Grain, Seed & Flour Storage

General Notes

1. Vitamin Loss:

     Some of the grains and seeds are listed with very long storage times, but vitamin loss is very significant by 3 years and vitamins are essentially gone by 5 years.

2. Beans:

     Technically beans will keep for many years without spoiling - BUT - in practice a year from purchase is about maximum (they're probably at least 9 months old by time they get on the store shelf). Beans that have been stored too long simply will not soften in cooking, not even long cooking. They may still be edible, but not pleasantly so.

3. Storage Conditions

   • Sealed:   This means stored very dry in a tightly sealed fairly full container kept away from sunlight and in as cool and dry a place as you can manage. Any compromise on these conditions will significantly reduce storage life.
   • Fridge:   Packed very dry in an airtight bag or other sealed container and maintained between 32° and 40°F (0° and 4 °C).
   • Freezer:   Packed very dry in an airtight bag and kept frozen at less than 10°F (-12° C).

4. Rancidity:

     Not only does rancidity taste terrible and produce unpleasant odors, products of rancidity are suspected carcenogens, so consumption of rancid products should be avoided.

5. White Rice:

     Storage depends on milling, 1 yr to 10+ years. Give it the "sniff test" for rancidity.

The Table

Storage times here are approximate and may vary depending on storage conditions and on how old the seeds or flour was at time of purchase.