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Tried this over the weekend..easy as pie. Good for our family since we buy bulk flour when it's on sale. We canned flour while watching the western channel!

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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

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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.