What are you planning to do with your wheat? Whole wheat berries are good in soup, salad, casseroles, etc. The flour can be used to make bread, cakes, cookies and pastry. I will give you two ways of making wheat berries. WHEAT BERRIES Method 1. Take a cup of the wheat. Rinse the wheat. Put water into a pot and bring to a boil. Add the wheat, bring back to a boil, then reduce the heat to low and cover. Simmer for about an hour. Let cool, then dry berries by draining on a paper towel (or terrycloth towel). Method 2. Soak wheat in cold water for 24 hours, changing the water a couple of times during the soaking. The wheat should triple in volume. I have many books and articles on storage. I like going to used book stores and finding old books, especially those on food storage, canning, dehydrating, etc. Lets face it, I collect cook books (among other things). I found one called "Making the Best of Basics". It is a book out of Salt Lake City, Utah, and I believe it is either by the Morman church or at least by someone who is a member of the church. It has some really good ideas on storage and family preparedness. One of the sections is: "Tips for Solving Storage Problems" 1. Dried fruits should be repacked loosely in clean glass jars and placed without lide in an oven, then heated for 20 minutes at 150 deg, then sealed properly. This will protect them from insects and deterioration. 2. Bulk-packaged flour, granulated sugar, or dried powdered milk should be immediately repacked in clean and dry metal or glass containers, and sealed with airtight lids. 3. Wheat, rice, oats and other grains should be clean and free from insects or their eggs before storage in clean containsers with airtight lids. The addition of fumigant chemicals ought to be according to the best knowledge of local county extension agents or food storage experts. 4. Beans and peas do not require a fumigant, but should be sealed in an airtight continer. 5. Some food items do not need a cool place, such as sugar, jello, and some dehydrated foods. If space is a problem, these may be stored in the warmer areas of the house (under beds, in closets, etc.). 6. Use iodized salt to protect pasta products from weevil. Use 1 cup poured over each large box of macaroni or noodle products. Recover the salt after using pasta. The salt won't hurt the pasta, since all pasta requires salty water in initial preparation. 7. Turn canned milk upside down every other month to prevent lumps from forming. Turning prevents the fats from separating. (Use evaporated, condensed sweetened, and other canned milks within one year.) 8. Fats and oils in original sealed containers should keep for many years in a cool place. 9. It is important to label all containers with contents and date. There are about a half dozen more, but these are the most important. Hope they help. Some hints of essential things to keep in food storage. Wheat: The primary item for any food stoage program. How much depends on your family and their taste. Powdered Milk: There are several kinds of powdered milk. The instant and non-instant, whole milk or skim (non-fat) milk. Again this will be based on what your family needs and likes. Sugar and/or Honey: The sugar (brown, white, and confectionary) can be stored in vaccum sealed jars or bags. Honey can be purchased in cans or bottles. (harmful bacteria cannot live in pure honey) salt: Salt is essential to your diet. Needs to be stored in a dry cool place in a sealed container and will keep for many years. Drain the wheat and rinse. Remove the excess water by rolling the wheat gently on a cloth or paper towel. ************************************** WHEAT TREATS In a heavy kettle, heat vegetable oil to 360 deg F. (182 deg. C). Put small amount of the wheat berries (about 1.5 cups in a wire basket or strainer and deep fry in the hot oil for about a minute and a half. Drain on paper towel. Season the wheat with salt or other seasonings as desired (garlic, celery, onion or seasoned salts can be used). Makes a crunchy treat. **************************************** ADD TO SALAD OR SOUP Take the cooled berries and add into a fresh salad (sort of a nutty crunchy taste). Or add to a pot of soup instead of adding meat or to enhance the taste of the meat soup. You can make Cream of Wheat for a hot breakfast CREAM OF WHEAT 2/3 cup wheat mush or flakes 3 1/2 cups water Bring water to a boil, add mush and a dash of salt. Turn down the heat to low and simmer about 15 minutes. Then put in a bowl and serve as you like it. (Can be served with fruit, or add butter, or add whatever you would normally put on cream of wheat cereal.) CREAM OF RYE 1 cup of rye flakes 3 cups water Bring water to boil, add the rye flakes and dash salt. Boil for about 3 minutes stirring. Turn off the heat and let stand for about 3 minutes.