Foods to be dry packed (preserved for longer-term storage by including an oxygen absorbing packet in the container) should be 10% moisture, or less, and low fat. Those two stipulations mean there are foods we like to have stored that should not be dry packed. Here’s how to store them (or not) to extend their shelf life.
- Whole wheat flour – grind your own from stored wheat
- Cornmeal – store 5 lb. packages in a bucket and rotate in 2 to 5 years; or grind your own from stored dried corn (make sure your mill will grind corn)
- Cereal – dry pack only low fat, low moisture cereals in canning jars and rotate within 5 years
- Granola – make your own from stored ingredients
- Nuts – use dry heat processing or use absorbers if used within 3 years
- Brown rice – use dry heat processing
- Pearled barley – experience shows dry packing to be effective
- Sesame seeds – use dry heat processing
- Leavening – store baking powder and baking soda in their original containers; freeze yeast
- Mixes containing leavening such as cake or biscuit mix – rotate in 2 years or learn ways to use “flat” mixes; or add 2 teaspoons baking powder to flat cake mixes
- Spices – use dry heat processing and keep in the dark
- Oil and shortening – store in the original container in the dark
- Bouillon – store in the original container
- Dried meat – freeze; vacuum pack very dry products
- Dried eggs – rotate in 1 to 2 years
- Brown sugar – store in the original bag or box in an airtight bucket or plastic tote
- Candy – vacuum pack; protect from heat and moisture
- First-aid supplies – store in original packaging