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Usually 6 months.
Yes, you can :). The first time I ever had homemade cornbread, they had used white cornmeal. I've also actually used Masa Harina flour ( like what you use to make tortillas) in a pinch and it baked up beautifully and had a "Mexican" flavor to it. My husband actually preferred it to the regular cornbread I make with yellow cornmeal. So, long story short- yes, you can!
A few hours
Up to 50 years: for Flours and Other Products: Made From Cracked/ground Seed All Purpose Flour, Bakers Flour, Unbleached Flour, White Flour, Whole Wheat Flour, Cornmeal, Mixes, Refried Beans, Cracked wheat, Germade, Gluten, Wheat flakes After seeds are broken open their outer shells can no longer protect the seed contents and seed nutrients start to degrade. Don't try to store unprotected flours longer than a year. Hermetically sealed in the absence of oxygen, plan on a storage life of 5 years at a stable temperature of 70 degrees F. They could remain usable for up to 50 years if stored below freezing depending on 4 factors: a. Constant temperature b. Product moisture content c. Atmosphere of the storage area d. Container holding the product.
There are a wide variety of plastic storage bin companies. The strongest and most popular is Rubbermaid, which has a long history of making durable plastic storage boxes.
Up to 50 years: for Flours and Other Products: Made From Cracked/ground Seed All Purpose Flour, Bakers Flour, Unbleached Flour, White Flour, Whole Wheat Flour, Cornmeal, Mixes, Refried Beans, Cracked wheat, Germade, Gluten, Wheat flakes After seeds are broken open their outer shells can no longer protect the seed contents and seed nutrients start to degrade. Don't try to store unprotected flours longer than a year. Hermetically sealed in the absence of oxygen, plan on a storage life of 5 years at a stable temperature of 70 degrees F. They could remain usable for up to 50 years if stored below freezing depending on 4 factors: a. Constant temperature b. Product moisture content c. Atmosphere of the storage area d. Container holding the product.
It depends on how it was stored. In the freezer a couple more months. In a hot room, throw it out. Actually, flour definitely expires and turns. Storage can affect it, but even in a dry, low-humidity, dark cabinet, it will eventually go bad. I wouldn't keep it more than a few months after the expiration date. I baked cookies with expired flour 8 months past the date, and they tasted bad. This goes for pancake mix as well.
In good storage conditions, dry, airtight, and cool, they will last for 5 years.
A side of beef will last up to a year while frozen. You do need plenty of freezer space for this amount of beef. Beef or any other meat can keep for a long time in a cold storage, but if it is for a long to do expect the qualilty of taste to be less than fresh meat.
The HP 78 can provide several hundred pages,depending on usage and storage conditions.
It depends on what brands you are using it. The range can be varies from six months to a year.
you have to throw the flour away after a year.