by servantheart, Editor-At-Large
Here are some interesting kitchen tips on storing flour:
You go to use your pre-ground flour and discover it has a slight “off” smell, or you tried it and it made your baked product taste “funny”. What do this mean? It usually means the flour has gone rancid, which grain does fairly quickly once it’s ground. Can you save it? Well, according to this tip, peel a raw potato and cut it in half; place the potato halves in the flour and keep it in the refrigerator or a cool pantry or basement overnight. Next morning, compost the potato halves and use the flour. I have not tried this, so, I’ll be anxious to know whether it works, but, picked it up from an LDS prep site, so, it probably does!Tuck a dried bay leaf into flour before storing away and it will keep “critters” out (this is a time-tested method of keeping pre-ground flour bug-free).Did you know that canned flour (#10 cans for long-term storage) may or may not last as long as you are told? If kept in a cool, dark place below 75 deg. F, it can last up to 10 years, as I understand it – we’re talking about pre-ground flour here – unground grain, properly stored, can last up to 30 years. For every 10 degrees above 75 deg. F, however, the pre-ground, canned flour loses strength and begins to deteriorate much more rapidly. You can easily cut shelf-life in half by storing your flour over 75 deg. F; even a short period of time over this temp will reduce shelf life.
Pre-ground flour in paper bags such as you buy off shelf should IMMEDIATELY be placed in mylar bags with OA’s (Oxygen Absorbers) and properly marked, then rotated in use according to expiration date, of course. They STILL need to be stored in a cool, dark place for longest life, even packed in mylars with OAs. Pre-ground flour can also be stored in freezers, which add about six (6) months to storage life.
Grace and Truth,
John 1:14; 1:17; 2 John 1:3Sha’alu Shalom Y’erushalayim (Pray for the Peace of Jerusalem)
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