500cc Oxygen Absorbers for Food Storage - 100 Count (20x Packs of 5) - for Long Term Food Storage & Survival, Mylar Bags, Canning, Harvest Right Freeze Dryer, Dehydrated, and Preserved Foods

These 500cc oxygen absorbers are a must-have for anyone doing serious food storage. I use them for mylar bags filled with dry goods like rice, beans, flour, and dehydrated foods, and they’ve worked flawlessly every time. Each packet activates quickly and does exactly what it’s supposed to—pulls the oxygen out and helps create that tight vacuum seal. You can literally feel the difference in the bags after sealing. Great peace of mind knowing the food is being preserved properly for the long haul. They come well-packaged in small groups, which helps prevent waste and keeps the unused absorbers fresh until I need them. I always toss one in a mason jar or vacuum-sealed bag too when storing jerky or dried herbs. Reliable, affordable, and a key part of my prep and pantry system. I’ll definitely be buying more.

This is my second order and it came quickly and works well.

Use with our vacuum sealer with dried goods

Work well. Use them in all my dried food containers to extend shelf life & food color. Would be helpful if owns indicated how many are needed per square quart or litre.

I've been using these long enough to be certain of this: an O2 absorber in the package helps to extend the life & taste of stored food considerably. I don't use plastic vacuum bags often; they're wasteful and they crush many foods. Instead, I use Mason-style jars and a vacuum lid attachment. The attachment lets you use your vacuum pump to remove the air from the jar, then the regular mason lid makes a seal when you remove the hose. Works great. Doesn't crush things like dried fruit, and you can vacuum and freeze liquids like soup without a vacuum chamber. A one qt/one liter jar with one of a couple of O2 absorbers will extend the life of food months beyond typical storage time. I've stored dried apples at room temp for nearly a year, and they are still "fresh" (as fresh as an apple slice that was dipped in ascorbic acid and then dehydrated can ever be...). I've tried both ways, with and without the O2 absorbers. The 02 absorbers make a noticeable improvement in taste. Food with high fat content, like nuts, will eventually always go rancid at room temp, but I store walnuts with with O2 packets and vacuum at room temp, and they consistently last 6-9 months after removing from the original packaging. That's months more storage time than I used to get when I just took the nuts out of the original package and put them into an air-tight container.