(60) 1-Gallon Genuine Mylar Bags + (60) 300cc Oxygen Absorbers for Long Term Food Storage by ShieldPro

These bags are a total waste of your money. I bought 2 60-packs. Used one, HALF of the bags leaked air, some right away, some a day later. A lot of good work wasted. I'm returning the second package. DO NOT BUY these!To the manufacturer: you are welcome to return the full amount of my purchase as these bags you sold me are a total POS!

These are a great size and absolute blast to use for storing our food stock. We have used them to store three varieties of rice (no punctures) and three different varieties of beans. To do this we filled the bags about 2/3-3/4 of the way full then threw in (2) packs of the included oxygen scavengers (one pack is sufficient as long as your pack extremely tight) and then packed the rice or beans as tight as possible and folded the free end down . (We folded the free end of the bag down along the top of the bean filled bag pushing towards the open end to expel all of the air.)--If you do this carefully, the static of the bag itself will basically hold it shut and you can rolled/pin the free end against the side of the bag. Once pinned, you can fold the end over twice (about a 1/4 of an inch at the extreme open end of the bag). This folded edge was pinched with our fingers and the bag stretched out over a metal cookie sheet/pan.--When the bag was stretched out the rice will not move and you will see a vacuum form from stretch it out. On the wool setting (setting 5 on our iron) we ironed the folded edge for a few seconds, let it cool and then unrolled the sealed end and ironed it for around 10 seconds. Finally, we fluffed up the contents so that they filled the bag completely. Within an hour the bag had collapsed on itself and you could feel the warmth of the oxygen scavenger through the bag during that first hour.I know these directions are a little hard to follow (someday i will take pictures or videos and post them) but if you are careful you can pull a pretty large vacuum just by tightly rolling the air out of the free end when packing the food in the bag. If you are quick and careful, you can fold over and seal this free end before you end iron. Two folds seemed to do it each time. Word of caution.... If when you stretch out the bag and rice, beans, etc. end up by the folded over free end, you don't actually have a seal. It's not a big deal as the oxygen scavenger should still do the job (as long as the bag isn't too full of air) but I would just scrap the bag and start over. Moral of the story, once the bag is sealed, it should be quite difficult to get the contents to the edges of the bag due to a good seal and lack of air. If it is easy to move the contents to the corners of the bag after sealing, you can easily get more air out before sealing.--If you have a good vacuum on the bag after an hour, I probably wouldn't worry too much, but perfection will only make your food last longer.If you do decide to use a vacuum sealer, you will have to put a cardboard piece or slotted piece of plastic in the bag opening as a baffle. The mylar is so slippery and static-y that the machine will probably not be able to pull a vacuum. See videos on Y-tube for this.

I was disappointed that I could see light through the walls of the bag. The bags won't be able to protect its contents from light damage and air flow is probably much worse than I'd like too with such thin walls. The 3.5 mil walls should have been up there in title instead of lying about how these were suitable for food storage.

I bought both the 1 gallon mylar bags and the 5 gallon mylar bags. The best and most convenient way to store whatever may be needed at another time. Just make sure before you seal them up, you first put in one or two oxygen absorbers. Then slowly squeeze out as much air as possible by rolling up the bag towards the opening. Fold the opening of the bag over once or twice, and press them shut with an iron. That's it. LOCKED IN FOR GOOD. The more air you are able to get out of the bag before sealing it up, the longer shelf live the food you have stored in them will last. Definitely the way to go

Worked well for me, convenient to have on hand for when dehydrating apples or other foods. I've found that keeping the opened bag of O2 absorbers in a glass jar with lid and rim works beautifully for preserving these long term (they've lasted a few years using this method). The thickness of mylar was just fine for my needs. Thanks!Oh and if you want a phenomenal mid-winter treat for yourself or kiddos, thinly slice some apples (honey crisp are amazing but galas and jonathans or jonagolds work well too), soak in water with a heaping teaspoon of ascorbic acid (can also use lemon). Drain the water and then dry using your fav dehydrator. Mine is the cheap round one with four plastic drying things (things? You know, trays - sheesh, middle aged brain here). Anyway, I can usually get about four apples' worth on the trays. Sprinkle with cinnamon (OK, I do put a hint, just a hint, of sugar in), dry the apples for 12 hours or so, enjoy the amazing apple-cinnamon aroma as the apples are dehydrating. Once they've reached the desired crispness, let them cool off for a few minutes, then place in your handy dandy mylar bag, pop in an oxygen absorber, crank up your iron and seal two inches or so with the iron. And then save bag for a rainy day, or a cold wintery day when the kids are whining and you are desperate for a little joy.