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Proper Bulk Storage
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| A chemical-free way to
avoid insects and spoilage... |
by Lisa Vines
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Humans aren't the only
living creatures to thrive in the warmer mos. of summer. Insects like
the summer also, and a favorite residence might just be that bag of
whole wheat flour you brought home from the Co-op a couple of weeks
ago. There are two simple and earth-friendly steps you can take to
prevent bugs from thriving in your food, however, and these steps will
also lengthen the shelf of the items.
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First:
Containers
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Store
the items in air-tight containers. Glass, according to one Co-op Bulk
expert, is best (insects can't nibble through it); websites advise
air-tight containers, filled as full as possible to reduce any exposure
to air. Some products benefit from protection from the sun, also;
flaxseed meal, for example, should be stored in opaque containers that
obstruct light so that the valuable omega-3 fatty acids won't
deteriorate. One advantage to using your own containers for bulk items
is that the containers, while being weighed at the service desk, are
also dated; you know when the item was purchased. (Could you say that
for the jar of salsa?)
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Second:
Temperature
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Temperature
is a crucial element in avoiding insects and spoilage. Freeze the item
for 48 hours. Freezing for two full days kills any possible random
insect eggs. The freezer, if there's room, is also a good storage spot
for flours. Just be sure that the flour is in an airtight plastic bag
or container, with all excess air removed. Flours with fat will go
rancid more quickly than low-fat flours, so the whole-grain flours we
love, with their essential germ, are more delicate than the more
processed flours with the germ removed.
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Storage
Times for Flours in Sealed Containers, Tightly Wrapped
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To
see this chart, please see p. 12 of the pdf
version of the Coop Scoop.
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Sources
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"Freeze
Them or Fry Them," Fumigants and Pheromones 37 (Winter 1995). Thanks to
Bob Linn for sharing this article with me.
www.recipetips.com/kitchen-tips/t--1039/flour-storage-guide.asp
Elizabeth Yetter, "How to Store Flour," from http://breadbaking.about.com/od/beginnerbasics/ht/storeflour.htm.
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