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Discussion Starter #1
Do I need to add oxygen absorbers to my salt and sugar mylar bags?

There are very different opinions on shelf life of sugar and salt. Some sources show they have an indefinite shelf life, while others say 6 months. I am planning to store them in sealed mylar bags in buckets and I live in a non-humid climate.
 

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High on a mountain top
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No! if you add o2 absorbers your sugar will turn into a solid brick :) Salt lasts forever, after all it's what we use to preserve other things. White sugar should last a very, very long time as well.
 

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No you don't. Some rice to absorb water is a good idea, but oxygen absorbers are completely useless to put with sugar and salt.
 

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The Jed.
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I never thought of that, but it sounds like a plan, have to give it a try, I know we use a little rice in the salt shakers.
Yeah, up at the North GA lakes the humidity is a B*TCH it already is in GA period, but up there much worse more often, and my grandmother would put rice in the salt shakers to keep the salt from hardening.
 

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Yeoman Agrarian
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I never thought of that, but it sounds like a plan, have to give it a try, I know we use a little rice in the salt shakers.
Rice is put in salt shakers to prevent clumping. Its not really needed because most companies put a chemical in salt that prevents clumping. Rice is only needed if you are using organic salt.
 

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The Jed.
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Rice is put in salt shakers to prevent clumping. Its not really needed because most companies put a chemical in salt that prevents clumping. Rice is only needed if you are using organic salt.
Not true, I still have salt that clumps. Not the organic stuff either. So either I'm buying crappy salt or you are misinformed.
 

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Yeoman Agrarian
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That IS why rice is put into salt shakers.

As for the chemicals, I have read that in several books. Can I confirm it is true? No, but I imagine if it was in so many books I would imagine it is true.
 

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The Jed.
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That IS why rice is put into salt shakers.

As for the chemicals, I have read that in several books. Can I confirm it is true? No, but I imagine if it was in so many books I would imagine it is true.
Dude, is that sarcasm? It's in books so it must be true! I have read several old books that said if someone got snakebitten you had to cut them and suck the poison out. And we all know that's crap. Don't believe everything that you read, to steal the motto of Alpha Rubicon, Facta Non Verba, actions not words.
 

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Not everyone uses oxygen absorbers. I have had completely satisfactory results using a shop vac to remove air from food packs and dessicant packs to take care of any residual moisture. The results have been most favorable even after nearly 25 years in storage.
 

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No oxygen absorbers are required for salt or sugar (and many other things, such as baking soda, citric acid and many others). Moisture prevention isn't required for salt or sugar either if you're willing break it up if it should harden. Sugar can be stored as simple syrup, salt as saltwater probably forever.

Pulling out oxygen is really only useful for things that have the ability to rot as a method of growth, if you will. Almost anything that has the ability to rot and could use a oxygen absorber are candidates for moisture removal as well. In some cases, if you can draw the moisture you don't need to worry about the oxygen at all, salted meats like jerky or hams are great examples but I'm sure there are more that could fit into the mold.

Rick
 

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The Jed.
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That's true too Nom, buit hey if you let it stick together then to have salt blocks for the cute little deer to come up and lick. Right before you put a round in them, dinner for a month anyone?
 

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The Jed.
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it will take your money too, and make everything you eat taste bland and give you no nutrition. Will also burn up in contact with the bible, Koran, other religious objects....
 

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Just to echo what has been already been said here. I found out first hand, why you do not want to put O2 absorbers in sugar. I once canned sugar at our local LDS cannery and accidentally threw in the O2 packets. When I opened the cans, a few years later the sugar was solid as a rock, and we had to chip it out with a knife then scrape it through a metal sieve to return it to it's granular form.
 

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suger and salt products are good to go as they are might get hard but thats about it,add a box of baking soda to the pail,should take some of the moisture and keep it fresher good for baking if you need it as well as bakeing powder.i had some rice and oats stored for 20 yrs opened it up and it looked good but didnt taste it ,going to replace it with fresh.
 

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suger and salt products are good to go as they are might get hard but thats about it,add a box of baking soda to the pail,should take some of the moisture and keep it fresher good for baking if you need it as well as bakeing powder.i had some rice and oats stored for 20 yrs opened it up and it looked good but didnt taste it ,going to replace it with fresh.
You mentioned above that one can use baking soda as a form of dessicant?
Did I understand correctly?
If it can be used as a dessicant,it will solve the problems preppers like myself have here in South Africa since we can't obtain dessicants or oxygen obsorbers here.:thumb:
 

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You mentioned above that one can use baking soda as a form of dessicant?
Did I understand correctly?
If it can be used as a dessicant,it will solve the problems preppers like myself have here in South Africa since we can't obtain dessicants or oxygen obsorbers here.:thumb:
How come? :eek:
 
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