Do I Use Oxygen Absorbers in My Vacuum Sealed Jars?

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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!

[@evelyndole4618]

I don’t use oxygen absorbers or Mylar bags. I either can, vacuum seal or freeze. Like my mom and granny told me “keep it simple sweetheart.”

[@tracyb3198]

No freezing for me. If power goes you’re screwed. Mylar bags are AWESOME

[@bellabong8862]

The older generations didn't have oxygen absorbers or mylar bags, but they preserved food just fine. I'm glad I came across this common-sense view of how to handle dry food storage. Thank you.

[@shannon3111]

I had cardboard boxes of Morton salt that started to get hard and clumpy. So I dried the salt in the oven at 200F for 20 mins, put it through the blender, and put the salt in glass mason jars. Then I vacuum sealed with the brake bleeder, food saver attachment, and Tattler lids. I also added metal rings to help keep the lids from getting bumped. I had heard that salt will corrode metal canning lids so that’s why I used plastic ones for the salt. Worked great, thanks Heidi for showing how to use the brake bleeder!

[@pinschrunner]

Salt can get rock hard, brick hard over time but it is still good! All you have to do is great it you don't have to heat it or reseal it just grate it with a grater

[@laurenandreas5950]

I’ve alway read not to vacuum seal salt or sugar. I put them in jars or Milan bags and seal them but never vacuum. Am I wrong?

[@shannon3111]

@@laurenandreas5950 yes I have heard that also, and for sugar you don’t want to add an oxygen absorber especially. I’m not sure about salt, it probably doesn’t need to be vacuum sealed like other dried goods but I wanted to give it a try.

[@annlawrence5877]

You probably have already told, the best way to store sugar and salt in a glass jar. I have not seen that post. PLEASE EXPLAIN, step by step, how to store sugar and salt for long keeping in glass jars. Do I need bay leaves also? Thank you.

[@annlawrence5877]

Oh yes, also FLOUR. I have a Vacuumed seal machine and also the jar sealer for wide mouth jars and regular mouth jars, for sealing. This is my first time to do this and I am just concerned. I appreciate your time. God bless.⚘🙏

[@anitaculp683]

I totally agree with you!!! I have had the exact same experiences with them!! I only use the vacuum sealer and now I have started using a brake bleeder thanks to you!!!

[@CherishEaDay]

As always... great, much-needed info. Every industry whether actually valuable or faddish will try and sell you unnecessary items just to make that almighty buck. Thanks for your valued experience and time spent to share. Much appreciated to Patrick also for his cool inventions.

[@22lupega]

Hello, I am so glad I found your video I am a beginner to this and am about to vacuum seal rice , pasta and beans into the 16oz ball mason jars to have in portions and was worried if I needed oxygen observers and how much to use but now I will just seal with my foodsaver only . Thank you for the great info .

[@wandaarnt234]

Same here cheers from Pennsylvania 🇺🇸🇺🇸🇺🇸🙏🙏🙏👍👍👍

[@his9girl1]

I use your system...using the break bleeder and foodsaver jar lids to seal most of my items in canning jars. Nuts I vacuum seal in bags and store in the freezer. I also just started storing bulk grains which I have in food grade buckets we got from Tractor Supply and gamma seal lids from Azure. I love going to our garage and being able to pull a full meal together from what I have preserved and bought in bulk. I only have to pick up milk and my almond milk and dairy free butter every couple of weeks. It is so nice not to have to do a full grocery run every week! That is thanks to you for inspiring me to grow and preserve my own food and to buy in bull when possible.

[@donaldsmith3048]

I live in South Florida, hot and humid. I put dry beans in mylar bags with oxygen absorbers and dryer packs. Then vacuum seal them. Maybe over doing it but I am just learning and want to be sure that thy will be good when I need them.

[@shara4389]

Read about using both desiccants and O2 absorbers - they cancel each other out as the O2 absorber needs a tiny amount of moisture to activate the absorption. The only exception that is ever given is to put the desiccant on the bottom and then the O2 absorber right on the top (best in a gallon container though for the extra distance between them). Hope this helps someone.

[@job955]

Heidi you are a treasure. You help so many people with all the information you give. Please don't let a few "Negative Nancy's" bother you. Unfortunately there will always be some who will never be satisfied with anything, and, feel compelled to inform the rest of us about whatever their issue is. May Go Bless you both.

[@StockingMyPantry]

I've also found that I don't need oxygen absorbers. I love my mason jars and FoodSaver.

[@kathrynharper-seymour8062]

So, you do not use oxygen absorbers when vacuum seal in bags? I am fairly new to this. Have been vacuum sealing for freezer for years, but now learning about long term storage. Thank you in advance.

[@StockingMyPantry]

@@kathrynharper-seymour8062 I only use mason jars and vacuum seal them, so I can't speak to using bags.

[@kathrynharper-seymour8062]

@@StockingMyPantry thank you.

[@missdavid8976]

I recently opened some medical herbs that I wasn't able to accessfor up to 7-8years. These were just shut in glass jars, and had been unopened for the entire time. 80% of what I opened smelled as good as the day I picked/harvested/dryed, and put them in jars! I def'ly have faith in proper long term dry storage.

[@tennesseegirl1215]

Enjoyed the video, lots of nuggets, thank you for sharing, blessings

[@rhondawelker6742]

Thank you, Heidi. 😃

[@angiekrajewski6419]

Thank you very much Heidi...

[@coolstamper]

TY for this info. Heidi…I didn’t want to buy those things anyway. A friend of mine who has been dehydrating for years said she puts her dehydrated foods into freezer bags and uses a straw to draw out as much air as possible and she’s never had a problem with food going bad. I will be vacuum sealing mine though. I will be dehydrating tonight for the first time…cabbage. Wish me luck!!! 💕🌸💕

[@dawnmeier2834]

Thank you so very much. GOD bless your family in Jesus name amen 🙏. Hugs.

[@goldieleyva3002]

Thank you so much. you answer so many questions in one video. Much needed information. I"m so glad I found your channel here.

[@georgehimich330]

Your warning about mice chewing through thin package material is correct, however I have experienced mice punching thru vacuum sealed coffee packages. They would punch a small hole and then proceed to the next package destroying a whole case.

[@NS-pf2zc]

I use Mylar and oxygen absorbers only for the very large bulk foods (5 gallon bags in buckets). Mostly for keeping pests and rodents dead and out. Otherwise I use jars. Although jars are in such short supply. I have dozens, but am still conserving jars. I like reusing grocery store jars for the dry things, reserving the actual canning jars for pressure canning.

[@donnarodriguez4755]

We vacuum seal our oxygen absorbers right after we open the bags and we've never had a problem (knock on wood) with them going bad.

[@shara4389]

The problem is that you don't know they are bad till you open it later and find mold or something because you "thought" they were going to work, but they didn't. Like Heidi said - it's such a gamble and food is too costly to gamble with in my opinion.

[@wandaarnt234]

Keep it Simple....Cheers from Pennsylvania 🙏🙏🙏🙏🇺🇸🇺🇸🇺🇸👍👍👍

[@MMoore2023]

Thank you've help me greatly with your knowledge and Experience over time.

[@laurenandreas5950]

I have always had a large pantry but we became serious since 2007. Just like Heidi we have everything laid out and work quickly and seal the extra ox absorbers in the smallest jar possible. Not all of our containers would seal and not all of the saved ox absorbers would seal later. We were so disgusted that we bought a ‘VacMaster’ that will seal canning jars up to 1/2 gal and all bags up to 10 x 16. I do have a food saver but like Heidi says, they wear out! I have gone through 4 of them, so I just use it for what will go into our working pantry. We do use the oxygen absorbers for 5 gal buckets...we don’t have any other choice. HaHa. Maybe Mr. Rain could think of a way to seal 5 gallon mylar bags without ox absorbers! Thank you Heidi & God Bless You & Mr. Rain!

[@questionasker1749]

I'm on a dehydrating binge! This video has been absolute gold to me! You're the greatest!💕💓💞🙏

[@janinepitout822]

I am going to try and make some oxygen absorbers as the skill might come in handy, it is good to know I don't have to rely on them though.

[@soniamarshall9293]

You said it all! I have the same thinking but wasn't sure. One can go overboard.

[@anniepenner1079]

Thanks

[@montanahaven5823]

I learned getting silica gel ( crafts store) stapling in about a teaspoon from cut up coffee filters & stapling the ends can work..

[@RainCountryHomestead]

I believe that would be a moisture absorber, not an O2 absorber

[@darrell3368]

Gods blessings for you and your family and keep up the great shows

[@tamalamelnar1430]

i didnt know i could put my jerky in a vacuum sealed jar!! That will be great!

[@wanderingtheusa]

You can't!! It creates the oxygen less environment that is needed for botulism .. NOT SOMTHING TO MESS WITH!! too much moisture in Jerky to do that with

[@shara4389]

@@wanderingtheusa CORRECT! I wish more people would be way more careful - things with too much fat or moisture can be deadly without oxygen! Thanks for posting your answer!

[@stacey9003]

I've NEVER had O2 absorbers work after I've stored them but I just thought I must have done something wrong. I stopped buying them so now I vacuum seal exclusively.

[@jomancini6549]

Ordered oxygen absorbers two different times received hard as a rock.good to know that pasta in original plastic packaging last a long time.To cold to revive oxygen absorbers in outside too cold. Thanks for all your help God Bless.

[@ShadowScoutSwede]

Well, thanks for sharing this information it is always nice to hear others opinion about how things will be done.

[@judyhoffman1359]

Thanks for your info! I did lemon slices last night, and was shocked the green peppers, and cabbage, were done first. I guess you learn as you go!

[@marygatto4865]

I put long term storage fruits and veggies in food saver bags with a oxygen absorber and then I wrap it in plastic wrap then in a Mylar bag., I put them in big totes. I do the same thing then I put them in the gamma bucket.

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading!

[@wannellalawson4001]

Good points. I am new with mayla bags and oxygen absorbers. Some of theme will wk while the other ones did not. When I get thru with my mayla bags and oxygen absorbers I am done. I will be sticking with my vacuum sealer

[@leonastreva4049]

Hi Heidi, I have never used the oxygen absorber in anything I have vacuum sealed in jars and have never had a problem with my dehydrated or freeze dried foods.

[@RainCountryHomestead]

It just seems like a wasted expense and unnecessary added step to me

[@leonastreva4049]

@@RainCountryHomestead I never did it much, only purchased 1 package, but if the vacuum, sealer is doing it's job I couldn't see any reason for it. I totally agree with your comment, have enough to spend my $ on and this is not one of them.

[@melvinajessop696]

How long have u been Frezz drying? So u never us Oz? Dose u food go soft

[@RainCountryHomestead]

@@melvinajessop696 If you are talking to me, while I do dehydrate, I have never doing any freeze drying because I do not have a freeze drier. They are very expensive. The freeze dried food ONLY goes soft if you do not vacuum seal it but still no oxygen absorber is needed in that case

[@leonastreva4049]

@@melvinajessop696 I have been freeze drying 3 years and live the finished product much better, in most cases, than dehydrating. Everything else Heidi is correct.

[@gione5256]

Wao thank i wish i we would have known before buying oxygen obs im just starting snd your the only one that mentiones this ...trying to learn on how to use these maison jars for long storage foods

[@southernwanderer7912]

I'm on a tight budget and can't afford to buy extras to preserve my dry goods. I simply fill glass canning jars with the product, making sure I shake the jar as I'm filling so the contents settles well and doesn't leave pockets. I fill the jar all the way to the top so there's less air inside. Then I put the canning lid on tightly. When I open these jars, I have to use a church key to remove the lid because they are completely sealed. I have meat and veggies in the freezer. If I were to lose power for an extended amount of time, I have enough salt stored to make brine so I can make salted meats. The same with the veggies, or I can just dry them and store in glass jars. I think salt is one of the most important things to store.

[@leelaural]

I've got a vacuum sealer but don't use it much....I freeze for 10 days things like flour, sugar, oats....protected by plastic bags of course....then into glass jars with the oxygen absorbers.....I want my food to last a couple of yrs....

[@benaflec1038]

I never understood why people use oxygen absorber when vacuum sealing the absorber only delete oxygen,air contains only0.93% oxygen vacuum sealing sucks all the atmosphere out luv your channel

[@ramonalvarado9503]

Well, some say vacuuming eliminates 90% + air...... but no some of the oxigen. so i guess they mean that air and oxigen is not the same... i dont know.

[@shara4389]

Air contains about 21% oxygen. The rest is mostly, but not exclusively, nitrogen (which is actually just fine for food - unlike oxygen).

[@vonnieburt1163]

I use bay leaves in my buckets, have for fifty years. No oxygen absorbers, no metal bags. It works!

[@RainCountryHomestead]

Yep, I use those bay leaves too and am happy with them :)

[@juliemilliron849]

Yes I am wondering also, how many bay leaves for a 5 gallon bucket?

[@RainCountryHomestead]

I personally just but a handful in, I do not count them. You can check out the video on buckets I did: kzbin.info/www/bejne/qITWd2BuirGJiLM

[@yvonnevdmerwe690]

Do you use the bayleafs only in glass jars with dry veggies or dry goods like flour,sauces,pasts, etc

[@justjoanie8068]

If you are removing just the oxygen; is thete nitrogen remaing? I got confused with different info from different sites.

[@ediemurray1692]

Ty

[@mosemiller6628]

Amen God is good, thank You for sharing!

[@employme2]

Question: how do you store your next year planting seeds? what's the best way to store them? Do you place your planting seeds in jars and expel the air as well, or would that ruin them?

[@RainCountryHomestead]

It really depends on the type of seeds but here is one way: kzbin.info/www/bejne/jqGqgGuDnLOKaMU

[@fayetanner2244]

Good info. I like glass jars and plastic water jugs with a 1 located in triangle on bottom of conainer for rice and beans sealed with tape. I freeze it for 2 weeks first. Let it get room temperature before putting in gallon containers 😊

[@otisdavies1861]

Folks, if you are unable to find oxygen absorbers, the pocket hand warmers are also a oxygen absorber and can be used in liew of a oxygen absorber, if you are unable to locate oxygen absorbers.

[@WendyK656]

Heidi that is sad about the oxygen absorbers and they are so expensive, I am not using them anymore as we have had bad ones too. Thank you Heidi for your input too.

[@MsTexan1]

I love the info! I still put one in mine only because I was discovering family members opening some jars without me knowing. They didn't reseal the jars. Otherwise, I wouldn't put them in the jars either.

[@yvonnevansickle53]

Kids can devastate food storage supplies quicker than vermin!! Lol!

[@MsTexan1]

@@yvonnevansickle53 Absolutely, that's teenagers for you! 🙃

[@RainCountryHomestead]

🤣😄😆

[@ladycobra3]

I have to agree with you on the oxygen absorbers. The last 2 orders of oxygen absorbers I got did not do their job and I ended up cutting the mylar bags open and putting the contents in mason jars without oxygen absorbers. The ones I use to get worked but for some reason they don't seem to be working lately. I also thought it might be the mylar bags so I spent more money and bought higher ml bags. Nothing worked. I am now stocking up on jars and going that way.

[@RainCountryHomestead]

I find them so frustrating. It seems like it is a gamble using those things.

[@janedellos2648]

I put bay leaves in stuff that’s not sweet to keep bugs out . God bless you all

[@RainCountryHomestead]

They do help some, I use them but it is always good to keep checking because I ended up with weevils in bags of grain before because the weevil larvae is already present inside the grains themselves so tossing in bay leaves won't keep them out.

[@greenrage2484]

Thanks for the video Heidi.. I am with you about the oxygen absorbers. It is unecessary .. but IMO it is for the convienance of new people into long term food storage.. Mylar bags are ok... but again.. Not needed. I went to a Y2K seminar hosted by Carla Emery... years ago.. obviously before 2000... And she advocated long term storage using 5 gallon buckets with food grade bags inside.. and using dry ice. When dry ice melts it changes from its solid form into a gas.. Co2.. Since this gas is heavier then air, it sinks down into the bucket and displaces the oxygen.. and remains there. Bugs cannot live without oxygen.. and this gas will actually suck down the bucket lid...essentually vacuum sealing it. Since the gas remains heavy, it is still not effected when opening to take something out.. some might escape but it is snuggled down amoung your grains or beans and remains there. When we would perform this task.. after filling our buckets, My kids families and I would all do this at the same time...because the block of dry ice goes so far. I used 1/3 of a cup per 5 gallon bucket. We would all get all our buckets secured for long time storage.. To this day.. this is what I prefer. preservation.prepperswill.com/long-term-food-preservation-using-dry-ice/

[@carolyngroff3034]

also popcorn in butter bags

[@Linda-kq8ef]

I just vacuum seal, I just know vacuum sealing on jars work great !!! Blessings!!! Great video as Always !!! ✝️💟

[@bettydavis563]

And what's the name of this system ??

[@leonastreva4049]

Falling chicken!!!!! :) :) :)

[@debrahgodbey8563]

Thanks,I was wondering about this.

[@pennydyer9719]

I quickly close up the bag of oxygen absorbers & then seal them in small Mylar bag. Works great.

[@RainCountryHomestead]

Tried that before too. I must always end up with duds thus, I am done with them

[@alphastarcar]

My thoughts... I don’t add oxygen absorbers to vacuum sealed jars for the reasons you explained. Sometimes I’ll add a moisture absorbers to a jar but only if I’m hand tightening the jar. With those hand tightened jars I use the contents soon. Thanks for another informative video.

[@macmansteele]

Some companies will sell 100 in a bag, but sealed in smaller bags 10 at a time.

[@RainCountryHomestead]

Yep. I saw that. I have decided I will not be buying anymore. I am as fed up with those wasteful things as I am with foodsaver machines

[@macmansteele]

@@RainCountryHomestead Can't say I blame you. I really love the idea of using a brake bleeder especially if power is an issue.

[@elizabethshaw734]

I wouldn't add an oxygen absorber to a jar of dehydrated goods. I might consider a moisture absorber but it really shouldn't need anything.

[@janinepitout822]

Like I though. This just saved me time and money. My limited budged just got to go alot further :-)

[@RainCountryHomestead]

Glad I could help, not just the oxygen absorbers but the desiccant packs. I think they are more of s scam to get people to spend more money on items that they do not really need and that have to constantly be repurchased when one can by a set of foodsaver sealers and a brake bleeder pump (lowest in price going with that combo) and seal many jars over and over again.

[@janinepitout822]

@@RainCountryHomestead I have almost finished building my vacuum chamber. Last year I placed a break bleeder on an online shop wish list and got notified when it was 50%off. The descants I might use, but will make my own as bulk of silica is easiest and cheapest to get. Mom like her tea , but not the packets due to the plastics that are in the fabric of the tea bag. (Cant feed it to her worms) so she gets the leaves and I get the packets to play with. Trying to KISS, as anything else is a waste of money time and effort and there's just sooo must to do. If the world does end anything complicated will not be available anyway lol.

[@tammynevil2422]

Cute falling rooster

[@regmountain2224]

Buy reusable packs. Toss in micro or oven to reactivate. Then you don’t have to worry if they don’t seal!

[@RainCountryHomestead]

Good info for those who do not have a way to vacuum seal.

[@shara4389]

Oxygen absorbers are not reusable - only desiccants (moisture absorbers). O2 ones work with a chemical reaction and are not reusable at all. Hope this helps.

[@rosecroix2467]

Add desiccants to remove moisture.

[@RainCountryHomestead]

I never use those either. If the food is properly dehydrated then vacuum sealed, they are an unnecessary expense

[@maryadkins4619]

Great Video! Thanks! Trying to keep costs down and can’t afford. How about heavy duty totes instead of buckets……like the ones from Costco

[@RainCountryHomestead]

The problem with some totes is they only have flaps rather than tight fitting lids so that will be a factor in whether or not they will be any good for storage. The flaps will not keep bugs out

[@timothyorendorff7642]

I just use a birthday candle in my half gallon BALL jars with dry foods. Get that satisfying vacuum pop of lid. Just saying.

[@RainCountryHomestead]

Interesting.

[@trobertson3543]

You can use hand and foot warmers as oxygen absorbers also. They need oxygen to function.

[@onlineviewer4424]

THANK YOU SO MUCH! Very helpful.

[@terrydavenport31]

Great video, and very much needed.

[@Jo-xf4nt]

Hey Heidi, just FYI, it's extra work, but I put my beans/rice etc. in the jars, then in the oven at 200° for 30min. When I pull 'em out, I put the lids on right away. They usually seal themselves. If not then I vaccume seal. Lids have to be warmed up also. Always enjoy your videos.

[@RainCountryHomestead]

Yep, a lot of people oven can their beans and rice but I have just found no need to do so.

[@shara4389]

Hi @Jo-xf4nt - from what I have read, using canning jars dry in the oven causes micro cracks that will destroy the jars if you ever wanted to can with them later. I believe that the reason given was that they aren't rated for dry heat - only in hot water. The heat with the lack of moisture causes the micro fractures. Better to just use the vacuum sealer and skip the oven.

[@Noniksleft]

Only 24-34% of the air is removed. According to FoodSaver: "For containers and zipper bags, our appliances pull between 7 and 10 inches of mercury (24-34 kPa) when vacuuming from the accessory hose." "For vacuuming heat seal bags, our appliances pull between 10 and 18 inches of mercury (34-61 kPa) when vacuuming from the vacuum channel" (note: % is almost = to kPa)

[@RainCountryHomestead]

Yes, some have said as much however in all the years I have been doing this, I have still found absolutely no need for oxygen absorbers. The vacuum sealing does its job and I have had even meats and nuts preserved this way for many years and still as fresh as the day I put them up with no rancidity years later when I open them. Each should do what they feel is best for them and if you feel purchasing and using oxygen absorbers is best, then that is what you should do

[@haircuthunny26]

Thank you for this info! I was just wondering this!

[@Shaurobi]

I’ve had my suspicions about the O2 absorbers I’ve been able to buy. I’m using them in my mylar bags (5 mil+) and the bags are still not scrunched up like they are when they’re vacuum-sealed.

[@Truth1561]

They don’t have to be. It can depend on the strength of the bags as to whether they go hard but it isn’t necessary. It also depends on the moisture in what you are storing- some things are very dry, those at 10% ( the limit fir 02 absorbers) will behave differently.

[@lizolivia5926]

Oxygen absorbers are not to be used with foods containing any more than 10% moisture or oil because they say the lack of oxygen can create an environment suitable for botulism to develop, such as granola, jerky, nuts and raisins. Air-tight is fine, but without the packets.

[@RainCountryHomestead]

I vacuum seal all those things without concern. I have even read on university extension sites on food preservation that dried meats should be vacuum sealed to prevent rancidity. When you buy nuts in jars or tins, they are vacuum sealed.

[@ManNomad]

SOME FACTS ; Air is 21% oxygen regardless of pressure. At sea level, air pressure is 14.7Lb/Sq/in and roughly half that pressure at 18,00'. So as you vacuum seal an item the more vacuum the less air and 21% of that is oxygen. Obviously significantly proportionally less oxygen molecules. With vacuum sealing bags, the volume is also greatly reduced as it crushes thus leaving even less oxygen. Oxygen absorber packets need oxygen to work. The chemical reaction (Iron oxidation) gives off heat and carbon monoxide (yes poisonous gas but in very small amounts) gas as a byproduct as it burns/reacts with the oxygen. Fragile foods like potato chips are packaged with a CO2 flushing removing the air and its 21% oxygen replacing it with CO2 leaving no oxygen.

[@jeddiajones4570]

The main argument for adding oxygen absorbers in vacuum sealing is to extended the shelf life by being sure all the oxygen is gone. This, so I have read, can extend shelf life of home dehydrated or freeze-dried food for over 15 years in some cases.

[@RainCountryHomestead]

Yes, but if you are vacuum sealing, and doing it right, there is really no need for an O2 absorber. Many dried foods, especially herbs. can last at least that long with simply vacuum sealing.

[@lisawostalsmith3310]

I was finally able to save up enough for a Freeze Dryer and I freeze dried apples, mushrooms, onions etc, etc. I packaged them in Mylar bags using oxygen absorbers. I was cleaning and rearranging my pantry and almost all of the food in the bags were soft and discolored. The food was not that way when I packaged them. I love putting everything in jars. I don't add oxygen absorbers to them either and everything stays crisp and colorful. Now I have to figure out what to do with the rest of the Mylar bags since I won't be using them to store my food! LOL!

[@soniamarshall9293]

And can't see what going on in those bags till they are open.

[@soniamarshall9293]

Those freeze dryer are pricey, hope they will come down if more competition starts selling similar ones.

[@getitright5863]

Do you find it needs regular maintenance? Is it pricey and how often?

[@lisawostalsmith3310]

@The Pervy Prepper , @Get it Right. I’m pretty new at this but I belong to a group on FB called Betty’s Harvest Right Freeze Dryer Group. It’s is a private group you have to ask to be in. They have close to 26K members and it is a HUGE wealth of knowledge! Also Living Traditions Homestead (Kevin and Sarah) just purchased a freeze dryer and they documenting their journey (joys of freeze drying!) and we are learning a lot with them too. Retired at 40-Live.Life.Simple is another great source of information. I mean HUGE amount of information! He has a video just on the energy usage.

[@OhioMPmom]

I've also found some softened food from my initial batches. I think that I was not ensuring absolute complete dryness before packaging. I saw a tip to add many (at least 5-10) hrs of "extra dry time" to your dryer programming so that it just continues to keep drying when it "thinks" the batch is done. That gives you extra time to get to it and keeps it warm and dry. Some of my batches were done drying and then went back to "freeze" to "hold" it til I got it out and I think the freezing actually allowed the food to reabsorb a bit of the moisture from the ice inside the unit. Just a thought that you might want to give a try. Seems my food is MUCH dryer when packaged now. I'm using mostly jars rather than the mylar bags. Partly to avoid the continuing cost of bags, partly because glass is sustainably reusable and a great blocker of oxygen and I don't have to worry about a bag getting a tiny hole that I don't know about. The only thing I've had to watch with the jars is that there are no knicks in the rim to prevent proper sealing and I learned the hard way to use metal lids (also reusable over and over with proper care). I had a very high failure rate with vacuum sealing jars with tattler lids.....only 1 metal lid has ever lost it's seal. You can see and feel when a metal lid has lost it's seal which makes checking seals periodically so much easier. Plastic tattler lids don't give any indication if they're still actually sealed until you attempt to remove them.

[@denisescull4227]

I don't plan on using oxygen absorbers, but how do you know if they go bad? I made the mistake of putting dry beans, some quinoa, etc. in a plastic tote and it didn't seal enough to keep the bugs out. I now use food safe buckets for my dry goods and vacuum seal nuts, choc chips, herbs, spices, etc

[@RainCountryHomestead]

Sometimes they have a color change dot in the package they are in but that does not tell you about the individual ones. Only way to tell is to use them and see if they actually suck down a sealed mylar bag. At least that is they only way I can tell

[@denisescull4227]

@@RainCountryHomestead oooohhhh, that's kinda cool that they can actually make it seal more. Thanks Heidi!

[@annplepyy]

Hello grandma Heidi 😍

[@irenegriego2446]

I like dry canning don't like oxygen absorbers,it is extra money that I can use to buy jars.

[@tammynevil2422]

I started keeping all glass jars because of the chamber

[@tammynevil2422]

@Southwood Tx www.etsy.com/shop/RainCountryHomestead go to her store and if it's there they have them and if its not there they are making them. I saw a few there but several people had them in their carts.

[@TT.Loopyloop]

No way I could have jerky laying around after a week let alone years 😂😂

[@honeyandbabba]

I have recently seen individually sealed oxygen absorbers, potentially avoiding the re-seal concern. Hesitant to add the link since this is RC's home.

[@RainCountryHomestead]

You can add links, I do not mind, but they always go in my held for review folder so I can make sure they are safe before allowing them to be published

[@otisdavies1861]

Maybe the oxygen absorbers we're old. They have a finite shelf life, even when not used

[@RainCountryHomestead]

I have had trouble with various different brands when I bought them new. I just quit using them all together and have absolutely no more need for that waste of money. People preserved foods for many years without them and so can I

[@sandygilbert1037]

I have a question can you put chicken, bananas, green peppers, celery, in the dehydrateor all at the same time. I'm new to this. Thank you your a blessing.

[@RainCountryHomestead]

The only thing may be the bananas, the celery may not affect the flavor of anything but the green peppers will likely and while it may go fine with the chicken and celery, you could possibly end up with bananas that have a hint of pepper flavor

[@pinschrunner]

Be very very careful between the difference of an oxygen absorber and a moisture absorber. They are not interchangeable. And the idea behind the steel wool is that it will oxidate and therefore suck the oxygen out of the food items however then you have a contaminated, oxygenated, meaning Rusty, object in your food supply. I highly disagree with Tyler and would recommend against that. Use Laurel leaves if you have a question about bugs

[@RainCountryHomestead]

Yep, I know they are very different, I do not recall even mention moisture absorbers in this video but I do not use those either. And yes, I use bay leaves in my grains

[@pinschrunner]

@@RainCountryHomestead correct you did not mention moisture absorbers but most people do not know the difference that's why I specifically mentioned it. And when you start speaking of making your own, there are many recipes for silicon dioxide moisture absorber which differ greatly from oxygen absorbers. Thank you for the opportunity to explain this more so that your community understands. I mostly wanted to caution about putting foreign objects that potentially May contaminate your food in the negative way rendering it inedible and offer alternatives

[@RainCountryHomestead]

Yes, I realized that after reading the next comment after yours! haha

[@pinschrunner]

@@RainCountryHomestead and sometimes I tag you so that you see the comment and not in reply to your video content or comments. Don't be offended. It just means that I am calling you into the conversation thread

[@estellesmith6418]

I wish Patrick will show us how to make the Chamber sealer as we can't find the Foodsaver mason jar sealers in South Africa. 💖

[@RainCountryHomestead]

He has just been very busy, especially with trying to keep up with things on the store. Even the very few videos you see coming out by him lately were all shot this last summer. He just has not had time to do much for making videos. Making a product, and then making a video of making a product are two different things as the video making makes the job take 3-4 times as long, sometimes more

[@trishthehomesteader9873]

I feel like I could create a canned response of, "Right!? Completely agree!"😂 I do put moisture absorbers in some things. 1.) Just in case. 2.) They're free if you've saved them from purchases. Heidi, my sis brought me a box of misc. jars (olives, salsa, p.b. ...) that with you and Patrick's help, I've been vac. sealing into. I wish I could give you the hug I gave sis. Thank you again and always. 💜🤗

[@RainCountryHomestead]

That is great Trish!

[@sethjohnson9293]

Why can't I meet a woman like you?

[@user-bz5ez3js7p]

I love to water bath canning

[@RainCountryHomestead]

I water bath can, pressure can, and dehydrate and have been doing it for a good number of years but in recent years I am finding I like dehydrating for many things i once used to can as it takes up far less space in the pantry and I do not have to use up a whole jar at once if I do not want to

[@pinschrunner]

🐾🐾🐾I still need help from the community obtaining food saver suction tops please!!! Does anyone have an extra set? 🐾🐾🐾 and yes, I already patronized Heidi and Patrick by buying the canister sealer but it doesn't do half gallon jars or the mylar bags that I need suctioned. I have a pantry moth infestation and a pantry beetle infestation. I am losing all of my dry goods and yes I have cleaned well and have pheromone traps. Everything new that I bring into my home is getting infested as well. I need to be able to dry can my new stuff to try to protect it. Let me know if anyone's willing to help a fellow prepper? @Rain Country

[@RainCountryHomestead]

I had a couple of people within the past couple of days say that the sets are available again at FoodSaver.com so you may want to check there and see

[@locker125]

Do you drink coffee? I got some specialty whole bean coffee from star bucks and read that vacuum sealing is best. I recently have been watching videos on vacuum sealing foods for storage. The only thing that has me nervous is this botulism thing. Can botulism grow in coffee beans that are vacuum sealed? This morning I just did my first vacuum seal on some coffee beans in ball mason jars with the handheld food saver and the mason jar seal adapters.

[@RainCountryHomestead]

While I do not bother to vacuum seal my organic coffee beans and in the many years I have been storing it I have never had an issue, I would personally see no problem with vacuum sealing to preserve freshness. It is really a matter of choice and I do not allow the "botulism boogeyman" to scare me away from such things. I have been vacuum sealing nuts and seeds this way for a long time. Yes, I know botulism is real but when you read the statistic you learn just how rarely this happens and vacuum sealing actually prevents fats from going rancid

[@locker125]

@@RainCountryHomestead Thank for replying. I am vacuum sealing these coffee beans for that fresh taste when the bag is first opened. I am new to food preservation. Sorry about duplicate comments I was in a hurry and asking the same question on different channels and got you twice.

[@Niamh07421]

Have any info on almond, coconut , garbanzo bean flours storage besides freezing- not for 20 year storage just for 2 or 3 years- thanks in advance for any help

[@tsmall6211]

Are you dehydrating your veggies, fruit or buying them already dried? I have an Excalibur dehydrator that I haven't used in a long time. Do you dry them until they are crisp? Thank you, love your videos --I am new to this.

[@RainCountryHomestead]

I dehydrate, can, or freeze all my own herbs, veggies, and fruits but I do still buy some things that I cannot grow already dried, OR buy organic from Azure or Misfits Market and dry them myself. Herbs and veggies will dry crisp but most fruits will not because of the sugar content

[@sharoncraig989]

there are some YT videos that suggest you can reuse the absorbers by drying them out in the oven or microwave. I can't comment as I've not tried but thought it may work to save money.

[@RainCountryHomestead]

That is only for moisture absorbers, not O2 absorbers.

[@sharoncraig989]

@@RainCountryHomestead thank you

[@billcorbell5362]

I know it eorks on moisture removers, but don't know about oxygen absorbers.

[@pinschrunner]

@Rain Country I apologize in advance for being off-topic on this video, but I have a question about dehydrating small red organic potatoes with skins on them. Many people have told me that I cannot dehydrate my potatoes with skins on them. Why can't I dehydrate these tiny potatoes, sliced them with the skins on them? I want to try out my new Xcalibur

[@RainCountryHomestead]

I see people say that about canning them too but that makes no sense. The only thing I know that is important for dehydrating potatoes is blanching them first or they will turn black while drying. I would not worry about removing the skins but it is possible they may turn papery while dehydrating, that is the only thing I can see being an issue

[@pinschrunner]

@@RainCountryHomestead so you boil them with the skins on for 20 minutes? And then soak them in cold water? And then slice them and lay them on the trays?

[@RainCountryHomestead]

@@pinschrunner I would assume so, I have never actually dried potatoes myself as I like to buy those and save my home grown potatoes in other ways

[@pinschrunner]

@@RainCountryHomestead I have not had success in growing white potatoes in Florida because of our summer rain. This year the water table was so high it was a threat to most homes

[@pinschrunner]

@@RainCountryHomestead do you can your potatoes? Or how do you preserve them? And just remember we don't have sellers a root sellers here we live on a sandbar. I'm just looking for practical suggestions. I am going to try to dehydrating at least this once because I would like to save them for stews and soup

[@Frankie_902]

What about the moisture absorbers? Should we use it when vacuum sealing dehydrated tomatoes, for example? Things that had lots of moisture before dehydrating.

[@RainCountryHomestead]

Just as with the O2 absorbers, that is a matter of choice. Some people find them necessary but I have never used them

[@Frankie_902]

@@RainCountryHomestead Thank you for your reply. I really appreciate your input.

[@yvonnevdmerwe690]

Can I use any kind of jar like peanut butter bottles, cucumber jars as long it is bottle and not plastic.

[@RainCountryHomestead]

As long as it is a glass jar and has a good metal lid that is lined with some kind of rubber, silicone, or other substance that will create a good seal when vacuumed

[@tracenixon5487]

Also have bad batch of oxy absorbers

[@dragonladee3721]

I freeze-dried milk last week and raw eggs 3 weeks ago. I put the powders in mason jars. I added an oxygen absorber to each jar and the jars sealed on their own BUT, a lady says to never put oxygen absorbers since it will remove the oxygen and that will cause botulism. I am so confused. :(

[@RainCountryHomestead]

Some say to not do that with high fat foods for that reason, that does not apply to all dried foods though. Too much fear mongering over botulism which is actually quite rare. I have also been to at least two different university food preservation extension sites that recommend vacuum sealing high fat foods (or oxygen absorbers but if you vacuum seal, there is no need for that added expense) to prevent them from going rancid. On a side note to anyone curious that might be reading this thread that cannot afford a freeze dryer, you can just as easily dehydrate whole milk and raw eggs. I currently have a gallon and a half of raw egg powder I dehydrated. I also have several quarts of dehydrated cheese powder and a great many pints of dried meats.