Looking for the best method of long term preservation

Tried searching before posting, but everything that came up was about basic stuff.

The questions --
What is the best method of processing flower for inhalation for long term storage?
What is the best method of processing flower for ingestion for long term storage?

In a perfect world, long term meaning indefinitely.

Thanks

Somewhere cool and dark. I use a mini fridge.

skitime said:

Tried searching before posting, but everything that came up was about basic stuff.

The questions --
What is the best method of processing flower for inhalation for long term storage?
What is the best method of processing flower for ingestion for long term storage?

In a perfect world, long term meaning indefinitely.

Thanks

Click to expand...

Dried the flowers put to freezer, take minor sample every 6 months
I wrap in sarin and store in glass or plastic
a bkup jenny is connected to the freezer
freezer is changed every 10 years
lab test every 2 years

good luck

I would imagine the method would be the same for both inhalation and ingesting.
I store mine in a dark cool space in mason jars.
I have some that has been stored for over 2 years.

Vacuum sealed with moisture and oxygen absorbers

I believe you're asking about processing, not storage.
No need to process it.
The more you break it down the shorter it lasts.
Store whole buds for the longest shelf life.
Use your preferred storage method.

thanks everyone.

sounds like storing as just flower is best, then using as preferred.

i just thought processing it in a particular fashion might extend shelf life (ie. i'd expect tinctures to last a longer than flower, though i'm no expert).

thanks again.

Vacuum pack it and keep it in the dark.

Like @Gemtree said plus
1- Vacuum pack in one once bags (commercial grade).
2- Seal small bags in one large vacuum bag.
3. Put bags in an air tight container.
4. Freeze in a chest freezer.
It's important that the freezer is NOT a frost free freezer.
You should be good for a few years.

Most wholesale food suppliers have freezers that drop to -45 (aka blast freezers), but are usually large rooms and used to keep foods with a low water content (shrimp, pies, etc.). I'm sure you can get them regular size. The compressor is usually on top. Check with used restaurant equipment suppliers.

Apart from the size, same goes for edibles or concentrates.