Date: January 22, 1998 09:44 AM
Author: JW Washburn (mbe@bigfoot.com)
Subject: You open it and THENnnnnnnn?

After you open a super pail or #10 can from Walton, how long do you have before it starts going bad?

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11199)

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Date: January 22, 1998 10:31 PM
Author: lynn lowrie (hope1@breeze.net)
Subject: open wheat


Opened wheat will stay just fine as long as it does not become infested or wet. wet will make it mold, yuk. Bugs are not particularly fun to eat. but Joseph of the bible stored 7 years worth for Eqypt, and he didn't have any buckets. So he kept it dry and overlooked the bugs. when you open a bucket your SUPPOSED TO USE IT. So if you use it, you won't have to worry about what happens to it. By the way, learn to sprout it, they are good right out of the hand, very sweet and crunchy too.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11235)

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Date: January 26, 1998 11:08 AM
Author: Al Durtschi (mark@waltonfeed.com)
Subject: Storage life of foods after they are opened.


At home, after we open a can or bucket, we put it in the pantry and slowly use it up over the months. It's my opinion that if it gets used up within a year, this is soon enough if you keep the plastic lid on and keep it dry. We haven't had dry food go bad in our pantry yet.

Al

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11582)

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Date: January 31, 1998 06:06 PM
Author: Mabel Buckman (mabelbuckman@hotmail.com)
Subject: cut open lids


So after the lid is cut open, you can just put it back on and that will be "air-tight" enough until you use it up? Or should you open it, take half out for your pantry, and reseal the bucket with an oxygen absorber and new lid?

Getting started, Mabel

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=12069)

Date: January 22, 1998 11:32 AM
Author: julienne (bootman@value.net)
Subject: going bad

let's use a little common sense here, the product, rice, wheat, dried apple slices etc, is put in the can fairly fresh along with a co2 pack and then mechanically sealed, LDS says that it will be good 5 years, probably longer but then they are very careful about quality etc, -------of course once you open a can spoilage will begin, how long does a 5# bag of sugar last on your shelf, or rice or beans, there is no particular magic difference in the spoilage rate once the can is open, and I might add there is the extreme possibility that the can might in some very rare cases not have crimped properly at all, but by in large I think that this is the best method I have seen both in terms of safety and convience, nothing is perfect except Allah, julienne

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11206)

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Date: January 22, 1998 12:21 PM
Author: J Girardi (joe@switchboardmail.com)
Subject: good info


Hey,

This is a good topic. I appreciate info like this. We have not received our food yet. My wife sure is dehydrating like crazy, though. We ordered from Walton's, too. Are they good?

J Girardi

PS Now, who the heck is Allah and why do you say he/she is perfect?

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11211)

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Date: January 24, 1998 08:49 PM
Author: Corinne Hayes (hayesm@erols.com)
Subject: Is Walton's Good?


Yes, Walton's is good. I have bought dried foods from them 2 or 3 times and have been very impressed with the quality of their product. The time it takes to get an order to the East Coast stinks, but the products are great! Try ordering some of their soft wheat berries. I have been hooked on them. We grind up 5 cups of berries every Saturday evening and use the flour throughout the week for pancakes, biscuits, cookies, quick breads, etc. It has a less grainy texture and less "wheaty" taste than using the regular Golden 86. Why am I talking about soft wheat? Because I guess I'm concerned that not enough people are using it so it may go out of production. I have not found anyone other than Walton that carries it--not enough demand I've been told. I did find small bags at a health food store, but the quality was inferior by far to Walton.

Corinne

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11461)

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Date: January 25, 1998 05:38 AM
Author: Joe W. Stout (joewstout@iswt.com)
Subject: Soft winter wheat


Corinne,

Here in my area of Tennessee soft winter wheat is our third major crop. The hard wheat must not be very adaptible to our area. Our major crops are grown this way: Corn followed by wheat after harvest, then soybeans the next spring. The harvest of soybeans is too late for wheat so our wheat crops are every other year.

From what I can find out it is used mainly for cake flour and pasta. It can be mixed with hard wheat for all purpose flour. Al says you can also mix it with stored flour also to help make it all purpose.

Joe

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11505)

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Date: January 25, 1998 06:21 PM
Author: UrthMomma (UrthMomma@aol.com)
Subject: Soft winter wheat


Soft winter wheat is the predomininant type of wheat that you will find in Illinois, Indiana and Ohio. It is not a red winter wheat, but more golden and is not a good bread flour.

It is wonderful for biscuits and pie crusts -- that must be what Martha White and White Lily use in their mixes <**yum**>.

You can certainly store it, but be aware of the different uses of the different wheats : it's like expecting all corn to behave like popcorn. :)

Urth

" Madness takes its toll -- please have exact change."

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=11533)