posted on Jul, 7 2008 @ 05:58 PM
I have a buddy in Florida that dunks his stored canned goods in wax. yah. He's serious, and so is his family, and if I lived in Florida, I might do
Here's a tip for you folks like me that live in warm climates. You know how flour wevils "get" in flour and pasta and sometimes rice after being
stored a while? Well, I did an experiment a couple of years ago. I transferred wheat flour to three glass containers that had a rubber grommet on
the top and those crimp-down sealers? Well, yep, you guessed it. They still "got" flour wevils. I concluded from that that the eggs of the
wevils occur naturally with the wheat and other products, and we normally consume them without knowing. yah. Pure protein, no worries.
So I started freezing these products first, thinking that the expansion of the fluids inside the eggs would kill them. Well, it works. I have over
two years of wheat, pasta, beans, rice products, and we rotate our stocks. Since I've started freezing them first, not a SINGLE ONE has exibited
the signs of food-infesting insects, and our mean temperature here rarely gets below 60 degrees.
Many canned goods are made of aluminum lately. Not only was the seamed tin cans a problem in the past as a previous poster noted, but dents
sometimes produced breaks in the interior which caused rusting, which lead to the integrity of them being compromised. Nowadays, I am wary of bulged
cans, as that's indicative of swelling caused by gasses.... and a possibility of botulism.
I spray stored canned goods with that squirt-on cooking oil. We have canned goods well over two years old, and they look right as rain. I tend
towards sprayed olive oil, as I believe it is less likely to turn rancid.
Also, regarding storing oils...... Beware of storing in plastic. I personally don't trust much beyond olive oil, and I've acquired quite a bit of
it in the steel tins.