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Discussion Starter · #21 ·
Thanks for the thread!

Did you "air out" your flour over night before use, or use it rite after you opened the mylar?
I actually did let it air out overnight before using it but only because it was brought up just before bed. I wonder if it would have made any difference to have used it immediately? I kinda doubt it but I don't know. Maybe I'll try that with the next bag I open... whenever that may be.

It was also stored in a basement that is always cool (no heat down there) with very little humidity.
 

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I've been trying some of my older stored stuff recently just to see how well things have held up, though I've not tried any flour yet. When I do I'll post something. The way I've been storing flour is to just vacuum seal it and then store it in a closed tote in a reasonable environment (closed in garage that is semi-heated / cooled without extreme temp changes).

More recently I've started Vacuum Sealing food then putting it in the deep freeze at -10f for several days prior to storing as I've read that weevil eggs etc. will not survive that, which may or may not be true but the way I look at it is that if it helps to prevent insects even partially it's worth it.

As for the stuff I've vacuum sealed or stored and used so far my experience has been:

Spam - Indefinite! Opened a can this year with a BB of 2012.... No different than new off the shelf.
Canned Vegetables (Green Beans, Corn, Peas) - Still Edible 5-7 years beyond BB Date, but taste was undesirable (I didn't eat them but tasted them, wouldn't eat unless I had to!).
Canned Tomatoes / Spag Sauce - Found too many cans swollen, obviously bad to where I would not likely go beyond a Year or so beyond BB (glass Jars or Perhaps Plastic should fare better, but acidic things are problematic).
White Rice - I've used rice that was just vacuum sealed and stored in a tote for 7 years, smelled a bit stale but was fine / fully edible (not the stuff I froze and without O2 absorbers).
Dried Beans - I've used some that have been stored vacuum sealed for 7 years (not the stuff I froze) and they have been fine. But I've also thrown out some red kidney beans that smelled somewhat rancid though they might have still been edible if washed good etc. I'm thinking that perhaps some beans that have a higher oil content in the skin might not hold up so well? Or perhaps it was the way they were processed had something to do with it.
Canned Hams - Seem to pretty much hold up similar to SPAM, but can have a bit of an off taste after several years.

Just some of my experiences.
 

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I've been trying some of my older stored stuff recently just to see how well things have held up, though I've not tried any flour yet. When I do I'll post something. The way I've been storing flour is to just vacuum seal it and then store it in a closed tote in a reasonable environment (closed in garage that is semi-heated / cooled without extreme temp changes).

More recently I've started Vacuum Sealing food then putting it in the deep freeze at -10f for several days prior to storing as I've read that weevil eggs etc. will not survive that, which may or may not be true but the way I look at it is that if it helps to prevent insects even partially it's worth it.

As for the stuff I've vacuum sealed or stored and used so far my experience has been:

Spam - Indefinite! Opened a can this year with a BB of 2012.... No different than new off the shelf.
Canned Vegetables (Green Beans, Corn, Peas) - Still Edible 5-7 years beyond BB Date, but taste was undesirable (I didn't eat them but tasted them, wouldn't eat unless I had to!).
Canned Tomatoes / Spag Sauce - Found too many cans swollen, obviously bad to where I would not likely go beyond a Year or so beyond BB (glass Jars or Perhaps Plastic should fare better, but acidic things are problematic).
White Rice - I've used rice that was just vacuum sealed and stored in a tote for 7 years, smelled a bit stale but was fine / fully edible (not the stuff I froze and without O2 absorbers).
Dried Beans - I've used some that have been stored vacuum sealed for 7 years (not the stuff I froze) and they have been fine. But I've also thrown out some red kidney beans that smelled somewhat rancid though they might have still been edible if washed good etc. I'm thinking that perhaps some beans that have a higher oil content in the skin might not hold up so well? Or perhaps it was the way they were processed had something to do with it.
Canned Hams - Seem to pretty much hold up similar to SPAM, but can have a bit of an off taste after several years.

Just some of my experiences.
Skip the freezing. If such were useful, "bugs" would never survive a winter.

They do...

Edit, adding: O2 absorbers over vacuum sealing. Always. Vacuum sealing for short to mid term storage only. Plastics are permeable, PLUS vacuum sealing doesn't remove enough O2. O2 absorbers do...
 

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I've opened one that was stored for about 8 years, and saw no difference. Some claim white flour cannot be stored over 1 year. Sure.
LDS #10 cans note 10 year storage life @ 70(ish) degrees.

Also had read of iron odor / taste due to O2 adsorbers, which dissipates after opening if left to "air out". Hence my question above. Seems a non issue.
 

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It's cold out so we are making cookies. (Not that our family ever needs a specific reason to make cookies!) I needed to open a new bag of flour and decided to open a Mylar bag of flour sealed on May 20, 2017 to see how it fared. It was stored in a 5 gallon Mylar bag with an oxygen absorber.

It's great... zero bugs. It smells fresh and I'll soon know if the cookies taste 'normal'. :)

That's only 4 1/2 years in storage, but I'm happy to know that it's still good after that time frame. View attachment 396472 View attachment 396473
That is great news, I sealed 50 Lbs just a week ago. What did you put in for oxygen absorbers? I see a number # 30 on the bag, is that thirty lbs? I might go out and pick up another fifty pound bag. I am nervous they will start lockdowns again!o_O
 

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Discussion Starter · #30 ·
That is great news, I sealed 50 Lbs just a week ago. What did you put in for oxygen absorbers? I see a number # 30 on the bag, is that thirty lbs? I might go out and pick up another fifty pound bag. I am nervous they will start lockdowns again!o_O
I used 300cc oxygen absorbers. Most bags I put just one in (including the bag above). I put two in a few bags just as a back-up.. in case one didn't work.

The 30# was how much flour is in that bag: three 10 lb. bags of flour.

If you can get another 50# bag... I'd do it.
 

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I used 300cc oxygen absorbers. Most bags I put just one in (including the bag above). I put two in a few bags just as a back-up.. in case one didn't work.

The 30# was how much flour is in that bag: three 10 lb. bags of flour.

If you can get another 50# bag... I'd do it.
Let me understand how you did it. You took three 10 lb paper raped bags, loaded it into a 5 Gallon bag. Then dropped in a single 300 cc OA sealed it, and it made that long? I break down 50 LB bags in to 1 gallon bags, figure I have five lbs in each.
Sorry for the interrogation, but flour is used in so much of my cooking! I need to get more stored before Christmas.
 

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Temperature, moisture, oxygen, control these and you control you preps.
Canning, drying, fermenting, etc. it comes down to how you store the results that determine if they will last in the best condition for the max time each method is good for.
Yes, the processing is relatively simple. It's the storage that I fret about. Are my mylar bags quality? Did I seal them well? Are the oxy absorbers good?

I'm so paranoid I double up on the absorbers, one from two different brands. And I go overkill on the impulse sealing.
 

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Discussion Starter · #33 ·
Let me understand how you did it. You took three 10 lb paper raped bags, loaded it into a 5 Gallon bag. Then dropped in a single 300 cc OA sealed it, and it made that long? I break down 50 LB bags in to 1 gallon bags, figure I have five lbs in each.
Sorry for the interrogation, but flour is used in so much of my cooking! I need to get more stored before Christmas.
Yes. I, obviously dumped the three 10lb bags into the mylar bag and threw away the paper bags. I put the single 300cc OA into the middle of the flour in the bag and sealed it. I used 7 mil mylar bags (I've been told that using lower mil can affect the effectiveness long term).

I think one of the biggest reasons mine was good after that long is the storage conditions. These bags are stored on shelves, in a cool (at times cold) basement with little light and very little humidity. We live in a dry climate.

I also have flour stored in smaller mylar bags. I only did a few of the 5 gallon bags but we also use a lot of flour in baking and cooking.
 
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