I’m only a novice when it comes to prepping, but I noticed almost all of you use oxygen absorbers with mylar bags (or mason jars with a vacuum mouth device) to store dry foods. I happend to have a professional chamber vacuum machine and when I vacuum dry foods, like rice, wheat or beans in mylar bags, it becomes hard like a rock and you can reach up to 99.8% vacuum inside the mylar bag. My question is: does this also happen with oxygen absorbers added to a nearly sealed mylar bag? Or is the achieved vacuum much less this way? Thx!
I also use a profession level vacuum.. not a chamber however, but a rotary vane evacuation pump for refrigeration systems.. My vacuum reaches north of 29 inHg which is far far better than any foodsaver can do…
When we vacuum pack Mylar bags, we shove in an O2 absorber, then apply heavy vacuum.. You could clobber someone in the head and kill them with a Mylar bag of rice.. its as hard as a rock.
Be careful with foods that have pointy or sharp edges though.. they can poke holes in the mylar. When we do pasta, we pre-pack the pasta in ziplock freezer bags (but don’t zip lock them).. this protects the Mylar pretty well..
Statistics: Posted by Murby — Sat Mar 18, 2017 1:46 pm