Also, it may be possible in your country to buy New Zealand tinned butter and cheddar cheese. Also, for carnivores, there is a company in Canad or
the USA (not certain which) named Yoder's that makes bacon slices in a can that will last for 10 year shelf life.
If storing large containers:
* Get air tight containers. Plastic containers encourage more condensation inside than metal. Drier is better; use enamel lined metal if you
can.
* CO2 / dry ice treatment. Removes oxygen the critters need to live. Using heavy gloves, place several ounces of dry ice in the bottom of the
container, slowly pour the grain on top of it. Do NOT use larger amounts of dry ice. Let stand covered, BUT NOT SEALED without disturbing for 12
hours. The air in the can is driven out by the CO2 gas which fills the container from the bottom. After 12 hours, seal the container, but check every
12 hours for any signs of pressure. If the CO2 continues to dissolve, it can push the top off or blow out the sides! Vent any excess pressure, then
reseal the container.
* Silica gel treatment. Keeps the grain too dry to support bug life. Get the 40 gram tins, keep in an airtight container, change every 4-6 weeks,
silica gel can be redried in a slow oven.
* Diatomaceous earth (DE). This is NOT the stuff people put in swimming pool filters. Edible diatomaceous earth is a natural combination of silica
and trace minerals which has not been heat treated and is available from survivalists via the internet. It acts by drying out insects and eggs so they
die. It is not poisonous, or can be washed off whole grains. Don't breath the dust, however; it can be drying and irritating to the lungs. To use DE,
mix 1 ounce (2 teaspoons) mixed into a five pound jar of grains. Mix 1 pound (just under 3/4 cup) in each 100 pounds of grains.
The above is a quote from this
LINK 
