1. Grind your own wheat for the freshest wheat flour. Turn your #10 can of wheat upside down. It’s much easier to open on the bottom with a hand can opener. My electric can opener doesn’t seem to like these cans.
2. Pour your wheat into your grinder. I hope you have something newer. Mine is a very ancient Magic Mill, but still works great! I check it for weevils every time I use it, and if they are there, they are sure hiding. Of course you can add wheat from a bag or bucket!
3. It’s fun to watch the wheat kernels funnel into the hole that reaches the grinding stones. It takes about 8 minutes for me to grind a #10 can of wheat.
4. Here is the beautiful, warm sweet-smelling wheat flour. Make sure you dust off the wheat flour inside the mill. Never clean with water!
5. Transfer the wheat into a container for the freezer. Burp the air out of the container, and seal.
6. You can also use freezer bags.
7. Store the container in your freezer to help the wheat hold its nutrients, prevent rancidity, and to kill any weevils. (Maybe it shouldn’t be on this pizza box for very long as it will pick up the flavor. 🙂 But I’ll use it quickly.) I keep the small freezer bag in my kitchen freezer to make waffles and use in my baking, and the large one in my full-sized freezer for bread making. Always nice to have some on hand.
How long can I store wheat flour?
- Freezer = up to 12 months
- Refrigerator = up to 6 months
- Room Temperature = up to 3 months
How much wheat flour do you get from one #10 can of wheat?
One #10 can of wheat = about 17 cups of wheat flour. (My #10 can was canned at an LDS cannery and weighs 5.8 lbs.) (Sources: Univeristy of Georgia College of Agricultural & Environmental Sciences )
More information on wheat storage can be found from the Utah State University Cooperative Extension: Home Storage of Wheat.