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To Absorb Oxygen or Water?
One of the most confusing aspects of freeze drying is the little packet that helps
preserve the food, without compromising the nutrition. An oxygen absorber (OA) or a
moisture absorber (MA or Dessicant)) can help the food say fresher longer, prevent
foods from molding or going rancid, and keep them crunchy and full of flavor. However,
which one should be used? Some of the experts on various Facebook groups suggest
using an OA in everything that is stored. That is an excellent rule of thumb, but there are
a few foods that an OA will completely destroy.
While there are many, many foods that will benefit greatly from OA, these foods should
never have one. To prevent moisture from entering and destroying these foods, use an
MA instead. The first two foods that should never have an OA are sugar and salt. Both
of these are dry and powdery already. However, they require oxygen to prevent
clumping. If an OA is used in a five-pound Mylar bag of sugar, the sugar will soon turn
into a sugar brick. Salt will react the same way. Both of these foods are essential in an
emergency. Some people may question whether sugar is essential, but it can be used
to barter, to help badly flavored medicines go down, and to give people a little treat on
special occasions.
Salt is an essential element that bodies need to retain water, stay
hydrated, and stay alive. It is also important for preserving foods if electricity or heat are
nearly impossible to obtain.
One of the most versatile foods that can be stored is rice. It can be eaten with minimal
preparation, the brown or long grain rice has important vitamins and minerals, and it is a
very filling food. However, only white rice should be stored with an OA. Natural rice
contains oils that need the oxygen to stay fresh. White rice has been stripped of all of
the natural oils and most of the vitamins and minerals. Rice should be stored with an
MA and should be stored in one or two cup bags so they can be used while preserving
the remainder of the supply.
Instant or ready to eat foods do not require an OA. They already contain preservatives
that will prevent spoiling. Purchased pastas have additives to keep them fresher longer.
Any food that is in powdered form, such as cocoa, tea, or instant coffee, can clump
together and become rock hard. If the storage space is humid, use an MA to prevent
extra moisture from ruining those same foods.
However, if they are stored properly in
either their sealed, original container, or a sealed Mylar bag, an OA or MA will not be
necessary.
While oxygen can destroy prepared foods, such as salt, sugar, and candy, it is
important to fresh produce. Oxygen helps maintain freshness and controls ripening.
Never store fresh, raw produce with oxygen absorbers. These items should be stored in
a root cellar, if available, or canned, frozen, or freeze dried.
An oxygen absorber is useful for preserving most any freeze-dried food. They are
important for fruits, veggies, raw and cooked meats, flour, and more. Yet, they can also
cause some foods to spoil. Sugar and salt both turn into bricks. Candy will melt and turn
into a gooey mess, instead of the fun crunchy treat that is so popular right now. Foods
with oils, low natural moisture, and fresh produce do not benefit from oxygen absorbers.
To have peace of mind about the foods being stored, use a moisture absorber. Candy,
sugar, salt, rice, and powdered foods such as cocoa will benefit greatly from living with
an MA for their extended storage life. Air tight is a great way to store foods, as well.
Make sure the machine that is removing the air is sealing everything properly. Mylar
bags are thicker than most sealing plastic, so they require more heat and time to seal
properly.
In the end, choosing the method of preservation is a personal choice, but it is important
to know everything possible about the chosen method. An OA can be excellent or
horrible, same with an MA. Vacuum Sealing is excellent, unless something pricks the
bag and breaks the seal. Jars are awesome and can be vacuum sealed, dry or wet, but
their shelf life isn’t as long as Mylar and freeze drying. When in doubt, a quick Google
search can answer whether an oxygen absorber, a moisture absorber, or a basic
vacuum seal is the best method for storing precious foods.
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Photos courtesy of Michele Mead
