Not having a good vacuum sealer, I seal mine in quart mason jars with oxygen absorbers. So nice to hear the lids pop. I store them in a dark pantry after that.
Mylar, then in a vacuum bag, then in a bucket, and finally I have buried the buckets. Final step- tell no one, not a soul. Otherwise when there’s a shtf event, everyone will show up to your “supplies”. I’ve been doing this since 2 years 👍👍👍
If you reverse that order, vacc bag, then mylar, you will minimize the possibility of flavor from the mylar that some people say they are experiencing.
@@TazaTime ok, great point. I’ll do this going forward. I’m super careful that no one knows the location and quantity… just that I’ve “helped” friends and relatives in the past- and it all went south in a big way
Evening Grey. That is basically the same way I store my flour, except I break down bigger bags into smaller 1 gal mylar bags too. I save a few bags for pantry use using brown paper bags, oxygen absorber and then use a food saver bag. The brown paper bags keeps light out and keeps the flour from being drawn out on the food saver suction. 👍
Hey Grey, great video. I also learned two methods to prevent the bugs. A bay leaf for every pound of flour will prevent them. One can also freeze, thaw, and refreeze to kill the eggs after you seal them.
Oh my. Yeah that’s a groovy vacuum sealer. 😎 Last time I stored flour, I sealed entire unopened bags in food saver bags just to see if it worked. It worked. It maintained a nice brick shape, which was my goal. It’s been a few years and they’re still sealed and in a dark tote. It’s unlikely I’ll ever use it personally, it’s an experiment. I’ll give it to a friend or DIL. What I do store is wheat berries and a few different grinders. If I ever need to start making my own bread or flour, I can grind it. I like cooked wheat berries as a breakfast cereal. I can sprout them if I ever need to. I just don’t eat wheat enough to bother storing flour. What I do have stored will end up being given away. Always good to have stuff to give away.
@@bethhayes8427 I've used those in the past but they are only 4.5 mil thick per side vs the wallaby at 7.5 mil thick per side. I have found a few brands that run 10mil per side but they are pretty pricey.
THANK YOU!! so many people miss the fact that the vacc bags are atmosphere permeable!! It is very refreshing to see someone actually getting that information out.
Good demonstration. I use vacuum sealer with the bags. I freq use small bags of flour to identify brand, type, and original date. I don’t use o2 absorbers. I do use buckets and check frequently. I noticed you let your O2 absorbers sit out a while before they were sealed. If you feel the need to use them do one bag at a time to keep your O2 absorbers fresh as can be for better efficiency. Thanks for the video.
Thank you, Sharon. You have about 15 mins to use your O2 absorbers before they start going bad. This is why I prep my space first, kinda like an assembly line 🤣 Thanks so much for the visit 🙏💛
I've seen those videos as well, But I haven't ever had my flour have a metallic taste so far, but if it works it works 😁👍 some folks will keep the flour in its original packaging then vacuum seal it as well
Yep, I used to do that years ago but the humidity would sometimes create issues for me. When I would dry it out a room temp. This older homesteading couple said hey no oxygen no bugs 🐛 🤣 I was like ohhhh lol Thanks for the visit Qweeknee 🙏
One of the best mylar videos I have seen on You Tube. Answered all my questions. Is it possible you could do another regards the storage life for other food items using mylar? Many thanks from 🇬🇧
Man you did a great job of explaining things I always wondered how long oxygen absorbers last once they come out of the packet and how to tell if they are bad. Luv ya Grey ❤
I use Mason canning jars to store most of my dry goods. You just need to use the jar attachments with a vacuum sealing machine to seal your lids. I also do not use oxygen absorbers because that's what the vacuum sealer does...removes the oxygen. I do however use food safe 2 gram Dry & Dry moisture absorbers that can be reused/recharged. Baking soda is primarily activated by acids so it is shelf-stable for long periods of time even without any special packaging. By contrast, baking powder already contains an acid (the cream of tartar). It will activate once it gets wet. Do not put oxygen absorbers in with baking powder because any moisture will cause the chemicals in the absorbers to react with the activating of the baking powder and can cause a small messy explosion. Won't have that problem using moisture absorbers. I also don't have to worry about rodents because they can't eat through glass. Using moisture absorbers will keep any temperature fluctuations from causing condensation that could grow mold.
Great information on sharing your methods. I use tinted jars for my kitchen pantry. I have used Desiccant packets with certain foods as well. 100g rechargeable packets and I concur with certain foods like for instance sugar you would definitely not want to add O2 absorbers unless you want a massive brick or hard clumps. Hope you have a great evening 😁
So happy you did this video. You answered all the questions that i had. Putting the salt and baking powder in the same bucket is a beautiful idea. Now, how do you store lard, Crisco and vegetable oil so that it will not become rancid? Can't wait for your video on this. Olive oil is a big problem for me. Thanks for all you do. 👍 Oh. I hope everything and everyone turned out good after the hurricane. You guys were in my prayers.
I've experimented with that method as well. I'd freeze it for 96 hours "4 days" then I'd bring it to room temp before storage. The issue I was running into here in Florida was the humidity. My old house at that time didn't have AC in the main house just in the bedrooms. So I met an elderly couple on a farm who showed me this method. Some folks will microwave their flour and put it in brown bags and then vacuum seal them in food-saver bags. Several different methods out there. I figure as long as it ends up with the same results. 😁👍
Thank you. This has been so helpful. I have been having problems with seals when doing flour. I will add extra oxygen absorbers after watching this. I was just placing mine on the top, not the bottom
One time i was doing this process, one of the bags spilled before i was able to seal it. Flour spilled, then my cat thought it would be cute to run over and slide right through the spilled flour and then proceed to run all throughout the house spreading flour everywhere. Lol. Make sure ur pets r locked in a diff part of the house while preparing ur preps, y'all. Btw, she looked adorable covered in flour but it was a nightmare to clean up.
Nice vid. Thanks. Had lost your channel but Alaska prepper reminded me . I'd tape the oxygen absorber to the inside of bag so doesn't get forgotten. Unlikely if hand kneading however.
I'm lazy and just slide the whole bag of flour into a large WeVac bag, poke 2 holes in the flour bag, and vacuum seal. I don't expect it to last 10 years but 5 for sure.😄
ok, so clearly ive been freaking out about using those 02 absorbers within 30 seconds. Im guessing I dont have to do that? how long do you think you can have them in the open without them going bad? This was a great video, was always under the impression no more than 5 years. I love that is on the wallaby directions, Ive actually never looked at that lol. I like to keep the flour in the actual bag or put in a plastic bag first, ive heard that especially flour can take on that metallic taste from the bag. I just cut the bag and stick the 02 absorbers where I want them. Have a wonderful day !! happy early bday!! its my month too!! but I have a few weeks yet :)
A good rule of thumb is to use them within 15 minutes. Any unused store them in an air-tight container or I'll even re-vacuum seal them in a small pouch. I've heard and seen that method as well. Happy early birthday ☕ 1st 🥳🙏
@@GreyManPrepping good to know, I was having anxiety watching you thinking (or screaming in my head lol) ...the 02 absorbers are gonna go bad!! lol. now I can relax when I do them too. Love that machine for the mylar bags. it's really cool!!
Yes it would, I've used that method in the past for smaller batches, just remember sunlight is the enemy of long-term food storage. They do have tinted jars as well to help keep sunlight down.
If you pull a vacuum on anything, air and MOISTURE is removed. Not sure why one needs O2 and or moisture absorbers if you pull a good vacuum. O2 absorbers are quite expensive... Do you still need to freeze the flour for 3-5 days to kill off bugs and eggs??
So with food saver bags, they over time will slowly introduce oxygen into your stored foods. The reasoning behind adding O2 absorbers is to remove any residual O2 as powders are fine and oxygen may be trapped in some of those times little particles and moisture can find their way in depending on where and how you store food, especially in warm humid environments, even in cooler places of the temps aren't consistent moisture can find it's way in. Here's how I look at things I rather be safe than sorry and a bit of overkill gives me peace of mind.
Hi Grey!! I use the wall of the bags also with the Ziploc this time round I put a lot of rice into the smaller 4 cup bags, zipped them up of course with one oxygen absorber per bag as the directions said, but somehow it is not really sucking out all like I’ve seen Other’s work, leaving it like a hard brick the instructions did say only to put one oxygen absorber and you may not get that result of a hard brick. Have you seen this also??
Hello Marybeth, So yes I have. Usually, the culprit is not enough O2 absorbers that's why I add more than recommended, but I have also seen some cheaper mylar bags with small pinholes in them or bad seals.
@@GreyManPrepping thanks so much for responding Grey - kind of stinks as I already did the seal Em with the iron so there goes 10 bags I have to redo ugh - oh well - thanks so much maybe Wallaby should state “use two absorbers”
@@marybethg5505 My pleasure and yeah I agree. I learned the hard way myself, years ago I did 60lbs of rice and none of them sealed right. Ironically I found my answer on YT 🤣
@bmills284 I have, I used Mylar and Standard bags. That being said, I reduced the vacuum on them. It takes a bit of trial and error to find the best settings when using either type of bag you're using.
Before the fancy machine for the last 10 years, I used a food saver vacuum sealer but I would put flour in a medium-sized brown paper bag folded over twice, so the four wouldn't get pulled out in the vacuum process. I still use that method for smaller batches.
Most things you can add O2 absorbers to the bag, now there is certain things like sugar where you do not want to add them. O2 Absorbers will turn the sugar into a rock-hard clump
Not having a good vacuum sealer, I seal mine in quart mason jars with oxygen absorbers. So nice to hear the lids pop. I store them in a dark pantry after that.
I have some in jars as well, last year I found tinted jars 😁👍
Mylar, then in a vacuum bag, then in a bucket, and finally I have buried the buckets. Final step- tell no one, not a soul. Otherwise when there’s a shtf event, everyone will show up to your “supplies”. I’ve been doing this since 2 years 👍👍👍
Smart move Jenifer 😁👍 I have several caches myself with food, meds, and a water purification device. Have a great day 🙏
If you reverse that order, vacc bag, then mylar, you will minimize the possibility of flavor from the mylar that some people say they are experiencing.
@@TazaTime ok, great point. I’ll do this going forward. I’m super careful that no one knows the location and quantity… just that I’ve “helped” friends and relatives in the past- and it all went south in a big way
Don't forget the O2 absorbers cuz otherwise u might open ur bags to find out something hatched and u just have bug poo and dead bugs in the bag.
Jennifer, your “secret” is good with me!! I won’t tell a soul!! 😉
Evening Grey. That is basically the same way I store my flour, except I break down bigger bags into smaller 1 gal mylar bags too. I save a few bags for pantry use using brown paper bags, oxygen absorber and then use a food saver bag. The brown paper bags keeps light out and keeps the flour from being drawn out on the food saver suction. 👍
That's actually a great point, I've been putting mine in vacuum-sealed jars in the kitchen pantry. That would also save space. Thanks Eric 😁👍
Hey Grey, great video. I also learned two methods to prevent the bugs. A bay leaf for every pound of flour will prevent them. One can also freeze, thaw, and refreeze to kill the eggs after you seal them.
Thanks so much for sharing 😁👍
I don’t have freezer space, so I have left the flour in the trunk of the car…..it’s freezing outdoors….works the same!! 😊
Oh my. Yeah that’s a groovy vacuum sealer. 😎 Last time I stored flour, I sealed entire unopened bags in food saver bags just to see if it worked. It worked. It maintained a nice brick shape, which was my goal. It’s been a few years and they’re still sealed and in a dark tote. It’s unlikely I’ll ever use it personally, it’s an experiment. I’ll give it to a friend or DIL.
What I do store is wheat berries and a few different grinders. If I ever need to start making my own bread or flour, I can grind it. I like cooked wheat berries as a breakfast cereal. I can sprout them if I ever need to. I just don’t eat wheat enough to bother storing flour. What I do have stored will end up being given away. Always good to have stuff to give away.
Agreed, having bartering items are definitely a great asset 👍
I like the more heavy-duty vacuume bags from avid armor. I seal stuff in them and then in a black tote
@@bethhayes8427 I've used those in the past but they are only 4.5 mil thick per side vs the wallaby at 7.5 mil thick per side. I have found a few brands that run 10mil per side but they are pretty pricey.
THANK YOU!! so many people miss the fact that the vacc bags are atmosphere permeable!! It is very refreshing to see someone actually getting that information out.
My pleasure and thank you for your support 🙏 Have a wonderful weekend 😁💛
Glad I found this. I just found 5lb bags for $1. Of course it was outdated but not by far. I bought 8 bags. 😊
That is awesome and one heck of a deal 😁👍
Good demonstration. I use vacuum sealer with the bags. I freq use small bags of flour to identify brand, type, and original date. I don’t use o2 absorbers. I do use buckets and check frequently. I noticed you let your O2 absorbers sit out a while before they were sealed. If you feel the need to use them do one bag at a time to keep your O2 absorbers fresh as can be for better efficiency. Thanks for the video.
Thank you, Sharon. You have about 15 mins to use your O2 absorbers before they start going bad. This is why I prep my space first, kinda like an assembly line 🤣 Thanks so much for the visit 🙏💛
I like the square totes to store the mylar bags.
Yeah, that's a smart way to protect your mylar bags for sure 😁👍Honestly I may move mine over to my heavy-duty totes. Thanks for the suggestion.
Some recommend pouring the flour into a paper bag inside of the Mylar bag, in order to avoid a metallic taste.
I've seen those videos as well, But I haven't ever had my flour have a metallic taste so far, but if it works it works 😁👍 some folks will keep the flour in its original packaging then vacuum seal it as well
Thanks GreyMan. Have a great weekend bro
Thanks, you too! 😁
Great video, nice machine! I freeze my flour for a few days before storing.
Yep, I used to do that years ago but the humidity would sometimes create issues for me. When I would dry it out a room temp. This older homesteading couple said hey no oxygen no bugs 🐛 🤣 I was like ohhhh lol Thanks for the visit Qweeknee 🙏
@@GreyManPrepping that would be true! Haha
@@GreyManPrepping Thanks! Good to know about the moisture!
I really enjoyed this video brother. I love to see how others prep foods like flour and grains.
Yes we all learn from each other. Community is everything, we all have information that helps others. I'm just one piece of the cog per say 😁🤘
Detailed! That’s what I like!!
Thanks
My pleasure Trisha 😁👍
One of the best mylar videos I have seen on You Tube. Answered all my questions. Is it possible you could do another regards the storage life for other food items using mylar? Many thanks from 🇬🇧
Thanks so much! 🙏 and yes I plan on making this into somewhat of a series using all different types of food.
Very though and informative Grey! Thank you
My pleasure! CSP 👍
I would love to have a vacuum sealer like that ❤️✝️
It's really nifty 😁👍
Man you did a great job of explaining things I always wondered how long oxygen absorbers last once they come out of the packet and how to tell if they are bad. Luv ya Grey ❤
God bless and thank you for the support 🙏💛
OMG you are so darn organized. I like the way you store flour. Thanks for sharing your way Grey 🙏❤️🙏 Happy early Birthday again Grey. 🎉
Thank you so much Linda 🤗 🙏
I use Mason canning jars to store most of my dry goods. You just need to use the jar attachments with a vacuum sealing machine to seal your lids. I also do not use oxygen absorbers because that's what the vacuum sealer does...removes the oxygen. I do however use food safe 2 gram Dry & Dry moisture absorbers that can be reused/recharged. Baking soda is primarily activated by acids so it is shelf-stable for long periods of time even without any special packaging. By contrast, baking powder already contains an acid (the cream of tartar). It will activate once it gets wet. Do not put oxygen absorbers in with baking powder because any moisture will cause the chemicals in the absorbers to react with the activating of the baking powder and can cause a small messy explosion. Won't have that problem using moisture absorbers. I also don't have to worry about rodents because they can't eat through glass. Using moisture absorbers will keep any temperature fluctuations from causing condensation that could grow mold.
Great information on sharing your methods. I use tinted jars for my kitchen pantry. I have used Desiccant packets with certain foods as well. 100g rechargeable packets and I concur with certain foods like for instance sugar you would definitely not want to add O2 absorbers unless you want a massive brick or hard clumps. Hope you have a great evening 😁
Happy 49th birthday...to both of us!! 🎂 🥳 🎉 🎈 🎁 🎊
Thanks brother 🥳🤘
Great video Grey, thanks for making it clear and as simple as possible
As always my pleasure BaBa, glad you found it helpful 😁💛
So happy you did this video. You answered all the questions that i had. Putting the salt and baking powder in the same bucket is a beautiful idea. Now, how do you store lard, Crisco and vegetable oil so that it will not become rancid? Can't wait for your video on this. Olive oil is a big problem for me. Thanks for all you do. 👍 Oh. I hope everything and everyone turned out good after the hurricane. You guys were in my prayers.
My pleasure Libby 😁 and thank you 🙏
Thanks for the info. You made it simple and clear for those just learning like me! Thanks!
My pleasure Karen, Thank you for watching 🙏💛
I put mine in the freezer for a couple days then lay bag out on a towel for a couple days then mylar and bucket
I've experimented with that method as well. I'd freeze it for 96 hours "4 days" then I'd bring it to room temp before storage. The issue I was running into here in Florida was the humidity. My old house at that time didn't have AC in the main house just in the bedrooms. So I met an elderly couple on a farm who showed me this method. Some folks will microwave their flour and put it in brown bags and then vacuum seal them in food-saver bags. Several different methods out there. I figure as long as it ends up with the same results. 😁👍
Enjoyed ❤ Thanks ❤
Thank you Teresa 😁💛
Good video Grey. This is the same way I do it. 👍💜
Awesome Bonnie 😁👍
Very cool I was wondering how others store flour, can you store oats the same way?
Yes, absolutely 😁👍
Thank you. This has been so helpful. I have been having problems with seals when doing flour. I will add extra oxygen absorbers after watching this. I was just placing mine on the top, not the bottom
My pleasure Sarah, I hope you yield better results with this method. 😁🙏 Thank you for watching! Have a wonderful evening.
Great job!
Thank you Cbass 😁💛
Thank you for the information I have some flour that needs processed too hot to cook this summer.
Yeah this summer has been ridiculously hot 🥵
I have mine in buckets with bay leaves and if storing long term I add oxygen absorbers.
Awesome, I do use bay leaves as well for some of my preps to repel pests. Thank you so much for the visit 😁🙏
@@lorrainediaz1387 Yes, especially with flour because it can absorb odors. With the rice, I add them in and outside the bucket.
Yep...love mylar. The last 25 pounds i got though i vac sealed because im thinking I'll be using it sooner....yuck
Yeah unfortunately the way things are going 😒 Stay safe & God bless 🙏
Thanks for sharing your method. I haven't stored flour for long time beyond putting it in the freezer.
My pleasure Sue, Yeah you can get about 2 years with Flour in the freezer. Thanks for the visit 😁💛
TY Grey you got excellent set up.Very good blessings ❤️🙏.
Truly appreciated Mark! God bless 😁🙏
One time i was doing this process, one of the bags spilled before i was able to seal it. Flour spilled, then my cat thought it would be cute to run over and slide right through the spilled flour and then proceed to run all throughout the house spreading flour everywhere. Lol. Make sure ur pets r locked in a diff part of the house while preparing ur preps, y'all. Btw, she looked adorable covered in flour but it was a nightmare to clean up.
🤣 I can only imagine. I had my pup in his crate while doing this process as well. I had something similar happen. He gets very excited lol
Thank you for your demonstration. I had visions of a white cloud of flour all over the kitchen!!
I have Wallaby products as well!
Thanks again!!
🤣 I've had it happen with my food saver years ago lol and thank you for taking the time to watch my video. 🙏
Nice vid. Thanks. Had lost your channel but Alaska prepper reminded me .
I'd tape the oxygen absorber to the inside of bag so doesn't get forgotten. Unlikely if hand kneading however.
Thanks, Deaan! And welcome back. Rudy is awesome brother. He is a great friend and mentor. Also, that is a great idea. Thanks for sharing. 😁👍
Great video.
Thank you Rip 🤘😁
Hey Grey..nice counter top!!
Thanks AP 😁🙏
Great close ups. Important content.
Thank you Dale 😁🙏
I'm lazy and just slide the whole bag of flour into a large WeVac bag, poke 2 holes in the flour bag, and vacuum seal. I don't expect it to last 10 years but 5 for sure.😄
🤣 I hear yeah JT, and as long as it works it works 😁🤘 Have a blessed day 🙏💛
@@GreyManPrepping Sorry, I'm a Rebel. 🙃
@@JT-2012 🤣🤘🇺🇸
bay leaves work fine in glass jars
Thanks for the tip WC 👍
Great information! TFS
My pleasure Sue 😁💛
ok, so clearly ive been freaking out about using those 02 absorbers within 30 seconds. Im guessing I dont have to do that? how long do you think you can have them in the open without them going bad? This was a great video, was always under the impression no more than 5 years. I love that is on the wallaby directions, Ive actually never looked at that lol. I like to keep the flour in the actual bag or put in a plastic bag first, ive heard that especially flour can take on that metallic taste from the bag. I just cut the bag and stick the 02 absorbers where I want them. Have a wonderful day !! happy early bday!! its my month too!! but I have a few weeks yet :)
A good rule of thumb is to use them within 15 minutes. Any unused store them in an air-tight container or I'll even re-vacuum seal them in a small pouch. I've heard and seen that method as well. Happy early birthday ☕ 1st 🥳🙏
@@GreyManPrepping good to know, I was having anxiety watching you thinking (or screaming in my head lol) ...the 02 absorbers are gonna go bad!! lol. now I can relax when I do them too. Love that machine for the mylar bags. it's really cool!!
It's my favorite! I still use my food saver for certain things, but this thing kicks butt 🤣
If you put flour in a canning jar and vacuum seal the jar … wouldn’t that make it last ?
Yes it would, I've used that method in the past for smaller batches, just remember sunlight is the enemy of long-term food storage. They do have tinted jars as well to help keep sunlight down.
I store it large half gallon Mason jars and vacuum seal it. Then it's stored in my basement
Where do you get jars that size? I've been looking and only can find repurposed pickle jars. Also thank you for sharing your method 😁💛
I found half gallon and gallon jars on Wal-Mart website.
@@pauletteweaver7049 Thank you, Paulette 🙏
If you pull a vacuum on anything, air and MOISTURE is removed.
Not sure why one needs O2 and or moisture absorbers if you pull a good vacuum.
O2 absorbers are quite expensive...
Do you still need to freeze the flour for 3-5 days to kill off bugs and eggs??
So with food saver bags, they over time will slowly introduce oxygen into your stored foods. The reasoning behind adding O2 absorbers is to remove any residual O2 as powders are fine and oxygen may be trapped in some of those times little particles and moisture can find their way in depending on where and how you store food, especially in warm humid environments, even in cooler places of the temps aren't consistent moisture can find it's way in. Here's how I look at things I rather be safe than sorry and a bit of overkill gives me peace of mind.
Hi Grey!! I use the wall of the bags also with the Ziploc this time round I put a lot of rice into the smaller 4 cup bags, zipped them up of course with one oxygen absorber per bag as the directions said, but somehow it is not really sucking out all like I’ve seen Other’s work, leaving it like a hard brick the instructions did say only to put one oxygen absorber and you may not get that result of a hard brick. Have you seen this also??
Hello Marybeth, So yes I have. Usually, the culprit is not enough O2 absorbers that's why I add more than recommended, but I have also seen some cheaper mylar bags with small pinholes in them or bad seals.
@@GreyManPrepping thanks so much for responding Grey - kind of stinks as I already did the seal Em with the iron so there goes 10 bags I have to redo ugh - oh well - thanks so much maybe Wallaby should state “use two absorbers”
@@marybethg5505 My pleasure and yeah I agree. I learned the hard way myself, years ago I did 60lbs of rice and none of them sealed right. Ironically I found my answer on YT 🤣
Hello.. is it 2 or 10 years for Mylar bags? Great video by the way. Thanks
10 years for Mylar with the flour.
have you used this for uncooked macaroni or spaghetti? it's a pretty tight seal. will it poke holes in the bag?
@bmills284 I have, I used Mylar and Standard bags. That being said, I reduced the vacuum on them. It takes a bit of trial and error to find the best settings when using either type of bag you're using.
What if you don't have that fancy machine? Can a regular vacuum sealer work with mylar bags?
Before the fancy machine for the last 10 years, I used a food saver vacuum sealer but I would put flour in a medium-sized brown paper bag folded over twice, so the four wouldn't get pulled out in the vacuum process. I still use that method for smaller batches.
👍
Thanks Miguel 👍
Shared video
Thank you Boone 🙏💛
@@GreyManPrepping Have Great Weekend!
Yes! Thank you skipping the details… I would have zoned out and fell asleep … lol
🤣 The thanks goes to my wife lol she has been very helpful behind the scenes 😁
I thought, no O2 absorbers in the bags?
Most things you can add O2 absorbers to the bag, now there is certain things like sugar where you do not want to add them. O2 Absorbers will turn the sugar into a rock-hard clump