Only 24-34% of the air is removed. According to FoodSaver: "For containers and zipper bags, our appliances pull between 7 and 10 inches of mercury (24-34 kPa) when vacuuming from the accessory hose." "For vacuuming heat seal bags, our appliances pull between 10 and 18 inches of mercury (34-61 kPa) when vacuuming from the vacuum channel" (note: % is almost = to kPa)
Yes, some have said as much however in all the years I have been doing this, I have still found absolutely no need for oxygen absorbers. The vacuum sealing does its job and I have had even meats and nuts preserved this way for many years and still as fresh as the day I put them up with no rancidity years later when I open them. Each should do what they feel is best for them and if you feel purchasing and using oxygen absorbers is best, then that is what you should do
I water bath can, pressure can, and dehydrate and have been doing it for a good number of years but in recent years I am finding I like dehydrating for many things i once used to can as it takes up far less space in the pantry and I do not have to use up a whole jar at once if I do not want to
Folks, if you are unable to find oxygen absorbers, the pocket hand warmers are also a oxygen absorber and can be used in liew of a oxygen absorber, if you are unable to locate oxygen absorbers.
I had cardboard boxes of Morton salt that started to get hard and clumpy. So I dried the salt in the oven at 200F for 20 mins, put it through the blender, and put the salt in glass mason jars. Then I vacuum sealed with the brake bleeder, food saver attachment, and Tattler lids. I also added metal rings to help keep the lids from getting bumped. I had heard that salt will corrode metal canning lids so that’s why I used plastic ones for the salt. Worked great, thanks Heidi for showing how to use the brake bleeder!
Salt can get rock hard, brick hard over time but it is still good! All you have to do is great it you don't have to heat it or reseal it just grate it with a grater
@@laurenandreas5950 yes I have heard that also, and for sugar you don’t want to add an oxygen absorber especially. I’m not sure about salt, it probably doesn’t need to be vacuum sealed like other dried goods but I wanted to give it a try.
You probably have already told, the best way to store sugar and salt in a glass jar. I have not seen that post. PLEASE EXPLAIN, step by step, how to store sugar and salt for long keeping in glass jars. Do I need bay leaves also? Thank you.
Oh yes, also FLOUR. I have a Vacuumed seal machine and also the jar sealer for wide mouth jars and regular mouth jars, for sealing. This is my first time to do this and I am just concerned. I appreciate your time. God bless.⚘🙏
So, you do not use oxygen absorbers when vacuum seal in bags? I am fairly new to this. Have been vacuum sealing for freezer for years, but now learning about long term storage. Thank you in advance.
Are you dehydrating your veggies, fruit or buying them already dried? I have an Excalibur dehydrator that I haven't used in a long time. Do you dry them until they are crisp? Thank you, love your videos --I am new to this.
I dehydrate, can, or freeze all my own herbs, veggies, and fruits but I do still buy some things that I cannot grow already dried, OR buy organic from Azure or Misfits Market and dry them myself. Herbs and veggies will dry crisp but most fruits will not because of the sugar content
Oxygen absorbers are not to be used with foods containing any more than 10% moisture or oil because they say the lack of oxygen can create an environment suitable for botulism to develop, such as granola, jerky, nuts and raisins. Air-tight is fine, but without the packets.
I vacuum seal all those things without concern. I have even read on university extension sites on food preservation that dried meats should be vacuum sealed to prevent rancidity. When you buy nuts in jars or tins, they are vacuum sealed.
Do you drink coffee? I got some specialty whole bean coffee from star bucks and read that vacuum sealing is best. I recently have been watching videos on vacuum sealing foods for storage. The only thing that has me nervous is this botulism thing. Can botulism grow in coffee beans that are vacuum sealed? This morning I just did my first vacuum seal on some coffee beans in ball mason jars with the handheld food saver and the mason jar seal adapters.
While I do not bother to vacuum seal my organic coffee beans and in the many years I have been storing it I have never had an issue, I would personally see no problem with vacuum sealing to preserve freshness. It is really a matter of choice and I do not allow the "botulism boogeyman" to scare me away from such things. I have been vacuum sealing nuts and seeds this way for a long time. Yes, I know botulism is real but when you read the statistic you learn just how rarely this happens and vacuum sealing actually prevents fats from going rancid
@@RainCountryHomestead Thank for replying. I am vacuum sealing these coffee beans for that fresh taste when the bag is first opened. I am new to food preservation. Sorry about duplicate comments I was in a hurry and asking the same question on different channels and got you twice.
I have had trouble with various different brands when I bought them new. I just quit using them all together and have absolutely no more need for that waste of money. People preserved foods for many years without them and so can I
Have any info on almond, coconut , garbanzo bean flours storage besides freezing- not for 20 year storage just for 2 or 3 years- thanks in advance for any help
SOME FACTS ; Air is 21% oxygen regardless of pressure. At sea level, air pressure is 14.7Lb/Sq/in and roughly half that pressure at 18,00'. So as you vacuum seal an item the more vacuum the less air and 21% of that is oxygen. Obviously significantly proportionally less oxygen molecules. With vacuum sealing bags, the volume is also greatly reduced as it crushes thus leaving even less oxygen. Oxygen absorber packets need oxygen to work. The chemical reaction (Iron oxidation) gives off heat and carbon monoxide (yes poisonous gas but in very small amounts) gas as a byproduct as it burns/reacts with the oxygen. Fragile foods like potato chips are packaged with a CO2 flushing removing the air and its 21% oxygen replacing it with CO2 leaving no oxygen.
I put long term storage fruits and veggies in food saver bags with a oxygen absorber and then I wrap it in plastic wrap then in a Mylar bag., I put them in big totes. I do the same thing then I put them in the gamma bucket.
@@RainCountryHomestead SWEET! Thank you for answering so quickly because I’m in the process of trying to figure out what to do with the egg noodles!!!!
I recently opened some medical herbs that I wasn't able to accessfor up to 7-8years. These were just shut in glass jars, and had been unopened for the entire time. 80% of what I opened smelled as good as the day I picked/harvested/dryed, and put them in jars! I def'ly have faith in proper long term dry storage.
As long as it is a glass jar and has a good metal lid that is lined with some kind of rubber, silicone, or other substance that will create a good seal when vacuumed
I live in South Florida, hot and humid. I put dry beans in mylar bags with oxygen absorbers and dryer packs. Then vacuum seal them. Maybe over doing it but I am just learning and want to be sure that thy will be good when I need them.
Read about using both desiccants and O2 absorbers - they cancel each other out as the O2 absorber needs a tiny amount of moisture to activate the absorption. The only exception that is ever given is to put the desiccant on the bottom and then the O2 absorber right on the top (best in a gallon container though for the extra distance between them). Hope this helps someone.
Most shelf stable food, no matter how it is preserved, will last for many years if properly stored. Shelf stable food does not suddenly spoil like many are led to believe, it only loses quality over time and how fast it loses quality depends on how it is stored
Hello, I am so glad I found your video I am a beginner to this and am about to vacuum seal rice , pasta and beans into the 16oz ball mason jars to have in portions and was worried if I needed oxygen observers and how much to use but now I will just seal with my foodsaver only . Thank you for the great info .
They do help some, I use them but it is always good to keep checking because I ended up with weevils in bags of grain before because the weevil larvae is already present inside the grains themselves so tossing in bay leaves won't keep them out.
Glad I could help, not just the oxygen absorbers but the desiccant packs. I think they are more of s scam to get people to spend more money on items that they do not really need and that have to constantly be repurchased when one can by a set of foodsaver sealers and a brake bleeder pump (lowest in price going with that combo) and seal many jars over and over again.
@@RainCountryHomestead I have almost finished building my vacuum chamber. Last year I placed a break bleeder on an online shop wish list and got notified when it was 50%off. The descants I might use, but will make my own as bulk of silica is easiest and cheapest to get. Mom like her tea , but not the packets due to the plastics that are in the fabric of the tea bag. (Cant feed it to her worms) so she gets the leaves and I get the packets to play with. Trying to KISS, as anything else is a waste of money time and effort and there's just sooo must to do. If the world does end anything complicated will not be available anyway lol.
Wao thank i wish i we would have known before buying oxygen obs im just starting snd your the only one that mentiones this ...trying to learn on how to use these maison jars for long storage foods
I freeze-dried milk last week and raw eggs 3 weeks ago. I put the powders in mason jars. I added an oxygen absorber to each jar and the jars sealed on their own BUT, a lady says to never put oxygen absorbers since it will remove the oxygen and that will cause botulism. I am so confused. :(
Some say to not do that with high fat foods for that reason, that does not apply to all dried foods though. Too much fear mongering over botulism which is actually quite rare. I have also been to at least two different university food preservation extension sites that recommend vacuum sealing high fat foods (or oxygen absorbers but if you vacuum seal, there is no need for that added expense) to prevent them from going rancid. On a side note to anyone curious that might be reading this thread that cannot afford a freeze dryer, you can just as easily dehydrate whole milk and raw eggs. I currently have a gallon and a half of raw egg powder I dehydrated. I also have several quarts of dehydrated cheese powder and a great many pints of dried meats.
Mostly it is just a waste of money to use that size on such a small amount. If it was a gallon sized bag, that would be good. The larger the oxygen absorber, the more expensive it is so if you are going to buy them anyway, save those ones for bigger bags and get smaller ones for smaller bags. You can find a cart in this link: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/thesurvivalmom.com/wp-content/uploads/2015/09/Oxygen-Absorbers.pdf
That is a fairly new thing and I do not believe it. I think they are just trying to get people to either work through the food faster or toss it if it is older than 18 months, which would be an incredible waste. If t he jars are still sealed, no matter how old they are, they are still good. They will lose some quality in flavor, texture, color over time but does not mean you cannot eat them
@@RainCountryHomesteadmaybe it could be a liability issue. Someone got sick from a jar seal that failed, or wasn't sealed properly and they tried to sue them or something. Seems odd.
Here is the video I show how but now suggest you do not do the hot water rinse: th-cam.com/video/WhwiQrP9S4w/w-d-xo.html I explain why not to do the hot water rinse in this video: th-cam.com/video/Bvry_e9k5pU/w-d-xo.html
I totally agree with you!!! I have had the exact same experiences with them!! I only use the vacuum sealer and now I have started using a brake bleeder thanks to you!!!
Your warning about mice chewing through thin package material is correct, however I have experienced mice punching thru vacuum sealed coffee packages. They would punch a small hole and then proceed to the next package destroying a whole case.
The older generations didn't have oxygen absorbers or mylar bags, but they preserved food just fine. I'm glad I came across this common-sense view of how to handle dry food storage. Thank you.
Do you have any thoughts on why some OAP's (oxygen absorber packets) taken out of a new bag and laid out on the kitchen countertop would NOT get hard? Grant, we do live where the humidity is very low, but out of 3 OAP brands tested (Harvest Right, PackFresh, and the LDS store) the first two are still soft and pliable 25 days later, but the LDS packet got hard really fast. To me, this says the first two were failures, but maybe I'm missing something here? I felt them a couple of times a day and never felt any of the 3 getting warm. Thoughts are appreciated! Personally, I'm like Heidi - I'm about over this OAP nonsense - if they don't work and you're banking on them to keep your food safe and they fail - you got nada! Any helpful advice is appreciated.
If you are asking me, I really cannot say, I am just so done with them and found I really do not need them anyway, not even in my large bags of grain stored in bags inside buckets
@@RainCountryHomestead Thanks, but I knew you were DONE with them. I'm so close to that it's scary! I'm beginning to hate the stupid things - and most come from China where we know quality reigns supreme! So no small wonder that my "test subjects" failed miserably! I was actually asking others who still use them. Thanks for a good video as always 🙂
I'm on a tight budget and can't afford to buy extras to preserve my dry goods. I simply fill glass canning jars with the product, making sure I shake the jar as I'm filling so the contents settles well and doesn't leave pockets. I fill the jar all the way to the top so there's less air inside. Then I put the canning lid on tightly. When I open these jars, I have to use a church key to remove the lid because they are completely sealed. I have meat and veggies in the freezer. If I were to lose power for an extended amount of time, I have enough salt stored to make brine so I can make salted meats. The same with the veggies, or I can just dry them and store in glass jars. I think salt is one of the most important things to store.
I've got a vacuum sealer but don't use it much....I freeze for 10 days things like flour, sugar, oats....protected by plastic bags of course....then into glass jars with the oxygen absorbers.....I want my food to last a couple of yrs....
Question: how do you store your next year planting seeds? what's the best way to store them? Do you place your planting seeds in jars and expel the air as well, or would that ruin them?
Some will have dots that will turn red which means they are no good but if they don't the only way you can tell is if you go to use it and it does not do anything
How can I canned dry milk powder, cacao, soup powder, sauce powder, marina and this kind of food? Can I only put oxygen absorbers in or must I use the air saver pump.
You can use oxygen absorbers if you choose. I do not because I find them a waste of money. Here is how I vacuum seal powdery substances: th-cam.com/video/NjxtNL0LdbY/w-d-xo.html
The problem is that you don't know they are bad till you open it later and find mold or something because you "thought" they were going to work, but they didn't. Like Heidi said - it's such a gamble and food is too costly to gamble with in my opinion.
Hi Heidi, I have never used the oxygen absorber in anything I have vacuum sealed in jars and have never had a problem with my dehydrated or freeze dried foods.
@@RainCountryHomestead I never did it much, only purchased 1 package, but if the vacuum, sealer is doing it's job I couldn't see any reason for it. I totally agree with your comment, have enough to spend my $ on and this is not one of them.
@@melvinajessop696 If you are talking to me, while I do dehydrate, I have never doing any freeze drying because I do not have a freeze drier. They are very expensive. The freeze dried food ONLY goes soft if you do not vacuum seal it but still no oxygen absorber is needed in that case
@@melvinajessop696 I have been freeze drying 3 years and live the finished product much better, in most cases, than dehydrating. Everything else Heidi is correct.
The main argument for adding oxygen absorbers in vacuum sealing is to extended the shelf life by being sure all the oxygen is gone. This, so I have read, can extend shelf life of home dehydrated or freeze-dried food for over 15 years in some cases.
Yes, but if you are vacuum sealing, and doing it right, there is really no need for an O2 absorber. Many dried foods, especially herbs. can last at least that long with simply vacuum sealing.
I've NEVER had O2 absorbers work after I've stored them but I just thought I must have done something wrong. I stopped buying them so now I vacuum seal exclusively.
Yes....This video is old and I do not recall what all I said but if I said otherwise, it was just a slip because I am human. I do know the difference between half pint, pint, quart, half gallon and gallon
How can you tell if the oxygen ABSORBER is bad and I'm using 1/2 gallon jars to store my cereal s cheerios Kellogg corn flakes raisin bran etc. What size O ABSORBER should I use ? Or would they do well without the OA
@@RainCountryHomestead Thanks any way ,I did find out what I needed to know from the provident prepper channels on you tube see you learn some thing new everyday from everybody ,I will be checking back in with you for more great tips you got me started using these mason jars to store a variety of foods before I just ordering freeze dried foods with a shelf life of 25 to 30 year it was rather expensive enjoy your day 😇 be safe 👍
There are some that come with an indicator patch that turns red when it is no longer good. Most do not. In this case the only way to tell is to try and use them and see if they do anything. Which would be impossible to tell when adding to a jar that you are going to vacuum seal anyway
You can't!! It creates the oxygen less environment that is needed for botulism .. NOT SOMTHING TO MESS WITH!! too much moisture in Jerky to do that with
@@wanderingtheusa CORRECT! I wish more people would be way more careful - things with too much fat or moisture can be deadly without oxygen! Thanks for posting your answer!
I don't plan on using oxygen absorbers, but how do you know if they go bad? I made the mistake of putting dry beans, some quinoa, etc. in a plastic tote and it didn't seal enough to keep the bugs out. I now use food safe buckets for my dry goods and vacuum seal nuts, choc chips, herbs, spices, etc
Sometimes they have a color change dot in the package they are in but that does not tell you about the individual ones. Only way to tell is to use them and see if they actually suck down a sealed mylar bag. At least that is they only way I can tell
I use your system...using the break bleeder and foodsaver jar lids to seal most of my items in canning jars. Nuts I vacuum seal in bags and store in the freezer. I also just started storing bulk grains which I have in food grade buckets we got from Tractor Supply and gamma seal lids from Azure. I love going to our garage and being able to pull a full meal together from what I have preserved and bought in bulk. I only have to pick up milk and my almond milk and dairy free butter every couple of weeks. It is so nice not to have to do a full grocery run every week! That is thanks to you for inspiring me to grow and preserve my own food and to buy in bull when possible.
@Southwood Tx www.etsy.com/shop/RainCountryHomestead go to her store and if it's there they have them and if its not there they are making them. I saw a few there but several people had them in their carts.
Here is an example from the video that just published today:th-cam.com/video/1PWjxWJZ8yI/w-d-xo.html Or this way: th-cam.com/video/8LPZfZYDyWY/w-d-xo.html
QUESTION: I have little bags of corn bread can I place them in a mason jar and them in mason jars. I had them in them in the freezer but need the space for something else. Thanks for the advice Angie Perez - Edinburg, TX
Good points. I am new with mayla bags and oxygen absorbers. Some of theme will wk while the other ones did not. When I get thru with my mayla bags and oxygen absorbers I am done. I will be sticking with my vacuum sealer
I bought a big bag of cheese powder (like the powder in the boxes of Kraft macaroni and cheese) Is it safe to use O2 Absorbers? Should it be vacuumed sealed?
@@RainCountryHomestead Thank you, I was concerned because I know you are not supose to use o2 absorberw with products above 10% humidity and if there is a fat content. At least that is what some channels say. I am new to all this.
![TEEDEE TADA - DIAMOND NARAKORN X LEGO LYKN [Special Dance Performance]](http://i.ytimg.com/vi/QgtZedFeumA/mqdefault.jpg)
Thank you've help me greatly with your knowledge and Experience over time.
Some companies will sell 100 in a bag, but sealed in smaller bags 10 at a time.
Yep. I saw that. I have decided I will not be buying anymore. I am as fed up with those wasteful things as I am with foodsaver machines
@@RainCountryHomestead Can't say I blame you. I really love the idea of using a brake bleeder especially if power is an issue.
Add desiccants to remove moisture.
I never use those either. If the food is properly dehydrated then vacuum sealed, they are an unnecessary expense
Thanks
also popcorn in butter bags
Thank you so much. you answer so many questions in one video. Much needed information. I"m so glad I found your channel here.
I don’t use oxygen absorbers or Mylar bags. I either can, vacuum seal or freeze. Like my mom and granny told me “keep it simple sweetheart.”
No freezing for me. If power goes you’re screwed. Mylar bags are AWESOME
Only 24-34% of the air is removed. According to FoodSaver:
"For containers and zipper bags, our appliances pull between 7 and 10 inches of mercury (24-34 kPa) when vacuuming from the accessory hose."
"For vacuuming heat seal bags, our appliances pull between 10 and 18 inches of mercury (34-61 kPa) when vacuuming from the vacuum channel"
(note: % is almost = to kPa)
Yes, some have said as much however in all the years I have been doing this, I have still found absolutely no need for oxygen absorbers. The vacuum sealing does its job and I have had even meats and nuts preserved this way for many years and still as fresh as the day I put them up with no rancidity years later when I open them. Each should do what they feel is best for them and if you feel purchasing and using oxygen absorbers is best, then that is what you should do
I love to water bath canning
I water bath can, pressure can, and dehydrate and have been doing it for a good number of years but in recent years I am finding I like dehydrating for many things i once used to can as it takes up far less space in the pantry and I do not have to use up a whole jar at once if I do not want to
Keep it Simple....Cheers from Pennsylvania 🙏🙏🙏🙏🇺🇸🇺🇸🇺🇸👍👍👍
Folks, if you are unable to find oxygen absorbers, the pocket hand warmers are also a oxygen absorber and can be used in liew of a oxygen absorber, if you are unable to locate oxygen absorbers.
Ty
I had cardboard boxes of Morton salt that started to get hard and clumpy. So I dried the salt in the oven at 200F for 20 mins, put it through the blender, and put the salt in glass mason jars. Then I vacuum sealed with the brake bleeder, food saver attachment, and Tattler lids. I also added metal rings to help keep the lids from getting bumped. I had heard that salt will corrode metal canning lids so that’s why I used plastic ones for the salt. Worked great, thanks Heidi for showing how to use the brake bleeder!
Salt can get rock hard, brick hard over time but it is still good! All you have to do is great it you don't have to heat it or reseal it just grate it with a grater
I’ve alway read not to vacuum seal salt or sugar. I put them in jars or Milan bags and seal them but never vacuum. Am I wrong?
@@laurenandreas5950 yes I have heard that also, and for sugar you don’t want to add an oxygen absorber especially. I’m not sure about salt, it probably doesn’t need to be vacuum sealed like other dried goods but I wanted to give it a try.
You probably have already told, the best way to store sugar and salt in a glass jar. I have not seen that post. PLEASE EXPLAIN, step by step, how to store sugar and salt for long keeping in glass jars.
Do I need bay leaves also?
Thank you.
Oh yes, also FLOUR. I have a Vacuumed seal machine and also the jar sealer for wide mouth jars and regular mouth jars, for sealing.
This is my first time to do this and I am just concerned.
I appreciate your time.
God bless.⚘🙏
No way I could have jerky laying around after a week let alone years 😂😂
I've also found that I don't need oxygen absorbers. I love my mason jars and FoodSaver.
So, you do not use oxygen absorbers when vacuum seal in bags? I am fairly new to this. Have been vacuum sealing for freezer for years, but now learning about long term storage. Thank you in advance.
@@kathrynharper-seymour8062 I only use mason jars and vacuum seal them, so I can't speak to using bags.
@@StockingMyPantry thank you.
How do you use the vacuum chamber on regular jars?
th-cam.com/video/8LPZfZYDyWY/w-d-xo.html
Are you dehydrating your veggies, fruit or buying them already dried? I have an Excalibur dehydrator that I haven't used in a long time. Do you dry them until they are crisp? Thank you, love your videos --I am new to this.
I dehydrate, can, or freeze all my own herbs, veggies, and fruits but I do still buy some things that I cannot grow already dried, OR buy organic from Azure or Misfits Market and dry them myself. Herbs and veggies will dry crisp but most fruits will not because of the sugar content
Oxygen absorbers are not to be used with foods containing any more than 10% moisture or oil because they say the lack of oxygen can create an environment suitable for botulism to develop, such as granola, jerky, nuts and raisins. Air-tight is fine, but without the packets.
I vacuum seal all those things without concern. I have even read on university extension sites on food preservation that dried meats should be vacuum sealed to prevent rancidity. When you buy nuts in jars or tins, they are vacuum sealed.
Do you drink coffee? I got some specialty whole bean coffee from star bucks and read that vacuum sealing is best. I recently have been watching videos on vacuum sealing foods for storage. The only thing that has me nervous is this botulism thing. Can botulism grow in coffee beans that are vacuum sealed? This morning I just did my first vacuum seal on some coffee beans in ball mason jars with the handheld food saver and the mason jar seal adapters.
While I do not bother to vacuum seal my organic coffee beans and in the many years I have been storing it I have never had an issue, I would personally see no problem with vacuum sealing to preserve freshness. It is really a matter of choice and I do not allow the "botulism boogeyman" to scare me away from such things. I have been vacuum sealing nuts and seeds this way for a long time. Yes, I know botulism is real but when you read the statistic you learn just how rarely this happens and vacuum sealing actually prevents fats from going rancid
@@RainCountryHomestead Thank for replying. I am vacuum sealing these coffee beans for that fresh taste when the bag is first opened. I am new to food preservation. Sorry about duplicate comments I was in a hurry and asking the same question on different channels and got you twice.
did you wipe clean the top of the jar?
Maybe the oxygen absorbers we're old. They have a finite shelf life, even when not used
I have had trouble with various different brands when I bought them new. I just quit using them all together and have absolutely no more need for that waste of money. People preserved foods for many years without them and so can I
I just use a birthday candle in my half gallon BALL jars with dry foods. Get that satisfying vacuum pop of lid. Just saying.
Interesting.
Have any info on almond, coconut , garbanzo bean flours storage besides freezing- not for 20 year storage just for 2 or 3 years- thanks in advance for any help
SOME FACTS ;
Air is 21% oxygen regardless of pressure. At sea level, air pressure is 14.7Lb/Sq/in and roughly half that pressure at 18,00'. So as you vacuum seal an item the more vacuum the less air and 21% of that is oxygen. Obviously significantly proportionally less oxygen molecules. With vacuum sealing bags, the volume is also greatly reduced as it crushes thus leaving even less oxygen.
Oxygen absorber packets need oxygen to work. The chemical reaction (Iron oxidation) gives off heat and carbon monoxide (yes poisonous gas but in very small amounts) gas as a byproduct as it burns/reacts with the oxygen.
Fragile foods like potato chips are packaged with a CO2 flushing removing the air and its 21% oxygen replacing it with CO2 leaving no oxygen.
I put long term storage fruits and veggies in food saver bags with a oxygen absorber and then I wrap it in plastic wrap then in a Mylar bag., I put them in big totes. I do the same thing then I put them in the gamma bucket.
please tell me how I can store the store bought egg noodles!
Vacuum seal into jars. They will last for many years
@@RainCountryHomestead SWEET! Thank you for answering so quickly because I’m in the process of trying to figure out what to do with the egg noodles!!!!
Can you use oxygen absorbers in Mason jars for potato flakes like Hungry Jack? Thank you.
Yes, you can
@@RainCountryHomestead Thank you 😊
Where did you get the canister?
etsy.com/shop/raincountryhomestead
What is this chamber thingy? I don't see it listed in your product list?
Did you go to my Etsy store? All products we make ourselves are sold on Etsy and that link is at the top of the description box
Thank you very much Heidi...
I recently opened some medical herbs that I wasn't able to accessfor up to 7-8years. These were just shut in glass jars, and had been unopened for the entire time. 80% of what I opened smelled as good as the day I picked/harvested/dryed, and put them in jars! I def'ly have faith in proper long term dry storage.
Can I use any kind of jar like peanut butter bottles, cucumber jars as long it is bottle and not plastic.
As long as it is a glass jar and has a good metal lid that is lined with some kind of rubber, silicone, or other substance that will create a good seal when vacuumed
I live in South Florida, hot and humid. I put dry beans in mylar bags with oxygen absorbers and dryer packs. Then vacuum seal them. Maybe over doing it but I am just learning and want to be sure that thy will be good when I need them.
Read about using both desiccants and O2 absorbers - they cancel each other out as the O2 absorber needs a tiny amount of moisture to activate the absorption. The only exception that is ever given is to put the desiccant on the bottom and then the O2 absorber right on the top (best in a gallon container though for the extra distance between them). Hope this helps someone.
How long will food store I freeze dry first??
Most shelf stable food, no matter how it is preserved, will last for many years if properly stored. Shelf stable food does not suddenly spoil like many are led to believe, it only loses quality over time and how fast it loses quality depends on how it is stored
Do you keep the rings on these jars?
On all my vacuum sealed jars, yes I do
@@RainCountryHomestead ok thanks
How can I store oatmeal in packets
Vacuum seal into larger bags or jars
Do you think freezing legumes for bugs hurts them if you want to plant them or eat them later thanks if you could please help me on this
No, it shouldn't. Consider the fact that beans fall to the ground in nature, freeze during the winter, then grow in spring
@@RainCountryHomestead thank you
Just started..but what's a jar vacuum sealing system??. I have the bag vacum seL system
If you mean the chamber: th-cam.com/video/8LPZfZYDyWY/w-d-xo.html
How much are your vaccume sealing chamber? Thank u
Please email me at raincountryhomestead@gmail.com for a product and price list
Hello, I am so glad I found your video I am a beginner to this and am about to vacuum seal rice , pasta and beans into the 16oz ball mason jars to have in portions and was worried if I needed oxygen observers and how much to use but now I will just seal with my foodsaver only . Thank you for the great info .
Same here cheers from Pennsylvania 🇺🇸🇺🇸🇺🇸🙏🙏🙏👍👍👍
I put bay leaves in stuff that’s not sweet to keep bugs out . God bless you all
They do help some, I use them but it is always good to keep checking because I ended up with weevils in bags of grain before because the weevil larvae is already present inside the grains themselves so tossing in bay leaves won't keep them out.
Like I though. This just saved me time and money. My limited budged just got to go alot further :-)
Glad I could help, not just the oxygen absorbers but the desiccant packs. I think they are more of s scam to get people to spend more money on items that they do not really need and that have to constantly be repurchased when one can by a set of foodsaver sealers and a brake bleeder pump (lowest in price going with that combo) and seal many jars over and over again.
@@RainCountryHomestead I have almost finished building my vacuum chamber. Last year I placed a break bleeder on an online shop wish list and got notified when it was 50%off. The descants I might use, but will make my own as bulk of silica is easiest and cheapest to get. Mom like her tea , but not the packets due to the plastics that are in the fabric of the tea bag. (Cant feed it to her worms) so she gets the leaves and I get the packets to play with. Trying to KISS, as anything else is a waste of money time and effort and there's just sooo must to do. If the world does end anything complicated will not be available anyway lol.
How do you know the oxygen absorbers aren’t good? Did they change color or something?
Because they do not work when you put them in a bag and seal them but yes, some do change color
Wao thank i wish i we would have known before buying oxygen obs im just starting snd your the only one that mentiones this ...trying to learn on how to use these maison jars for long storage foods
Thank you for this info! I was just wondering this!
I thought you weren’t suppose to vacuum seal nuts, they have too much oil in them.
Yes, you can. Vacuum sealing helps prevent rancidity. Consider the fact that Plantars used to pride t themselves on their vacuum sealed jars of nuts
I like dry canning don't like oxygen absorbers,it is extra money that I can use to buy jars.
I'm on a dehydrating binge! This video has been absolute gold to me! You're the greatest!💕💓💞🙏
I freeze-dried milk last week and raw eggs 3 weeks ago. I put the powders in mason jars. I added an oxygen absorber to each jar and the jars sealed on their own BUT, a lady says to never put oxygen absorbers since it will remove the oxygen and that will cause botulism. I am so confused. :(
Some say to not do that with high fat foods for that reason, that does not apply to all dried foods though. Too much fear mongering over botulism which is actually quite rare. I have also been to at least two different university food preservation extension sites that recommend vacuum sealing high fat foods (or oxygen absorbers but if you vacuum seal, there is no need for that added expense) to prevent them from going rancid.
On a side note to anyone curious that might be reading this thread that cannot afford a freeze dryer, you can just as easily dehydrate whole milk and raw eggs. I currently have a gallon and a half of raw egg powder I dehydrated. I also have several quarts of dehydrated cheese powder and a great many pints of dried meats.
How can I get one of your chambers.
email me at raincountryhomestead@gmail.com and I will send you the product list
For people like me who are using mylar bags with flour, is it bad to use a 100 cc oxygen absorber in a little 2 cup size bag?
Mostly it is just a waste of money to use that size on such a small amount. If it was a gallon sized bag, that would be good. The larger the oxygen absorber, the more expensive it is so if you are going to buy them anyway, save those ones for bigger bags and get smaller ones for smaller bags. You can find a cart in this link: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/thesurvivalmom.com/wp-content/uploads/2015/09/Oxygen-Absorbers.pdf
Why do Mason jars say "good for.18 months"? Are they expecting the jar seals to fail or.slowely leak over time? Why would they say that?
That is a fairly new thing and I do not believe it. I think they are just trying to get people to either work through the food faster or toss it if it is older than 18 months, which would be an incredible waste. If t he jars are still sealed, no matter how old they are, they are still good. They will lose some quality in flavor, texture, color over time but does not mean you cannot eat them
@@RainCountryHomesteadmaybe it could be a liability issue. Someone got sick from a jar seal that failed, or wasn't sealed properly and they tried to sue them or something. Seems odd.
I wouldn't add an oxygen absorber to a jar of dehydrated goods. I might consider a moisture absorber but it really shouldn't need anything.
What jar sealer do you use? I'm trying to find one that you put your madon jar into then seal
Here is the least expensive set you can get and that I have been using for at least 3 weeks now: th-cam.com/video/gBp7TuZ1jhw/w-d-xo.html
@@RainCountryHomestead thank you. Your awesome!
Ground beef? How do u can that
Here is the video I show how but now suggest you do not do the hot water rinse: th-cam.com/video/WhwiQrP9S4w/w-d-xo.html
I explain why not to do the hot water rinse in this video: th-cam.com/video/Bvry_e9k5pU/w-d-xo.html
Thank you, Heidi. 😃
I totally agree with you!!! I have had the exact same experiences with them!! I only use the vacuum sealer and now I have started using a brake bleeder thanks to you!!!
Do you vacuum seal your flour in jars? If so do you then freeze the jars for a few a days before storing?
You can do that, I do not because I store a lot so mine is stored in buckets
Your warning about mice chewing through thin package material is correct, however I have experienced mice punching thru vacuum sealed coffee packages. They would punch a small hole and then proceed to the next package destroying a whole case.
The older generations didn't have oxygen absorbers or mylar bags, but they preserved food just fine. I'm glad I came across this common-sense view of how to handle dry food storage. Thank you.
THANK YOU SO MUCH! Very helpful.
Do you have any thoughts on why some OAP's (oxygen absorber packets) taken out of a new bag and laid out on the kitchen countertop would NOT get hard? Grant, we do live where the humidity is very low, but out of 3 OAP brands tested (Harvest Right, PackFresh, and the LDS store) the first two are still soft and pliable 25 days later, but the LDS packet got hard really fast. To me, this says the first two were failures, but maybe I'm missing something here? I felt them a couple of times a day and never felt any of the 3 getting warm. Thoughts are appreciated! Personally, I'm like Heidi - I'm about over this OAP nonsense - if they don't work and you're banking on them to keep your food safe and they fail - you got nada! Any helpful advice is appreciated.
If you are asking me, I really cannot say, I am just so done with them and found I really do not need them anyway, not even in my large bags of grain stored in bags inside buckets
@@RainCountryHomestead Thanks, but I knew you were DONE with them. I'm so close to that it's scary! I'm beginning to hate the stupid things - and most come from China where we know quality reigns supreme! So no small wonder that my "test subjects" failed miserably! I was actually asking others who still use them. Thanks for a good video as always 🙂
I vacumn sealed my nuts but some say they have to be put in fridge or freezer
I never do that, I store in the pantry. Store bought nuts are often vacuum sealed in jars and stored on a shelf, not in a freezer.
I'm on a tight budget and can't afford to buy extras to preserve my dry goods. I simply fill glass canning jars with the product, making sure I shake the jar as I'm filling so the contents settles well and doesn't leave pockets. I fill the jar all the way to the top so there's less air inside. Then I put the canning lid on tightly. When I open these jars, I have to use a church key to remove the lid because they are completely sealed.
I have meat and veggies in the freezer. If I were to lose power for an extended amount of time, I have enough salt stored to make brine so I can make salted meats. The same with the veggies, or I can just dry them and store in glass jars. I think salt is one of the most important things to store.
I've got a vacuum sealer but don't use it much....I freeze for 10 days things like flour, sugar, oats....protected by plastic bags of course....then into glass jars with the oxygen absorbers.....I want my food to last a couple of yrs....
Question: how do you store your next year planting seeds? what's the best way to store them?
Do you place your planting seeds in jars and expel the air as well, or would that ruin them?
It really depends on the type of seeds but here is one way:
th-cam.com/video/XpGO8MgNW2c/w-d-xo.html
Great video, and very much needed.
Did I miss this?.....How do you know if the Oxygen absorber is good or bad in the first place?
Some will have dots that will turn red which means they are no good but if they don't the only way you can tell is if you go to use it and it does not do anything
@@RainCountryHomestead TY
How do you know when they are not good anymore???
Question to anyone who knows
If you stick them in a mylar bag and seal it up and in a day or two it does not suck it down tight against the product, they are no good
@@RainCountryHomestead
I don’t use the Mylar tho. Any other way??
I am going to try and make some oxygen absorbers as the skill might come in handy, it is good to know I don't have to rely on them though.
How can I canned dry milk powder, cacao, soup powder, sauce powder, marina and this kind of food? Can I only put oxygen absorbers in or must I use the air saver pump.
You can use oxygen absorbers if you choose. I do not because I find them a waste of money. Here is how I vacuum seal powdery substances: th-cam.com/video/NjxtNL0LdbY/w-d-xo.html
Cute falling rooster
Also have bad batch of oxy absorbers
We vacuum seal our oxygen absorbers right after we open the bags and we've never had a problem (knock on wood) with them going bad.
The problem is that you don't know they are bad till you open it later and find mold or something because you "thought" they were going to work, but they didn't. Like Heidi said - it's such a gamble and food is too costly to gamble with in my opinion.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
Hi Heidi, I have never used the oxygen absorber in anything I have vacuum sealed in jars and have never had a problem with my dehydrated or freeze dried foods.
It just seems like a wasted expense and unnecessary added step to me
@@RainCountryHomestead I never did it much, only purchased 1 package, but if the vacuum, sealer is doing it's job I couldn't see any reason for it. I totally agree with your comment, have enough to spend my $ on and this is not one of them.
How long have u been Frezz drying? So u never us Oz? Dose u food go soft
@@melvinajessop696 If you are talking to me, while I do dehydrate, I have never doing any freeze drying because I do not have a freeze drier. They are very expensive. The freeze dried food ONLY goes soft if you do not vacuum seal it but still no oxygen absorber is needed in that case
@@melvinajessop696 I have been freeze drying 3 years and live the finished product much better, in most cases, than dehydrating. Everything else Heidi is correct.
My question is on storing vacuum sealed jars of dry goods...do you leave the ring on or take it off?
I put the bands on tightly and leave them on. This is recommended just in case you lose a seal, which can happen in storage
The main argument for adding oxygen absorbers in vacuum sealing is to extended the shelf life by being sure all the oxygen is gone. This, so I have read, can extend shelf life of home dehydrated or freeze-dried food for over 15 years in some cases.
Yes, but if you are vacuum sealing, and doing it right, there is really no need for an O2 absorber. Many dried foods, especially herbs. can last at least that long with simply vacuum sealing.
Why my oxígeno absorbers create condensation inside the jar where I storage them ?? Any idea
Probably because they are getting activated and heating up and the heat is causing the condensation
So can I still Use the absorbers after creating condensation. ?? Thanks for the response, great videos BTW 👍
@@germanesquivel7009 My guess is they are useless now but I may be wrong.
Ok , I may just use new ones next time ,, thanks again !
QUESTION: I have little bags of corn meal they are sealed. Can I place package in mason jar and vacuum seal them? Thanks
I've NEVER had O2 absorbers work after I've stored them but I just thought I must have done something wrong. I stopped buying them so now I vacuum seal exclusively.
Your jar was 1/2 a pint
Yes....This video is old and I do not recall what all I said but if I said otherwise, it was just a slip because I am human. I do know the difference between half pint, pint, quart, half gallon and gallon
How can you tell if the oxygen ABSORBER is bad and I'm using 1/2 gallon jars to store my cereal s cheerios Kellogg corn flakes raisin bran etc. What size O ABSORBER should I use ? Or would they do well without the OA
I really cannot tell you what size because as noted in the video, I really do not use them much and never use them in jars
@@RainCountryHomestead Thanks any way ,I did find out what I needed to know from the provident prepper channels on you tube see you learn some thing new everyday from everybody ,I will be checking back in with you for more great tips you got me started using these mason jars to store a variety of foods before I just ordering freeze dried foods with a shelf life of 25 to 30 year it was rather expensive enjoy your day 😇 be safe 👍
How long will the pasta last left in original packages ?
It will depend on how cool and dry the area is you are storing it but mine has lasted for quite a few years without issue
How can you tell when the packets go bad?
There are some that come with an indicator patch that turns red when it is no longer good. Most do not. In this case the only way to tell is to try and use them and see if they do anything. Which would be impossible to tell when adding to a jar that you are going to vacuum seal anyway
Hi heidi where can i buy the chambers and how much is it?
The vacuum chambers are on our etsy store: etsy.com/shop/raincountryhomestead
i didnt know i could put my jerky in a vacuum sealed jar!! That will be great!
You can't!! It creates the oxygen less environment that is needed for botulism .. NOT SOMTHING TO MESS WITH!! too much moisture in Jerky to do that with
@@wanderingtheusa CORRECT! I wish more people would be way more careful - things with too much fat or moisture can be deadly without oxygen! Thanks for posting your answer!
Do you have a video on how to make your own vaccum chambers? I live outside of the USA.
Sorry, not at this time but we DO sell our chambers to people all over the world
I don't plan on using oxygen absorbers, but how do you know if they go bad? I made the mistake of putting dry beans, some quinoa, etc. in a plastic tote and it didn't seal enough to keep the bugs out. I now use food safe buckets for my dry goods and vacuum seal nuts, choc chips, herbs, spices, etc
Sometimes they have a color change dot in the package they are in but that does not tell you about the individual ones. Only way to tell is to use them and see if they actually suck down a sealed mylar bag. At least that is they only way I can tell
@@RainCountryHomestead oooohhhh, that's kinda cool that they can actually make it seal more. Thanks Heidi!
I use your system...using the break bleeder and foodsaver jar lids to seal most of my items in canning jars. Nuts I vacuum seal in bags and store in the freezer. I also just started storing bulk grains which I have in food grade buckets we got from Tractor Supply and gamma seal lids from Azure. I love going to our garage and being able to pull a full meal together from what I have preserved and bought in bulk. I only have to pick up milk and my almond milk and dairy free butter every couple of weeks. It is so nice not to have to do a full grocery run every week! That is thanks to you for inspiring me to grow and preserve my own food and to buy in bull when possible.
Thank you so very much. GOD bless your family in Jesus name amen 🙏. Hugs.
I started keeping all glass jars because of the chamber
@Southwood Tx www.etsy.com/shop/RainCountryHomestead go to her store and if it's there they have them and if its not there they are making them. I saw a few there but several people had them in their carts.
Hi heidi and after i vaccum seal the jars with the vaccum chamber can the jars be put into long term food storage?
Yes, of course, that is the point of vacuum sealing them
Enjoyed the video, lots of nuggets, thank you for sharing, blessings
Amen God is good, thank You for sharing!
I learned getting silica gel ( crafts store) stapling in about a teaspoon from cut up coffee filters & stapling the ends can work..
I believe that would be a moisture absorber, not an O2 absorber
How do you vacuum seal them
Here is an example from the video that just published today:th-cam.com/video/1PWjxWJZ8yI/w-d-xo.html
Or this way: th-cam.com/video/8LPZfZYDyWY/w-d-xo.html
QUESTION: I have little bags of corn bread can I place them in a mason jar and them in mason jars. I had them in them in the freezer but need the space for something else. Thanks for the advice Angie Perez - Edinburg, TX
Yes, but you may need to open them up and let them dry for a few days before sealing up in a jar.
Good points. I am new with mayla bags and oxygen absorbers. Some of theme will wk while the other ones did not. When I get thru with my mayla bags and oxygen absorbers I am done. I will be sticking with my vacuum sealer
Do u think its ok to put a moisture absorber if you can flour?
I never use those either so I am not the person to ask, hopefully those that use such things can answer that for you
I bought a big bag of cheese powder (like the powder in the boxes of Kraft macaroni and cheese) Is it safe to use O2 Absorbers? Should it be vacuumed sealed?
You can use them and it should be fine, I just hate using them as I find most to be a big waste of money
@@RainCountryHomestead Thank you, I was concerned because I know you are not supose to use o2 absorberw with products above 10% humidity and if there is a fat content. At least that is what some channels say. I am new to all this.