Foods / Bulk Foods / Packaging Supplies / Beans & Legumes / Camping & Emergency Foods / Dehydrated Foods / Grains / Meals Ready to Eat, MRE / Specialty / Sprout Seeds / Year Supplies & Package Deals / Food Processing Equipment

Food Packaging Supplies, Soaps & Cleaners: Buckets, Oxygen Absorbers, Liners, Bags, Cans, Gamma Seal Lids, Bucket Openers, Soaps, Detergents, Cleaners, Lanterns, Candles, Wrenches and some Emergency Preparedness items, Drums, Water Supplies, Radios, Alpaca Stove, Sanitation Kit and Emergency Water and Food Bars by the case.

Packaging Supplies and Emergency Items

(These in the first table ship promptly within 2 weeks!)

Information about the New Packaging Supplies from AAOOB Storable Foods Table #1 Above:

AAOOB Storable Foods 28632 Hwy 435 Abita Springs, LA 70420
Phone: 985-871-4977 Fax: 985-893-5348 Toll Free: 888-201-6785


Buckets, Mylar Bags and Oxygen Absorbers for Dry Foods

We sell 3 sizes of Mylar Bags: Gold Zip Bags, Sliver Bags 10x16” and Bucket Silver Bags for lining 5-6 gallon buckets, 20x30” (20 inches wide by 30 inches deep). Our FDA approved buckets will not off gas into foods. Our 6 gallon buckets are 18 inches tall, without the lids. Our 5 and 6 gallon buckets have a 12” wide diameter opening at the top. Gold bags are 1/3 size of 10x16. 10x16 = #10 can size. Our thick Mylar Bags are excellent extremely low-porous barriers, light blocking and puncture resistant. If you package correctly, you will get the same shelf life as on our site. See, www.aaoobfoods.com/inanutshell.htm. 

We sell 3 sizes of FDA approved Oxygen Absorbers of the Iron Oxide Type: 100cc or ml, 300cc or ml and 500 cc or ml. They are all 100% non-toxic and safe for use with foods. You do need to work more quickly with these than the chemical new types, that are taking longer to ship these days.

Ours have the Oxygen Indicator, which turns blue when exposed.

First, preserve your Oxygen Absorbers in clean glass canning wide-mouth jars with new lids. Work quickly. Glass is not porous, so you should get long term storage of 3-5 years, if preserved properly. I like pint sized jars. Fill as many as you can fit into each jar. Secure the lids tightly. Label the jars with the size of the oxygen absorbers you preserved and the amount of time, it took you to preserve them once you opened the vacuum sealed bag. Oxygen Absorbers will absorb all that they can in about 45 minutes to 1 hour of exposure to oxygen. Once in the jars, they will quickly absorb the minute amount of oxygen in the jar and their potency is preserved. Likewise, when they are in the thick Mylar Liners and sealed, they will work on the oxygen left in the bag. Once they have absorbed all the oxygen they will stop. Keep a record of exposure time. Air is 70% oxygen and 30% nitrogen. A partial vacuum is created as they work in an airtight environment. Nitrogen is a preserver of foods for long term storage.

If you are using the 5 or 6 gallon Bucket Liner Bags -- Silver FDA approved Mylar Liner Bags 4.3 mil thick 20” x 30”:

1. Open the bags and line the buckets. Place them close to an electrical outlet or run an extension cord to the area, sufficient to run your iron.
2. Preheat your dry iron on ‘Wool Setting’ (298 degrees F.).
3. Put the foods in the liner, leaving about 5 inches at the top for the extra liner, gasket lid to fit hammered in place or the gamma seal screw type lid, whichever.
4. Cut a piece of 1 or 2” x 4” smooth wood about 14” longer than the 12” diameter bucket opening. 12 + 14 = 26” long. This will become your “in place ironing board”.
5. Put the appropriate number and size of Oxygen Absorbers in the liner on top of the foods. (Usually two 500 cc absorbers for each full bucket.) Note: The number of oxygen absorbers depends on the density of the product you are preserving. Fairly dense grains and beans would use two 500 cc oxygen absorbers to a bucket. Moderately light low temperature heat dehydrated fruits and vegetables could use twice the amount of oxygen absorbers. And, Extra Light Freeze Dried Fruits and Vegetables could use 3 times that amount of oxygen absorbers.
6. Working quickly or preferably with a helper, push the extra air out of the top of the liner. Fold the liner tightly over the wood. Get the vertical lines out of the liner, by pulling it tight on the two sides.
7. Using a dry iron preheated on wool setting (298 degrees F.) (You may use a piece of dry, thin, clean cotton cloth over the area you want to seal, to protect your iron). Iron the bag airtight. Run the iron to make your seam 3-5 times across the area being sealed. AVOID VERTICAL LINES THROUGH THE SEAL, they may be air tunnels, that could spoil your airtight seal.
8. While the seal is cooling, go on to the next Bucket Liner.

After all the Mylar Liners are sealed airtight, you can test each seal by lifting the liner with/by the seal. If it holds, it is good. If it breaks apart, start over and set the iron a bit hotter. Unless you used it in the seal, cut off the extra liner above the seal once you have successfully tested the seal. Save this for making smaller bags of things to be preserved. (Seal one end and you are good to go, fill and seal last opening.)

Hammer the gasket lid in place or apply the screw-top, gamma seal lid to the bucket and close tightly. Your buckets are preserved. Store cool, dry and dark for the longest possible shelf life. 70 degrees F. or cooler. 65 degrees F. is better and 60 degrees F. is great!!!!

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Sealing Silver FDA approved 10x16” 5 mil Thick Mylar Bags:

1. Fill the bags with the foods, leaving about 3 fingers under the top opening for sealing. Make sure someone else is helping you.
2. Preheat your dry iron on ‘Wool Setting’ (298 degrees F.) You may use a piece of clean, dry cotton cloth over the seal edge, if you prefer. 
3. Add the oxygen absorber(s) to the bag. I put mine along the side towards the top of the bag in the space that occurs when you lay the bag on it’s side with the foods packed in it. For Grains and Beans you should use a 300 cc oxygen absorber or three (3) 100 cc oxygen absorbers. For less dense foods like low temperature heat dehydrated fruits and vegetables use two (2) for freeze dried fruits and vegetables you may have to triple the amount of oxygen absorbers use three (3)!
4. Push out any extra air pull the bag tightly on both sides, iron shut using about 3-5 passes over the seal area. Avoid vertical lines in the seal, that can act like air tunnels spoiling your airtight seal.
5. Label the bags with a Sharpie on a piece of masking tape or on the bag.
6. Pack in buckets or bins to protect from puncture and hungry rodents or insects. You may want to label the bins as well.

Note: If you are packing 10”x16” Mylar Bags in buckets, I would not put extra oxygen absorbers in the bucket, especially, if the bucket is pliable. The partial vacuum created could add stress to the bucket and it might actually crack over time. If the bin or bucket cracks your foods are still preserved as long as they remain air-tight in the thick Mylar Liners. After 15 hours or so your foods should be brick like in the liners. If not read the last paragraph below. Start over. Cut off seal and add more O2 absorbers or add more food plus absorbers, reseal.

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Sealing Gold Gusseted FDA approved 5 mil Zip Lock Mylar Bags

Gold Gusseted Zip Bags are easier to work with than 10x16” Silver Bags. 

Follow the steps above, except first open the gusset, fill, add oxygen absorbers, push out the extra air and seal tightly with the zip lock. Make sure the foods are one to two fingers below the zip lock. The zip lock helps make a crinkle free line, when you are ready to iron. And it gives you extra time to get the oxygen absorbers in all the bags, before you start ironing.

For grains and beans add one (1) 100 cc oxygen absorber to the bag. For lighter, less dense products like freeze dried fruits and vegetables use three (3) 100 cc oxygen absorbers or (1) 300 cc oxygen absorber.

Label each bag with a label or piece of masking tape marked with a Sharpie.

After 15 hours or so your foods should be brick-like in the bags. If not, check the seal for vertical lines, look for a puncture to the bag, double check the zip lock to make sure it is closed tightly. If none of these are the problem, try adding another oxygen absorber through the zip lock. Some people put silver duct tape over the zip as well, as a protection against oxygen through the zip.

Oxygen Absorber Packets (picture may differ from actual package)  Note: Our New Oxygen Absorbers do not have a tablet to show non-exposure to oxygen and they are of a different make than other absorbers.

Our new absorbers are rust brown inside and work by a different method, so you actually have a longer time to use the absorbers before they are used up. These are not composed of iron oxide. The material inside the covering should not be tampered with. You can check the potency, by first preserving all the oxygen absorbers that you receive in the vacuum sealed packet, either by re-vacuum sealing or putting up in pint sized canning jars with air tight (new lids). Take one absorber or two out to test. Set them on the table. Some work faster than others, so sit with them and feel the packets to see, if they begin to generate heat. If they become warm, then they are potent and can safely be used to pack your foods. Caution: DO NOT OPEN THE PACKETS AND HANDLE THE PRODUCT INSIDE THE OUTER COVERING!

• The oxygen absorbers we sell consist of an air proof package holding 100ea 300cc or 500cc oxygen absorber packets. Once it is opened, the unused packets must immediately be put in another air tight package. A small mason jar with a new canning lid should do the trick. (I recommend, that you repack all the oxygen absorbers into canning jars with new lids, packing just as many as you can into each jar and screwing the lids tightly. The lids are gasket lids and will quickly form an airtight seal. The oxygen absorbers will quickly absorb the tiny amount of oxygen in the jar and retain their potency until you are ready to pack buckets, cans or other air tight containers. Then only open one jar as you need it and work quickly to get the absorber in the confined space and the air tight lid sealed. 
• Oxygen absorber packets will not absorb moisture.
• If you are planning on using oxygen absorber packets in preserving your edible dry goods, you must be able to seal the container with an airtight seal. The oxygen absorber packets absorb the oxygen, leaving a partial vacuum. If your container isn't air tight, the oxygen in the air being sucked into the container will eventually load the packets with oxygen, and introduce oxygen back into your product. Oxygen through the process of oxidation is the number one decomposer of foods. To get the longest possible shelf life, pack oxygen free in airtight containers, and store in a cool, dry out of direct sunlight (dark) place.
• Air is about 78% nitrogen and carbon dioxide and only 21% oxygen. That's about 646 cc of oxygen in an empty #10 can. Seeds (grains and beans) take up between 50% and 75% of the volume in a can, leaving perhaps 161-323 cc of oxygen in a filled #10 can.
• The oxygen absorber packets we use and sell will actually absorb as much as twice or more of their rated capacity. 
• We put one 300cc oxygen absorber packet in our #10 cans and two 500cc oxygen absorber packets in our 6 gallon Super Pails. More info . . .

More Technical Information on Oxygen Absorbers

This information is used with permission of our supplier of Oxygen Absorbers, Bulk Grains and Beans and Low Temperature Dehydrated Foods.

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