So I have some questions for all you food storage pro's:
I have been working on getting my food storage really organized and useful the last year, but I am still reluctant to store certain items.
So how long does Flour (all purpose) really last and how do you store it? Do you use the 5-gallon bucket or what? I know sugar is good for life so that is an easy one (not that I have stored a lot of it yet). Do you just load up a big tote with 5 lb bags? What about Bread Flour - any difference?
So what about Pasta? Is it okay to leave it in the plastic packaging it comes in or do I need to store it special?
I think part of my reluctance is that I don't bake a lot and find myself not using these items as often as I should and they go bad....
I really don't have a lot of "long-term" storage items, more just stuff I eat everyday. One other thing I haven't stored much of is dry milk, cause even if I had a recipe I probably wouldn't use it just because I don't have tons of time or energy to try out tons of new things. I guess I need some motivation...
I have also NEVER been to the cannery, I would love someone to "mentor" me and take me on a trip there if they are ever going!
Tami
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Bread in 60 minutes!
Seriously... the best! 10 minutes prep, 25 minutes to rise, 25 minutes to cook... DONE! Pizza in 30 minutes... cinnamon rolls in 45 minutes. I feel so domesticated!
5 c. bread flour
1/4 c. white sugar
1 tsp salt
2 tbsp rounded new PREMIUM SAF-Instant yeast
2 tsp EASY SQUEEZY SOY LECITHIN (don't measure, just easy squeezy 2 quarter size squirts)
2 c. hot/warm water
*add 1 3/4 c. and then add 1/4 slowly if necessary*
1. mix dry ingredients
2. make 2 dimples in dry ingredients. Fill with lecithin. Add water. Mix for 1 minute and check consistency. (should be sticky and pull itself off bowl)
3. Mix/knead in mixer (with hook attachment) on medium setting for 5 minutes. (or 10 minutes by hand) Do NOT use more flour after kneading... none on the counter.)
4. Spray counter and hands with cooking spray
At this point you can make bread... and everything from pizza to dessert braids. Just visit THIS website for recipes, ingredients and further instructions.
You can purchase the yeast and lecithin together for only $15. (It makes 44 loaves of bread!) She also left some at my house if you want to stop by and get one from me.
www.fasteasybread.com
5 c. bread flour
1/4 c. white sugar
1 tsp salt
2 tbsp rounded new PREMIUM SAF-Instant yeast
2 tsp EASY SQUEEZY SOY LECITHIN (don't measure, just easy squeezy 2 quarter size squirts)
2 c. hot/warm water
*add 1 3/4 c. and then add 1/4 slowly if necessary*
1. mix dry ingredients
2. make 2 dimples in dry ingredients. Fill with lecithin. Add water. Mix for 1 minute and check consistency. (should be sticky and pull itself off bowl)
3. Mix/knead in mixer (with hook attachment) on medium setting for 5 minutes. (or 10 minutes by hand) Do NOT use more flour after kneading... none on the counter.)
4. Spray counter and hands with cooking spray
At this point you can make bread... and everything from pizza to dessert braids. Just visit THIS website for recipes, ingredients and further instructions.
You can purchase the yeast and lecithin together for only $15. (It makes 44 loaves of bread!) She also left some at my house if you want to stop by and get one from me.
www.fasteasybread.com
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8 comments:
I don't know much. But, I know flour in cans, from the cannery and such (if stored too long) end up tasting a bit metally (that isn't really a word, but oh well). I store my flour in the 5 gallon bucket. And I usually have one just in a bag in the food storage room. Which isn't a safe way to store, I know. BUt I go through flour really fast. I probably should get another 5 gal bucket. And as far as bread flour goes . . . I've never bothered to buy it. I make bread and everything with the same flour. It probably would turn out better, but who knows.
I have been storing flour in the bags In a big rubber maid cotainer I have two for flour stored on top of one another when the first one is empty I fill that one and use from the other that is how I rotate. I also do that for sugar and pasta. I just use my reg flour for everything. I never buy bread flour either. I don't have a grain mill yet so I have not stored any wheat so I just keep a canister of wheat flour in my pantry.
So how long is flour supposed to last?
I have never been to the 'cannery' either. Mike has gone quite a few times. From what I understand... you go and donate your time, an hour or two. They have you can whatever item they need you to. After completing the time you signed up for, you have the opportunity to purchase any canned items you may need. (it doesn't have to be the items you canned that day) I believe that is the only way to purchase already canned items. (I could be way off, but that's my understanding of how it works)
However, once a year we rent (free) the sealer from the cannery. I look for good flour deals, if not I buy 25lb. bags from the cannery. (right now a 25lb. bag is $9.10)
So, Mike picks up the cans, labels, and lids when he gets the sealer. We set it all up in our garage and bust it out.
Last year I picked up flour and sugar for better deals than the cannery, so it was worth it to me.
I haven't noticed a bad taste, but I can see where that would happen. Flour is considered a short-term item (but 10+ years is pretty long term to me)
If you click on the LDS link, then on the right hand side there is an order form. It looks like you CAN buy pre-packaged items. (but flour is not one of them)
In our last Stake, we would have Stake assignments to work at the cannery, maybe you just donate your time so you don't feel guilty buying all the food someone else volunteered to can for you :)
10 years is long term to me too! I think I am going to do the 5-lb bucket deal and get the gamma lids so they are easy to access and try to start out that way...I am really trying to go through my food storage and rotate it and this will force me to do it! I find now that it is finally organized (instead of caselot sitting on the floor or whatever) I am really using it everyday! I don't stock my pantry and lazy susan as much either now so that it forces me to go downstairs and see what I have.
We have flour in cans too like Sherian. We also have put it in Zip locks, I love Turkey flour from the lehi roller mill and so I tend to use that one and forget about the other flour we have. I'm spoiled. As far as pasta, i am getting the rubbermaid totes. I will leave them in their packages and just date them then throw them in. Now for the dry milk...we love the taste of morning moos milk alternative. my kids like it too. We have dry milk in cans too. The milk at the cannery I hear is expensive but I haven't verified this. I heard it is a pretty good price at Costco and then can it yourself. I was really intimidated by the whole cannery at first but there are always cute little old people there ready to help you. I know things have change lately but I wouldn't mind going. Let me know if you ever have a day off Tami and I will go with you.
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