At my age, the flour will last the rest of my life. I keep about 3 years of flour, depending on circumstances. That's based on 5 pounds a week, baking twice. Right now I am baking with 3 year old sourdough starter - and don't forget the amount of flour you'll use and possibly toss maintaining your starter.
One important consideration for storing flour, I suggest always using the same kind. Getting your baking and breadmaking to work depends on repeatability of your recipes and skills. Packing and using the same brand/type of flour every time helps you preserve and waste less of your food.
I vaccum seal my flour the same way ( love my Food Saver), except before sealing, I cut a small ( just enough to puncture the bag) at the top of the bag. This way, you are actually vacuuming the air out of the flour bag, too.
I am 71 and have been cooking and baking since I was a small child (with adult supervision, of course) and never heard of salmonella in anything ... we lived in the country where a lot of us raised our own food, never wheat though... until a couple of years ago. Now, it seems to be a weekly thing. And in the strangest places.
People got sick or died without a diagnosis. And it has nothing to do with living in the country unless it means poor access to health care. Also you hear about it now because of information technology. We’ve always had salmonella. And botulism from inadequate canning practices.
@@cathykrueger4899 Easy there Freddy Krueger-sorry I meant Cathy Krueger.
I like to measure the flour for particular recipes, before I seal and store it. I write the amount I’ve put in the bag on it, before I fill it too, it’s just easier to write on. Sometimes, I put the yeast in a sealed bag and then put it in with the flour…and sometimes, I put all dried ingredients into the bag, so all I need is milk and eggs or water, whatever the recipe calls for.
All these things are found, when prepping for years and figuring out what works for you.
Don’t expect everything to work every time, or from the first time you try it.
It’s all about trial and error…keep experimenting and you will do well.
Storing things in portions is handy for access and no waste.
Dried fruits for recipes too. Think before you store, what you are going to use the ingredient for and how much you want per day or week.
God bless the preppers!
Jen. Australia.
❤️🙏❤️🇦🇺❤️
That’s the most organized comment I’ve read in a long time! You I would like to have sponsoring some major podcasts! We all need those skills in todays world of heavy costs for everything and uncertainty of our respective futures no matter where we’re from! God Bless you and thank you for being a guiding light to sone older people who need these skills! Good day mate, all the way from California , USA🙏🏻❤️👍🏻
Thanks for your tips. Never thought to store it in measured out portions. Will definitely use your tips.
Great advice Jen! Your encouraging words will give folks the energy they need to keep going 😊. It can be difficult at times, but we’re all in this together. Friends, you will be so proud to see what you’re made of and how strong you are! Just do it! ♥️
I stick my flour in freezer for a week, then let it come to room temp over nite..wrap it in 2 layers of Saran Wrap (I take it 2 different directions)..then I vacumm seal with food saver & store in a cool dark dry place. Maybe over kill, but I`ve never had a problem so far. The last bag of Great Value Self Rising flour I bought a few weeks ago has a Best Buy date of March 28/25. 17 months out kinda dispells the theory that flour is only good for 1 year. :) Great informative video!
The Expiration Date is for Peak Quality
I have stored all purpose flour in a 5 gallon pail with bay leaves for 5 years
This type of video is more informative than the ones that just tell you to stock up. Thanks. I live in michigan so when temperatures are below 60 I put my flour in a tote and store in the shed. Hugs and kisses to all. Stay safe.
Good idea to take advantage of our winters
@@PrepperPotpourri
Can you PLEASE answer my ❓
I've asked this on so many channels however no one has answered me 😕
Okay
After you remove your flour from the freezer and bring it to room temperature... NOT returning it to the freezer.... How does it not get wet due to condensation caused by the temperature change?
Help please 🙏
I absolutely adore your content as it is so carefully thought out covering so much in easy to understand simple language 💞
@@nevermind7253I put the flour into a plastic bag before putting it into the freezer I leave it out at room temp for a few days before storing
@@deisegirl4123
Thank you VERY much
@@nevermind7253by having it in a container in the freezer is the best way. Then, you open the bag, take a scoop (whatever amt you need) cover the bag on itself, seal and put right back in the freezer. Essentially, just like taking out of the cupboard to use.
In the US, they use benzoyl peroxide to bleach flour. Same stuff that is used to treat acne. I mill my own flour. Much more nutritious and no chemicals.
I agree
Thanks, the best explanation in how to preserve flour . Again, thanks.
I put in a cool dark place , 5 gal bucket with bay leaves, haven’t had bugs in over 25 years.
I buy the 4-5 pound bags. I cut a hole in the top and put them in a gallon sealer bag. Using my sealer I suck the air out and it’s sealed. It is hard as a rock. When I open it 2 years later it reverts back to as if I just bought it.
Thank you for a thorough and interesting lecture on food storage. I’m inspired! I gotta get busy!
I use a break bleeder to vacuum my jars. No electricity needed!
huh, a what? tk u
Always great information.
Thanks for sharing and have a blessed day!
You’re so lovely. So happy to have found your channel. God bless!❤️🙏🏻
Great information...Thank you. Blessings upon you and yours.
Really great advice. Thanks a million ❤️
I bought that VO5 and I will have to say "IT IS MY FAVORITE KITCHEN GADGET"!!!!!! It is so easy and I don't have to pull out my big ole FOOD SAVER!
Thanks! I’m getting one of the jar vacuum sealers.
Good info and informative! Your explanation was great.
Vacuum sealed glass jars and the Vacuum seal in the freezer are excellent and easy to do -- thank you
White flour is like paste on your intestines.Also genetically modified. Wholewheat all theway!
Thanks so much for sharing your experience and expertese!
I love refried beans and this is going to be a great way to have them on my shelves for a quick side and it's cool how you do the quick soak. Thanks for sharing in this canuary 2024.
Your the best! Thank you for being so detailed for everyone’s circumstances!
Happy to help!
All such good information to know. Thank you for sharing.
wow, you are so wise. Thank you for all of these tips. My Gramma used to eat fresh ground uncooked beef while making burgers and such. Just a small amount. My Dad (her son ) used to tell her not to do that because of salmonella and other parasites. She always ignored him. She lived quite a long time and I never saw her get sick . FYI
Thanks for this good info.
Wheat berries make good sprouts, too. And I don't know if it's always been noted on the bag, but I've heard warnings about eating raw flour for a very long time.
I’ve had white flour that I vacuum sealed with a chamber sealer (higher vacuum than a food saver) go rancid WITHIN the Best Buy date. That experience swore me off of pre-milled flour totally, I now only keep whole kernels of wheat and mill on demand. The only way I’d keep white flour now (if I even wanted to) is vacuum sealed and in the freezer, like you said!
Yes, the freezer is the best bet for milled flour
What about when the grid goes down?
@@nadogrl the flour won’t immediately spoil when the power goes out. It’ll just start the clock on the normal room temp shelf life.
Thanks Prepper. Your videos are always so informative. Thanks for sharing the knowledge!
Your kind comments are much appreciated
Love your frank, clear, direct manner. Great tips. Thanks!
Thanks for watching!
I've been vacuum sealing my flour but didn't know about the freezer, thx!
Very informative, excellent video thank you.
Regarding how long flour is good for, I recommend a video from a channel called provident prepper. They baked bread from various aged flour and filmed the results. Let's say you can keep it longer than 1 year if sealed, but 10 years it gets iffy. Apparently the quality really goes down but still edible for emergency. After that age they were kinda spitting it out. So probably 5 to 7 or 8 years would be more realistic and one should be able to easily rotate their stock in that time.
Yes I love their channel
Yes I agree. Thanks 👍🏾
I do the exact same my flower I keep in the freezer is usually strictly for things such as baking cookies or using it for fried chicken but for the recipes that I use for making bread, I leave that container just in the fridge. It’s usually in a Rubbermaid canister container and left just in the fridge.
Thank you for doing what you can do to help others! You do it well, just found you, love you already!
You are so welcome
Thank you for sharing!❤
I dry can mine in half gallon Mason jars. No weevils, lasts forever. (Well, 20 years but I'll be gone by then) We have 300+ lbs dry canned. Takes up some space but it won't go bad. Same with rice. If you have the room, dry canning is the way to go.
How do you seal the half gallon jars?
@@connieburns4837 Put the jars (without lids) in the oven at 220° for about 60-90 minutes, depending on the size of the jars. The larger the jar, the longer the time.
Put the lids in a small pan in the oven for the last 15 minutes, which will sterilize them, as well as heat them up for a good seal. Pull the jars out of the oven, one at a time if you have a large batch. Wipe the rim of the jar to make sure you don’t have any junk on it, that could prevent an appropriate seal from taking hold. Tighten the lids and wait for the popping to begin! The seals will start to pop, but if they have not popped (center of lid’s dome pops down) then you don’t have a seal. You should start the process again, if they have not sealed after 12 hours.
Awesome tips my friend and thank you for sharing i appreciate it a lot.
Yes, the freezer!!!
After purchasing any flours, grains, nuts etc, I put into my freezer for 7 days. [touch wood] I have eliminated the weevils from all these items. For long storage I put in buckets with strong seals. I really only have one room in my house that is cool. (We get lots of humidity).
Flour has shot up in price here too!
I do the same ..also with rice and dry beans ..I freeze everything for a couple weeks
big black ants got into my sugar in the cupboard. Ugh! been using Bay leaves since and have never had that problem again. It works.
Wow! Thank you! You shared a wealth of information. Lots of alternative choices; or combinations of choices. Presented very well. Grateful for the information you shared. Thank you!
Glad it was helpful!
You've got one of those fancy new ones. I'm still using the original Tilia (cream) I picked up in '82. Used daily.
This was a very informative video. Thanks. Gives us many different ways of storing flour.
Glad it was helpful!
Thank you so much for sharing very informative 🇮🇪
This was informative. I don't stock up too much flour, but want to keep what I have in good condition. Small space in my freezer so I will use my Mylar bags and then get a jar vacuum sealer. Thanks for this presentation.
Great info thank you!
Thank You so much🌷You really helped me. Bless You🌸
My mom used bay leaves, my grandmother used doublemint gum and neither had any weevils in their flour.
How to place the bay leaves? Directly put it inside the flour or just place it outside the package will be fine?🙏
Bugs don't like mint. That's smart. 😊
@@sharonli3378both
@sharonli3378 You put them inside on the bottom, on the middle and on top the only thing is that all the flour is going to taste like bay leaf 🍃 😝
Very informative video. Thanks a bunch!
Glad it was helpful!
Cool. I just did this last month. Now I see this video and I'm learning I did it the best way. The only thing I did differently was take it out of the paper bag.
I buy my flour in 25 lb packages. Then separate it into brown paper lunch bags and put those into vacuum seal bags. Its a little time consuming but flour is in dark airtight package stored in Rubbermaid container in pantry. Works well for me.
Do you add anything extra like oxygen absorbers or bay leaves? And how long have you found this method to last for you?
That's a great idea!
I have found that using a large paper lunch bag not only keeps the light out, but it also protects my vacuum sealer from getting flour dust in it I do that with sugar as well. Sont forget your moisture absorber!
If you take the air out of your sugar you will get a hard brick
@@sherylhellmer9096 So far after storing sugar this way for 6 years..... haven't had that issue, as I put a moisture absorber in with it.
thank you lady for this advice...greetings from austria
You are so welcome!
I have flower still sealed by my food saver from 2013 (10 years) and still holding vacuum on the bag, same with lots of other foods.
Excellent information and very informative. Thanks!
Glad it was helpful!
Many brands have gone up in price plus down in weight. Pay attention to tge weight before you buy. Thanks for this video! Someone else we all know says it's a waste of time & mylar bags to try to store flour. I haven't tried any bc i just started buying flour to store for emergency. We went low carb a few years ago but if shtf happens, flour will be a good thing to have. Many Blessings to you Mary Ellen!
Thank you for posting this information. You are a lovely presenter and speaker which makes watching the video more enjoyable.
So nice of you
I just put it in a ziplock bag, bag and all and put it on my pantry shelf, no special bags or treatment and I regularly use flour that is 5,6, 7 years old with zero issues. Same with corn meal. Ijust opened a bag that's 5 years old and it's just fine. Whenever you vacuum seal any dry goods you can extend it's shelf life to 10 or 15 years by tossimg in an oxygen absorber for good measure because all plastics air air permeable not matter how miniscule and can develope microscopic leaks. The O2 absorbers will guard against that and use mylar bags to keep out light.
Covered everything. Excellent video, thnx.
You're welcome!
Thanks for explaining
Wow! You were a Blessing sent to me🙏I've been searching and found you! I can sense you are very experienced and knowledgeable. So greatful. Thank you again🌹
Welcome!
I used 11yo flour the other day and it was fine lol. oops!
And, what method had you used to store it and from what area are you in? As I know that makes a difference as well. Thanks for getting back to me.
Good video, thanks for sharing, God bless !
Good information thank you I shared it on Facebook. I'm taking notes.❤❤❤👍🏻👍🏻👍🏻
ThankYou!
Awesome video!!!
Thank you!🤗
Thank you too
Lots of good information. Thank you.
Glad it was helpful!
Excellent Video, many thanks.
You are welcome!
How have I not seen your videos before today??? Thank you - I've trying to catch up prepping and hope I'm not too late to the game.
It is never too late to prep
Beginning is half done!
It’s never too late friend!!!! 😊❤
Thank you for your video. I have my AP flour in food saver bags but I first put 4 c of it in lunch bags (amount I need to make flour tortillas or bread). I got encouraged that I was doing it correctly after watching Provident Preppers make bread with a variety of aged stored flour. The one that was the oldest (90’s) was not tasty but edible according to Jonathan.
The Provident Preppers is a great channel.
I too have been doing the same thing with my flour, sugar, powdered milk & other powdered items. I practically vacum seal almost everything. I do rotate it.
I appreciate this flour video. And, YOU!! take care 💙🌊🌴@@PrepperPotpourri
I have the same model foodsaver, i use it all the time. Never thought to use it for flour , sugar ect. I always say it sounds like an airplane getting ready for take off when sealing 😂 thanks for the advice.
Thank you for telling us about the Jar Key!! I need one and never knew what they called it!😅
I like the texture and taste of frozen better than canned. What I find amazing is how many freezers people have. We got rid of the small chest freezer because it wasn’t efficient as we always had to defrost and also dig to find anything no matter if they were in containers/bags/boxes. For a couple people I find the small upright and our fridge freezer to be sufficient because at some point keeping the food starts costing money. I’m not one to keep food indefinitely and if there is a major catastrophe I probably didn’t survive it.
I have some more jar opener ideas.
Excellent video. Thanks. 👍
Thank you too!
I’ve been very bad at rotating my food. I need to be better at it. I have several freezers. They are so full of everything else. Again, need to rotate and clean out and pare down in case of electrical outages
Thank you for an informative video. I unintentionally bought extra flour (I needed a bag of sugar,not flour.) I Will be baking for the holidays and expect to use a lot of it, but 15 lbs.of flour on hand... it's probably more than I can finish quickly.
Welcome. Will check out your last videos.
I purchase Non-GMO, Non-Bromated, Non-Bleached in 50 pound bags and stored in half gallon jars. Wheat berries in soft drink bottles with an oxygen absorber. Thank you. God Bless and stay safe!
Hi Prepper Potpourri, I’ve always stored flour in our freezer. Also have wheat berries in Mylar bags, so I have options in case one fails. Thank you!
Sounds like you are well prepared
Same, I've got 7 chest freezers, worked out half the up front cost than mason jars for same volume.
I keep the flour I use in the frig and to keep longer shelf life freezer in a big zip lock bag
117+ in summers, South Fla. Small freezer space & small storage that runs 77 with air. So, it's not easy here, even in winters its highs can run in 80's +. I always wonder bout the freeze, thaw, refreeze vacuum seal bc i thought of moisture content & mold or fungus issues here. Thanks for video.😊
Good points. Constant temperature is much better for extending shelf life
You tube must have SOMEHOW heard I bought a vacuum sealer two weeks ago. The day after I got my sealer delivered one of your other sealing videos happened to pop up on my feed. Go figure. Glad it did though. Thanks for the awesome advice. I also just subscribed to your channel. Have a great day!
Thanks for subscribing. I am sure you will get a lot of use out of your vacuum machine.
I store my bread flour in gallon jars ,with dried Bay leaves
Try king arthur flour, once you do you will never go back to g.m. I freezr then store I 5 gal bucket.
I started prepping in 2011. I've always put the 25 lb. Bag of flour ( white or wheat and rice in freezer for about a week to kill anybugs, bugs eggs ect. Then i package it up in brown paper bags in vacuum seal then date and store in tubs. Never had a problem.
I have 50 lbs of rice to put up. Have never run it through the freezer before. I have used Rose Red Homestead's sublimation method using dry ice in 5-gallon buckets for the large quantities.
I want to break this batch of rice into smaller vacuum-sealed paper bag packages.
How long do you set out the rice, after the freezer period, and before the paper bags?
Thank you!
Used to get food from food bank with bugs, to clean shelves the bay leaves scattered about plus in canisters worked, did wash shelves thoroughly too.
Great Video.
I love and use that sealer. Before i had that sealer i vac sealed in jars flour that exp in 2o22. Im using that flour and its good still. I do prefreeze and use bayleaf in the jars tho.
My goodness. I learned so much today from watching your video. That food saver was so very cool. 😊. Actually so was that cute little plastic flour box. You didn’t mention where you get those babies. 🤣😂.
I am going to have to subscribe with you. 😂
Thank you
There is a link for the flour container below the video
Tysm! God 👑 bless you and yours 💖🙏🕯️🤍🕊️🌹
Same to you!
We use multiple methods because we at around 80 degrees and high humidity year ago we freeze and vacuum seal and add bay leaf we also freeze first and store daily use in canisters with bay leaves we also do these practices with rices oats and beans even pasta
Great information :-)
I’d like to try the wheat berries. I vacuum seal my flour in canning jars
Great presentation. Thanks
Glad it was helpful!
I got a good deal on some 2 lb packages so I vacuum sealed them and put them in the freezer. I recently pulled one out and it is 4 years pass the best by date. Taste and texture , well it's just like the day it was made. There were no lumps or clumps . It was perfectly fine . Oh and it did not absorb any odors
Take this how you wish. About a year ago, I heard a story of 2000yr old wheat being found that was milled and baked and the resulting bread was fine.
I'm storing wheat berries, but my mill is electric. So I might be interested in preserving the nutrients in some freshly milled wheat. That's what brought me here anyway.