how to preserve whole wheat flour and oil, long-term?

I use very little flour but wish to store a significant amount for the end of the world. How can I store it so I only have to rotate stock every 5 years? Would repackaging it with some dried red peppers do any good? What’s the trick? Or should I locate whole grain and buy a flour mill?

Cooking oil also doesn’t have a long shelf life. Other than lard, how can I store (preferably olive) cooking oil for several years?

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2 comments a "how to preserve whole wheat flour and oil, long-term?"

Put some bay leaves in your flour and it will keep the bugs out. Cooking oil and yeast will last forever if they are frozen.

Whole wheat flour is more perishable than unbleached flour—so you may want to rethink that choice right off the bat. Whole wheat flour contains more fat, which goes rancid over time. While I do not believe that eating rancid flour is harmful, it just doesn’t taste very good. Unbleached flour will keep for a long time if kept very dry and cool.

Storage of olive oil is not difficult—-keep the bottles/jugs in an unopened vacuum-packed state in a cool and dark place.

If the end of the world is what you are planning for, I wouldn’t worry about yeast—learn to create flat breads.

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