How to use oxygen absorbers?

Oxygen Absorbers are a key component to any long-term food storage plan. Oxygen is the No. 1 cause of food spoilage, because it allows pests and molds to grow in your food. Eliminating oxygen in your long-term food storage containers is key to ensuring the longest shelf-life possible. However, oxygen absorbers are finicky creatures, and you need to handle them just so to make sure they work as intended. Read on to learn more.
Figure out the sizes and number of containers you will be filling with food.
Determine the appropriate size oxygen absorbers based on the size of the containers you are using. Mason jars usually require 50 cc oxygen absorbers. You will probably use 100cc or 250cc oxygen absorbers in No. 10 cans. Food grade pails that are 5-gallon and 6-gallon require at least 500cc oxygen absorbers.
Plan on using two to five oxygen absorbers per container, depending on the density of the food you are storing. More dense foods mean less void space in the container, which requires fewer oxygen absorbers. Less dense foods, such as whole oats, leave more void space and require more oxygen absorbers.
Calculate how many Oxygen Absorbers you will need for your food storage, and purchase the appropriate quantity. Oxygen absorbers need to be used within six months of manufacture. They cannot effectively be stored once the original package has been opened.
Prepare all your foods for storage. If you are using Mylar bags, insert them in your containers, and add the food to the containers. If you are not using Mylar bags, add the food directly to the container. Then, and only then, should you open your oxygen absorbers.
Add the appropriate number of oxygen absorbers to each container of food, and seal all containers within 15 minutes of adding the absorbers.
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Are you buying Oxygen Absorber?

Oxygen Absorber is a small packet of material used to prolong the shelf life of food. They are used in food packaging to prevent food colour change, to stop oils in foods from becoming rancid, and also the growth of oxygen-using aerobic microorganisms such as fungi.
Oxygen supports the growth of microorganisms and causes changes in color and rancid odors in packaged foods. Plastic packaging is less able to exclude oxygen from packaged foods than are the older glass and metal containers. Oxygen Absorbers absorb oxygen and effectively reduce the aerobic environment to 0% oxygen. Therefore aerobic bacteria and fungi are unable to grow in this environment. This will extend the shelf life of a food product from 1 week to several months. The advantages of oxygen satchels versus vacuum packaging are that the food products are not crushed or squeezed, as some products are of high value and are fragile, and its simplicity of use.
More about: Oxygen Absorber sale
Read more: Dry Desiccant