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Oxygen Absorbers for Dehydrated Food: Safe Storage Guide

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Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

Oxygen absorbers can help properly dehydrated food retain its flavor, color, and quality during storage—but they aren’t necessary or appropriate for every food.

These small packets remove oxygen from suitable airtight packaging, helping slow oxidation and discourage food-storage insects. Their effectiveness depends on using them with the right foods, the right packaging, and the correct absorber capacity.

Most importantly, oxygen absorbers must only be used with foods that are thoroughly dried and suitable for reduced-oxygen storage. They do not remove moisture, and they cannot make inadequately dried food safe.

✅ Quick Answer: What are oxygen absorbers for dehydrated food?
Oxygen absorbers are small packets that remove oxygen from sealed food-storage packaging. With suitable thoroughly dried foods, they can slow oxidation, help preserve flavor and color, and discourage food-storage insects. They do not absorb moisture, and they should never be relied upon to make moist or insufficiently dried food safe.

Scroll down for my free oxygen absorber size chart and a link to my complete sizing guide.

Illustration of mason jars containing oxygen absorbers with chart overlay and text tiny packets big protection.

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Why is that? Because properly dehydrated food can still deteriorate if moisture or oxygen gets into its storage packaging. Desiccant packets help control moisture, while oxygen absorbers reduce oxygen. They do different jobs, and whether you need one, the other, or both depends on the food, packaging, and storage method.


📄 Quick Oxygen Absorber Size Guide

Oxygen absorbers are rated in cubic centimeters, shown as cc. The rating tells you approximately how much oxygen the packet can remove—not how much food it protects.

The correct capacity depends on the container, empty headspace, air trapped between the food pieces, food density, and the absorber manufacturer’s directions. Use the following amounts only as general starting points.

Container or Package General Starting Point
Half-pint jar Often 50cc
Pint or quart jar Often 100–300cc, depending on headspace and food density
Small Mylar bag Follow the absorber manufacturer’s bag-size chart
One-gallon Mylar bag Capacity varies with the food and amount of trapped air
Five-gallon Mylar bag Often 2,000–2,500cc, but follow the manufacturer’s guidance

For bulk storage, place the correctly sized oxygen absorber inside the Mylar bag with the suitable dry food, then heat-seal the bag. A food-grade bucket can provide useful protection from punctures, pests, light, and rough handling, but an absorber placed loose in the bucket cannot remove oxygen from inside Mylar bags that have already been sealed.

For more detailed sizing help, see my complete guide to oxygen absorber sizes.

Important: Only use oxygen absorbers with foods that are thoroughly dried and suitable for reduced-oxygen storage. Do not use them with moist or insufficiently dried foods, because removing oxygen from a moist environment can create a food-safety risk.


What’s Inside an Oxygen Absorber—and How Does It Work?

an opened oxygen absorber and its contents

Most food-storage oxygen absorbers contain iron powder along with salt or another activator. When the packet is exposed to oxygen, the iron oxidizes—or rusts. That chemical reaction captures oxygen inside the sealed package.

Oxygen makes up only about 21% of ordinary air. An oxygen absorber removes that oxygen, but nitrogen and the other gases remain. That is why a bag may not look tightly vacuum-packed even when the absorber is working correctly.

Removing oxygen can help suitable thoroughly dried foods in several ways:

  1. Slow oxidation: Less oxygen can help preserve flavor, color, and certain nutrients while slowing rancidity in appropriate foods.
  2. Discourage food-storage insects: Insects and their developing stages have difficulty surviving when oxygen levels are sufficiently reduced.
  3. Extend quality during storage: Correctly sized absorbers used with appropriate dry foods and oxygen-barrier packaging can help those foods retain quality longer.

Oxygen absorbers do not remove moisture and should never be used as a substitute for proper dehydration or conditioning. If moisture control is needed, that is the separate job of a food-safe desiccant packet.

Packaging matters too. Oxygen absorbers work best inside properly sealed, low-permeability packaging such as suitable Mylar bags, metal cans, or glass jars with dependable airtight closures. Packaging that allows oxygen to pass through will reduce their long-term effectiveness.

How to Use Oxygen Absorbers in Jars and Bags

Prepare your food, containers, labels, and sealing equipment before opening the oxygen-absorber package. The packets begin reacting as soon as they are exposed to air, so you want to work promptly.

For suitable thoroughly dried food:

  • Mylar bags—my two-layer storage method: I first divide the thoroughly dried food among individual vacuum-sealer bags. Each inner bag receives an appropriately sized oxygen absorber and, when the food and product instructions make it appropriate, a food-safe desiccant packet. I then vacuum-seal those individual packages. Sharp pieces of dehydrated food can puncture their own bag or rub against neighboring packages, so I sometimes wrap the sealed packages in cling film (see my plastic wrap guide) as an added abrasion guard. Next, I place approximately three or four of those finished vacuum-sealed packages inside one Mylar bag. I add a loose 300cc oxygen absorber to the outer Mylar bag to reduce oxygen in the space surrounding the individual packages, then heat-seal the Mylar bag. I do not vacuum-seal the Mylar bag. The absorber inside each individual vacuum-sealer bag works on that package’s oxygen. The additional absorber loose inside the outer Mylar bag works on the air surrounding those sealed packages.
  • Mason jars: Place the appropriately sized oxygen absorber anywhere inside the jar with the thoroughly dried food. Its position does not affect how it works, although placing it near the top makes it easier to find and remove later. Fit the jar with a suitable lid, then use your food vacuum sealer and Mason-jar sealing attachment to draw out the air and create the seal. Check that the lid is firmly sealed before storing the jar in a cool, dark, dry place.
  • Vacuum-sealer bags: Place the appropriately sized oxygen absorber inside the bag with the thoroughly dried food, then vacuum and heat-seal the bag. Check that the seal is complete before storage. I use these vacuum-sealed packages as the inner layer of my two-layer system, placing several finished packages inside an outer Mylar bag for additional protection.

Use the packet manufacturer’s capacity guidance or see my complete oxygen absorber sizes guide rather than choosing a packet solely from the jar or bag name.

Important: Use Oxygen Absorbers Only With Suitable Dry Foods

Oxygen absorbers create a low-oxygen environment. That can help preserve the quality of suitable dry foods, but it can create a food-safety risk when too much moisture remains.

Utah State University Extension advises that foods stored in airtight containers with oxygen absorbers should be dry—approximately 10% moisture or less. Moist food should not be packaged this way because Clostridium botulinum, the bacterium that causes botulism, can grow and produce toxin under the right moist, low-oxygen conditions.

An oxygen absorber cannot make inadequately dehydrated food safe. Before using one:

  • Dry the food thoroughly.
  • Condition the food when appropriate.
  • Do not package food showing condensation, dampness, unexpected softness, or other signs of remaining moisture.
  • Use oxygen absorbers only with foods suitable for reduced-oxygen storage.
  • When you are uncertain about a particular homemade food, use tested preservation guidance rather than guessing.

Choose intact oxygen absorbers specifically documented by the manufacturer as suitable for food contact. The sealed packet may rest against appropriate dry food when the product’s instructions allow it, but the packet must not be opened or eaten. Discard any absorber that is torn, leaking, or otherwise damaged.

Where to Buy Food-Safe Oxygen Absorbers

Common Uses for 50cc Oxygen Absorbers

A 50cc absorber may be suitable for some small jars and packages, depending on the amount of air surrounding the food. Check the product manufacturer’s capacity chart before relying on the packet size alone.

Common Uses for 100cc Oxygen Absorbers

A 100cc absorber is commonly used in some pint or quart jars and smaller vacuum-sealer bags. The correct capacity still depends on the package, food density, trapped air, and manufacturer guidance.

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Pink Pill = GOOD

Blue/Purple Pill = BAD!

If your oxygen absorber pkg has a pink pill = good

When the 100-pack of oxygen absorbers arrives, BEFORE OPENING IT or putting it away, immediately check for the little pill in the bag.

It MUST BE PINK. If it's BLUE/PURPLE... that's not good.

• • • • •

The pill turns BLUE/PURPLE when the pill has absorbed oxygen, therefore telling you that the contents of the shipment are probably no good.

So before you OPEN that shipped package, check for a pink pill.

If it's blue/purple, return that order unopened for a replacement!

Blue/Purple Pill =
NO GOOD!

If your oxygen absorber pkg has purple pill = bad

The photo shows the pills that have turned from a very definite pink to an almost blueish-purple color.

This indicates that the oxygen absorbers contained in the bag are highly likely "no good."



How I Divide and Store Bulk Oxygen Absorbers

After checking that the freshness indicator supplied with my oxygen absorbers is still pink, I prepare five clean quart-size vacuum-sealer bags before opening the new 100-pack.

I then:

  1. Open the original package.
  2. Quickly divide the 100 oxygen absorbers into five groups of 20.
  3. Place each group inside its own quart-size vacuum-sealer bag.
  4. Immediately vacuum and heat-seal all five bags.

I do this because oxygen absorbers begin reacting as soon as they are exposed to air. Dividing a large package into smaller sealed batches means I do not have to reopen the original 100-pack every time I need only one or two absorbers.

Instead, I open one smaller batch at a time while the remaining four batches stay sealed. This helps preserve their unused oxygen-removing capacity until I need them.

I may place the original freshness-indicator pill inside one of the smaller bags if the product manufacturer’s instructions allow it. The indicator provides a useful visual warning of oxygen exposure, but it does not guarantee the condition of every individual absorber.


Oxygen absorber packs with the pink pill - when resealing, cut DIRECTLY below the seal so there's still room to reseal it!

Step-by-Step: How to Open and Reseal Oxygen Absorber Bags Without Ruining Them

Before opening one of my smaller oxygen-absorber batches, I prepare all the food, jars, bags, labels, and sealing equipment. That way, the absorbers spend as little time as possible exposed to room air.

When I’m ready:

  1. I cut straight across the vacuum-sealer bag immediately beneath its existing top seal.
  2. I remove only the number of oxygen absorbers I need.
  3. I immediately vacuum and heat-seal the remaining absorbers inside the shortened bag.
  4. I place the removed absorbers into the waiting food packages and seal those packages promptly.

Cut as close to the old seal as reasonably possible. Every time you open and reseal the bag, it becomes slightly shorter. Cutting it willy-nilly wastes usable bag length and reduces the number of times you can reseal it.

Heck, if there’s a long way of describing an easy step, I’ll find it! LOL

Once the remaining absorbers are resealed, carry on with vacuuming or sealing your dehydrated-food packages. And don’t forget to add the dang oxygen absorber before sealing the food bag. Yep—it happens!


100cc oxygen absorbers being re-vacuum sealed

Reseal Opened Oxygen Absorber Bags Immediately

Re-vacuum and seal the oxygen-absorber storage bag immediately after removing what you need.

I can usually open and reseal one of my storage bags about four times. If the bag becomes too short to seal again, I transfer any remaining absorbers into a new vacuum-sealer bag and seal them promptly.

Do not leave unused absorbers sitting on the counter while you fill or label food packages. Prepare everything first, remove the packets you need, and reseal the remainder without unnecessary delay.

Which Foods Are Suitable for Oxygen Absorbers?

Oxygen absorbers are intended for foods that are thoroughly dry, suitable for reduced-oxygen storage, and packaged inside an effective oxygen barrier. They are not automatically helpful—or safe—for everything that feels dry to the touch.

Utah State University Extension advises that foods packaged with oxygen absorbers should contain approximately 10% moisture or less.

Foods Often Suitable for Oxygen Absorbers

When thoroughly dry and correctly packaged, common candidates include:

  • White rice
  • Dry beans, peas, and lentils
  • Dry pasta
  • Wheat, oats, and similar dry grains
  • Properly dried vegetables
  • Dry herbs and spices
  • White flour and other low-fat dry baking ingredients
  • Nonfat dry milk packaged according to reliable storage guidance

Suitability still depends on the food, packaging, storage temperature, and intended storage period.

Foods Requiring Extra Caution

Do not automatically add oxygen absorbers to:

  • Homemade jerky or other dried meats
  • Pet treats containing meat, fat, or other moist ingredients
  • Leathery dried fruit or fruit leather
  • Nuts and seeds
  • Brown rice and whole-grain flour
  • High-fat or oily foods
  • Any food that is soft, moist, sticky, or not completely dried

These foods may retain more moisture or contain oils that limit storage life. Homemade meats and pet treats require particular care because reduced oxygen does not make an insufficiently dried product safe. Use tested guidance appropriate to the specific food rather than assuming an oxygen absorber will provide protection.

Foods That Usually Do Not Need Oxygen Absorbers

Oxygen absorbers are generally unnecessary for:

  • Salt
  • White or brown sugar
  • Foods intended for quick use
  • Containers that will be opened frequently

Salt and sugar are not preserved by removing oxygen, and sugar may harden into a solid mass when stored with an absorber.

One More Packaging Reminder

The food must share the same sealed oxygen-barrier space as the absorber. An oxygen absorber cannot remove oxygen through a sealed inner package, and it cannot compensate for packaging that continually allows outside air to enter.

My Two-Layer Storage System for Dehydrated Food

This is the two-layer system I use for suitable, thoroughly dehydrated food. Each oxygen absorber works only within the sealed package containing it, while the outer Mylar bag provides an additional oxygen, moisture, and light barrier.

Packet sizes must be appropriate for the food, package, and amount of trapped air. I include a food-safe desiccant only when it is appropriate for that food and storage method.

Primary Layer: Vacuum-Sealer Bag

What goes inside:
One package of suitable, thoroughly dried food.

Oxygen absorber:
Appropriately sized for the individual package.

Desiccant:
Include a food-safe desiccant only when appropriate for that food and storage method.

Seal method:
Vacuum and heat-seal.

Important note:
Wrap the completed package in cling film when sharp food edges could puncture neighboring bags.

Secondary Layer: Mylar Bag

What goes inside:
Approximately three or four completed vacuum-sealed packages.

Oxygen absorber:
One loose 300–400cc absorber for the air inside the outer Mylar bag.

Desiccant:
Usually none.

Seal method:
Heat-seal the Mylar bag. Do not vacuum-seal it.

Purpose:
Adds an oxygen, moisture, and light barrier around the individual packages.

Protective Storage

Where it goes:
Place the finished heat-sealed Mylar package in a food-grade bucket, sturdy storage bin, or suitable pantry area.

Additional oxygen absorber:
Do not add another absorber outside the sealed Mylar bag.

Additional desiccant:
None.

Close the container:
Secure the bucket or bin lid when one is used.

Purpose:
Protects the finished packages from punctures, pests, rough handling, heat, moisture, and light.

The oxygen absorber inside each vacuum-sealer bag removes oxygen from that individual package. The loose absorber inside the outer Mylar bag removes oxygen only from the space surrounding those sealed packages.

An absorber placed in a bucket or bin outside the sealed Mylar bag cannot remove oxygen from inside either the Mylar bag or the individual vacuum-sealer bags.

FAQs: Oxygen Absorbers for Dehydrated Food

Below are answers to common questions about choosing, using, checking, and storing oxygen absorbers for suitable dehydrated foods.

What are oxygen absorbers for dehydrated food?

Oxygen absorbers are small packets that remove oxygen from sealed food-storage packaging. When used with suitable thoroughly dried foods, they can slow oxidation, help preserve flavor and color, and discourage food-storage insects. They do not absorb moisture or make inadequately dried food safe.

How do oxygen absorbers work?

Most food-storage oxygen absorbers contain iron powder with salt or another activator. The iron reacts with oxygen and forms iron oxide, or rust, capturing oxygen inside the sealed package. Nitrogen and other gases remain, so the package may not look completely vacuum-packed even when the absorber is working.

Where can I buy oxygen absorbers?

Oxygen absorbers are available from food-storage suppliers and online retailers, including Amazon. Choose intact packets specifically documented as suitable for food contact, and check the package for the manufacturer’s sizing, storage, and freshness-indicator instructions.

What foods need oxygen absorbers?

Oxygen absorbers are most useful with thoroughly dry, oxygen-sensitive foods stored inside appropriate oxygen-barrier packaging. Common candidates include white rice, dry beans, pasta, grains, properly dried vegetables, herbs, spices, and certain low-fat dry ingredients.

They are generally unnecessary for salt and sugar. Foods containing more moisture or fat—including jerky, pet treats, leathery dried fruit, nuts, seeds, brown rice, and whole-grain flour—require additional caution and food-specific guidance.

Can I reuse oxygen absorbers?

No. An oxygen absorber that has reacted fully cannot be recharged or reused. Unused absorbers can retain their remaining capacity when they are resealed promptly in suitable airtight packaging, but an absorber removed from an opened food package should not be treated as new.

How do I know if my oxygen absorbers are still good?

Follow the freshness-indicator instructions supplied with your particular product. With the indicators included in the products I buy, pink indicates good package conditions, while blue or purple suggests substantial oxygen exposure. Indicator colors vary, however, and the pill does not test every individual absorber. Do not rely on packets that are damaged, leaking, improperly sealed, or inconsistent with the manufacturer’s instructions.

What's the difference between oxygen absorbers and desiccant packs?

Oxygen absorbers remove oxygen. Food-safe desiccant packets control moisture. They perform different jobs, and not every food or storage method needs both. Whether one or both are appropriate depends on the food, its dryness, the packaging, and the manufacturers’ instructions.

For moisture-control help, see my guide to desiccant packets for dehydrated food.

Do oxygen absorbers make food safe to eat forever?

No. Oxygen absorbers cannot make food last forever or make improperly dried food safe. Food must still be thoroughly dehydrated, conditioned when appropriate, packaged correctly, and stored under suitable conditions. Inspect stored food and discard anything showing moisture, mold, seal failure, off odors, or other signs of deterioration.

Can oxygen absorbers touch food directly?

An intact absorber may rest against suitable dry food when the manufacturer documents the complete packet as appropriate for food-contact use. Never open or eat the packet, and discard any absorber that is torn, leaking, or otherwise damaged.

How many oxygen absorbers should I use in a jar or bag?

Choose capacity according to the sealed package’s air volume, the food’s density, the amount of trapped air, and the absorber manufacturer’s guidance. The packet’s cc rating tells you approximately how much oxygen it can remove; it does not describe how much food it protects.

See my complete oxygen absorber sizes guide for detailed help.

Thanks for taking the time to learn about oxygen absorbers for dehydrated food. Used with suitable thoroughly dried foods, correctly sized packets, and appropriate oxygen-barrier packaging, they can help preserve flavor, color, and quality during storage.

The absorber is only one part of the system. Thorough drying, conditioning when appropriate, dependable seals, suitable packaging, and cool, dark, dry storage still matter.

Before you go, don’t miss grabbing my free 5 Dried Food Recipes That Actually Taste Great PDF below—featuring carrot soup, minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls.

5 Easy Dried Food Recipes free PDF

5 Free Dried Food Recipes
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5 Free Dried Food Recipes
That Actually Taste Great

5 Easy Dried Food Recipes free PDF

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

Get your free copy now!

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