Learn how to dry pack at home using the PAW video series:
Long term food storage part 1
Long term food storage part 2
Long term food storage part 3
Long term food storage results
I have embedded "Part 2" of this series, but you'll have to click on the links to see the other tid-bits of this demonstration. I just love it when he pulls out this finished product with the mylar stuck tight to the grains after all the air had been sucked out by the oxygen absorber.
Also, the instructor endorses feed grains, but I believe animal feed and human feed may have different regulations imposed on them, and thus feed grain may have more chemicals; I don't know. I guess it depends on the usefulness of pesticides and herbicides for wheat that are restricted for human consumption.
Read more about dry pack canneries
Examples of products acceptable to dry pack are:
Whole grain wheat
Other unmilled grains
When properly packaged using oxygen absorbers, and if these products are 1. stored at a temperature below 75 degrees, 2. in a dry place (off the floor and not touching outside walls), 3. away from light, and 4. away from rodents and insects, these dry-packed products will last over 30 years.
Only certain foods are appropriate for dry packing. They must contain less than 10% moisture to prevent microbial growth, and be low in oil. Otherwise, botulism poisoning may result.
Products unnacceptable for dry pack storage include:
whole wheat flour
whole wheat pasta
any milled grains besides rolled oats
dried fruits and vegetables- must be dried enough inside and out to snap when bent.
Whole wheat flour and pasta, and brown rice, have nutritive oils in them that are good for nutrition but result in rancidity when dry packed. Also, due to the nutritive oils, they only have a normal shelf life of six months or so. (Supposedly)