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Podcast Episode 9:
Use The Right Size Oxygen Absorber

SEASON 2

Susan Gast, founder of Easy Food Dehydrating

by: Susan Gast / Author, Blogger at Beesville Books, Bored Boomers, and a Food Dehydrating Fanatic!

Use The Right Size Oxygen Absorber

Use The Right Size Oxygen Absorber Podcast, Season 2, Episode 9Podcast Created With Google's AI NotebookLM

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00:04
Hello, and welcome to Easy Food Dehydrating, the show that teaches you how to safely dehydrate and store fresh or frozen fruits and vegetables along with cooked meats. Let's get going!

00:20
Welcome to another deep dive. Today, we're gonna be talking all about, er, making your life easier with food storage.

Oh, yes.

Specifically oxygen absorbers.

Yes.

And we're gonna be taking a look at a website called Easy Food Dehydrating run by Susan Gast.

Okay.

00:38
And, she's been doing this since 2010. Wow. So she's been around for quite a while. And, we're gonna be taking a look at how to choose the right size oxygen absorbers for your needs for long-term food storage.

That sounds like it's gonna be very helpful.

I think so. Because, you know, oxygen absorbers, sometimes I feel like they get relegated to, like... Yeah. Super hardcore preppers.

Right.

But, really, they could be useful for everyone. Absolutely. Especially when we're talking about food waste and things like that.

Yeah.

So what's remarkable about Susan's approach, I think, is that she makes it accessible to everyone. Mhmm. And that's what I really like about her website. Yeah.

01:12
So she breaks down - even something like choosing the right size oxygen absorber. Okay.

Into, like, really easy-to-understand steps. So, like, she has this chart that I love. Mhmm. Where she says, for a half-pint jar, you wanna use a 50cc absorber.

Okay.

And then you just increase as you go up in container size.

So Like a quart-size jar or vacuum sealer bag, you would use a 100cc.

Got it.

And for those larger Mylar bags, she suggests going with a 300cc absorber.

And she even mentions that you can find 400cc absorbers. Right?

Yeah. She does, which is really cool because it gives you options depending on what size bag you're using.

That's great.

And then she even talks about if you're doing larger scale storage like, storage bins or buckets.

Oh, wow.

01:57
She recommends a 2000cc absorber.

Wow. Okay. That's serious.

Yeah. So it really goes across the spectrum.

That's good.

And, you know, I think a lot of people don't even realize that oxygen absorbers... Mhmm.

Are useful for anything other than, like, if you're doing, like, really serious prepping.

Right.

But I what really stuck with me was her emphasis on using it for dehydrated foods.

Oh, yeah. Which I think... That makes sense. Because dehydrated foods, they're especially susceptible to oxidation.

Exactly. Which can just degrade the quality of your food so much faster. And I think sometimes we forget about oxidation because it's not like mold. Right.

Where you can see it.

Exactly. You don't see it, but you sure taste it.

You do.

And you notice the color changes and... Yeah. The loss of nutrients and all of that.

So... Yeah.

It can make your food rancid. Yeah. Especially things with fats in them.

Exactly.

Nuts and seeds and things like that.

02:48
And she really stresses that using a vacuum sealer... Oh, yeah.

Is super important.

You put the oxygen absorber in. Right.

To remove as much air as possible.

Because that's just gonna give that oxygen absorber a head start on doing its job.

Yeah. And it's so easy to forget that step because you're like, oh, I'm putting in an oxygen absorber, so it's gonna suck all the oxygen out.

It'll get it all.

But it's much more effective if you've already gotten rid of as much air as possible.

03:15
And she even had that little tidbit about how kids love the sound of a vacuum sealer.

I know.

It's like a little fun family activity.

Yeah. It's really cute.

While you're prepping your food.

Yeah.

But ...And it's true.

Yeah. My kids do like that sound.

So it's these little things that really make her website so engaging. It's not just about the information.

It's about making it a fun experience. Yeah.

For everybody.

03:38
She has so many good tips and tricks. Oh, yeah. Like splitting those 100-count packs of oxygen absorber... Oh, yeah.

Into smaller portions.

That's a great idea.

I know.

Because you're not always gonna need a hundred at once.

No. And they do expire.

Right.

So this is a good way to... And maximize their shelf life.

Yeah. Make them last longer.

Exactly.

03:59
And she also emphasizes using Mylar bags in conjunction with the oxygen absorbers for long-term storage.

Now those are really key for long-term storage.

Yeah. And I have to admit, I was a little skeptical of those Mylar bags at first.

Really? Why?

Because they just look like... Yeah.

Fancy plastic. Right.

But, she does a good job of explaining that they're actually a type of polyester film called BoPET.

BoPET?

Which is super strong. Yeah.

And it provides that barrier against moisture - light. Yeah. And, of course, oxygen.

It's like a little fortress. Yeah.

For your food.

04:34
And then she also warns against using bins with handles... Oh, yeah.

For long-term storage.

Because those handles can often create gaps... Yeah.

That compromise the airtight seal.

Do you wanna go with something more like... Alright.

Those feed buckets with lids that are... That have a nice tight seal.

Yeah. Really airtight.

Exactly.

So we've kinda gone over why oxygen absorbers are important, how to choose the right size.

And some tips from Susan. Yeah. But I'm wondering, what are some of the benefits that she highlights about using oxygen absorbers?

Yeah. That's a great question.

Specifically for dehydrated foods.

Yeah. Yeah.

I mean, obviously, they prevent spoilage.

But Right. But there's more to it.

Is there more to it than so?

Absolutely.

05:15
So not only do they prevent spoilage, they also help to preserve the color. Oh, wow.

The flavor... Okay.

And the nutritional value of dehydrated foods.

That's amazing.

Which is particularly important for those fruits and veggies where those vibrant colors and delicate flavors... Yeah.

Are really what makes them so appealing.

And those are the things that are gonna be most affected by oxidation.

Exactly. So you wanna protect those as much as possible.

Yeah. So it's not just about making the food last longer.

Right.

It's about making sure that the food still tastes good.

Exactly. And has all those nutrients that you worked so hard to preserve in the first place when you dehydrated them.

Absolutely.

And another key benefit she highlights is the prevention of rancidity.

Oh, yeah.

05:57
Especially in foods that are high in fat, like nuts and seeds.

Okay.

Oxygen absorbers create that environment where those fats are less likely to break down and develop that unpleasant, rancid taste. This is big for me. Is it? Yeah. Because I love snacking on nuts and seeds. Yeah.

But I hate it when they go rancid.

I know. It's the worst. It's the worst.

It's like you take a bite and you're like, oh, what happened here? This is not good.

Totally.

And so oxygen absorbers are a great way to prevent that.

Okay. Good to know.

And you know, another thing that she mentioned that I thought was really interesting... Mhmm. Is that they can help to prevent insect infestation.

06:36
What? By removing oxygen from the storage environment, you're also eliminating a key element that many insects need to survive.

I did not know that.

That's like an added bonus.

Yeah.

Right?

You're protecting your food from spoilage. Yeah.

From rancidity. Yeah. And now from bugs.

Amazing.

So it's a win-win-win. I'm sold. So she really provides a wealth of information on her website about how to use them effectively for all sorts of dehydrated foods. It's pretty incredible. From fruits and veggies to meats Mhmm. Even herbs and spices.

Yeah. She really does cover it all.

She does.

07:10
But, I'm also wondering about pantry staples, like... Yeah. Flour, sugar, salt.

Right.

Those aren't technically dehydrated.

Right.

But they could benefit from... Absolutely.

Long-term storage solutions.

Yeah. She actually has a whole section on her website dedicated to storing dry goods like that. Oh, wow. Flour, sugar, salt, grains.

Okay.

07:29
And she recommends using oxygen absorbers in conjunction with airtight containers for those items as well.

So even if you're not somebody who's, like, super into... Yeah. Dehydrating... Right. There's still a lot of information on her website that could be useful. Absolutely. For the average person.

It's all about empowering people to take control of their food and their preparedness.

That's great.

No matter what their level of experience is.

Well, this is making me really rethink my pantry organization.

Me too.

But before we get into choosing specific containers and all that, maybe we should take a moment to just kinda digest. Yeah.

Let's take a breather.

All this information.

Little mental digestion.

Exactly. Yeah. So when we come back, we'll explore the science behind how these little oxygen absorbers actually work.

Sounds good.

Stay tuned.

08:14

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08:59
Welcome back to our deep dive on oxygen absorbers.

Now, we were talking about how useful they are, but how do they actually work?

Right. So it's all about chemistry.

Okay.

Most oxygen absorbers contain iron powder. Okay. And when that iron powder is exposed to oxygen, it goes through a process called oxidation.

So it's rusting?

You can think of it as rusting.

Inside my food.

Yes.

Okay.

It's controlled rusting. It's safe.

Okay. So it's not like a tiny little vacuum cleaner in there?

No. It's not sucking out the air.

It's chemically changing.

It's chemically changing the oxygen into something else.

Okay.

So as the iron oxidizes, it binds with those oxygen molecules and effectively removes them from the environment inside your container.

But doesn't rusting create moisture?

You're right. A small amount of moisture is produced during this reaction. Sure. However, absorber packets are designed to handle this.

Okay.

They contain other ingredients like salt or clay. Okay. And these act as desiccants.

Oh, so they're like little sponges.

Exactly. They absorb that moisture.

A self-contained system.

It is.

That's pretty cool.

Yeah.

10:03
But how long does this whole process take?

Right. So the speed of the reaction depends on a few factors, like the size of the absorber, the temperature, and the humidity levels.

Mhmm.

But, generally, most of the oxygen will be absorbed within a few hours to a day. Oh, okay. You don't have to wait or anything. Just seal up your container and let it do its thing.

We were talking earlier about Susan's tip to vacuum-seal dehydrated foods before adding the oxygen absorber. Yes. Why is that step so important?

So vacuum sealing beforehand removes as much air as possible right from the start.

Okay.

This gives the oxygen absorber less work to do and ensures it can work most effectively.

So it's like giving it a boost.

Exactly. You're maximizing that oxygen-absorbing power.

10:49
Now I know we talked about Mylar bags.

Right.

But I'm still a little fuzzy on why they're so great for long-term storage.

Okay. So Mylar is a brand name for a type of polyester film called BoPET.

BoPET. Okay.

Yeah. It's strong and durable.

Okay.

And it forms an excellent barrier against moisture, light, and gases.

Yeah. So it keeps all the bad stuff out. Exactly. So it's like a fortress for my food.

Yes. And when you combine Mylar bags with those oxygen absorbers, you're creating a really strong defense against the enemies of long-term food storage.

I'm sold on these Mylar bags.

Good.

11:23
Now are there any downsides to using oxygen absorbers?

That's a good question. You know, it's always good to be aware of any potential drawbacks. Mhmm. One thing to keep in mind is that they're single use.

Yes.

Once they're exposed to air, they can't be reused.

Okay. No trying to stretch them out.

No. That's... Another thing is that you need to store the unused oxygen absorbers properly.

Oh, okay.

Keep them in an airtight container in a cool dry place.

Got it.

This is important to prevent them from being activated before you're ready to use them.

Yeah. We don't want them absorbing all the oxygen in my pantry.

I'm fascinated by all the science behind this.

Me too.

It's pretty cool.

It's really remarkable.

12:01
Speaking of science, did you know that Susan has a forum on her website... Oh, yes.

Where people can connect and talk about their experiences?

It's a great resource.

Okay.

It's a community of people who are passionate about preserving food, and they're sharing their knowledge.

Oh, that's awesome.

You can find answers to common questions, troubleshoot problems, and get advice.

So it's like a support group... It is.

For food preservation?

Yes. It's a great way to connect with other people who are interested in the same things.

I like that. Yeah.

So it's like a one-stop shop. Yes.

It is.

For food preservation.

She really has created a comprehensive resource.

Well, I'm feeling very inspired to step up my food storage game.

Me too.

But before I go out and buy all the oxygen absorbers... Right.

Maybe we should take a moment to digest everything. Yes.

Let's take another breather.

That we've learned so far.

Yes.

When we come back, let's talk about how to choose the right oxygen absorbers for our specific needs and how to practically integrate them into our own kitchens and pantries.

Sounds good. I'm ready.

13:02
Welcome back to the deep dive.

It's amazing how we've gone from feeling overwhelmed by food storage to, like, empowered... I know.

To take control.

It's great.

And it all starts with figuring out what you wanna store. Yeah.

And for how long.

It's easy to get caught up in the excitement and just be like... Oh, yeah.

I need all the oxygen absorbers and everything. And all the Mylar bags.

Yes.

But, really, it's about being strategic and tailoring it to your own needs.

Like, if you're mainly focused on keeping those half-empty bags of flour and grains fresh... Yeah.

You know, those smaller 50cc or a 100cc absorbers might be all you need. Right.

But if you're thinking about, like, a more extensive long-term food storage system... Mhmm.

Then those larger sizes and the sturdy feed buckets might be more your style.

13:48
And that's where Susan's chart comes in handy.

Oh, yes.

Because it takes the guesswork out of...Totally.

Choosing the right size absorber for your containers.

You don't wanna go too small and have it not be effective. Yeah. But you also don't wanna go too big and waste those resources.

Exactly. It's all about finding that Goldilocks zone.

That's right.

Not too big, not too small, just right.

Just right.

And once you have your containers figured out and your absorbers... Mhmm. There's a few things to remember.

Yes. Always make sure that those containers are truly airtight. Yeah.

You know, no sneaky oxygen molecules allowed in there. No. And double check those lids and seals, especially if you're reusing containers.

Yeah.

We wanna make sure we're creating that impenetrable fortress.

Oh, I love that visual. Yes.

14:30
And speaking of which Yeah. Remember Susan's tip about splitting those bulk packs of oxygen absorbers... Oh, yes.

Into smaller portions?

It's such a great idea.

I know. It extends their shelf-life.

And it ensures that you always have fresh ones on-hand... Yeah.

Ready to go.

Exactly.

And speaking of on-hand, remember to store those unused absorbers properly.

Oh, yeah. Airtight container.

Yes. Airtight container in a cool dry place.

Cool dry place.

Prevent them from being activated too early.

Yeah.

We're like running our own little oxygen absorber... Yeehaw.

Operation here.

Yes. We are becoming pros.

In our pantries.

And that's the beauty of what we've learned from Susan.

Yeah.

She's given us the knowledge and tools to confidently preserve our food and minimize waste.

Mhmm.

15:14
It's about taking control... I love it.

Of our food resources and our preparedness.

Now I wanna impress all my friends by telling them I have, like... Yeah. A five-gallon bucket of wheat berries that are perfectly preserved.

Ready for anything. Yeah. That's the way to do it.

But in all seriousness... Yeah. There was something really nice about knowing... Yes. That you have a well-stocked... Yes.

And organized pantry.

And it's ready for anything.

It just gives you peace of mind.

It does. It's that sense of preparedness... Yeah. That makes all the difference.

Absolutely.

And thanks to Susan and her website. Yeah.

We now know how to make that happen.

We do.

15:52
So as we wrap up our deep dive on oxygen absorbers... Okay. What's the one key takeaway...

Oh, that's a good one. That you want our listeners to remember?

You know, for me, it's that food preservation doesn't have to be intimidating. Yeah.

Or complicated. Right. With the right information and a little bit of planning. Anyone can do this.

Absolutely.

Extend the life of their food, save money. Yeah. Reduce waste.

And who knows?

Maybe we have a future... Oh, yeah. Dehydrating enthusiast out there... Maybe.

Who just discovered the magic... the magic of oxygen absorbers.

Of oxygen absorbers. Yes.

16:25
So all our listeners out there... Yes.

We encourage you to explore Susan's website, Easy Food Dehydrating.

It's a great resource.

Connect with her community... Yes. And embark on your own... Yes. Food preservation adventures.

I love it.

16:43

Closing:
Thanks for listening to the Easy Food Dehydrating podcast.
Visit Easy-Food-Dehydrating.com for much more information on how to dehydrate food and the best way to safely store it.

Head on over to our Podcast Host to see a list of all our Easy Food Dehydrating episodes... or go to our hub page on this site. Please note that for your convenience, the episodes on our site contain the Podcast transcripts, too!

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