Post by bce1 on Nov 14, 2015 13:55:20 GMT 10
most food storage recommends 6-12 months for storing white milled flour.
i am working through some old stored food and have now hit 8 year old flour - no special packaging - but airtight and rodent/insect proof container.
Looks like floor - a bit cakey in bottom of bucket, but otherwise looks fine. Has worked absolutely fine in bread and biscuit production.
Also 8-9 year old Goldern churn NZ tinned butter - looked and tasted absolutely fine. Behaved like butter.
3 year old Heinz baked beans - mushy but fine
4 year old tinned peaches - fine
4 year old chocolate - mostly fine - dairy milk still looked the same except some small patches of crystalline white material. The almond chocolate tasted rancid ++ - presumably the nuts?
So so what is the ultimate source for how long food keeps for???
clearly you don't want to hang on to it for to long - but at the same time clear shelf life is longer than most "experts" suggest.
I rotate most things now but was going through this stored older stuff and was really pleasantly surprised.
BCE
i am working through some old stored food and have now hit 8 year old flour - no special packaging - but airtight and rodent/insect proof container.
Looks like floor - a bit cakey in bottom of bucket, but otherwise looks fine. Has worked absolutely fine in bread and biscuit production.
Also 8-9 year old Goldern churn NZ tinned butter - looked and tasted absolutely fine. Behaved like butter.
3 year old Heinz baked beans - mushy but fine
4 year old tinned peaches - fine
4 year old chocolate - mostly fine - dairy milk still looked the same except some small patches of crystalline white material. The almond chocolate tasted rancid ++ - presumably the nuts?
So so what is the ultimate source for how long food keeps for???
clearly you don't want to hang on to it for to long - but at the same time clear shelf life is longer than most "experts" suggest.
I rotate most things now but was going through this stored older stuff and was really pleasantly surprised.
BCE
