Check out some of these fantastic food storage articles from Utah State University Extension. Learn where to buy products, how to package, storage conditions, nutrition and shelf life. I will add them for reference on the sidebar of my blog:
Wheat – Article tip: “Store containers off the floor– especially off concrete floors. Concrete can wick moisture to stored containers very easily. “
Canned Goods stored in liquid – Article tip: “Store all canned food in cool, dark, dry space away from furnaces, pipes, and places where temperatures change like un-insulated attics. Do not allow sealed cans or glass jars to freeze. Freezing changes food textures, and leads to rust, bursting cans, and broken seals that may let in harmful bacteria. Always store metal cans off of the floor, especially bare concrete. Moisture can wick up to cans and encourage rusting.”
Dry Beans – Article tip: “All dried beans, except lentils and split peas, require soaking in water for rehydration. Typically, 3 cups of water is needed for every 1 cup of dried beans. Allow beans to soak overnight and then rinse them in clean water.”
Dried Milk – Article tip: “A U.S.U. study concluded that after 4-yr storage, NFDM samples stored in plastic bags (not Mylar-type) were statistically less acceptable than samples stored in cans.”
Sugar – Article tip: “The typical retail paper package for crystal sugars is not suitable for long term storage. Polyethylene bags, Mylar-type bags, food-grade plastic buckets, glass canning jars, and #10 cans are all suitable for dry sugar storage.”
White Rice – Article tip: “Depending on personal preference, about 25 to 60 lbs of rice should be stored per person.”
Salt, Baking powder, Baking soda, and Yeast – Article tip: “Store salt, baking soda, and yeast packets in their original containers placed inside another stronger packaging. “