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Feed store corn for food storage?

Discussion in 'General Survival and Preparedness' started by fortunateson, Jul 7, 2010.

  1. fortunateson

    fortunateson I hate Illinois Nazis!

    I came across this at my local Tractor Supply:

    Producer's Pride® Whole Corn, 50 lb. - 2525226 | Tractor Supply Company

    The bag states that it is certified free of aflatoxin, and it is less than $8 per bag!!

    I know it's packaged for animals, but it's corn right? And if it's clean why not?
    Can anyone tell me whether this would be good or bad to store for SHTF consumption?
    Ganado likes this.
  2. CrufflerJJ

    CrufflerJJ Monkey+

    I've used that same corn for years. It's great for corn bread cooked in a cast iron skillet. Depending on your grinder (& sieve for separating the fine stuff), it should also be good for making grits. We also use it here at home for making cracked corn to feed the birdies in the back yard (lotsa cardinals & blue jays). My son (12 y/o in August) likes grinding corn in our Country Living hand grain mill.

    There IS some crud in the bag (stalks, chunks of broken up corn cob), but the corn itself is in excellent shape - no moldy grain as far as I can tell. Its good yellow dent corn at a good price.

    I pack it in aluminized mylar liners with LDS oxy absorbers inside Home Depot orange pails.
  3. fortunateson

    fortunateson I hate Illinois Nazis!

    Thanks. I stored a ton of popcorn because that's what was available at the big box store. Stuff is great and makes a nice cornbread too, but it is SO hard to grind.
    My thought was to replace it with this stuff, but maybe I'll just hang on to it for barter!
  4. T. Riley

    T. Riley Monkey+++ Site Supporter++

    I read this post last week and decided to give it a try. Purchased 50#'s of Producers Pride Whole Corn from Tractors Supply for a little less than $8. I washed a gallon of it in a colander until the water ran clean picking out any husk and debris as I went. It was really quit clean compared to deer corn. I then dried it in a dehydrator. I ground it in a WonderMill on the course setting and it came out very fine like flour. I made a batch of cornbread and it came out as shown below and tasted just like cornbread made from store meal. The only two ingredients listed on the label were whole corn and Propionic Acid which is a anti mold/fungus additive approved for human consumption and found in many baked goods. Provided I did not overlook anything and don't die tonight I will store about 500# of it in 2 rodent proof 55 gallon barrels and rotate it to my deer feeder each fall. Corn is not farmed where I live and I figure it's worth a shot for $80 bucks. I can always grind it for my livestock or lure protein to a feeder in the after if I choose not to consume it.

    image. image.
    Update..that was written two days ago and I am alive and well.
    3M-TA3, Ganado, oldawg and 5 others like this.
  5. chelloveck

    chelloveck Diabolus Causidicus

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  6. Ganado

    Ganado Monkey+++

    @T.Riley thanks for sharing (and continuing to live) ;)
    In addition to corn any grain will work. including Oats, Barley and wheat. If you get wheat get soft white for bread making. Red winter wheat makes a very heavy bread.
    This is a good link for all types of grains and how they need to be processed for human consumption (if they do need processing)
    Whole Grains A to Z | The Whole Grains Council


    Types of Oats | The Whole Grains Council

    Barley – February Grain of the Month | The Whole Grains Council
    It is extremely versatile with its rich nut-like flavor and an appealing, chewy consistency. It is used as fodder for animals as well as in soups and stews. On being fermented, barley is used as an ingredient in beer and certain distilled beverages. Barley grains, being rich in maltose, are made into malt and used as syrup sweeteners.

    There are several types of barley available with the regular grocers. In addition to its culinary uses, it is a great health food packed with nutrients and antioxidants, and has several medicinal properties. Some common forms of barley are as follows.

    • Barley Grass: This is basically the seedling of the barley plant that is consumed in the form of young leaves, and is rich in minerals, vitamins, antioxidants and amino acids. It is rich in chlorophyll that detoxifies your body from harmful toxins.
    • Hulled Barley: This is the covered barley and is rich in healthy nutrients. It is usually eaten after removing the inedible, fibrous, outer hull. On removing the hull, it is known as dehulled barley, pot barley or scotch barley. When it is cooked, hulled barley takes a longer time to soak but is more nutritious.
    • Pearl Barley:The process of removing the bran and polishing is known as pearling. This is basically dehulled barley and is one of the most common ingredients for breakfast and snack recipes all over the world. After removing the bran, it is processed into various barley products such as flour, flakes, etc., which resemble the oatmeal and grits.
    • Barley Flour: It is often used as a substitute for wheat flour and, sometimes, even cake flour, and is obtained by grinding whole barley. Whole barley flour is more nutritious than pearl barley flour as it contains bran in its original form. It has a mild, nutty flavor with comparatively lower levels of calories and higher levels of fiber.
    • Barley Green Powder: It is basically the powdered form of barley grass with added vitamins and minerals and is known for its medicinal benefits. It comes in various flavors and is easily soluble. It can also be consumed as barley juice. Restores hair color.
    • Barley Water: It is generally prepared with water, barley, and an assortment of freshly squeezed juices. It is beneficial for kidney and bladder ailments due to its therapeutic qualities.
    chelloveck likes this.
  7. sniper69

    sniper69 Monkey+

    For bread making - a hard white wheat would be better than a soft white wheat. Soft white wheat would be better for biscuits, cakes, cookies, crackers, etc. Or if soft white and hard white are mixed, it would be a good combo like all purpose flour. as for heavy breads - dough conditioners (like vinegar, instant potato flakes, and gluten can be added to help make the bread lighter (or more like a store bought loaf)).
    chelloveck and Ganado like this.
  8. Ganado

    Ganado Monkey+++

    @sniper69 you are right. .. thanks for the correction
  9. T. Riley

    T. Riley Monkey+++ Site Supporter++

    I make whole wheat bread from hard white wheat. One thing that I have started doing that helps is to soak half the wheat in all the liquid for 30 minutes to two hours. Don't know why, but it works. And I mix the yeast, water and a teaspoon of honey and let it work 10 minutes before I am ready to throw it all together.
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  10. sniper69

    sniper69 Monkey+

    Here is the bread recipe I use most frequently.
    1 1/4 cup warm water
    1 Tblsp active dry yeast (I use SAF instant)
    1/4 cup honey
    2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. )
    1/4 cup wheat gluten
    1 tsp salt
    2 Tblsp nonfat non instant dry milk (I use whole dry milk instead of nonfat- like NIDO or Peak)
    1 Tblsp olive oil
    1 Tblsp vinegar
    1/4 cup potato flakes (NOT potato pearls)

    Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
    If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

    My notes for the mixing steps - I put the liquids in, then add the dry ingredients. For me this is faster than going in order of the recipe.

    To give credit for the recipe, I originally found it at EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes

    On the subject of the OP - the feed store corn sounds interesting. In the past I've bought some corn and put it into mylar for long term storage. This is the brand and size bags that I bought http://www.amazon.com/dp/B004X8W2A6/?tag=survivalmonke-20
    As for wheat - I have some hard red, some soft white, and the majority stored is hard white. The main brand purchased was from wheat Montana that I would put into mylar and buckets - then I started getting the sealed buckets of Augason Farms brand from walmart.com with free shipping to the house. Augason Farms Emergency Food Hard White Wheat, 26 lb - Walmart.com and Augason Farms Emergency Food Hard Red Wheat, 26 lb - Walmart.com The price is a touch better than the wheat montana and tastes good too. :)
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  11. Ganado

    Ganado Monkey+++

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  12. sniper69

    sniper69 Monkey+

    Ganado -Thanks for the link, I'll have to check out his thread, sourdough is definitely one of those tasty breads. I have some starter for a type of sourdough bread from Poland (Polish Black Bread). I figure this winter will be a good time to work on making that one.
    Ganado likes this.
  13. Ganado

    Ganado Monkey+++

    From Poland! Very nice! how did you preserve it for the trip over? I only ask because we were discussing salt preservation the other day
  14. sniper69

    sniper69 Monkey+

    It came dried, so it just needs to be reactivated. Even have the directions saved somewhere in Polish and English. :D

    The person selling it, also sold a starter that was "wet" instead of dried. I didn't buy any of that one though - so don't know how it was shipped.It came within a week of ordering from Poland - so shipping wasn't bad.
    Last edited: Oct 18, 2015
    Ganado likes this.
  15. Legion489

    Legion489 Shining the Light of Truth

    When buying grains ALWAYS make sure it is free of chemicals and NOT GMO.

    So many people say they can't eat wheat but when in Europe they eat wheat with no problems. Why? Because wheat in the USSA is treated with ROUND UP to kill it right before harvest. Wheat will die/dry at different rates so part of a field will be ripe and ready to harvest and half will be green and not ready. So what to do? Simple, spray it all with Round Up and kill it all so in a week or so it will be dead and ready to combine. So what if Round Up is poisonous to humans (and just about all other life?), it is cheap food and the rich and powerful don't eat it anyway.

    GMO food is unfit for any use as a food and if you watch animals they will NOT eat it. Go look up the tests and gov't findings on it and read up on the Monsanto Protection Act and MPA II as well. No I will not provide links, I expect people to do SOMETHING for themselves, I can't do it all.
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