So how do you purge the air when the mylar bag is full of elbow macaroni?
So how do you purge the air when the mylar bag is full of elbow macaroni?
How do you seal it, with heat? If so take a look at one of those vacuum sealers for food. We use one for vacuum packing everything that goes in the freezer.
O2 absorbers will take up the rest of the oxygen after vacume sealing.
Trying to get on the no fly list, one post at a time.
I was thinking about using those "space bags" they sell for clothes. Fill 'em up with dry food, drop in some O2 absorbers and seal 'em up. Don't know if it'll work but I'll give it a shot.
The Wife & I were talking pasta and storage yesterday. We decided to stick to shapes that pack densely like fettucini, spaghetti, linguine, etc.
O2 absorbers will take up the rest of the oxygen after vacume sealing.
L1, If you are doing this in a 5 gallon bucket with a handheld heat sealer, you can actually get small tanks of nitrogen a brewery supply places or other locations. I think there may be a specific grade for food use. You just hook a hose to the tank, drop it over into the bag of mac, and crack the tank lightly for a period of time ( I think I've heard 5 minutes used before, but google it to be sure ), and nitrogen being heavier than air, it will actually fill up the voids in the bucket/mylar, and then you can gently heat seal it shut. This preserves the food from oxygen exposure with the added benefits of killing any insects/larvae and many other types of pathogens.
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