legumes in cans and believe you have insects or insect eggs
in your grain, you can defend your harvest in any of the
following ways:
Carbon Dioxide: Dry ice changes into carbon dioxide, which displaces oxygen out of your storage container. Carbon dioxide doesn't harm your grain in the least, but it does discourage insect and mold growth, which require oxygen. In general, use xh lb. dry ice per 100 lb. grain. For containers that are made to seal airtight (usually these are 5-gal. cans), put 1 T. crushed dry ice on the bottom of the can, pour in the grain, wait 1 hour, put on the lid, and seal airtight. For food stored in a metal ("garbage") can, line it with 2 tough-grade plastic sacks, the second right inside the first. Pour in a 1-inch layer of grain, add a chunk of dry ice, and finish filling the can with grain (not so full that you can't tie the bags shut). Tie the bags, leaving enough space for the oxygen to get out as the dry ice melts into carbon dioxide. Let alone for 12 hours; then tie the bags as tightly shut as you can and put a lid on the can. Tape the lid to the can to make an airtight seal if you can.
Pit Preservation: A very primitive version of carbon dioxide preservation was used by Stone Age farmers. They first dug a pit in soil that would be staying dry, then lined the pit with woven straw, then put in the grain, and finally sealed the pit totally airtight with clay. Grain sealed like that gave off enough carbon dioxide over time to preserve it.
Carbon Dioxide: Dry ice changes into carbon dioxide, which displaces oxygen out of your storage container. Carbon dioxide doesn't harm your grain in the least, but it does discourage insect and mold growth, which require oxygen. In general, use xh lb. dry ice per 100 lb. grain. For containers that are made to seal airtight (usually these are 5-gal. cans), put 1 T. crushed dry ice on the bottom of the can, pour in the grain, wait 1 hour, put on the lid, and seal airtight. For food stored in a metal ("garbage") can, line it with 2 tough-grade plastic sacks, the second right inside the first. Pour in a 1-inch layer of grain, add a chunk of dry ice, and finish filling the can with grain (not so full that you can't tie the bags shut). Tie the bags, leaving enough space for the oxygen to get out as the dry ice melts into carbon dioxide. Let alone for 12 hours; then tie the bags as tightly shut as you can and put a lid on the can. Tape the lid to the can to make an airtight seal if you can.
Pit Preservation: A very primitive version of carbon dioxide preservation was used by Stone Age farmers. They first dug a pit in soil that would be staying dry, then lined the pit with woven straw, then put in the grain, and finally sealed the pit totally airtight with clay. Grain sealed like that gave off enough carbon dioxide over time to preserve it.
Heat Treatment: Spread the grain % inch or less deep in a
tray and heat at 140°F for 30 minutes—or at 125°F for 1-2
hours. Then pour in and put on the lid. (But your germination
rate will be harmed.)
"Dry Canning.": Kathryn Dodds, Independence, MO, does
this: "Lentils, rice, oats, beans, split peas, barley, powdered
milk—any grain except oily types can be canned in this
way. The storage time is from 30 years to indefinitely. I can
a dry soup mixture—lentils, rice, dried onions, and salt—
this way. Sterilize clean jars in a 200°F oven for 30 minutes.
Then fill the sterilized jars. The filled jars—without lids—
are then returned to the 200°F oven for 2 hours. Jars are removed
one at a time and a bay leaf is added (to grains
only). Wipe rim of jar with a damp paper towel; then place
a sterilized lid on jar, followed by a screw lid. For this type
of canning, you leave the screw top ring on until used.
Make sure the jar is definitely sealed."
Freezer Treatment: Store (sealed to keep out moisture!) in
the freezer 4 days before shifting to dry storage. That will
kill most insects and their eggs
Bay Leaves: This is the least reliable, but bay leaves scattered
through your grain may deter wimpy varmints; the
more bay leaves, the stronger the deterrent.
