Tag Archives: wheat

Useful Information on Cooking with Wheat

Here is some useful information on cooking with wheat. wheat

  • Two and a half cups of wheat equals 1 lb.
  • One and a half cups of wheat will make two and a half cups of flour.
  • One cup of wheat will make one quart of sprouts.
  • To cook wheat in a double boiler use one part wheat to two parts water.
  • In a steamer, use less water.  Two and a half cups wheat to three and a half cups water.
  • For cracked wheat cereal use one cup wheat to three cups water.


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The Use of PETE Bottles for Storing Grains

Lately I have seen many comments on the internet about storing wheat and other grains in old soda bottles.  Research from Brigham Young University verifies that this a viable method of safely storing food.  The following test results show that PETE bottles (recycling number 1) when used with an oxygen absorber will retain low oxygen percentage for at least 12 months.  This will kill any bugs that are in the grains.  The following is the report from BYU.



Feasibility of re-using PETE soda bottles to exclude oxygen during storage of low moisture foods

 S. Broderick, M. Lloyd, L. Ogden, and O.

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Storing Grains in 5 Gallon Buckets


Back in the 1960’s we used to pack our wheat and other grains in 5 gallon square metal cans with good tight fitting lids.  A little dry ice in the bottom and they were well protected against insects and other vermin.  Recently a friend of mine opened a can that they inherited that was dated as packed in the nineteen thirties.  The wheat was in good shape, they used it without any problems.  Most of the wheat packed during this era was just dumped in the can and the lid sealed.  As long as it was low moisture (below 12%) hard red winter wheat, it stored well. …

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The effects of Temperature and Moisture on Stored Grains

The most influential factors in the storage of grains is moisture and temperature.  According to Utah State University grains containing less than 12% moisture and pulses (legumes harvested solely for the dry seed) with less than 10% moisture can be stored for food purposes indefinitely.

Grains as defined by the University include barley, corn, millet, oats, rice, rye, sorghum, triticale and wheat.  Pulses include beans, broadbeans (fava beans), chickpeas, lentils and dried peas.

High moisture content in grain of over 12% causes damage to the seeds because it promotes diseases.  At 13 ½ to 15% moisture levels some fungal spores begin to grow, other species of fungi require 16 – 23%. …

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How Much Food do You Need for a Year

A question that comes up regularly is how much food is a year’s supply.  One answer is a list put out by the LDS Church (Church of Jesus Christ of Latter Day Saints).

  • Grains (wheat, rice, corn or other cereal grains) 300 lbs per person.
  • Nonfat dry milk 75 lbs per person
  • Sugar or honey 75 lbs person
  • Salt 5 lbs per person
  • Fats or oil 20 lbs per person
  • Dried legumes (beans, peas or lentils) 60 lbs per person
  • Garden seed

The above list will supply approximately 2300 calories per day.  This list is a bare bone survival list.  Appetite fatigue would be a problem if you had to depend only on these foods.…

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