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Storing dry foods
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<blockquote data-quote="JEVapa" data-source="post: 3770440" data-attributes="member: 41176"><p>I use mylar bags and O2 absorbers (iron oxide packets) and seal the bags with and iron or a vacuum sealer. You can use hand warmers for expedient O2 absorbers - they are iron oxide and whatever carrier ingredient that's in them. </p><p></p><p>I'll throw an O2 absorber in when I seal my jerky, sausage, and whatnot in the vaccum seal bags. They last longer.</p><p>Sam's has the sealers and rolls of bag material. </p><p>Winco has mylar bags and O2 absorbers and you can get that all online now everywhere with the google machine. Mylar is best because it takes a lot to violate the seal...the vacuum bags are easy to perforate, but they are generally airtight for a long time if they aren't handled a lot. My rule of thumb is if I'm using it within a year or so, or it's going in the freezer, I'll use the vacuum bags. If it's going to be sitting a long time or dry goods, I use mylar.</p></blockquote><p></p>
[QUOTE="JEVapa, post: 3770440, member: 41176"] I use mylar bags and O2 absorbers (iron oxide packets) and seal the bags with and iron or a vacuum sealer. You can use hand warmers for expedient O2 absorbers - they are iron oxide and whatever carrier ingredient that's in them. I'll throw an O2 absorber in when I seal my jerky, sausage, and whatnot in the vaccum seal bags. They last longer. Sam's has the sealers and rolls of bag material. Winco has mylar bags and O2 absorbers and you can get that all online now everywhere with the google machine. Mylar is best because it takes a lot to violate the seal...the vacuum bags are easy to perforate, but they are generally airtight for a long time if they aren't handled a lot. My rule of thumb is if I'm using it within a year or so, or it's going in the freezer, I'll use the vacuum bags. If it's going to be sitting a long time or dry goods, I use mylar. [/QUOTE]
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