Sugar and flour are two basic pantry staples. In previous generations, before mass-produced convenience foods were the norm, households stocked up on flour and sugar, used to make such basics as breads and other bakery items. For our great-grandparents, the need for long-term flour and sugar storage was often due to the inability to get to the market during some seasons. In modern times, households unable to use an entire package of flour or sugar within a short time frame must safely store flour and sugar for a long period.
Pack flour in an airtight, moisture-proof, freezer container and secure lid.
Label the container, identifying the ingredients and the date purchased.
Place in the freezer. Flour will keep several years when stored in the freezer, at approximately 0 degrees Fahrenheit. If flour is not stored in the freezer, keep it in an air tight, vapor-proof material to prevent the absorption of odors. Store the flour in a cool, dry, dark location, off the floor and away from materials with strong odors, such as soap, chemicals or onions. Flour will keep for about 6 to 8 months when stored in this manner.
Pour the sugar from the bag into an opaque airtight container that is moisture- and odor-proof. Glass jars, with lids, make ideal storage containers. Discard the packaging the sugar came in.
Secure a lid on the container, or seal in a food storage bag.
Store the container in a dry, cool location, off the ground. Keep away from other foods or products with strong odors. Don't store the sugar in the refrigerator or freezer. The moisture from the refrigerator hardens sugar, making it lumpy.