My wife and I were recently putting up some foods that we had purchased and I thought it might help to give some tips on how to prepare long term storage items.
We were storing some millet and rye in six gallon buckets along with black beans and pinto beans. To help ensure that pests don't harm the food, we use a method that permeates the food with carbon monoxide from dry ice. We found this tip on providentliving.org. Many people use oxygen absorbers, but they will damage food over long periods of storage. The dry ice will kill most pests if you place six ounces in the bottom of the bucket and then add the food. (One ounce per gallon is the ratio.) Place the lid on top, but don't seal it completely to allow excess gas to bleed off. Once the bottom of the bucket no longer feels cold, seal off the lid and it's ready to store.
We have yet to find any pests in our food that we have stored this way. The kids also like to make up a batch of kool-aid when we have extra ice left over.
We haven't bothered doing this with sugar or other dense foods, but it could be useful with flour if you plan to not use it anytime soon. (Of course, the nutritional value of the flour will be minimal after a long period of storage. It is much better to grind a whole grain to make flour.)
- Mark
Value is based on perception.
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