How to Can Flour and Dry Goods for Long-term Storage

Yahoo ^ | May 3rd, 2012 | Sherry Tomfeld

[Kartographer]

Not aware of it. Maybe Cookie?

[Carriage Hill]

Here’s some others I found, which I’m going to order from and do some testing. I graduated from Culinary Institute of America (CIA), Hyde Park, NY, back in the mid-80s:

Wise:
http://www.wisefoodsupply.com/

Yoder:
http://www.amazon.com/s/?ie=UTF8&keywords=yoders+canned+bacon&tag=googhydr-20&index=aps&hvadid=8435250804&hvpos=1t1&hvexid=&hvnetw=g&hvrand=18834149981920926107&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_4g1pkov69k_b

Camping Survival:
http://www.campingsurvival.com/camechbu.html

MRE Depot:
http://www.mredepot.com/servlet/the-364/Yoder’s-Celebrity-Canned-Bacon/Detail

[SF_Redux]

good find

[goosie]

I can’t remembered where I borrowed this.
Baking Powder = 1 tsp. baking soda + 2 tsp. cream of tartar
While you may not think of storing cream of tartar, this actually makes a lot of sense. Both baking soda and cream of tartar can have an indefinite shelf life if stored in airtight containers at room temperature. Baking powder, however has a short shelf life of 6-12 months. To test if your baking powder is still active, stir 1 teaspoon into ½ a cup of hot water. If it doesn’t bubble, it will need to be replaced.

[WKUHilltopper]

Thx!

[Library Lady]

Thanks. That’s good to know. I have lots of soda but no cream of tartar. It’s on my list now.

[Hugin]

I wouldn’t try this with flour in a gas oven. Flour dust and flame are a very bad mixture.

[Carriage Hill]

Other good sources:

Wise:
http://www.wisefoodsupply.com/

Yoder:
http://www.amazon.com/s/?ie=UTF8&keywords=yoders+canned+bacon&tag=googhydr-20&index=aps&hvadid=8435250804&hvpos=1t1&hvexid=&hvnetw=g&hvrand=18834149981920926107&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_4g1pkov69k_b

Camping Survival:
http://www.campingsurvival.com/camechbu.html

MRE Depot:
http://www.mredepot.com/servlet/the-364/Yoder’s-Celebrity-Canned-Bacon/Detail

[Sarajevo]

RotHC! Long time, no hear from! How are you?

[teenyelliott]

bookmark for later

[metmom]

Where can one get cream of tartar for a reasonable price?

Everywhere I look, it’s extortionate.

[Cowman]

Where can one get cream of tartar for a reasonable price? Everywhere I look, it’s extortionate.

Cream of tartar is a byproduct of the wine making industry and if there is not much wine being made the price will go up. COT is usually used to add a bit of acid to a recipe so you can substitute other acids such as lemon juice, cream cheese, or even sour milk. The substitutes may add tartness as well so you will need to balance that with a sweetener and they may not be as consistent as the pure COT so some experimenting is needed. BTW Baking Powder contains COT so if you don't need much that may work as well.

[goosie]

I have several places. San Francisco Herb Co. at 5.85 per pound, King Arthur Flour Co. 5.95 for 3 oz. or the Grain Mill of Wake Forest, NC at 27.95 for 3 pounds. I have not used the first one but it was recommended to me.

[metmom]

Thanks for the advice in both those posts.

[exhaustedmomma]

Alan T Hagan has done extensive research on long term food storage. He did some interesting research on the safety of long term storage of flour and wheat that scared the snot out of the prepping community a few years back. It had to do with the natural moisture (and somewhat fat) inside not only wheat berries but wheat itself. The lack of oxygen also played a part. It wasn't about rancity, but food poisoning. The information use to be up at Walton Feed but was scrubbed several years ago (along with other [IMO] valuable information). Walton Feed

You may be able to find information online searching Alan T Hagan.

Here is what I've found:
FAQ Alan T Hagan
ALan T Hagan listed in LDS Manual
Food Storage on $10 Week/Alan T Hagan

What I do: I freeze every dry good item I use for storage for at least 3 days; let set out a week; refreeze for another 3 days [kill bugs, then kill larvae/eggs]; then set out a day and put into long term storage containers. I would never do the oven method discussed here. Canning jars are not made to take dry heat. They can take wet heat and even freezers, but not dry heat in an oven... not to mention the compromising of the rubber seal using the oven method. I use oxygen absorbers or vacuum seal pump Pump n Seal . I do NOT like that Food Saver vacuum sealer; I've never had it last worth a flip for any length of time; and it's insanely expensive.