Anyone have any pointers on storage of whole grains? I'm currently
using glass jars with sealed tops (don't know what they're called,
but they have hinges and rubber seal rings...). I have fairly small
jars and I go through most of my grains in a month or two. Is that long
enough for them to go rancid? I don't have a choice but to store them
on a shelf instead of a cupboard, so they get several hours of light
exposure (though not direct) which is why I'm worried.

Tnx,
~Deepak

--
Deepak Saxena -

In article >,
(Deepak Saxena) writes:
|> Anyone have any pointers on storage of whole grains? I'm currently
|> using glass jars with sealed tops (don't know what they're called,
|> but they have hinges and rubber seal rings...). I have fairly small
|> jars and I go through most of my grains in a month or two. Is that long
|> enough for them to go rancid? I don't have a choice but to store them
|> on a shelf instead of a cupboard, so they get several hours of light
|> exposure (though not direct) which is why I'm worried.
|>
|> Tnx,
|> ~Deepak
|>
|> --
|> Deepak Saxena -

I use zip-lock plastic bags and keep grains in the freezer, but this
is more to prevent pantry moths than anything else. I have heard that
the rancid process starts only when the whole grain is ground. In
any case I wouldn't worry about a few months in the cupboard. A good
sniff after opening the jar should tell you if it's OK.

If your grains are fresh to begin with, they'd probably be fine for a month
or two. How do they smell? That's the best test. Also, it varies by
grain. Some are very quick to spoil, others aren't.

You might consider switching to an opaque container to block light.

BTW, whole grains do not need to be ground to go rancid. (In fact,
sometimes ground grains have the bran and its accompanying oils removed, so
they would actually take longer to go rancid.)

Christine

"Keith Michaels" > wrote in message
...
> In article >,
> (Deepak Saxena) writes:
> |> Anyone have any pointers on storage of whole grains? I'm currently
> |> using glass jars with sealed tops (don't know what they're called,
> |> but they have hinges and rubber seal rings...). I have fairly small
> |> jars and I go through most of my grains in a month or two. Is that long
> |> enough for them to go rancid? I don't have a choice but to store them
> |> on a shelf instead of a cupboard, so they get several hours of light
> |> exposure (though not direct) which is why I'm worried.
>
> I use zip-lock plastic bags and keep grains in the freezer, but this
> is more to prevent pantry moths than anything else. I have heard that
> the rancid process starts only when the whole grain is ground. In
> any case I wouldn't worry about a few months in the cupboard. A good
> sniff after opening the jar should tell you if it's OK.