Those beans and rice would be better with a tortilla I think.

 

We get our masa from the ethnic store for really cheap. Store 30 lbs and eat 10.

Why in the world would you put your press in a storage bucket? You do eat the stuff?

 

like any flour dont store it in flour form get the grain and grind it.

 

Masa harina is not a grain. It is good for 10 yrs in mylar + O2.

 

For those unaware, masa (done traditionally) isn't just a certain fine corn flour. It's dried, cooked in water with slaked lime, then ground and dried again. Now you have your corn+lime niacin release.

When you're ready to make some tamales, tostadas or tacos, measure out what your recipe needs, add the water, salt, oil, or lard you'll be using, and get busy.

Also use as a thickener, you'll find it in some chili recipes.

 

i understand what masa is and it does go bad. it may last 10+ years in mylar. learn to make your own masa. i learned how to make masa years ago. could i do it right away? nope but a couple weeks and family.

http://norwitz.net/blog/2009/09/04/masa-from-scratch/

http://youtu.be/jwpx1h-O970

 

It really is interesting how many times Alton Brown shows up in this forum, he obviously know his S**t.

 

Keep them busy, your family and friends, while you hunt and or forage, nothing wrong with some tortilla chips, and tortillas, well you can put anything in them, and it just becomes a better meal.
I do worry about people just losing the drive to eat, because it is just the same stuff all day, every day.
Keep them busy.

 

yes you do nee to rotate the meal. one good ting about flour tortilla is an easy way to increase cal content by adding things like simple spices to make a desert tortilla and yuo dont have to worry about the press. and tamale's. ok now i need to get allot more dried peppers. lol.

 

I like the cut of your jib.

 

Masa, unlike corn meal, contains the germ of the corn, which is where the oil is. It does go rancid. The only way to get any extended life out of it is to use an O2 absorber. Even then, it won't last nearly as long as other dry foods stored the same way. I've had a lot of experience with it over the years, and I have never had good results storing it long term. I no longer have any in my stores. It's not worth the hassle, just for the small boost of niacin, when you can get that easily from other foods.

 

Now you have me concerned. I don't have experience storing this long term.

I'm not storing this because of niacin. I'm storing it so I can make real mexican food. It can't be made from regular corn meal.

I just assumed it would store like any other ground flour...10 years by LDS. After reading the nutrition label I find it does have measurable fat.

About 1.5 years ago I bought 16 kilos, put 4 kilos in gallon jars in the pantry and the rest in mylar with O2 absorbers. I just checked the last jar and the stuff is fine.

No surprises there, but this whole rancidity thing brings up a bigger question.

This year I planned to store field corn for my true LTS solution to masa harina. If mh goes rancid because of the corn oil, that would imply that whole corn would also, if at a slower rate.

I've never seen any mention of a time limitation on storing field corn.

How soon did your harina go rancid when you stored it in mylar and O2 abs?