How to Store Flour
A lot of you have been wondering lately how I store my flour. Someone else asked that a while back, and I answered in a Monday Q&A post.
I don't do anything fancy, because I've never had problems with bugs and weevils, but if you still want to see my method, go check out my answer.
If you DO have problems with bugs, there are a couple of things you can do. I've heard that putting your flour into the freezer for 24 hours before storing it will kill any bugs. Another option, if you have space, is to simply store your flour in the freezer. You can also store the bags in a large bin, like a Rubbermaid tub.
As I said, though, I have no personal experience with bug prevention. I'm sure some of you have, though, so if you've got some anti-bug tricks, please share them in the comments!
Down here in subtropics flour does get buggy after a while. So if I am storing it for any period of time it has to go in the bottom drawer of my fridge or in the freezer. As we speak there are two bags in the bottom drawer of the fridge.
I store my whole grain flours in the freezer, since they tend to go rancid relatively quickly. Also, I store flours that I rarely use in the freezer. Just in the door of the freezer, since I don't have space on the shelves.
The rest of my flours I store in the pantry and can't remember ever having had a problem w/ bugs in them. However, I haven't started stockpiling flours. When I do, I'll freeze them for 24 hours, then keep the bags in a Rubbermaid bin (which is how I store scores of pounds of pasta and I've yet to ever see a bug problem doing it that way).
Allie-yes, it would probably not work to store whole wheat flour this way. I'm blessed to have a grain grinder so I can grind all my whole wheat flour right when I need it. That way it never gets rancid.
Here in New Mexico I do have issues with weevils, so I keep as much of my flour as possible in the freezer. My bugs don't tend to come in the flour, but instead in other products from the store, so the freezer keeps them safe.
When I am short on freezer space I just use a combination of freezer duty zip-lock bags and large rubbermaid containers (not overkill... the little weevils can chew right through the plastic bags).
Certain things have a higher tendency for bugs from my store, such as packaged dinner mixes, nuts, chocolate, and cornmeal--but not for weevils. Our cornmeal here tends to have small beetles in it, so I keep watch for them on top of keeping it in the freezer.
Mostly I am on the defensive for weevils since I cook a lot and have large amounts of raw materials that the little bastards love. I am hoping that my new bug traps will lessen the infestation, but till then I am relegated to finding their hiding spots and wiping them out bit by bit.
Happy hunting!!!
Having a lot of grains around the house we have gotten bugs. I have also had big "waste parties" trying to get rid of them. I do store grains and flours in ball jars or plastic containers.
If what you are battling is moths I have read adding a bay leaf in the containers helps. If it is sweet food a stick of peppermint gum will do the same. I'm not so sure of the proof but it did seem to help with my problems. (It could have been in my head though.)
My question is now about storing yeast. ^_^;;
Well this is interesting. We have always stored ours in the fridge or freezer, but a few months ago we decided to buy in bulk and stock up. My husband suggested we used washed out milk cartons. It seemed brilliant at the time. Upon storing itmes downstairs today I discovered that two cartons have been chewed thru-by mice-and yes there's no question that they've been down inside. I have one usable container left and have learned a valuable lesson-never store grains in plastic!!! I think the glass jar idea is great and will keep my eyes peeled for gallon sized jars!
This summer has been a year of dehydrating, canning and preserving for me. A neighbor told me that I could fill my 1/2 gal glass Ball jars, to within 1/2" from the top, put on the lid, tighten it, and put it in a 200° oven for 1 hour, remove and let cool. She is doing this with her flour, sugar, pasta, anything that she wants to preserve for long periods of time. This gal knows her stuff, so I tried it with my sun dried tomatoes and my diced dried bell peppers. The tomatoes darkened a bit, but the bell peppers didn't show any sign of change. I can't wait to do this to my flour, sugar, pasta and anything else that stands still. : ) I hope this helps.