Mylar Bag Food Storage

Mylar Bag food storage has done wonders for long term food storage.  So I have learned through research and experience that long term food storage takes some planning and organizing.  Also, you need to know how many cc oxygen absorbers you need for the size bag you are using.  You also have to know where you are going to store the food once you are done.

I have also learned that, not all food will store for extended times in Mylar bags.  The higher the fat content and moisture, the shorter the shelf life in a Mylar bag.  So, meat and nuts, will turn rancid in just 3-12 months, regardless of how you store them. Dry, low fat foods, such as rice, dry beans, oats and grains, can be stored for many years in a cool, dry and dark environment. Fruit and vegetables can be successfully stored for years when dehydrated. You can either buy dehydrated or freeze dried fruit and vegetables or make your own using a dehydrator.  In addition, you can also re-package instant dry food meals (like pasta mixes) in Mylar bags to extend the shelf life of the mixes.

In this post, I will be share my tips on storing food in Mylar bags with an oxygen absorber.  The first thing to know is that Mylar bags come in various sizes and thickness.  My favorite size bags are 1 – 1.5 gallon Mylar bags that are at least 4mil thick on each side or more.  Therefore, the gallon size bags are easier to fill, pick up and store.

 

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For more information on Recipes and more Food Storage Ideas, visit my Recipes section here:  https://majorgates.com/category/recipes/

 

To learn how to store rice for the long term, read my post here:  https://majorgates.com/do-it-yourself/storing-rice-long-term/

 

Light Protection

Some types of food are more sensitive to light and this can shorten the shelf life of the product.  When exposed to light, the temperature of the product can increase. Oil based products such as nuts, biscuits, crisps, and chocolate will be more vulnerable to rancidity and discoloration.  So do not expect really long shelf life on oil based products.

Mylar Bags that are 4.0 mil  and above can completely block out light.  The bags I purchase are always above 4.0 mil for the best protection overall.  Oxygen and sunlight can cause discoloration, loss of taste, compromise of product freshness and allow insects to breed.

 

Supplies

• Mylar Bags in various sizes
• Oxygen Absorbers – I like to buy in the minimum amount I will use, the lowest cc I use is 300.  This makes it easy to use the right amount with wasting them.  For example, if I need 800 cc, I use 3 packets.
• Impulse sealer, iron or flat iron – I have only tried using an impulse sealer but there are many posts on the internet on the method using an iron or flat iron.
• Measuring cup
• Chip clips
• Labels – use can also use index cards and tape them to the bags
• Packing clear tape
• Ultra-Fine thin point permanent marker
• Gloves (optional) – Mylar bags are sharp and can give you a bad cut

 

Directions For Mylar Bag Food Storage

 

• Start by creating the food label.  Write on the label the contents, ounces or cups, date packed, date or month purchased, size of Mylar bag and the amount of oxygen absorbers in the bag.  For some things, I typed it up along with the cooking directions.

 

• Next, pour the food contents into the Mylar bag.  For example, if you are storing spaghetti or straight long pasta, leave it in the original packaging and cut off the tops to let the air in before storing.  This is so if any insect eggs were there before sealing, the oxygen absorber will kill it, once it is sealed.

• Then, try to squeeze out as much air as you can without crushing what is inside and secure with a chip clip.  Do not open your bag of oxygen absorbers yet.
• Now, line up all the bags. So, I like to work in groups of 5-6 bags at a time.
• Turn on the impulse sealer.  These do not need to be pre-heated.  So, they are ready to go once they are plugged in.
• Remove the number of oxygen absorbers you will be using for this session and immediately seal the remaining oxygen absorbers in a canning/mason jar with a tight lid.
• Open all the bags and add the oxygen absorbers and work fast. Oxygen absorbers start working the minute they are exposed to air.  You want to complete this step for all bags within 10 minutes. Drop the appropriate amount into the bags.  Then push these down the bag on opposite sides if you are using more that one.  In flour, push it down into the middle.  Therefore, it is possible to not use enough oxygen absorbers, so when in doubt, add more.

 

• Make sure you leave a couple of inches of fill space to easily seal the bag.
• Then use the impulse sealer according to directions to seal.  After that, the light should go off when it is ready (about 3-5 seconds).  I remove the chip clip after the first seal and press out any access air and flip the bag over.  So, I like to do a double or tipple seal, just to be safe.  Check the seal for any air leakage, and reseal if you need to.

 

 

• Now, add your label and tape around it for more security it will stay on.  Add it to a well sealed tote container or 5 gallon bucket.  Store in a cool, dry, dark place.  Temperature should not exceed 73 degrees Fahrenheit.   Do not store in attic, garage and most basements.

• After a few days, check on the bags, they should be sunken in.  That is normal, this means the oxygen absorbers are working.
• Good luck and happy food prepping!

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