Aside from physical space, are there any issues to be aware of that might not come to mind when you store 50lbs of oats or quinoa? What kind of container are you storing it in?
As I think about it more…anyone buying almond butter, peanut butter, honey, etc. in large bulk?
we buy 50# bags - stored them in NSF approved containers. Buy in the winter and leave outside when its really cold, for a while to kill any possible weevils, etc.
keep in mind that whole wheat flour goes rancid and IMO better to buy this in smaller quantities fresher from the store. Rice should be fine forever as well as oats, I would think. regular flour is ok. best to store in a dry spot.
The containers you can find on the internet or “Container store”. they are expensive. $25. Look for “NSF” logo.
Where to buy from: cash and carry restaurant supply stores. Pasta I have found is NOT cheaper at all, than trader joe’s. A few years ago (like 3) we used to find pasta all the time - 3# for $1!!! Not anymore. but Flour= 30 cents a pound in bulk.
And it takes a long … time to go through 50# of flour.
keep in mind that whole wheat flour goes rancid and IMO better to buy this in smaller quantities fresher from the store. Rice should be fine forever as well as oats, I would think. regular flour is ok. best to store in a dry spot.
Okay, I know this might be unusual, but what about storing wheat, and then grinding it yourself. Would it pose the same risks as far as going rancid or hatching weevils?
i should say i dont know if the leaving it outside thing really works but we have not seen any bugs in our flour. we left it outside (after transferred to NSF sealed container) for like a week when it was 10F.
where would you buy wheat? grinding it yourself would be cool and i bet it would taste the most fresh.
I could sent you 40,000lbs if you wanted. Just go to yer local elevator.
Hard red winter wheat stores very well in paper bags within plastic containers in the root cellar. You can grind it for flour as you need it (you’ll soon be tired of the coarse flour) or…make bulgar or cooked wheat. sprouts, wheat grass…or sow it into yer garden for green mulch.
Ain’t worth the trouble for us, but worth looking into. I’d start small, as storing rough foods and then creating your own is a time consuming effort.
We farm grass, wheat, pigs and beef. Garden large, make our own cheese and all the rest. We do most of it because we love to eat good stuff (although these days, being self reliant ain’t a bad thing). But its all a royal pain in the ass.
I’m in the Pacific Northwest, near a lot of wheat farming. Problem is, to buy it from farmers, so far, I have to get it by the ton. So I’m working on getting others to go in together with me.
According to info from a friend (who got me started on the idea of buying it), wheat stored properly will last longer than many natural food sources (without preservatives anyway), at least 10 years. But with one of the posters raising the issue of wheat flour going rancid, I’m wondering if anyone has actual experience with storing just plain wheat.
If anyone’s interested in this (I am signed up for IM CDA), feel free to pm me.
Boudreaux, thanks for the hard red winter wheat suggestion. Any particular reason for lining the plastic container with paper? It’s pretty cool that you grow and raise so much of your own food. I don’t know if I actually want to take any action along these lines, but gather information is always good.
Here is where we get our bulk wheat and other grains. You are right saying it is the freshest way to go. These guys sell it in 50lbs bags and buckets so you don’t have to buy it buy the ton. The other reason to buy whole wheat then grind it is the nutritional level. Once you grind the wheat nutrients are lost daily and it will only last +/- one year. whole wheat if stored properly will last 30+ years.
My favorite wheat to buy for bread is the Prairie Gold. It is a hard white wheat. Bread made out of this does not taste nearly as “wheaty” as bread made out of hard red.
Okay, I know this might be unusual, but what about storing wheat, and then grinding it yourself. Would it pose the same risks as far as going rancid or hatching weevils?
You might try a search. I remember this topic came up a while back and there were a few people grinding their own wheat.