Food Storage: Is 54-Year-Old Wheat Still Edible?
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- Опубліковано 29 бер 2022
- We were gifted a can of wheat from 1968 and we just had to see if that wheat was still edible. A huge thanks to Debbie for giving us this wonderful resource to experiment with!
The bread mixer that I use is a Bosch Universal Mixer and I seriously LOVE it! You can find it here shrsl.com/3c4zv. I'm not a fan of the blender attachment but the food processor attachment works great.
Visit True Leaf Market for a variety of sprouting and microgreen supplies bit.ly/3FWuKdb
Check out these great posts at TheProvidentPrepper.org where we experiment with some other old food storage.
Super Survival Sprouts: Powerful Nutrition from Your Stored Wheat
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Food Storage: How to Store Wheat So It Is Still Delicious 31 Years Later
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Food Storage Experiment - Are 29-Year-Old White Beans Edible?
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Food Storage Experiment: Will Old Beans Germinate?
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Food Storage: The Actual Shelf-Life of White Flour
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Selecting the Right Grain Mill for Emergencies and Everyday Use
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I would like to see you grind up a cup of the old wheat and dilute that into two or three cups of newer wheat flour. Maybe using the old wheat to extend your supply of new wheat is the way to go. It might be worth a taste test of this method??? I hope this makes sense.
That is a very good idea.
Better than wood pulp filled bread from the grocery store.😊
You guys do the neatest stuff. Loved the tip that you freeze your yeast and are now using yeast from 2008. Great tip. Thank you.
Literally more entertaining than anything on cable! And educational too :-)
It’s amazing how true this is! Better content for a fraction of the budget
It is simply amazing the timing of this video. I have a friend who comes from a Mormon family and her mother had some wheat believe she said from 1965. She was gonna throw it out and I told her to save it because of the current situation I told her I would keep it at my house if she wanted. I’m gonna send her this video. All the best
Weed? Lol!
@@1rachp Yeah text to speech , wheat
That would be hard to compare since wheat has been hybridized so much over the years. It is cool to see wheat that old! I used to use whole wheat to make bread and a friend of mine told me her secret of adding some vinegar or lemon juice and it seemed to develop the gluten and the loaf is lighter.
Hands down the best, highly positive, interesting, and informative prepper channel on UA-cam 👏👏👏🤩👏👏👏
Great video guys! I would still eat it if I had to, but maybe throw in some raisins and applesauce to amp it up. Maybe use it as a bartering item. To someone starving, it's GOLD!
If they are starving, they are going to hit you in the head with a ball bat and take it.
Kewel! As someone who has known actual starvation (stuck on an island in SE Alaska for part of a winter) I have no hesitation about questionable calories. Coincidentally, that was the winter of 1968-69. Great vid! Thank you.
I hate to say it, but I shamelessly totally enjoy these old food store reveals! No doubt at all, better you than me, as I can still "rancid" smells many hours after the deed. For myself, who eats mostly store bought bread, I probably wouldn't care if it were 54yr old wheat, it would probably be better than what I'm used to.
SUCH an interesting & engaging experiment! I'm sure it's completely edible and not even too off-putting, but I *would* be curious as to the nutritional profile (as you had also mentioned). It's incredible to think something produced that long ago could still sustain life today!
We need to give Grandma the green light to talk more. She seems so polite and lets others talk but can't help thinking she was the greatest resource for feedback! Great video.
I think the smell of the older wheat might be more because of the container. The metal container didn't breath at all but the plastic bucket did. So that might have been the reason.
This was an outstanding episode! Thank you!
Thank you for making this video! Very informative and interesting 😊❤️
Thank you for this video! Yesterday we found 23 #10 cans of wheat at an estate sale. Some canned commercially in 1999 and the rest say purchased in 1999 and canned 2010. It was the end of the sale so we offered $5 for the whole lot and they agreed! We opened a can of 1999 canned 2010 hard red wheat berries and they look and smell perfect. We’ll try making bread with it. $5 for 23 cans of wheat is a real bargain and I would not have purchased if I hadn’t seen your video. Thank you ❤️
Thank you for doing the work and letting everyone benefit with the information.
This was an incredibly interesting video I loved it thank you for making it
Great video! I made bread yesterday with 14 year old hard red wheat and it was great. The only reason I didn’t use it before is that I also prefer the white wheat. Because of the difficulty of getting new wheat, I’ve decided to use the red wheat before using more of my fresher wheat.
I love how you help us to see things that would take us a long time to figure out! thank you
This was a good experiment and very detailed. Thanks!
Great video. It’s really nice to see the results of the grains in the varying ages, it helps put things in better perspective with food rotation. Thanks for another great video!
Cool! Very nice experiment!
Still using my 36 year old bosch and love it. On my second bowl and lids. Thanks for the video.
I loved this one! How fun that you gathered local experts to sample the bread and offer their impressions! I have some “acquired” wheat from’08 that I wonder about. Great to know it could still make a great loaf! Thank you again! Y’all are amazing! 🙏
Fabulous & once in
Lifetime baking experience. Thx so much. Loved the staff & their opinions . Great video!!! 10 plus on video rating
Good experiment. Thanks for sharing.
Excellent video! Love it.
My first thought is to plant some of the wheat. I’m inclined to believe this seed would be less altered and thus more desirable. Many people believe gluten intolerance is due to the modified seeds we have today. Could very well be worthwhile to test that theory.
thanks for this video!
Very good. Thanks!
Great taste test!
Great video!
Hey! The taste testers are back 👍👍
Very good information and thank you for sharing. Even my better half watched and found it enlightening!
I have one question for you as well, the 20 year old wheat, did you use Mylar bags with O2's or was the wheat in the bucket by itself? Thank you again!
@@TheProvidentPrepper My parents used to get an old variety of wheat grown on my grandparents ND farm for our use, and it was packed in the same way. Oldest I had in recent time was packed in 1973, stored in the garage near Atlanta for all that time. Not awesome but edible.
You make the best looking loaves, regardless of the wheat’s age! I’ve been grinding grain and making bread from that flour for around 25 years….and my loaves rarely look that lovely!! Nicely done. 🥰 (I have never used red wheat…. I’m in the white wheat, and Einkorn camp.)
Do you think a sour dough starter would help make a better loaf of bread from older wheat?
Yes, this is an excellent question. It would be nice to see them try it and do a follow up video.
Great video👍
I wonder what it would have been like if you split the old with the new in the recipe. Thanks for sharing this with us.
I love how you all recruit tasters.
They stored wheat for many years in Egypt during the famine.
They sure did…👍
They found wheat in the pyramids that still sprouted. My best bread making wheat is well over 60 yrs old.
@@maryjane-vx4dd Honey too, I believe...
I cut red with white flour or white wheat regularly. I like the bold flavor of red, but family does not...so I dilute it. You could do the same with old wheat....so you don't lose it.
TRUE!! I too do the same, mix RED and WHITE Hard Wheat as the "OTHERS" do not like full Red Wheat Loaves of bread, but I DO! :)
I think it would taste better in a recipe that calls for more ingredients, it might crowd out the old flavor and smell.
Hi Provident Preppers,
I really enjoyed this video, too-you always explore the aspects of prepping that are more likely to affect us. And you’re just plain fun to watch. ;)
So I have a question: do you think the off taste of each would have been improved had the wheat been allowed to “air out,” as you have mentioned in other videos regarding canned flour or oats?
Thank you for being our educators on this path to self-sufficiency!
I have 4 of these from the 60’s. They were my parents and passed on to me for chicken food. I opened one and it smelled so good I felt guilty giving it to the chickens. No musty order at all. The grains were visibility smaller but I attributed it to different farming practices, perhaps a lot more fertilizer than 50 years ago?
I think it shows you should use your prepps as they age...replace as you go. Good job.
What kind of mill do you use? Very interesting video.
That was interesting to see how they would germinate or not. The younger wheat seemed like it tried and the older one could hardly start the process.
Turkey Red ❤️❤️❤️. My family is the ones who brought this to the US from Russia.
Maybe send some to a wheat growing expert and see what they can do with it
Another question is what is the difference between wheat berries stored in mylar over not after many years? Thank you for sharing.
I will say yes before I watch this video.
Could you guys do a video on how to feed your chickens or animals in a prolonged emergency situation? What would you guys do?
Serious Question ⁉️ Do you all have a go-to cookbook for your recipes that you make with a long-term storage food? I have a lot of food but I don't have a go-to for specifically long-term or survival stored items. I would love suggestions!!
Bingo! I need help in that area too….
@@TheProvidentPrepper 😮😳😱 That would be AMAZING!!!!
So, did you grind it yourself? I would have loved to seen that part. But I also loved the video. Thank you!
They have a whole video about wheat grinders :D ua-cam.com/video/cbNXwbhTxdU/v-deo.html
They have had other videos where she does show grinding the wheat. They did a grain mill comparison video and I bet that has some wheat being ground in it. 🙂
The old wheat might have been more desiccated when it was packed. I have some very plump looking wheat (though it is perfectly dry) and some shriveled wheat from two different farms.
I was thinking the same. That maybe the older wheat was purposely dried to extend storage life. They mentioned they thought it was drier from age but i doubt it could dry out inside a steel can without causing rust. Plus back then we we shipping wheat around the world to impoverished countries if I recall.
Well this is my case. I've got several 5 gallon pails of HRW in mylar in my garage. I don't have a basement. I also live in the north so it's been frozen and thawed for 10 years +. I've one pail without mylar and it all looks good. What do you think?
@@TheProvidentPrepper 80's probably. Its always been in the back, in the shade, on the floor.
Can you please drop the link to where you buy your yeast at? And how long will yeast last in the freezer? Thanks
@@TheProvidentPrepper Thanks. How long will yeast last in a freezer?
Awesome experiment! Is it ok to store wheat berries in glass and vacuum seal? Should they be frozen til used?
Thank you again!
You talk down on hard red winter wheat.
My entire world pivots on hard red winter wheat.
If I store my grains and beans( not grounded up yet) in food saver bags with a oxygen absorber, air sucked out, is it ok to store these in buckets with a lid that is not a gamma lid. Went to a paint store and they only had 2 gamma lids left and are charging a ridiculous price. A friend of mine orders few gamma lids online but they did not fit the buckets she had. Was told that they would. I do not want to go through the hassle so I’d like to know as long as they are in a bucket with lid, mice etc can’t get in. Thank you
I am being gifted 50yo hard red wheat. Just what I was looking for and confirming my thoughts. I will make bread and add molasses or try an herbal loaf. Am in the process of soaking to sprout now. When I make bread I may add bit of vital gluten to the dough. And/or use part barley flour with it. And wonder if making a sourdough would help flavor.
Where do you get the sunflower lecithin?
Do you buy the lecithin in bulk?
How long will lecithin last?
How do you store lecithin?
Thank you I have started looking for it.
@@TheProvidentPrepper Thank you. Just found out about Azure about 2 wks ago. They have a drop only 20 minutes from our town. So lucky.
What flour mill do you use? I’m trying to grained my own and can’t get a good flour.
What kind are you using and how is it coming out?
Really confused about flour availability. Here in the south we have plenty, and USDA crop monitoring says we’re fine with 20222 yields.
How well will wheat last stored in warmer temperatures? I live in the tropics.
Do you store your wheat with o2 absorbers? Reading the comments suggests dry ice? Can't say I would know how to get my hands on some of that.....
You can buy it at the grocery store. They used to have by the cash registers, but now you have to ask for it.
If you added applesauce to the recipe, how much would you add? And what time/temp did you bake the bread? I want to try that recipe😊
@@TheProvidentPrepper thank you so much!
Does food stored in mylar bag pick up a noticeable smell like how food stored in metal can tends to?
It does a little. Open it and let it air out for a day. That helps but yea, after several years you do get a bit of a mylar smell. It's not really noticeable after cooking/baking.
Overall, a good video and lesson. I honestly didn't think the 54 year old wheat would have been eatable, One comment I would make is that it is difficult to compare samples of anything, especially plant products. There are a lot more variables than age and species. For example, were the wheats grown in the same region? What was going on environmentally in 1968 where the older wheat was grown (e.g., drought, flooding, early frost, etc...)? Just a thought, thanks!
Rotation is the 🔑
If you take a measuring spoon and press it into the flour mixture so you have a spoon indention you can fill up the hole with lecithin and get an accurate measure without having it stick to your spoon.
Will the wheat store better the old egyption way. Like in a stone jar with a heavy stone lid?
@@TheProvidentPrepper they are every where. Mainly planters
Interesting, but disappointing about the lack of sprouting, as that is what, to me, is one of the important features of storing whole grain. I wonder haw many years is the cut-off point for viability. Maybe another test coming up with maybe 10 and 15 year old, and working down to 5, 3 and 2 year old if the older won't sprout either?
I’ve been thinking. If you make bread and the wheat has gone dry why not dry it and make bread crumbs for things? It would add bulk and use the product.
Interesting. My parents also have wheat they canned in 1968...with dry ice in a metal can, and then the seam between the lid and can was sealed with some sort of metallic tape. I was only 11 at the time. I remember them doing it, but not much more than that.
I'm personally wondering if the dry ice itself contributed to the lack of germination. My guess is that was a contributing factor. If I remember correctly, I think they were told back then that they wouldn't be able to sprout or grow the wheat because of the dry ice treatment...and I think that's what caused the wheat to "shrivel", too. It entirely could have contributed to the smell as it off-gassed. The smell may dissipate if allowed to stand for a week or two on the counter.
I have (hard red) wheat that I canned in Y2K with oxygen absorbers. The cans are still intact, and what I've used has been good...although I've never tried to sprout mine...not a fan of sprouted wheat. I've recently put hard white wheat into 5 gallon buckets with gamma lids. It's only a few month's old, so not a fair comparison...
My folks had some stored the same way from 1973 that we used up a few years ago.
Wow…1968 wheat…interesting. I would of used it up for sure. But what a treat to bring this to us! Thank you! Bye…do you have a germination video? 🤣🤣 the way you just grabbed the jar and poured the wheat in…I’m curious what you did? How much water did you use? And just overnight and rinse and repeat? For how long? Till you see germination? Thanks…
Link to their video about sprouting wheat grain: ua-cam.com/video/O240Zsysg68/v-deo.html
@@KellyS_77 Thank you Kelly!! ♥️ Exactly what I needed, your a doll. Thank you so much…😃
@@TheProvidentPrepper I can’t wait till I’m as confident as you guys are! Just love your video’s…♥️✝️. The way you handled that jar amazed me. I want to be you when I grow up! 🤣🤣
I watch a guy it old MRE'S. He ate a 54 year old package of peanut butter and said it was great. Meanwhile everyone says it lasts 2 years.
Make pancakes and waffles with it 😋 😌
Feed it to your chickens. They'll let you know if it's still good.
Ok, loved the video. Maybe you might try a different recipe. Wheat needs a lot of protein so, I would add some vital gluten and some lemon juice. I think it would help it to rise higher and taste better. Also, I have heard that if your wheat has oxygen absorbers in it, it will not sprout because the oxygen absorbers kill this little thing in the wheat that makes it sprout.
Different strains? I know there has been changes in varieties over the years.
It likely affects the gluten. You could boil old wheat for breakfast.
That is a great idea, wondering now what that would do to the flavor with sugar, raisins and cinnamon. Could knock the odd smell out.
The food storage that I have that should be replaced is powdered milk. I'm not really a milk drinker and our kid is lactose intolerant, so that leaves only my milk-loving husband to get through the powdered milk. He doesn't care for powdered milk, and would prefer to pay a princely sum for a gallon of fresh milk. I've started using the non-fat powdered milk for making bread, coffee creamer, and instant hot cocoa mix. That seems to be helping get through the older milk.
I have wondered about really old powdered milk. Can it be used for animals or put in the compost?
Pass the butter🤤🤤🤤
How to cook old beans without electricity?
Will it grow viable wheat? Plant some and see if it grows!
Nope no old stuff. During the 2020 lockdowns I cleaned out the emergency supplies. I was shocked out how much stuff was out of date or questionable. We have doubled our food reserves to 2 years, and after I gift a case o Cracked Wheat Cereal from 2011, nothing will be older than 2020 on the food side :).
I would probably have tried to plant the sprouts but I'm 'one of those' so...
You could mix it with your white wheat.
I gave my Bosch to my daughter and I think she got rid if it.
@@TheProvidentPrepper so... I just asked her. She said it was missing parts and made a weird noise. So I just ordered her a new one for her birthday. I have a kitchenaide right now. Barely use it. Will it knead bread well enough or should I get a Bosch again?
@@TheProvidentPrepper Thanks. I appreciate your input as always. You have a great night too.
When wheat is stored using dry ice, it won't sprout.
I think it may be due to the way it was stored - The metal can didnt seem to be air tight or the pail - if they had sodder (metal can) the lid it may have kept the air out,.
It doesn't take very much to let the air in and or if they had bagged the wheat it may have turned out better - I put both rice and wheat into mylar lined 5 gallon pail then seal it up usually with 2 - 2000cc oxygen absorber. I know you folks also use mylar. But I did notice though the 20 year old wheat just seemed to be poured directly into the pail and the pail appeared to have a normal pail lid, which would have allowed air in
It should be edible if it has been kept dry and in an even temperature after all they found wheat in an Egyptian tomb and it was still edible after 5000 years.
with butter it will be fine in a pinch-
Rotate through
Where do you buy your sunflower lecithin? What is the shelf life? Thanks so much!
@@TheProvidentPrepper thank you!
Your stores are out of wheat?
No wheat, and not seeing flour at stores.
@@Utah_Mike wow. Still lots of flour in California stores
@@jkco4300 you might pick up an extra bag, if you have a good way to store.
Can you explain why you prefer the white wheat ?
@@TheProvidentPrepper thanks for the info. I recently purchased 2 cases of the Red Wheat ( from the LDS food storage ) At that time I didn’t know how they compared. Today I went back and purchased 2 cases of the White Wheat. I’m grateful for people like you who share their knowledge to help others.
@@wendydouglas533 I have mostly red wheat, when I heard they preferred white wheat over the red I bought white wheat to try. Side by side I actually like the bold taste of the red wheat. I’ve played around and really like a mix. I’ll do 1 cup white wheat with 3 cups of red wheat and it turns out really good. It’s totally a preference and fun to play around with.
If the sprouts failed, that probably means there’s no nutrition in the seeds.
I wondered the same thing, I would like to know if that is what it means. I have about 300lbs of 50 year old wheat that won't sprout and wondering if it is worth keeping or not if there is no nutrients left in it. Anybody know???
@@nancycooper7724 In the biblical story of Joseph, the pharaoh was forwarded of 7 years of plentiful grain harvest followed by 7 lean years. So Joseph was commissioned to store wheat for 7 years and when the lean years came, the stored grain sustained them. That means some of it may have been up to 14 years old. That’s about how long I will trust it to last.
slather it with jam and who cares. Lol