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Use your eyes and your nose to determine if flour is still usable. White four may appear gray, for instance. Also, look closely for the presence of bugs in the flour. If you see weevils, moths or larvae, the flour is not usable. If the color is good and you detect no bugs, it is time to use the smell test. Simply put, spoiled flour will smell bad or even rancid. Discard foul-smelling flour immediately. One potential problem is that there might already be insect eggs in the flour when you get it.
It can take weeks or even months for the eggs to hatch. When they do, you will have a nasty infestation which is hard to get rid of. If you have room in your freezer, freezing flour is a great way to store it. It will last forever in the freezer, though you should have a plan in case power outages occur.
To use, remove flour from the freezer and let it get to room temperature. Note that flour can absorb moisture due to condensation while you bring it to room temperature.
To prevent moist flour, keep the flour in its sealed container — the condensation will collect on the container instead of getting into the flour. If the flour gets damp, you can spread it out on a baking sheet and heat it in the oven at about F. If the flour is very damp, you might need to heat for up to an hour to get it dry.
After drying it, sift it to remove any clumps. The vacuum sealing process removes air from the packaging. The bags are not completely leak-proof; air and humidity will eventually seep through. However, the reduced amount of air means flour stored this way will last much longer. Vacuum sealing also keeps insects from getting into your flour. It will NOT kill insect eggs which are already in the flour though. Oxygen absorbers are little packets of iron which trap oxygen.
If you place OA packets into a food-grade plastic container with flour, it will absorb the oxygen in the container and prevent spoilage from oxygenation. The problem is that most storage containers are not truly air-tight and will eventually leak. This includes recycled soda bottles as well as food buckets. Buckets with gasket lids see on Amazon are usually better at preventing air leakage, so are a decent option if you need to store a large amount of flour.
Read about oxygen absorbers here. If you want to store flour for months, years, or even decades, the best solution is to use oxygen absorbers in sealed Mylar bags.
Mylar bags are made from a metal-like material which is impervious to moisture and oxygen. By sealing flour in Mylar bags with oxygen absorbers, the flour is completely safe from light, moisture and oxygen. When stored this way, white flour can last years. Whole-wheat flour can last approximately 10 years this way.
Read about how to store food in Mylar bags. Dry canning is a process where dry foods like flour are put into canning jars with lids and then heated in the oven. The heat is thought to sterilize the food and create a seal. Even though canning jars are used, dry canning is NOT the same as water bath canning. As warned about by NM State University , there are a lot of potential problems with dry canning.
Because of these issues, Mylar bags with oxygen absorbers are the only acceptable method for storing flour long-term. Buy Now. So I put my flour in a big trash bag and froze it for about a week. Then I let it sit out on the counter to come back to room temperature. After than I placed the flour in brown paper bags. Taped them shut. Then vacuum sealed those. I did throw in an oxygen absorber between the brown paper sack and the plastic bag. Not sure if I should have put it in the flour.
But it sealed everything well and I have a pound of flour vacuum sealed in each bag. Could you guess that would lengthen the time more than 2 years? Your flour should last quite a long time like that. Vacuum sealer bags are not made for use with oxygen absorbers- they will absorb oxygen.. I put mine in the vacuum sealer bags Then into Mylar with O2 absorbers- will last 15 years. Your method however should be good for about years. Or the OA bags? Thank you.
The OA will absorb oxygen through the vaccuum sealer bag. Anything will eventually absorb oxygen through the vaccuum bag because they are air-permeable at a molecular level. The rate of oxygen transmission is very, very low but when you are looking at years or up to a decade, it becomes significant. It sounds like the above poster kept the flour in its original packaging, then wrapped it in the trash bag while it was in the freezer.
Upon removing it from the freezer and thawing before repackaging , any condensation that formed was on the trash bag, which was then removed and discarded. It kept the moisture off of the original paper packaging. The food and trash bag never touched each other. Do you think, Vacuum packing 1st than freezing and than returning to a normal temperature will kill the eggs?
Check over the whole article again: Freezing in food-grade plastic bags, then thawing before removal, should kill any eggs or microbial contamination, for the same reason freezing meat will help prevent spoilage; the moisture in the microbes or eggs will turn to ice crystals, destroying their internal structure.
One option is to add additional sealing with a plastic bag. One of the easiest and best looking ways to keep most ingredients fresh is to invest in a countertop jar that can hold a number of products. They're often sold with their different labels for flour or sugar, but more importantly, they seal off any air or moisture to keep the product inside fresh.
Added bonus, they look great on any countertop. While most of us go through a bag of flour faster than a cookie crumbles, there is bound to come a time where we encounter a bad bag and ask ourselves "does flour expire". Keep an eye on your "best by" dates, but don't take them too seriously. Coffee Tea Perfect for when you're Too Sober See All Drinks. Dining Hall Dorm Lyfe Perfect for when you're White flour may last longest due to its lower fat content, while whole-wheat and gluten-free varieties spoil sooner.
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