Gun and Game Forum banner
1 - 1 of 1 Posts

·
Registered
Joined
·
9,170 Posts
I worked in the Munitions area with a fellow AF troop, he was a Mormon, we discussed food storage and he told me to come over on the weekend to his house and watch how they store whole grains. He had a little flour grinder hooked to a motor but had the hand crank if electricity wasn't available. Food grade 5 gal buckets with lids, dry ice, poured about 2 inches of grains in the bottom, dropped in a chunk of dry ice then fill the container up to about an inch from the top. secure the lid partially and since dry ice is CO2, it is heavier than air and displaces the air as the CO2 fills the container. The CO2 will kill any bug or larva that hatches from eggs. next morning burp the container to release and CO2 bulging then secure the lid on tightly. He said your good for about 5 years. Then he said, experiment with grinding your grain and creating the best tasting mix for your bread. He explained if you want Rye bread don't make it with 100% ground Rye flour, it tastes so stron you won't like it. He said they like a lite Rye which is one cup of Rye flour to four cups 1:4 mix with wheat flour. They also like a 1:3 mix for a little stronger flavor. So their lesson learned was very insightful to me. He stored corn, wheat, rye, beans, and rice. They also canned foods as well and they had a very well stocked pantry.
I would encourage you to check with the local Mormon church and see if they have some individuals that would like to share some good insight with you.
Additionally, check the internet, there is some good info. I was reading about some foods do better with a CO2, Nitrogen, Oxygen blend. That had me baffled because all three have different specific gravities and as a gas I believe they would stratify at different levels in a sealed container. In the atmosphere they stay mixed because of wind and thermal currents etc. I'm going to read more but a lot can be said for tried and true methods. Cheers.
 
1 - 1 of 1 Posts
Top