How to Store Flour?

[americana]

I've noticed people posting (maybe here or elsewhere in survivalist threads) about buying FLOUR in bulk, I guess, to plan for the future.

Not to be too gross, but in my experience, flour gets teeny tiny BUGS pretty easily, within a number of months, if it's not used. That is, if simply stored in a tight container or in the bag. The bugs are not coming in from the outside. I believe that the eggs (it's hot and I'm tired and I literally couldn't think of the word eggs and was going to say "bug seeds"!) :D are IN the flour to begin with. :eek:

SO!

How do you buy flour and keep it so that it doesn't get buggy? Or isn't that a problem with y'all?

I once read that freezing the flour works. But space is limited!

And given future scenarios, maybe there won't be any freezers . .. . just postulating . . .

[psych641]

dont know about flour storage, but pasta lasts as long as anything AFAIK. cous-cous (granulated pasta) is especially convenient because it can be prepared using just water & no heat.

[pac3lli]

With flour, make sure you are using whole grained flour, not the kind that is 'enriched and bleached'. That stuff has no nutritional value.

Next thing. You need to kill the eggs-- the eggs are completely harmless because they are in all of our foods, at one time or another. We eat them normally before the expiration date and no issue. The way to kill any potential eggs is to use dry ice or a VERY COLD freezer to freeze each bag of flour. Freeze and warm each bag several times over the span of a week. At that point, you are ready to pack it.


Empty your flour into mylar bags (available online). Ensure that very little air remains in the bag. Place the mylar bag into a 5 gallon food grade bucket. Add oxygen absorbers into the bag. Then seal the full bag with an iron. Then cover the entire bucket with a lid that has a rubber gasket seal inside of it.

Will keep for at least 10 years.

[americana]

Wow! Thanks for the info! :D