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https://www.churchofjesuschrist.org...m-sampler/food-storage-where-and-how?lang=eng
5. Store foods in areas that permit easy access and allow control of temperature and humidity. (In general, cool temperatures prolong storage life and quality.) Not all storage items should be located in one area of the house; not all should be stored in one type of container.
6. To destroy insects that may infest grains, nuts, dried fruits, or other foods, place the food in temperatures of 0° F. (or below) for four days. As an alternative, the food may be sterilized by being heated at low temperature (around 200° F.) for about one hour, depending on the nature of the food. Spread the food on shallow pans so that the heat can penetrate easily. Stir the food occasionally to keep it from scorching. Dry ice kills most adult insects and larvae, but it probably will not destroy the eggs or pupae. Pour two inches of grain into the bottom of the container. Add dry ice; then fill with grain. Eight ounces of dry ice is recommended for one hundred pounds of grain, or one pound for each thirty gallons of stored grain. Seal the containers loosely for five to six hours; then seal them tightly.