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Old 08-28-2007, 07:43 AM   #11
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Keep AP flour cool and dry and it will be OK for a long time. Refrigeration is not necessary.
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Old 08-28-2007, 07:46 AM   #12
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Thanks AndyM.
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Old 08-28-2007, 07:47 AM   #13
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You're welcome.
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Old 09-16-2007, 08:43 PM   #14
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I freeze my flour, but it's to kill weevil eggs before they hatch. Almost any flour you buy can contain weevil eggs. I think flour is good for a long time otherwise, but I wouldn't store it in a warm place. What goes rancid is the fat so whole wheat and rye flour would go bad before white flour. As far as containers, I buy ice cream in gallon plastic tubs and save the tubs. One tub holds about 5 pounds of flour.
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Old 09-16-2007, 11:01 PM   #15
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Quote:
Originally Posted by MamaJones View Post
I freeze my flour, but it's to kill weevil eggs before they hatch. Almost any flour you buy can contain weevil eggs. I think flour is good for a long time otherwise, but I wouldn't store it in a warm place. What goes rancid is the fat so whole wheat and rye flour would go bad before white flour. As far as containers, I buy ice cream in gallon plastic tubs and save the tubs. One tub holds about 5 pounds of flour.
You have just given me permission to buy TUBS of ice cream!!!!!!!!!!!!! My heart-felt thanks!
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Old 09-17-2007, 07:07 AM   #16
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My problem is dust moths or at least , what I call dust moths, do not know their true name. They get into everything. I have latch-lock stainless steel containers with rubber seals in various sizes. The 'dust moths' can still get into them. Them can eat through pasta in there store bought wrap. I have recently had to through out slow cooking oats, the moths had invaded the latch-lock container. I am at my wits end as to what to do to keep these
pesky pests out of my cub boards and my containers.
Any suggestions anyone can provide is welcomed.
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Old 09-17-2007, 09:59 AM   #17
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other than Rent-O-Kill I`ve heard that Bay leaves in flour help, something to do with the smell?
I think you need to research this critter a little, get an idea of what it Likes and what it Won`t touch (and maybe even Why it won`t touch it) and then work from there.
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Old 09-17-2007, 10:20 AM   #18
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I freeze my flour for 2 weeks. Then I store it in glass (never plastic!!) hermetically sealed jars. The freezing kills any nasties in it. Dividing it up into smaller containers means that you have access to it without exposing it to oxygen (what really causes degradation).

Some people who do TEOTWAEKI prepping store their whole wheat berries in mylar bags, inside food-grade 5/6 gallon sealable tubs.
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Old 06-09-2008, 10:24 PM   #19
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Becareful with any flour. All flour will go bad. If you dont use it often and have have space to put it in the fridg than do. If not always keep it in a air tight container and cool environment.

Quote:
Originally Posted by Andy M. View Post
Spoilage is an issue for whole grain flours. Whole wheat flour will spoil faster. It's less of an issue With AP flour.
Actually you should be concerned about all flour going rancid due to the oil that is released when the wheat berry is crack and processed. Yes whole wheat flour will go rancid faster due to the higher oil levels however, ap flour will go rancid as well.

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Thanks Andy M.

Does anyone know around how long flour stays good for?
I thought it is forever, because my flour has never yet gone bad, unless it gets wet.

Mel
Under normal home conditions I would say 12 months is the top end.
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Old 06-09-2008, 10:32 PM   #20
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Quote:
Originally Posted by Dave Hutchins View Post
I found some great glass jars at Wal Mart that come in different sizes and I have my flour in a 2 gal jar and my sugar in a one gallon jar and a lot of my dry beans in a 2 qt jar
and my 2 gal will hold 10 # of flour easy A side note put a couple of bay leaves in your flour it helps to keep out creepy crawlers
I have seen these and often thought they'd be great. But how do you lift these full jars? Do you keep them out on the open counter?
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