Understanding Oxygen Absorbers in Food Storage: When and How to Use Them

Oxygen absorbers are essential tools for extending the shelf life of stored foods by removing oxygen from sealed packaging. This article will guide you through the proper use of oxygen absorbers, when to combine them with desiccant packs, the appropriate sizes for different food quantities, and which foods are suitable or unsuitable for oxygen absorber use.

What Are Oxygen Absorbers?

Oxygen absorbers are small packets containing iron powder that react with oxygen in the surrounding environment. This reaction effectively removes oxygen from the packaging, creating an anaerobic environment that helps prevent spoilage, rancidity, and insect infestation.

When to Use Oxygen Absorbers

Oxygen absorbers are beneficial for a wide range of foods, particularly those that are sensitive to oxidation. Here are some scenarios where you should use oxygen absorbers:

1. Long-Term Storage of Dry Goods

• Grains and Legumes: Rice, wheat, oats, barley, beans, lentils, and peas benefit greatly from oxygen-free storage, which helps maintain their nutritional quality and prevents insect infestation.

• Pasta and Flour: Dry pasta and flour can be stored for extended periods when oxygen is removed, preventing staleness and spoilage.

• Dehydrated and Freeze-Dried Foods: Dehydrated vegetables, fruits, and freeze-dried meals retain their quality and nutritional value longer when stored without oxygen.

2. Storage of Nuts and Seeds Nuts and seeds contain oils that can go rancid when exposed to oxygen. Using oxygen absorbers helps preserve their freshness and prevent rancidity.

3. Dry Spices and Herbs Oxygen can cause spices and herbs to lose their potency and flavor over time. Removing oxygen from the packaging helps maintain their aromatic qualities.

When to Use Both Oxygen Absorbers and Desiccant Packs

In some cases, using both oxygen absorbers and desiccant packs is beneficial. Desiccant packs help control moisture, while oxygen absorbers remove oxygen. Here are situations where using both is advantageous:

1. High-Humidity Environments In humid climates or storage areas, moisture can be a significant concern. Combining desiccant packs and oxygen absorbers ensures that both oxygen and moisture are controlled, protecting the food from spoilage.

2. Storage of Foods with Low Moisture Content Foods with low moisture content, such as dehydrated or freeze-dried foods, benefit from the use of both desiccant packs and oxygen absorbers. The desiccant packs prevent moisture absorption, while the oxygen absorbers prevent oxidation.

Appropriate Sizes of Oxygen Absorbers

The size of the oxygen absorber needed depends on the volume of the container and the type of food being stored. Oxygen absorbers are typically measured in cubic centimeters (cc). Here is a general guideline for selecting the appropriate size:

100cc Oxygen Absorbers

• Suitable for small containers (e.g., half-pint jars, small Mylar bags).

• Ideal for small quantities of spices, herbs, and other dry goods.

300cc Oxygen Absorbers

• Suitable for quart-sized containers or 1-gallon Mylar bags.

• Ideal for medium quantities of grains, legumes, pasta, and nuts.

500cc Oxygen Absorbers

• Suitable for 1-gallon containers or larger Mylar bags.

• Ideal for larger quantities of dry goods, such as flour, rice, and beans.

1000cc Oxygen Absorbers

• Suitable for 5-gallon buckets or large Mylar bags.

• Ideal for bulk storage of grains, legumes, and other staple foods.

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Foods Safe and Not Safe for Oxygen Absorbers

Safe for Oxygen Absorbers

• Grains and Legumes: Rice, wheat, oats, beans, lentils, barley.

• Pasta and Flour: Dry pasta, all-purpose flour, whole wheat flour.

• Nuts and Seeds: Almonds, walnuts, sunflower seeds, flaxseeds.

• Dehydrated and Freeze-Dried Foods: Dehydrated vegetables and fruits, freeze-dried meals.

• Dry Spices and Herbs: Basil, oregano, paprika, dried parsley.

• Powdered Foods: Powdered milk, cocoa powder, baking powder.

Not Safe for Oxygen Absorbers

• Moist Foods: Foods with high moisture content, such as fresh vegetables, fruits, and meats, should not be stored with oxygen absorbers, as the lack of oxygen can create a breeding ground for anaerobic bacteria, leading to botulism.

• Sugary Foods: Brown sugar, candies, and other sugary foods can clump together in the absence of oxygen and are better stored with desiccants to control moisture.

• Salt: Salt does not benefit from oxygen absorbers and can clump in high humidity. Desiccants are better suited for salt storage.

• Baking Supplies: Baking soda, cornstarch, and other similar baking supplies do not require oxygen absorbers.

How to Use Oxygen Absorbers Effectively

1. Prepare the Container Ensure the container is clean, dry, and appropriate for long-term storage. Mylar bags, food-grade buckets, and glass jars are excellent choices.

2. Add the Food Fill the container with the food you intend to store. Leave some space at the top to accommodate the oxygen absorber and to seal the container properly.

3. Add the Oxygen Absorber Place the appropriate size oxygen absorber on top of the food. Ensure it is not buried within the food to maximize its effectiveness.

4. Seal the Container Seal the container immediately after adding the oxygen absorber. For Mylar bags, use a heat sealer to create an airtight seal. For jars, ensure the lids are tightly closed.

5. Store in a Cool, Dry Place Store the sealed containers in a cool, dry, and dark place to maximize the shelf life of your food.

Conclusion

Using oxygen absorbers is a powerful method for preserving the quality and extending the shelf life of your stored foods. By understanding when to use oxygen absorbers, how to combine them with desiccant packs, selecting the appropriate sizes, and knowing which foods are suitable or unsuitable, you can effectively protect your food supply. Proper use of oxygen absorbers can significantly enhance your emergency preparedness and ensure that your food remains safe and nutritious for years to come.