Flour is a food “staple”, and has been since the beginning of time. It makes an appearance on virtually every survival food list in existence.
Even so, very few people know these interesting and helpful kitchen tips on storing flour:
Flour Storage Tip #1: Use Potatoes To Reverse or “Save” Flour Going Rancid
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!
Flour Storage Tip #2: Use Bay Leaves To Keep Bugs Away
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).
Flour Storage Tip #3: Store at a Temperature of 75 Degrees or Less
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.
Flour Storage Tip #4: Keep Your Flour in Mylar Bags (not paper sacks from the store)
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.
Good tips Servantheart. I had never heard of the peeled potato or the bay leaf trick. Thanks.
You’re welcome, J100. Always good to hear from you.
I successfully store flour for years using this cheap and easy method.
First put the bag of flour in the freezer for a day or two to kill any undesirable critters. Even the top brands have them!
Next I vacuum pack the bag in a bag using a Foodsaver Vacuum Sealer.
The resulting package is moisture proof, bug proof, and pretty sturdy. I don’t use the oxygen absorbers, and have successfully stored all types of flour for over 5 years at a time.
This process works great on other dry goods like sugar, salt, and spices. You don’t usually need the freezer time with them though. Beans and rice are other good candidates too!
I have not yet stored flour for more than a year using this method, JfI, but it’s good to know it works! Thanks! I’ll be doing more of this!