We get a lot of e-mails and questions about Oxygen Absorbers. So I thought I would do a post about the basic facts of Oxygen Absorbers and hopefully clear up some questions you may be having:

Why use an Oxygen Absorber?
Our will extend the shelf life of your food and will help keep it fresh and prevent discoloration and insect damage (who wants to open up their food and see bugs crawling around….NOT ME!!!!!….use Oxygen Absorbers!!)

How many oxygen absorbers do I use?
With 100cc oxygen absorbers, you use about 2 per gallon when storing Grains, Flours, or Rice. You use about 4 per gallon when storing Pasta and Beans. Why you ask? Well, grains, flours, and rice are denser so there is less oxygen to absorb and get rid of, while pasta and beans are less dense which means more oxygen to absorb.

What does 100cc mean? 300cc? 500cc?
CC is a unit of measurement that is equivalent to milliliters. For example 1cc=1ml. and 1000cc or 1000ml=1 liter. So one 100cc oxygen absorber will absorb 100 cubic centimeters of oxygen. Remember that air is about 20% oxygen and 80% nitrogen. The oxygen absorbers remove the oxygen only. 300cc and 500cc are bigger and stronger oxygen packets. You would just use fewer packets when packing your food.

They only come in packs of 100 or 200, I don’t need that many?
Keep the packets sealed in its original packaging until you are ready to use them. Get your food in the containers you want, then right before you are ready to seal the container, throw the correct amount of oxygen absorbers on top of the food and seal your container. The oxygen packets start to work right away. The remaining packets you can store in an airtight GLASS mason jar or an airtight PETE container. You can even fill your container with rice to reduce the amount of oxygen that is in the container. You will want to use the oxygen packets within 6 months.

Have more questions? Shoot us an e-mail or leave a comment.