Dehydrating Food

[Mike OReilly]

Originally Posted by slugsgomoo

I've had the same concern, but I also wanted to extend my shelf life, even on things that can be sharp, like rice, so I got textured mylar bags (since normal mylar doesn't work with the inexpensive home vacuum machines) from here: vacuum sealers unlimited. I think when I did the math, the bags were actually a slightly better value than the rolls. I did a smaller quantity of quart bags and mostly gallons. I figure that gives me some flexibility on portioning.

Between the vacuum and some o2 absorbers, all the dried food I've sealed has basically become a nice uniform brick, and I haven't had any bag failures.

Cool. Thanks.