What is the best method for sealing these mylar bags? How long will they keep staple foods such as beans, rice and lentils fresh?
1704661
Hello, All Mylar bags must be heat-sealed to be effective. There are a few ways of doing this but I think the most common is to simply use a household iron. I have also heard of using a hair iron, which should work as long as it gets hot enough. The recommended sealing temperature is 400 degrees. They sell impulse sealers that work well but are not really worth it unless you plan on sealing a lot of bags. We usually recommend you rotate your food supply every year or two by actually using it. However, when properly sealed, low moisture food like you are storing can stay fresh indefinitely as it is protected from oxidation, bugs, light, mold, and oxygen dependent organisms. If you plan on extended storage, be sure to use quality American Mylar as small holes in the foil layer can let oxygen in whether the bag has been punctured or not, no matter how thick the entire laminate material is. A Long-Term Food Storage Guide is included with PackFresh products and you are always welcome to send us your questions as well. Have a great day!
1212412
As long as the sealed bags are refrigerated, the food should stay fresh 3-5 times longer than non-vacuum packaged foods. Vacuum packaging is not a substitute for refrigeration or freezing. Any perishable foods that require refrigeration must still be refrigerated or frozen after vacuum packaging.
936663
I use 300 cc in these bags, but I vacuum seal the bags before storage. I've opened packages 5 to 8 years later and the contents were fresh and flavorful after cooking.
1271871
I believe mine showed to be about a year, by the date on the bags. But, if you pack it in a Mylar bag, with an oxygen absorber, it will keep for many years. I have several bags of various gluten free flours (Rye, dark rye, all purpose, coconut, oat, almond, and sweet white rice) packed in Mylar with O2 eaters, and stored in food grade buckets. If there's no SHTF situation, I will probably check it for freshness in about 5 years.
195269
All the answers so far are right on. One of the thing that I've done with very wet items (like your bloody ground beef and my homemade pasta sauces) is fold a paper towel to fit the width of the bag, and slide it in until it's close to the food. Vacuum the bag, and when the liquid just touches the paper towel, press the Seal button. For soups and sauces, freeze the bags upright with the top part with the towel folded over. When ready to use, cut the bag just under the towel. I've done this for years with no added taste of paper to the food, and no missed spots in the seal :-)
239449
I'm not sure about the "best" way. Some recommend refrigerating, but I figured that wasn't needed until after the bag was opened, so that's what I do. They only last a month or so. Freezing is probably good for longer periods. I just store the new bags in the pantry.
1262321
It's not going to work on refrigerated stuff, so put them in rice, beans, oat meal and so on. You'll be able to tell just by the freshness over time and if there is nothing crawling around in whatever; they're working.
1934618
I would not recommend tryihg to seal mylar bags with a Food Saver. The food saver heat strip does not get hot enough to seal the mylar. When I store food in mylar, I put in a dessicant, an O2 absorber, press out all the air I can, and heat seal with an iron. I then observe the bag for contraction due to air absorption by the O2 absorber. If it contracts as if under a vacuum, then I know my seal is good, and the oxygen is being absorbed and vacuum maintained. If this doesn't happen, I open the bag, put another O2 absorber and reseal. When I heat seal with my iron, I have a certain setting where I can just iron it right on the mylar - it seals, but doesn't melt.
2034790
Usually yes like rice in bulk. When I do pound bags of beans though I keep them in their plastic bags then vac seal them
432297
It's best to seal them in an airtight plastic bag. I also add silicon packs to the box. So far, everything has remained dry and it's been over a year.
652757
Most myler bag will protect seeds and survival type food 3-5 years that can be extended additional 1-2 years if kept in cool dark place or deepfreezer
407163
The seal a meal will not seal mylar bags. If you have the seal a meal that is for mylar bags then you wouldn't need this item.
2094595
I've had mine a couple months now. I always press the air out before resealing the bag and it stays fresh and dry.
1386489
Sealing these is easy with a standard clothes iron on the wool setting. You can check out our FAQ at www.adviceandbeans.com/food-storage-faq/, it answers many of the most common questions about Mylar Bags and Oxygen Absorbers, and has some video links as well. Good luck!
1499310
The seals are made by a heat bar and the bags are slightly melted and sealed together, I would think forever. The shelf life for dehydrated foods is greatly increased by vacuum packing. I don't know how long grains and fruit would last, it would probably depend on fat and/or water content.
453818
A qualified yes. I mean as long as you can get a good seal and clean the bag outgood I say yes. I reuse mine when I store rice.But,,,,I put my rice in a paper bagto hold down dust and to get a good tight seal. Something creat oil or dust thatprevents reuse.
1934621
I would not recommend tryihg to seal mylar bags with a Food Saver. The food saver heat strip does not get hot enough to seal the mylar. When I store food in mylar, I put in a dessicant, an O2 absorber, press out all the air I can, and heat seal with an iron. I then observe the bag for contraction due to air absorption by the O2 absorber. If it contracts as if under a vacuum, then I know my seal is good, and the oxygen is being absorbed and vacuum maintained. If this doesn't happen, I open the bag, put another O2 absorber and reseal. When I heat seal with my iron, I have a certain setting where I can just iron it right on the mylar - it seals, but doesn't melt. I would not recommend tryihg to seal mylar bags with a Food Saver. The food saver heat strip does not get hot enough to seal the mylar. When I store food in mylar, I put in a dessicant, an O2 absorber, press out all the air I can, and heat seal with an iron. I then observe the bag for contraction due to air absorption by the O2 absorber. If it contracts as if under a vacuum, then I know my seal is good, and the oxygen is being absorbed and vacuum maintained. If this doesn't happen, I open the bag, put another O2 absorber and reseal. When I heat seal with my iron, I have a certain setting... » Read More I would not recommend tryihg to seal mylar bags with a Food Saver. The food saver heat strip does not get hot enough to seal the mylar. When I store food in mylar, I put in a dessicant, an O2 absorber, press out all the air I can, and heat seal with an iron. I then observe the bag for contraction due to air absorption by the O2 absorber. If it contracts as if under a vacuum, then I know my seal is good, and the oxygen is being absorbed and vacuum maintained. If this doesn't happen, I open the bag, put another O2 absorber and reseal. When I heat seal with my iron, I have a certain setting where I can just iron it right on the mylar - it seals, but doesn't melt. « Show Less