Question

What’s the best way to use Mylar bags for long-term food storage, and are oxygen absorbers always necessary?

Answer 1

✅ Best Way to Use Mylar Bags for Long-Term Food Storage

1. Choose the Right Mylar Bag Thickness:

   • Use 5 mil or thicker for maximum durability.

   • Thinner bags (3.5 mil) may be fine for short-term storage or inside another container like a bucket.

2. Pick the Right Size:

   • Small bags (1–2 quarts) for spices, baking soda, small grains.

   • Larger bags (1–5 gallons) for bulk grains, rice, beans, flour, etc.

3. Use Food-Grade Buckets or Bins (Optional but Recommended):

   • Place filled Mylar bags into food-grade buckets for extra protection from rodents and stacking damage.

4. Add Oxygen Absorbers (Usually a Must):

   • YES—for most dry foods like rice, flour, oats, beans, pasta, etc., oxygen absorbers are essential.

   • They prevent oxidation, preserve flavor and nutrients, and stop insect eggs from hatching.

5. Seal the Bag Properly:

   • Use a clothes iron, hair straightener, or Mylar bag sealer.

   • Leave a small section open, insert the oxygen absorber, then seal quickly and tightly.

6. Label Everything Clearly:

   • Include contents, date sealed, and expected shelf life.

7. Store in a Cool, Dry, Dark Place:

   • Optimal temperature: 50°F–70°F (10°C–21°C).

   • Avoid humidity, sunlight, and extreme fluctuations.

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❗ Do You Always Need Oxygen Absorbers?

Yes, for most foods—especially:

• Grains

• Pasta

• Flour

• Dehydrated fruits/veggies

• Legumes

• Cereal

No, for:

• Salt

• Sugar (they’ll harden with absorbers!)

• Baking soda (can clump and lose function)

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⏳ Shelf Life With Proper Use

• White rice: 25–30 years

• Beans: 20–25 years

• Rolled oats: 10–20 years

• Flour: 5–10 years