Refined Flours: all-purpose, bread, cake, self-rising
- Place your flour in the freezer for 48 hours to kill any weevil or insect eggs that may be present.
- Transfer it to a food-grade container (plastic, glass, etc.) with a tight-sealing lid. This will keep your flour from absorbing moisture, and ensure that insects and other pests cannot get to it.
- Tight-sealing containers also prevent the flours from absorbing odors or flavors from other foods in the same area.
- Store your flour in a cool, dry place away from sunlight. Flour will keep up to six months in the dark pantry.
- If you wish to keep your flour longer, store it in the freezer instead. It will keep there for several years, but is best used within a year.
To use: just scoop out whatever you need. There’s no need to thaw it out or bring it to room temperature.
Did you know it is important how you store your foods: eggs, baking soda, flour, vanilla extract and more.
Speaking of vanilla extract: you should store it at room temperature in a dark place, such as the pantry. Good quality vanilla extracts often come in darkened glass to protect the vanilla from light. So take a look in your baking supplies and make sure your vanilla stays fresh longer.
Hello and welcome to my site.
I was born and raised in Northeastern Kentucky in the hills of Greenup County. It’s an area full of families with many traditions that love God, family, horses, food, Nascar, bluegrass & country music and their Kentucky Wildcats. Good food!!! Strong southern style food with family traditions and heart put into each recipe. I lived in Greenup until I was 20 years old and have now lived in the Midwest for the last 20 years. So, I have had the privilege of learning new Midwest traditions, food, and love the Green Bay Packers.
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