oxygen absorbers

[jas]

For those here that use them how do you store yours after you open the bag? Do you reseal the bag-food saver style? Put in a jar? Just wondering. It is a pain to have to open and reseal a bag in my opinion if I am only going to get out one or two for a new jar of food.

Suggestions please.
TIA

[Grainlady]

Stage 1: I consider oxygen absorbers for long-term storage ONLY.

Stage 2: Once the container is open for use, transfer it to FoodSaver bags and/or canning jars, which can be vacuum sealed using jar lids on them using the jar attachment for the FoodSaver.

Stage 3: When I move those items from storage to pantry use, I'll place it in an appropriate-sized jar and put a FoodSaver Universal Lid on it.

http://www.foodsaver.com/Product.asp...cid=89&pid=275

This makes it easy to open and reseal for pantry use. I prefer the Universal Lids over the expensive FoodSaver canisters because you can make almost anything with a smooth rim a "canister". Now I can use my large assortment of jars and vacuum-seal them. I've also had a number of FoodSaver canisters crack, so that's another reason to use the Universal Lids.

Option: Not everything that is moved from storage to pantry use needs vacuum sealed. It depends on the amount and how quickly it will be used. Many things are in canning jars and I use a Ball Plastic Storage Cap on it then.

[jas]

Okay so say I have dehydrated some food item and have some for daily use in canning jars, you don't put an oxygen absorber in those jars? As of right now I don't have univeral lids. I would say the things I use a lot could go without them. Some things I don't use that often.

When I do package stuff for long term I do put the absorbers in those sealed bags/ jars.

Thanks!

[mauimagic]

I am so glad that you brought this up. Where do you get your oxygen absorbers? Mahalo!!

[jas]

http://beprepared.com/Default.asp?bhcd2=1256412151

Emergency Essentials.

Just type in oxygen absorbers in the little search box on the top left.

[frugalfranny]

I am so glad that you brought this up. Where do you get your oxygen absorbers? Mahalo!!

MM .....They are cheap to buy BUT......why buy them when they come in lots of things.......and you can reuse them. I have a sandwich bag full of them.........they are inside lots of food items - freezer items sometimes - vitamins, etc. ....don't toss them. I DO keep the ones that were in food separate from the ones that were not in a food item. And sometimes the vitamin ones smell so bad that you wouldn't want to use it in food.....B complex especially.

FREE.........FRUGAL........FANTASTIC!!!

[jas]

They don't last forever. Once they hit the air they only have a certain amount of time before they are not any good. I don't ecxacty know the amount of time when you open the package and you have to get them into the jar and closed up before they are bad. An hour maybe. Maybe way less than that.

Once you open a new bag of say 100 of them they have to be sealed up again you can't leave them exposed to the air.

[jas]

Grainlady, for now I put them in a food saver canister that I have and will store them that way for now. I am going to look into the universal lids. They seemed quite pricy, but I am sure they will last a long time once they are purchaced.

[mauimagic]

Appreciate all the information as I get more into dehydrating especially!! Mahalo!!

[Grainlady]

Okay so say I have dehydrated some food item and have some for daily use in canning jars, you don't put an oxygen absorber in those jars? As of right now I don't have univeral lids. I would say the things I use a lot could go without them. Some things I don't use that often.

When I do package stuff for long term I do put the absorbers in those sealed bags/ jars.

Thanks!

Home dehydrated foods will store well in an air-tight container without an oxygen absorber - just not as long. Oxygen-free environment is best for all food storage for extending storage time and to help prevent rehydration from moisture in the air.

I use the Universal Lids for nearly all of my pantry foods, as well as the canisters I've purchased over the years. I've been using a FoodSaver for over 20-years, so it's in daily use at our house.

It's suggested that you pack home dehydrated foods in small amounts, especially foods that tend to mold easily (like potatoes). This way if one small jar of sliced potatoes develops mold, you only have to toss out a small amount. If mold develops you must toss out the contents of the entire jar because there are mold spores throughout the food.

I pack some of my dehydrated sliced apples in small zip-lock snack bags, and THEN place the bagged apples in jars. This way when we open the jar for a bag for a snack or adding to a recipe, we aren't exposing the fruit to moist air. Leaving the lid off dehydrated food is a good way to rehydrate it (especially in a moist kitchen), which can cause the rehydrated food to mold. I package dehydrated sweet potato powder in small zip-lock snack bags as well. I package it in 2-serving amounts for easy use for hubby and me. Some foods I also use a method called dehydrofreezing. This is where you only partially dehydrate the food and then it MUST be kept in the freezer to prevent bacteria growth. It has better color and flavor, takes less time to rehydrate, and takes up less space in the freezer than whole foods. But I generally vacuum seal these foods as well to prevent freezer burn and the moisture still remaining in the food from migrating from the food to the package while frozen (those nasty ice crystals in packages).

Plan on using home dehydrated foods within 6-12 months of preparation. Dried fruit has a longer storage life than dried vegetables.

If you store home dehydrated fruit/veg. in a well-lighted area, you can spray paint the jars with a dark paint color to keep the food from degrading from exposure to the light. I also have a bunch of decorative cloth coverings for canning jars to keep the food from exposure to light. Three things degrade food - heat, light, and oxygen. Avoid those for longer storage time and better quality foods.

[jas]

Grainlady,
If I opened a jar of dehydrated food would I know right away if the food was molded? Would I be able to tell by the smell or would I be able to see it?

I am now getting to the point where I am starting to use the things I have packaged for longer term storage and just want to make sure that if something was not right with it I would know and not use it and get sick.

Thanks!
Jean

[Grainlady]

Grainlady,
If I opened a jar of dehydrated food would I know right away if the food was molded? Would I be able to tell by the smell or would I be able to see it?

I am now getting to the point where I am starting to use the things I have packaged for longer term storage and just want to make sure that if something was not right with it I would know and not use it and get sick.

Thanks!
Jean

Yes, you'll probably notice mold. It takes on a different "look" depending on how old it is, and the type of food it's on, but check for "fuzzy" food. If any portion of the container shows mold, toss the whole batch. All the food will contain mold spores, not just the "fuzzy" part.

A way to help prevent mold from growing is to condition it after it's removed from the dehydrator and before you vacuum-seal it, or store it with an oxygen absorber.

Here's how:
(source: http://www.thoreaufoods.com/dehydrator.html)

* Conditioning Fruits

The moisture content of home dried fruit should be about 20 percent. When the fruit is taken from the dehydrator, the remaining moisture may not be distributed equally among the pieces because of their size or their location in the dehydrator. Conditioning is the process used to equalize the moisture. It reduces the risk of mold growth.

To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for 7 to 10 days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the jars daily to separate the pieces and check the moisture condensation. If condensation develops in the jar, return the fruit to the dehydrator for more drying. After conditioning, package and store the fruit as described above.

Other hints to prevent mold:
-When you remove your food from the dehydrator, allow it enough time to cool to room temperature before placing in air-tight storage. But DON'T let it sit so long it re-hydrates from high humidity in the room. Placing warm food in a jar will cause moisture to collect in the jar, which can cause mold growth.

[jas]

Thanks so much! I didn't know that it had a name when you let it sit in bags or jars first. Now I know for sure that is a critical step.

Thanks again, you are a wealth of valuable information!!!

[mauimagic]

Mahalo for the info. Now I am glad that as a novice to dehydrating that I've been doing things in small batches!!