If you’ve ever opened a fresh pack of oxygen absorbers, sealed up your food, and been left holding a few extras—you’re not alone. I’ve lost count of how many times I’ve scrambled to figure out what to do with leftover absorbers before they go bad. And since these little guys aren’t exactly cheap, storing them properly between uses can save you money and protect your food stash down the road.
Let’s walk through the right way to store oxygen absorbers so they stay effective—and how to tell if they’ve already gone bad.
🧠 Quick Answer: How to Store Oxygen Absorbers
Once opened, oxygen absorbers start reacting with the air immediately. If you don’t plan to use them all at once, your best bet is to reseal the extras in an airtight container ASAP. I use a mason jar with a vacuum-sealed lid and toss in the pink indicator packet so I know they’re still good. No vacuum sealer? Just get that jar closed tight and use the absorbers again within a couple of weeks.
Why This Matters
Oxygen absorbers work by using iron powder to “rust” and trap oxygen molecules. That reaction starts the moment they hit air. In an open room, they can be used up in as little as 15–30 minutes.
That means if you tear into a 20-pack just to use 6, the other 14 are on a clock—and most of that clock ticks away faster than you’d think.
If you’re using absorbers to store dry goods in Mylar (like I do with rice and beans), you already know oxygen is one of the biggest threats to your pantry. And the last thing you want is to seal a bag with an expired absorber and not find out until it’s too late. If you need a refresher on why oxygen absorbers matter, check out 👉 How to Store Food with Mylar Bags and Oxygen Absorbers (The Right Way)
✅ Best Ways to Store Oxygen Absorbers
1. Mason Jar with a Vacuum Seal Lid
This is my go-to method. After sealing my bags, I toss the extras in a clean, dry mason jar, add the pink indicator that came with the package, and vacuum seal the jar with a food-saver attachment. Works like a charm.
If you don’t vacuum seal, just screw the lid on tight. The absorbers will still remove the oxygen in the jar—they’ll just lose a tiny bit of capacity in the process. If you go this route, I recommend using the rest of the absorbers within a couple of weeks.
2. Reseal the Original Bag (with Caution)
Some folks like to re-seal the original foil pouch using a heat sealer or flat iron. It can work, but I’ve had mixed results. Unless you’re absolutely sure you’ve got a clean seal, I’d rather trust a glass jar with a solid lid.
3. Vacuum Seal a Mylar Bag
You can also put leftover absorbers into a small mylar bag and vacuum seal it shut. This works well if you’re storing large quantities and have a chamber vacuum sealer handy. Just don’t forget to label it with the date and how many are inside.
🔍 How to Tell If They’re Still Good
You can’t exactly open one up and look inside—well, you can, but you won’t like what you find. Instead, here are some simple ways to check:
- Check the pink indicator packet – If it’s still pink, you’re in the clear. If it turns purple, the absorbers are done.
- Squeeze the packet – Good ones feel soft and powdery. Expired ones are stiff, hard, and sometimes even lumpy with rust.
- Feel the warmth – A fresh absorber will generate a little heat as it starts working. If it’s warm shortly after opening, it’s active.
Bonus Tip: Use Smaller Packs
When buying oxygen absorbers, go for brands that package them in smaller sets—like 10-packs instead of 50 or 100. You’re far more likely to use them all before they go bad.
When in Doubt, Don’t Risk It
If you’ve got a vacuum-sealed mylar bag full of beans and you’re banking on the absorber inside doing its job, don’t take chances. If your leftover absorber seems iffy, toss it or use an extra. I always lean on the safe side when I’m storing food for years down the road.
Need help troubleshooting storage fails? Check out 👉 Why Your Beans Went Bad (and How to Fix It Next Time)
Final Thoughts
Oxygen absorbers are a key part of long-term food storage—but only if they’re still working. By storing them right between uses, you can stretch your supply, save money, and make sure your food stays shelf-stable for the long haul.
And if you’re new to this whole world of sealing and storing, I highly recommend reading 👉 How Long Will Beans Last in Mylar with Oxygen Absorbers? for a great primer on shelf life expectations.
Until next time—store smart and keep those absorbers sealed tight.
Thanks for stoppin’ by!
Jelly Grandma
Anne James—lovingly known as Jelly Grandma—is a professional canner, seasoned home cook, and lifelong preserver of traditional Southern skills. With over 55 years of hands-on experience in canning, gardening, cooking, and quilting, Anne brings generations of wisdom to every guide she writes.
Featured in both local media and by national brands like Hershey, Anne now shares her knowledge through PreservingSweetness.com and her YouTube channel, helping others rediscover the “old ways” of living well and making things from scratch.