Just a general question. While not prepper style stocking occasionally I run across some deals, for example at Kroger the other day Gold Medal Wheat Flour in five pound bags for $2.67, and Pearl Milling pancake mix for $1.99. I pack these in zip lock bags and store them in our basemet, humidity controlled at 60%.

So the question, would those small salt canisters about the size of thimbles work in the bags to control any moisture intrusion? There ware probably commercial packets available but I really don’t need a huge quantity as there’s only two of us and the boss lady and I pretty much prepare our own foods as I’m on dietary restrictions for medical reasons. And the cereals, well when the grandchildren are here before school cereals are their favorite breakfast foods.

AI Says....


The best way to store flour is in a cool, dark, and dry place in an airtight container to protect it from moisture, heat, and pests. For white flour, a cool pantry is sufficient, but for longer-term storage or for whole-grain and gluten-free flours (which contain more oils and spoil faster), refrigerating or freezing in an airtight container is recommended.

Before storing, freeze flour for a few days to kill any potential insect eggs.

For Short-Term Storage (Regular Use)

Airtight Container: Transfer open flour from its original packaging into an airtight container made of glass, plastic, or metal. This keeps out moisture, pests, and odors.

Cool, Dry Place: Store the airtight container in a cool, dry place, like a pantry, away from heat sources like the stove.

Label: Label the container with the type of flour and the date you opened it.

For Long-Term Storage

Freezing is Best: The freezer is the best place to store flour long-term, especially whole-grain, nut, and gluten-free flours, because it kills insects and prevents spoilage from the oils in the grain.

Airtight & Freezer-Safe: Place flour in a vacuum-sealed bag or a freezer-safe, airtight container.

Freeze First: To eliminate potential insect eggs, freeze all flour in its original packaging for 3-4 days before transferring it to an airtight container.

Defrost Before Use: Allow frozen flour to come to room temperature before use to ensure it doesn't affect the rise of baked goods.

Why Storage Matters

Pest Prevention: Airtight containers and freezing prevent flour bugs and eggs from hatching and infesting your flour.

Moisture Control: Airtight containers prevent moisture from entering, which can lead to mold and spoilage.

Stale & Rancid Protection: Flour with higher oil content, like whole wheat and nut flours, will go rancid faster due to oxidation. Freezing slows this process.

Key Takeaway:
The ultimate goal for flour storage is to keep it sealed in an airtight container, protected from heat, light, and moisture. A cool pantry works for short-term, regular use of white flour, but refrigeration or freezing is better for whole-grain flours and long-term storage.

I used to live right on the ocean. We would put grains of rice in the salt shakers to absorb the humidity and keep the salt from sticking.

I would try some dry white rice in a little cheese cloth baggie, or perforated container.

As noted above, I have also frozen this kind of dry good. I didn't do the airtight container thing, I just froze it in the paper bag.

Salt isn’t what is in those containers. Silica gel is the adsorbent material within those little packets. They work really well, however they don’t work forever. Once the silica gel has adsorbed enough moisture, it can’t adsorb any additional unless the moisture is removed from the surface of the silica gel.

60% relative humidity in your basement is only part of the equation. That’s like saying your phone battery is at 60%, the air in your basement is holding 60% of the moisture that it can support. The true measurement you need for moisture content of the air is the humidity ratio. To get that we’d need the temperature of your basement too.

Your basement may be dry enough already to not be a concern for the storage of dry goods.

I’m with Arties. Salt doesn’t absorb moisture; it melts which is why it sticks to other salt crystals with moisture. Rice does absorb moisture. But I also didn’t know about the oils in flour.