Scott These nuts and grains last pretty much indefinitely when frozen. Still, with things I get a lot of, and I won't use quickly, I put them in vacuum sealed packs. Several years ago I got a deal when a place online put freekah on their clearance list, and had it cheaper than anywhere I had ever seen it - $1.19/lb! So I kept putting 5 lbs at a time in my cart, then 1 lb at a time, until I had all of it - 23 lbs.! I only take out 3 cups at a time, so I packed it in about 30 packs of this size, vacuum sealed all of it, and put it in the freezer. Wild rice is another thing I keep in the freezer, that I forgot to mention - it does go rancid. I had a 2 qt jar on the freezer door, and only take it out as needed, since I seldom use it, then I re-vacuum seal the jar. I've had it for about 8 years, and it's still good. Remember, though the rancidity and other chemical reactions, that make these things go bad, is slowed down greatly in the freezer, it is still taking place, so things can eventually go bad in the freezer. Which is why I go the extra mile, with the Foodsaver. Also, sometimes people have foods that they put in freezers give off aromas. I will never forget the time when I was about 12 years old, when Mom and I cleaned, cooked, and froze a bushel of bell peppers in small bags - the type sandwiches were usually put in. Almost everything in the freezer tasted like peppers, after a couple of months! The oils in nuts absorb things like that! That was one advantage I found of using Foodsaver plastic - even things like garlic, onions, and cinnamon, that permeate just about any plastic bags, do not go through that.
Something that used to get an "off flavor" in less than a year in the freezer, back when I used huge amounts, baking all those cookies every year, was butter. Even in the heavy Ziploc bags, it was slightly old tasting, compared to fresh bought. I tried not to buy much more than I needed at the time (usually 20-25 lbs!), but if I had any older butter, come cookie season, I'd make ghee with it - not noticeable in that. But years later, when I started vacuum sealing butter, I found the butter tasted like I had just bought it, even 2 years later. No oxygen or stray aromas getting to the butter this way. Since I don't use nearly as much now, I don't want to have to run out and buy some every time I want it, and it keeps very well this way.
Oh yeah - there's also that Plugra I stocked up on at less than half price, that keeps until I need it, for some dinner with really good bread!
