Bobby Wood's Food Storage System

Preserving your food storage – wheat

Folks are always asking about the proper way to store wheat for longer durations of time. With plenty of availabel choices and possibly even gimmicks, it can be difficult to determine what you really need to do for your wheat Thankfully, the Good Lord designed wheat to store for long periods of time – all we have to do is treat it right!

Presuming that the grain itself is stored in it’s whole state and is not cracked, it will be stable and ready to use for many many years. There are even stories of wheat found in a tomb in Egypt which sprouted! If the wheat from your storage will sprout, it’s absolutely still good to eat.

Thanks to the way the interior of the grain is constructed, the whole grain will keep almost indefinitely. Inside, the germ and endosperm are kept separate and totally enclosed from air by the bran. Oils and vitamins are kept away from oxygen. It only takes a few days for the fresh flour to go bad once the outer bran has been cracked and the important nutrients exposed to the air. This is the reason that the shelf-stable flour you purchase at the store has been enriched – the natural goodness must be removed to prevent spoilage.

The wheat berry, however, has none of these problems. While the wheat is stored in a whole grain state, only two major storage factors remain. Maintaining a low relative humidity (generally under 40%) and preventing other insects or rodents from eating your stored grains. While your wheat can be stored in warmer and moister environments, the length of storage is reduced significantly.

You will quickly discover the required storage techniques once you decide where your wheat will be stored. Ideally, the location will be free of rodents and consistent in temperature and humidity. Not only is high humidity bad for your wheat, but insects love it – they have a hard time reproducing under 40% relative humidity. While a higher heat level above 105 will also make things hard on insects, your wheat will also suffer. If it is possible to store your grain below 50 degrees, you will be the safest from the insects.

Without question, storing your wheat below 60 degrees and under 40% relative humidity is the best way to prolong the storage life of your wheat. If you can find these conditions in your home right now, wheat can be stored in bags or plastic buckets with tight fitting lids. Buckets will discourage rodents from sharing in your bountiful produce, but if these are not an issue, tightly sealed bags will suffice as long as they are kept off bare cement – this can wick moisture into bags fairly quickly.

Depending on your state, the low humidity and coot temperatures may be very easy to find. We have an unheated basement which works well since we hardly ever see humidity close to 40%! Depending on the state or region you live in, the local conditions will determine how your grain is stored.

If your home is in a humid area, odds are you’ll want to use some kind of a mechanism to prevent the humidity from damaging your wheat. Oxygen absorbers are availabel on the market, or you can simple use some dry ice. If you choose to go the route of dry ice, it is simple. Add two or three inches of grain to the bottom of the bucket, add a layer of dry ice and fill the bucket the rest of the way with grain. Top the bucket with the lid, but do not seal it. Wait for 15 minutes while the dry ice evaporates, replacing all the air in the bucket – then it can be sealed and your wheat will remain in an oxygen and humidity free bucket. There is evidence that oxygen absorbers will prevent your wheat from sprouting, but it will keep your grains edible for many years.

With some simple consideration and proper storage techniques, your wheat can be stored fresh for years – providing your family with nutrition and food for any emergency.

About the Author

Brenda has been living the homesteading life for many years. She has been a long time user of her Nutrimill Wheat Grinder

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