If you dehydrate or freeze‑dry your own food, you already know the biggest enemies of long‑term storage are moisture, oxygen, and light. Oxygen absorbers for dehydrated food directly attack one of those enemies by removing oxygen from your sealed containers so food stays crisp, safe, and shelf‑stable much longer.
Oxygen absorbers are small packets filled with iron powder (often with salt or other activators) that react with oxygen and turn it into iron oxide (rust) inside a safely sealed container.
This reaction lowers oxygen levels to very low levels and helps prevent oxidation, rancidity, mold, and many bacteria, insects, and other pests in stored grains and dry goods.
They do not remove moisture; that’s what dehydrating or freezing‑drying is for. Instead, they protect already dry food from oxygen damage over time.
What Foods Are (And Aren’t) Safe With Oxygen Absorbers?
Using oxygen absorbers correctly starts with choosing the right foods. Some foods are perfect for this method; others should never be packed in low‑oxygen conditions at home.
Best foods for oxygen absorbers
Oxygen absorbers are ideal for foods that are low in moisture (generally under about 10%), low in oil/fat, and shelf‑stable when dry , including:
- Dehydrated vegetables and fruits (fully dried, crisp or leather)
- Freeze‑dried foods of all kinds (meals, fruits, veggies, snacks)
- Dry goods like rice, pasta, cereal, oats, flour (white), beans, lentils, grains
- Dry herbs, spices, tea, and coffee
- Low‑moisture, low‑fat proteins like properly dried jerky or some nuts and seeds (if fully dry and stored cool)
These foods benefit most from oxygen removal because it slows oxidation, keeps textures crisp, and discourages bugs in long‑term pantry or emergency storage.
Foods you should avoid with oxygen absorbers
Some foods are not suitable for low‑oxygen storage at home, including:
- High‑moisture foods (fresh, semi‑dried, or anything above roughly 30–35% moisture)
- Very oily or high‑fat foods that can still go rancid even in low oxygen, especially at warm temperatures
- Foods that naturally don’t need oxygen removal, like salt and sugar
Sugar, for example, can harden into a brick with oxygen absorbers, and salt and sugar do not spoil from oxygen exposure anyway. For those, simple airtight containers or properly sealed Mylar bags are enough.
If you’re wondering, “Are oxygen absorbers safe for food?” — yes, when used as directed with the right foods, they are considered food‑safe and are widely used in commercial food packaging.
The packet itself should never be eaten and should always stay outside of direct contact with wet foods, but it is entirely safe to sit in a jar, bucket, or bag with your dry goods.
Key foods and oxygen absorbers:
| Food type | Safe with oxygen absorbers? | Notes |
| White rice | Yes | Low moisture and oil; ideal for long‑term storage. |
| Dry beans and lentils | Yes | Great staple for bulk, long‑term storage. |
| Dehydrated vegetables (fully dry) | Yes | Must be completely dry before packing. |
| Freeze‑dried fruits/vegetables | Yes | Excellent with Mylar and correctly sized absorbers. |
| White flour | Yes | Low oil; suitable if stored cool and dry. |
| Sugar (any type) | No | Does not need oxygen removal; will harden and clump. |
| Salt | No | Naturally stable; oxygen absorbers are unnecessary. |
| Brown rice / whole‑grain flours | Depends (not long-term) | Higher oil content; more prone to rancidity over long-term storage. |
The Best Packaging: Why Mylar Bags Matter?
The second key to using an oxygen absorber for food storage is pairing it with the right container. Oxygen absorbers only work well in airtight, low‑permeability packaging.
Good container options
Reliable long‑term storage containers, including mylar bags (especially thick, food‑grade ones), glass mason jars with quality lids and rings, food‑grade buckets with tight lids, and metal cans with proper seams (usually for commercial or advanced home setups).
Thin or breathable plastic, ordinary zip‑top bags, and cheap containers are too porous and allow oxygen and moisture to creep back in over time.
Why Mylar is the gold standard
For most home users, preppers, and small food businesses, thick Mylar is the sweet spot for long‑term storage. High‑quality Mylar:
- Blocks light (which can break down nutrients and color)
- Is very low in oxygen and moisture transmission
- Can be heat‑sealed easily for an airtight closure
Wallaby Goods specializes in food‑grade Mylar bags paired with oxygen absorbers and sticker labels. Their thick 1‑gallon and 5‑gallon mylar bags are designed specifically to protect dry goods like grains, beans, and rice from light, moisture, and oxygen for up to 30 years when stored properly, which is exactly what you want for long‑term emergency or pantry storage.
How Oxygen Absorbers Work
Understanding what’s happening inside the bag or jar helps you use oxygen absorbers more confidently.
- Each food-safe packet is filled with iron powder and activators like salt.
- When exposed to oxygen in a sealed environment, the iron oxidizes (rusts).
- This reaction binds oxygen and can reduce oxygen levels to about 0.1% or less.
Nitrogen and other gases remain, so the bag might not fully “vacuum down” even though oxygen is gone.
Absorbers are rated in cc (cubic centimeters). That number tells you how much oxygen the packet can remove. For example, a 300 cc absorber can bind roughly 300 cc of oxygen inside the container.
Using more capacity than you need is safe; using too little leaves oxygen behind, which defeats the whole purpose.
How to Choose the Right Size Oxygen Absorber
Choosing the correct size is about matching the absorber’s capacity (cc) to the container’s volume and the type of food.
General sizing guidelines:
Different sources give slightly different numbers, but they all line up around these ranges:
- 50cc: Tiny jars (½‑pint), small sample containers
- 100cc: Pint jars, many quart Mason jars, small vacuum bags
- 200–300cc: Quart‑size Mylar bags or jars with some headspace
- 400–800cc: Half‑gallon to 1‑gallon containers
- 2000–2500cc: 5‑gallon buckets or very large storage bins with dry goods
For oxygen absorbers for freeze-dried food, many home users aim for:
- Around 300cc for a quart‑sized Mylar bag
- Larger absorbers or multiple packets for bigger bags or buckets
When in doubt, oversize:
- It is okay to use a 300cc absorber in a small container that technically only needs 100cc.
- It is not okay to use a 100cc absorber in a container that really needs 300–500cc.
Some brands and suppliers provide charts with recommended sizes; if you buy oxygen absorbers for dry goods from a reputable provider, check their charts and follow them closely.
Step‑by‑Step: Using Oxygen Absorbers for Dehydrated and Freeze‑Dried Food
Here’s a simple, practical step-by-step guide you can follow at home.
1. Make sure the food is truly dry
Before you even touch an oxygen absorber:
- Dehydrated food should be crisp or properly leathery, not soft, sticky, or damp.
- Freeze‑dried food should be completely dry with no cold spots or ice crystals.
Any leftover moisture can cause spoilage, even if oxygen is removed.
2. Choose your container
Pick the best option for your goal:
- Long‑term (years): Thick Mylar bags + oxygen absorbers, or buckets lined with Mylar
- Medium‑term (up to a year or so): Mason jars with oxygen absorbers or vacuum‑sealed bags stored in the dark
- Short‑term (weeks to a few months): Ziplock bags without absorbers for quick snacks on hikes or trips
For long‑term, Wallaby’s mylar bags paired with absorbers are designed for exactly this purpose.
3. Prep everything before opening the absorber pack
Oxygen absorbers start working as soon as they see air. To avoid wasting them:
- Lay out all your bags or jars.
- Fill them with your dry food, leaving a little headspace.
- Label each container with the contents and date.
- Have your heat sealer or jar sealer ready.
The goal is to be ready to seal within minutes.
4. Add the oxygen absorber and seal
Once everything is ready:
- Open the pack of oxygen absorbers.
- Quickly place the correct‑size absorber into each bag or jar (usually on top of the food).
- Press out as much excess air as you reasonably can.
- Heat‑seal the Mylar bag or seal the jar/vacuum bag right away.
For Mason jars, you can:
- Use a jar‑sealing attachment on a vacuum sealer, or
- Place filled jars with lids in a vacuum chamber (some freeze‑dryers can do this) so they seal as pressure drops.
Within about 30 minutes to a few hours, lids should “ping” down on jars and Mylar bags may tighten slightly as the oxygen is consumed.
5. Store unused absorbers correctly
To keep leftover absorbers effective:
- Put them into a small airtight container (like a Mason jar) or reseal them in a vacuum bag immediately after you’re done filling containers.
- Many packs include an indicator dot that turns a different color when exposed to oxygen; if it shows spent color or the packets feel hard instead of soft and pliable, they are no longer usable.
Working in small batches and resealing within about 5–15 minutes is a good rule of thumb.
How to Check If Your Food and Absorbers are Still Good
Even with a good system in place, it’s smart to keep an eye on your stored food.
Signs your food might be compromised
Check stored bags and jars occasionally for:
- Soft or rubbery texture in foods that should be crisp
- Condensation or visible moisture inside the container
- Off smells, strange flavors, or discoloration
If you see any of these, the safest rule is “when in doubt, toss it out.”
Signs your oxygen absorbers are spent
When you open a new shipment or reuse a pack of absorbers, look for:
- Indicator dots or pills: usually pink = good; blue or purple = exposed and likely bad.
- Feel and texture: good absorbers stay soft and slightly granular; bad ones turn hard or crunchy.
- In some cases, packets may feel slightly warm shortly after you open them, which shows the reaction is happening.
If the indicators show they are spent, do not rely on them for long‑term storage.
Are Oxygen Absorbers Safe For Food?
For most people the big question is, are oxygen absorbers safe for the food? When used properly with dry, low‑moisture foods, yes:
- They are widely used in commercial packaging for things like jerky, nuts, and dry snacks.
- The packet itself is sealed and not meant to be opened or eaten.
- The iron inside reacts with oxygen, but does not directly contact the food when the packet stays intact.
Basic safety tips:
- Always keep packets out of reach of children and pets; if accidentally eaten, contact a medical professional or vet immediately.
- Do not use them with moist or semi‑moist foods unless you are following tested, professional methods.
Used correctly, oxygen absorbers for freeze-dried food and dehydrated items are one of the safest and most powerful tools you can add to your food storage system.
Enjoy Longer‑Lasting Food Storage With Wallaby Goods
Using oxygen absorbers for dehydrated food, freeze‑dried meals, and dry goods lets you safely stretch shelf life from months to many years, protecting your investment in nutritious food and reducing waste.
When you pair the right foods, the right size absorbers, and the right packaging, your pantry becomes more resilient, organized, and ready for anything.
If you are building or upgrading your food storage, choosing high‑quality Mylar and properly matched absorbers is one of the smartest moves you can make.
Wallaby Goods offers thick, food‑grade mylar bags and oxygen absorbers designed specifically for long‑term food storage, from 1‑gallon and 5‑gallon options to MRE‑style bags that fit right into prepper, outdoor, and small business workflows.
Set up a simple system:
- Store your dry and freeze‑dried staples in Wallaby Mylar bags.
- Add correctly sized oxygen absorbers to each container.
- Label, seal, and keep everything in a cool, dark, dry place.
With a single afternoon of work, you can protect months or even years of food for your family, your customers, or your next adventure—starting with your next box of mylar bags from Wallaby Goods.
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