grainsseedsstoragestorage-lifetime
I would like to make a large amount of multi-grain porridge mixture in one batch, to store and use small amounts of when I need it.
The recipe says that the fattier seeds will go rancid if kept for too long, but doesn't say how long that might be.
The recipe includes:
Of these, the linseed and sunflower will be the most fatty.
How long can I keep these, and seeds in general, for?
Fennel and caraway are relatives, but not the same plant. Fennel seeds have a flavor dominated by anise/licorice, where caraway is quite different, being dominated by other flavors. They also have subtle differences in appearance.
Cumin, anise, and dill are other look-alike seeds with very different flavors. Anise and fennel have very similar flavors, and can be substituted for each other. Caraway and dill are likewise similar in flavor. Cumin has a flavor different from any of the above. I am including pictures of fennel, caraway, anise, cumin, and dill seeds so you can see how similar they are, but also how there are subtle differences in shape.
Fennel Seed:
Caraway Seeds:
Anise Seed: It is hard to tell from the picture, but anise seeds are much smaller than fennel.
Cumin Seeds: note, these vary considerably in color
Dill Seeds: (note how much flatter theses are)
Well you're kinda right about it lasting a long time due to the sugar content. That will help the preserving process to the extreme. However, to be pratical you should be looking at how long the butter fat will survive in the fridge before it starts to take on funky flavours and loses it's moisture.
You'll be fine in an air tight tub for a month or so but then flavour will suffer. If you freeze it (it can be done but the quality will really suffer later) you can get away with 4-6 months before freezer burn kills it.
Honestly, I'd just do smaller batches and enjoy the higher quality product. For what you save on time doing the larger batch, you'll give up on taste and quality later.
Best Answer
Here is a site https://www.usaemergencysupply.com/information-center/self-reliance/storage-life-of-dry-foods#link7 which addresses many of the items listed, but unfortunately does not address the ones of most concern to you, the fattier items of sunflower and pumpkin seeds.
Flax they call a hard grain and put at 10-12 years with wheat and such. Rye, oats, and barley they class as soft grains and 8-10 years in dry 70 degree temps. Lower temps would extend.
I would think that pumpkin and sunflower would be considerably lower, possibly treated more like a nut. For very long term storage, canning, or vacuum sealing may be an option for reaching the 4+ year stage. I have had several year old nut meat which was canned then frozen with only minimum degrading beyond the initial softening caused by heating to can. All long term storage will cause some degrading though. To minimize, you would want cool, dry and no sunlight.