Flour Storage Part 2

The oldest flour I could find packed in Mylar bags with a oxygen absorber were from March 6, 2011 so they are only 10 months old.  I opened one up yesterday and there was no odor what so ever and I baked 2 beautiful loaves of bread.  I will keep experimenting opening one of these bags each month or so to see how long it last before it goes rancid.  Using the food saver bags were a bust.  At least for flour stored 3 years in them.  Now I am wondering about other food I have in them.

I love the Mylar type bags I get from the LDS.  They are 7 mils thick.  If you are really into saving,  they can be washed, dried and reused. I wash mine in the dishwasher and then place them over a mason jar on the counter to dry. They are that strong.   I cut them in half for smaller size items I need to store.

I use a iron on a high setting to seal them.  You don't need a fancy machine.

One of my goals this year is to dehydrate a lot of items.  I'll be putting a few things in jars but a majority will go into the Mylar bags.  Dehydrating takes up way less room and are as light as a feather.