How to Store Flour the BEST Way for Long-Term Food Storage

[@YouJustGottaGetPrepared]

Looking For More Prepper Gear I Recommend? Check out my Kit.CO Page at kit.co/Russellliston

[@squirrelcovers6340]

I dump it out on commercial size sheet pans and bake it for 12 hours @ 220°, let it cool to room temperature and store it in 1 gallon glass jars. Never had a bug. I've used it that was 11 years old and it was perfect.

[@darthvader5300]

@@amj76425 7 years of plenty and 7 years of want, Egypt, Joseph of the Bible.

[@sunriseboy4837]

Use garlic to store with flour and grain...and no, it doesn't make the contents smell of garlic!

[@sunriseboy4837]

The trouble with that 'brain wave' is a lot of the nutrition is destroyed...dugghh!

[@cheriweber4]

If oxygen absorbers are placed inside the bags you do not need to freeze or heat the treat the flour. Bugs can't live in a no oxygen environment. You can buy a cheap hairstraightner to iron the top shut. Cheap and easy!

[@ypcomchic]

Botulism can live in a no oxygen environment

[@GAJake]

@@ypcomchicyes but only of the moisture content is at least 35% which is why it’s an issue with pressure canning if done incorrectly. If anything freezing the flour first may result in introducing moisture.

[@kellcanabc]

@@ypcomchic can flour even be a source of botulism?

[@howtodave1725]

O2 absorbers are just like hand warmers, I always shake them up before putting them stright in. I seem to have better results.

[@YouJustGottaGetPrepared]

thanks for sharing that tip, I will give it a try.

[@sunriseboy4837]

For those that can't afford a commercial heat sealer, a home iron, and a piece of timber 3" x 1". Lay the myalar bag on the timber surface and hold the iron firmly on the mylar for the needed amount of time. Way cheaper! Just as quick and convenient.

[@MeG-yp8ul]

Is that the same as hair straighteners

[@sunriseboy4837]

@@MeG-yp8ul Never seen one. Go to a hairdresser and ask to see one.

[@Misrising]

Great educational vid! Your such a well spoken guy👍 Thanks for explaining preservation techniques with patience, it's really helpful.

[@YouJustGottaGetPrepared]

M thank you for the positive feedback I truly appreciate it.

[@Ray-NZ.]

Thank you. Very informative.

[@sueciviero3866]

This was very helpful. Thank you from London, Ontario, Canada. I am just about to use mylar bags for the first time.

[@danaliston7889]

Great job! I am glad we will have some flour 😀

[@yaniramedina8118]

Would this same process work on powder milk? Thank you for sharing your knowledge. Can't wait to learn more.

[@sherryliston1613]

Thanks for the new video on storing flour. I know we could just grind some of our wheat but many in my family like white flour rolls and bread at 50 50 mix of whole wheat and white flour. I am going to seal some flour and if it runs out, I will hope that the family will adapt to whole wheat bread and cookies.

[@amj76425]

The Gospel 1 Corinthians 15:1-4 Moreover, brethren, I declare unto you the gospel which I preached unto you, which also ye have received, and wherein ye stand; By which also ye are saved, if ye keep in memory what I preached unto you, unless ye have believed in vain. For I delivered unto you first of all that which I also received, how that Christ died for our sins according to the scriptures; And that he was buried, and that he rose again the third day according to the scriptures Ephesians 1:13 Born again in Spirit In whom ye also trusted, after that ye heard the word of truth, the gospel of your salvation: in whom also after that ye believed, ye were sealed with that holy Spirit of promise Ephesians 2:8-9 For by grace are ye saved through faith; and that not of yourselves: it is the gift of God: Not of works, lest any man should boast. Romans 3:23-26 For all have sinned, and come short of the glory of God; Being justified freely by his grace through the redemption that is in Christ Jesus: Whom God hath set forth to be a propitiation through faith in his blood, to declare his righteousness for the remission of sins that are past, through the forbearance of God; To declare, I say, at this time his righteousness: that he might be just, and the justifier of him which believeth in Jesus. Blood is life and Jesus Blood is Eternal Life. Faith in the Blood of God. 👇 kzbin.info/www/bejne/opPFZautjs9kb8k Dispensational Truth, Or God's Plan and Purpose in the Ages Book of Clarence Larkin

[@CM-ve1bz]

Whole wheat will go rancid long before all purpose because of the higher oil content

[@hdrider2071]

Excellent information. Appreciate your efforts and God bless you and the people who tell you everything your doing is wrong 😆.

[@donnaforse8347]

Ty

[@SouthoftheBigChicken]

Thank You Brother, new to Mylar bags, I placed 2 of the 300 oxygen absorbers in mine, scared if I was not placing enough in, Thanks again. Also, my family is in denial about what's coming, I remember Jimmy Carter Day's, believe this will be on Steroids.

[@seymourbutts2010]

Did any thing end up coming ? Asking from the future

[@Vimokshadaka]

Another way is using a large glass Carboy/Demijohn and a Vacu wine stopper and such out most of the air. You need to check it’s a good seal with extra rubber as the mouth will be wider than a wine bottle.

[@Concerned97]

Very clearly explained

[@scottswan3722]

Can you do the same thing with a vacuum chamber? Being in South Florida, it kind of hard to get the temp range you recommend. How long would they last in 90-degree temp?

[@sueberger1434]

Very informative and helpful. Thank you!

[@kelly1038]

This right here has been a huge help thank you thank you

[@sherrymorris5564]

Very helpful. I will do this.

[@maryholton162]

I buy wheat berries which still contain the healthy bran and germ and grind it myself.

[@marmie53]

Great tutorial! I am just getting ready to do my flour!!

[@gwendolynkrupa8892]

Thanks

[@SuperJill1111]

Thank u.

[@DuduLepheana]

South africa don't have mylahbag how can I get it

[@evacorbett3992]

Excellent video! Thank you. You have a new subscriber. GOD bless you and your family

[@YouJustGottaGetPrepared]

You are very kind to say so, Thank you

[@markhuber8345]

Me too… I put mine in a freezer first to make sure no bugs or insect larvae are in there getting full..🙏👍❤️

[@cefarther3945]

White corn flour will work as well as refined all-purpose flour? Using P.A.N. finely ground white corn flour.

[@HappyTrailz2u]

Just wondering ... Why don't you just put a 5 lb. bag of flour in the mylar bag? Might not be quite as cheap, but a LOT easier?

[@Brad-99]

Lol my first time doing this I was not organized and it was messy lol beans ,rice all over the floor

[@batcatkitty4878]

Thank you so much!

[@juliabendixen2184]

This was perfect!! Thank you!!! Everything I needed to know! :)

[@desertplains1111]

Great info-thanks!

[@katrinagarland5219]

This was very informative... Thanks!

[@YouJustGottaGetPrepared]

I hope it helps Thanks for watching

[@piratelestrange]

Great video, subscribed!

[@ibrahimbialy]

there is a much easier method to store flour long term in bulks. first sieve it with a special flour sieve to get rid of any bugs. then put some salt in the bottom of a wide mouth container (bucket, drum). then put some flour and press it down over and over with your hand till your palm can not sink in it . put more flour and repeat the process until the amount is finished. sprinkle some salt on the top and you are done!!! by this, you have excluded all oxygen from the container wich cause rancidity. if this is done properly, you will have this flour last for years. it is best to fill the container to the top, thus you are not leaving any space for oxygen. ENJOY PREPPING.

[@ibrahimbialy]

this is a link explaining the process kzbin.info/www/bejne/jmSyq2mqbKiretk

[@rebeccaclifton4237]

Thank u

[@MariaHernandez-rc2eq]

thank you!

[@FreeRange1234]

will a vacuum sealer work with mylar>

[@Gumby1978]

Great video

[@doraray9964]

Very good and real tips 👌

[@theresaarney2629]

What sealer do you use

[@theusconstitution1776]

Is it the actual the same results if I vacuum seal it in plastic vacuum seal bags

[@jpbarrett143]

Exactly what I was wanting to know!

[@sueciviero3866]

I think you would have to have the flour in a paper bag first. Otherwise the vacuum sealer would bring flour up? If using 5 lb bags, just keep in package. Check out Rosered Homestead. She is a scientist with great food safety tips.

[@truthhunter3538]

Good video!

[@Truth1561]

I was told to freeze flour for 4 hrs minimum to kill any mite or weevil eggs that might be in it.

[@lmherdz]

link to sealer?

[@patf-xv2xl]

Can I use the same process in mylar bags for powdered milk? thanks

[@cmwili]

I did the same process with nonfat dry milk. Worked the same as flour. I did sugar and canning salt(no oxygen absorber) in Mylar. Along with many other dry goods. Long term foods should have a real low moisture content for them to last long term like the flour… from my you tube watching.

[@patf-xv2xl]

@@cmwili Thank you:))

[@davesanders9203]

Be sure to wipe down the inside top 2 inches before you put in the Oxygen absorbers and seal. Imagine if I had an "old fashioned" flour sifter???

[@haunthunterify]

If the idea is to remove oxygen wouldn’t a food saver which removes air and shrink wrap the food work?

[@truthhunter3538]

Buy your flour from Sam’s wholesale fair price for 25-50lbs bags, also rice and masa white!

[@vickymolet8739]

My flower has been stored in Mylar with oxygen observer as you described. However when I opened taste was horrible as the oxygen absorbers caused it to taste like iron

[@YouJustGottaGetPrepared]

You may have missed the tip from the cannery can. It said to leave it uncovered for one to two days after opening. Let me know if that helps.

[@veegloria1]

New subscriber here from over the other side of the world. Great video. Just got a sealing machine. What about rice and sugar will there also be an odour?

[@theincantrix1144]

Rice no. Just know that there is no need to use O2 absorbers with Sugar. Also, if you do use them in Sugar, you will end up with solid bricks. Unless, you want a rock hard brick of sugar. 🤔 (haha) Hope that helps any.

[@joancayenne9293]

Thanks for the video, but do I have to put the flour in the freezer for 10 days before I store it in mylar bags?

[@jfcrow1]

Yes for long term storage.

[@aussiebushhomestead3223]

You don't need to freeze when using oxygen absorbers. Nothing can live in an oxygen free environment.

[@jfcrow1]

@@aussiebushhomestead3223 botulism

[@joancayenne9293]

@@aussiebushhomestead3223 Thank you.

[@sueciviero3866]

There is a risk that moisture will get in the flour when frozen. I would do this for storage in a bucket given time to come back to room temperature. But if it is going into mylar with appropriate amount of oxygen absorbers, added moisture can cause spoilage.

[@PcolaPrepper2023]

You can also freeze it for several hrs to kill any micro eggs in it. Then use O2 packs when storing it

[@lenamartinez7999]

May I ask did you freeze the flour first before putting them in mylar bags is it necessary please let me know I'd like to store my flower long-term as well but I don't know if it's necessary to freeze it first before I put it into a mylar bag.

[@amj76425]

The Gospel 1 Corinthians 15:1-4 Moreover, brethren, I declare unto you the gospel which I preached unto you, which also ye have received, and wherein ye stand; By which also ye are saved, if ye keep in memory what I preached unto you, unless ye have believed in vain. For I delivered unto you first of all that which I also received, how that Christ died for our sins according to the scriptures; And that he was buried, and that he rose again the third day according to the scriptures Ephesians 1:13 Born again in Spirit In whom ye also trusted, after that ye heard the word of truth, the gospel of your salvation: in whom also after that ye believed, ye were sealed with that holy Spirit of promise Ephesians 2:8-9 For by grace are ye saved through faith; and that not of yourselves: it is the gift of God: Not of works, lest any man should boast. Romans 3:23-26 For all have sinned, and come short of the glory of God; Being justified freely by his grace through the redemption that is in Christ Jesus: Whom God hath set forth to be a propitiation through faith in his blood, to declare his righteousness for the remission of sins that are past, through the forbearance of God; To declare, I say, at this time his righteousness: that he might be just, and the justifier of him which believeth in Jesus. Blood is life and Jesus Blood is Eternal Life. Faith in the Blood of God. 👇 kzbin.info/www/bejne/opPFZautjs9kb8k Dispensational Truth, Or God's Plan and Purpose in the Ages Book of Clarence Larkin

[@lenamartinez7999]

@@amj76425 wired

[@sueciviero3866]

I watched rosered homestead and she said that the critters require oxygen, so I think freezing is unecessary. Freezing also puts in the risk of moisture which the oxygen absorber does not address.

[@Pmwalls46]

@@sueciviero3866I’ve heard that from various KZbinrs as well. Most advocate for freezing first but I don’t have a chest freezer big enough. Even 25 lb. bags take up a lot of room. One video I watched said to break it down into smaller bags and freeze, which makes sense. I’m not sure what I’m going to do yet. I want to store it for the longest time possible but it’s an extra step and space. Actually, I do have some flour in the #10 cans like he showed but I haven’t opened the box it came in so didn’t know the tip he read on the can. Good to know. I also have hard white wheat berries that I will need to grind at some point. They last the longest for storage long term.

[@bopdaddy862]

What if i just used O² absorbers with airtight containers?

[@YouJustGottaGetPrepared]

Hey BoP Daddy, That sounds like a similar idea to the Mylar bag, let me know how it worked out for you in 10 years :) Best of Luck

[@marinae1495]

Do you need to freeze the flour to make sure no eggs hatch ?

[@theincantrix1144]

No... anything that is already dry or dehydrated, do not freeze. Putting dry things into the freezer reintroduces moisture into them - worst possible thing you could do. Also, the idea of freezing weevil eggs by simply putting into your freezer, rather ignores the fact they come back every year after harsh Minnesota winters. 🤔 The O2 absorbers will kill any eggs/larvae. Only some bacteria like Botulism survive (and thrive) are anaerobic (non-oxygen metabolism). Those types of bacteria need moisture though, which is why things you store need to be 85%+ moisture-free. Don't fear botulism too much though, as it is not a common thing. Just something to keep in mind. Month late, but hope that helps.

[@donwald3436]

If I have a lot of flour, what food can I make with it?

[@Pmwalls46]

@donwald3436 Bread, biscuits, cakes, cookies, pie crust, etc.

[@mariahale9120]

What if after sealing the bags it never compresses, Does that mean that the oxygen absorbers are not doing their job or that I didn’t put enough and do I have to re-open my bags and add more oxygen absorbers?

[@roar1597]

you probably have faulty o2 absorbers or didnt use enough. try redoing it and see if that helps

[@aprilhanson4689]

The oxygen absorber only takes out oxygen so the bag won't always compress.

[@pattiannepascual]

A lot of us can barely afford flour so definitely can't afford bags and absorbers. I find glass jars work best. plastic not so great.

[@rebuzz6866]

If that is working, why they don't sale flower in that Mylar bags to increase shelf life up to and over 10 years? For the long term storage, wouldn't be easier to get grain that can be store indefinitely and the mill ? You can make flower as you need.

[@CM-ve1bz]

Mylar bags and absorbers are on the expensive side and intended to remain closed. If you’re using the flour daily the bag is of no consequence.

[@rebuzz6866]

@@CM-ve1bz Why they don't sale flower in that Mylar bags to increase its shelf life up to and over 10 years? After flower is bought, it is usually used within 30 to 60 days.

[@daval5563]

Thank you for your video. I've oven canned flour in two quart jars in the past then started packing (with a round potato masher) the flour into one gallon glass jars with the good metal "snap" lid with three 100cc Oxygen Absorbers. I was getting the gallon jars from the pizza shop but they are no longer available because everything comes in plastic jugs now. I managed over a hundred "free" one gallon glass jars while I was at it and they are all filled with way more than flour. I have thirty of those same Mylar Bags that I'll use now and I want to try putting a 2 kg, (4.4 lb) bag of flour in the food saver bags and vacuum them that way with an absorber. I figure I can save on absorbers if they are vacuumed packed. We'll see. I do my tea bags that way and they are holding up real good. The last 10 kg bag of flour I bought just last week was $18. I freaked. It wasn't the regular $12 to $14 store brand because there was none of that stuff. I was looking for two bags and left with one because there was only the one there. Damn the price! FULL PREP AHEAD! Another thing, instead of weighing the flour I'm going to measure it in cups because it takes 12 cups to make my five loaves of good bread. Again, thanks! Have a great one and good luck.

[@Escapeofthebride777]

I’ve been sealing up smaller barter sized bags as well of sugar, flour, rice, etc… just in case it comes to that and bartering is somehow an option. Since you mentioned bread, I’ll try asking you… I’ve been making sourdough with my own starter for the past few months. It doesn’t work with bleached flour. I wonder if the unbleached would store the same - and I also wonder what all the other processes I’ve read in these comments about various ways to treat the flour first - I wonder what that does to the good natural yeast? 🤔

[@daval5563]

@@Escapeofthebride777 I have only stored the white flour and a whole lot of whole Wheat. Over two years ago when the Planned Demic hit, I went from a two bucket flour rotation, (22lbs per bucket) to a four bucket rotation and wouldn't you know it? I lost a bucket. I found the bucket last week and I was worried. This was bought in 2020 with a BBD of 2021, and here it is almost 2023. Could it still be good? A small batch of biscuits proved there was nothing wrong with the flour and I've made good bread with it since then. It was stored in my cool, dark, and dry subbasement in the five gallon plastic bucket and nothing else. This makes me feel good about the 100 kg (220lbs) of flour I recently stashed in Five gallon Mylar Bags with 2500 cc Oxygen Absorber packed into the five gallon buckets. If I get five years storage with them I'd be happy and I'm told they are good for ten years at least. I have no experience with unbleached flour. As for the natural yeast, ... Freezing will not hurt it, but "oven canning" would and I don't know what would happen to it in an Oxygen free environment. That being said, I buy my whole Wheat gran from The local Grain Elevator and by-pass all those "for profit" middlemen. My last half ton of whole wheat I bought last year cost me $200 but I believe that price may have changed since then. I'm going back to the Grain Elevator come the new year for Soybeans, whole Oats, whole Corn, and then more whole Wheat. I do not plan on bartering unless I absolutely have to because where I live it would be "advertising" that I have stuff when no one else does and that could prove dangerous for me.. Good luck.

[@kattwhite6422]

I bagged up flour and 6 months later I had bugs in it what did I do wrong I'm heartbroken 😞

[@sueciviero3866]

Did you add enough oxygen absorbers? I am interested in knowing. The bugs require oxygen to hatch.

[@wandaduckworth1357]

Use bay leaves

[@weaponson3-158]

I really liked this demonstration. Told me what I needed to know without the doomsday stuff. But I wholeheartedly agree that smart people have things tucked away just in case :)

[@marct6653]

No vacuum seal 🤔

[@CM-ve1bz]

I wouldn’t pay any attention to the indicator in a bag of absorbers. It will only tell you that at least one of them is good. As I use them, I give each one a squeeze and flex it. If it’s soft and pliable it’s good, if it’s crunchy it’s bad.

[@MariaHernandez-rc2eq]

thank you!

[@ypcomchic]

Problem is my roommate keeps the thermostat at 81 to 85 degrees during our 110 degree hot summers. Any stored food is going bad asap. I told him this but he doesn’t care.

[@Jesusandbible]

It is difficult to match canned flour. I dont think this will work properly.

[@normacinnamon2572]

Soneone please tell me all bags of flour you buy in a store, it is not filled with bugs. That is what I am hearing and I can not stand the thought of having dead bugs in my food. I cannot eat anything but eggs and bacon. Is it true that al bags of flour have bugs in them

[@prole2554]

Pretty much it's the eggs. That's why you should keep flour in the fridge, so the eggs don't hatch. Bug eggs van be in pasta, beans, any dry food. Freeze what you want to store for three days, remove and let come to room temp, then freeze for three days again.

[@waywardspirit7898]

O2 absorbers will kill any and all bugs. Including the eggs. And......................you already eat dead bugs. You just don't see em. :) Yummy.

[@sueciviero3866]

Not all cereal, pasta, rice, flour, etc contain the eggs. But there is the risk. So we accidentally eat unseen eggs regularly. But they require oxygen to hatch.

[@miriamalvarado6477]

Hello. I’m new on storing long term. And I thought Oxigen Absorber was a big No no. ?!? Some videos said it was dangerous as it might cause and explosion 💥. This seems easy. New subbie 👍🏼

[@theincantrix1144]

Oxygen absorbers is simply iron powder in a packet. So, zero chance of exploding. When you seal a bag, the normal moisture from the air and the moisture in your packed food, reacts to the iron and it oxydizes (in short, the iron rusts).

[@miriamalvarado6477]

@@theincantrix1144 😲 how interesting! Thank you for the explanation! 🙏

[@margiemudge6607]

I was told, If you don't put the flour in a paper bag first, it will have a bad taste. After a while, flour in a can tastes like metal.

[@robertavaughan8236]

Whole wheat will last longer can that and then grind it don't waste your time money and effort on flour...goes bad quickly

[@JohnDoe-id9hi]

Most people's arm would fall off before the ground a cup of flour with an old hand mill.

[@namehere4954]

There's also no nutrients - the bulk of the nutrients degrade 3 days after milling.

[@stephenc2296]

Actually if you freeze the flour for 24 hours after packaging any possible bug problem will die.

[@Pmwalls46]

@stephenc2296 No !!! Don’t do that !! You’ll end up with condensation in the bag and it will mold. If you’re going to freeze it, you do that BEFORE you permanently package it. After freezing for about a week, you take it out of the freezer and let it come to room temperature and thoroughly dry out before you package it. Then proceed like the video shows. I’m surprised he didn’t mention anything about freezing. I guess it’s up to each person whether it is beneficial to freeze or not.

[@therd6811]

Moisture cannot “appear” where moisture isn’t. If there was moisture after you packaged it, freezing it will not change that. The flour needs to be dry then it can be sealed up. Once it is sealed, no moisture will “appear”. That is hogwash…

[@so_what_else_is_new]

Whole wheat flour is much healthier then the stuff you used for this vid.

[@CM-ve1bz]

Whole wheat is healthier but goes rancid in half the time because of higher oil content

[@so_what_else_is_new]

@@CM-ve1bz yes, that's what fresh unprocessed food does.

[@CM-ve1bz]

@@so_what_else_is_new That’s why it isn’t for long term storage. Healthy food is a wonderful thing unless it’s rotten.

[@nicolasmoore9708]

All this effort to store white flour, which is stripped of all the goodness, is literally garbage with almost no nutritional value. If you want to store something, then foods that are as nutritious as whole grain flour.

[@citygirl138]

You forgot to freeze your flour, son.

[@sueciviero3866]

That is good for storage in a bucket because it can come to room temp and moisture can be released. But in the mylar, any moisture above 10% could cause spoilage. The bugs require oxygen to hatch.

[@lightgiver7311]

You cannot store flour for long term. Flour even properly sealed starts to taste funny, I'd give it max five years.

[@glydial]

I did bread flour in 4 lb packages 2 1/2 years ago and it is great. No bad taste or smell. We will see in a few more years if the taste changes , but I use it regularly and replenish/rotate my supply with fresh products. I packaged it in brown paper bags first and then in vacuum sealer bags. The reason for the paper bags (lunch bags) is to prevent the vacuum sealer from sucking flour into the area that is sealed with heat which could compromise the seal. I just filled each one and then folded it over and taped with freezer tape. Product and amount was written on the tape which could be seen through the vacuum bags. When I do use Mylar bags I eliminate the paper bags because I use the o2 absorbers in them and double seal with a hair straightener wand as seen in this video. Whether it is vacuum packed or mylar I always store in a tote like he used or in food safe 5 gallon buckets to keep critters/bugs etc out.

[@lightgiver7311]

Absolutely not!